About This Homemade Lasagna Recipe
A classic baked dish that’s popular in Italian cuisine, this lasagna originated in Emilia Romagna, specifically in the Bologna city, which is why it is called Lasagne alla Bolognese.
“Lasagne” refers to the thin pasta sheets used to assemble this creamy, delicious comfort food.
These pasta sheets are typically made with spinach, which gives them a lovely green color. They are first assembled in a baking dish and stuffed with layers of ragù, béchamel sauce, and shredded parmesan cheese, then cooked in the oven, where all the ingredients combine to create a succulent, mouthwateringly delicious dish!
While the recipe for Lasagne alla Bolognese may seem laborious, it’s quite simple once you follow the instructions. The prep will need a little more time since you’ll be making the ragù and béchamel sauce from scratch, but once you assemble all the beautiful layers, the final naked result will be so worth it!
From the ingredients to the preparation, this is a fantastic first course that best expresses all the opulence of the Bolognese culinary tradition.
The Lasagne alla Bolognese is a labor of love perfected over generations. And with all the tips and detailed instructions I’ve provided on making this lasagna at home, you’ll be well on your way to making this hearty meal just like “Nonna” (Italian grandma) or the best Italian restaurants make it!
What You Need for This Homemade Lasagna Recipe
- Meat: I like to mix pork and beef to get the blend of fat just right.
- Pasta: I’ve used dried green lasagna sheets that I will pre-boil.
- Vegetables: To make the soffritto, which is the base of the ragù, I have used celery, carrot, onion, and garlic. It gives a lovely flavor to the meat.
- Tomato Sauce: To reduce cooking time without compromising on the flavor, I like to use Barilla Bolognese Sauce made from tomatoes, carrots, and onions.
- Red Wine: It makes the ragù richer and more flavorful.
- Bay Leaves & Rosemary: It adds a lovely aromatic flavor to the ragù.
- Milk: I have used full-fat milk, making the béchamel sauce richer.
- Butter: I like to use unsalted butter to control the quantity of salt.
- Flour: I have used plain/all-purpose flour.
- Nutmeg: A pinch of nutmeg is a must for a good béchamel sauce. It adds slightly nutty, sweet, and woody flavors.
- Parmigiano Reggiano: I have used freshly grated Parmigiano Reggiano for a sharper taste.
- Barilla Bolognese Tomato Sauce: I recommend using this tomato sauce to reduce the cooking time of the ragù, but you may also substitute it with any other good quality tomato sauce with a low degree of acidity.
- Meat: I have used half beef and half pork, but you may also use only one type of meat.
- Dry Green Lasagne Pasta Sheets: These can also be substituted with fresh lasagna pasta sheets, in which case you will skip the pre-boiling step.
How can I store this Lasagne all Bolognese?
You can store the cooked lasagna in the fridge for 2 to 3 days and reheat it in the microwave when ready to eat.
Can I freeze this lasagna?
Yes. You just need to line a baking dish with foil before assembling and then bake as usual. Once it is cooled completely, lift the lasagna from the dish, wrap it in foil or place it in freezer-friendly containers and freeze for up to one month. When you’re ready to serve, thaw it overnight in the fridge and warm in the microwave for a few minutes until bubbly.
Homemade Lasagna: Lasagne alla Bolognese
Lasagne alla Bolognese is a classic Italian comfort dish known all around the world. Hearty, creamy, and incredibly flavorful, it’s the perfect meal to recreate for a weekend family dinner!
Yield: 4 servings
For the lasagna:
For the ragù:
For the béchamel (500 ml):
How To Make Lasagne alla Bolognese Step By Step
For the ragù sauce:
To prepare Lasagne alla Bolognese, start with the ragù sauce. Wash and chop the carrots, onions, garlic, and celery, place them in a food processor, and pulse until they are finely chopped.
Use a large saucepan. Add a drizzle of extra virgin olive oil and chopped vegetables, and cook for 5-6 minutes.
Add the minced meat and season with salt and pepper. Stir and increase the heat. Let the meat brown without haste. It must be well browned to seal the juices and be soft and not stringy.
Deglaze with the red wine. Wait until it has completely evaporated and then add the tomato sauce. Stir, add the bay leaves and rosemary sprig, and cook the sauce for about 50 to 60 minutes with the lid on. Check and stir from time to time, and add a little bit of water if needed.
For the béchamel sauce:
While the ragù cooks, prepare the béchamel sauce. Use a saucepan and melt the butter.
Add the flour and stir carefully.
Let it cook until you see a light yellow to golden-colored roux.
Next, combine the nutmeg and salt with the hot milk and mix it with the roux.
Keep stirring over low heat till the béchamel sauce reaches a creamy consistency. Transfer to a bowl, cover with cling film, and set aside.
For the pasta sheets:
It’s time to pre-cook the pasta sheets. Put a pot of water on the stove and add salt. When it starts to boil, place one sheet of pasta, cook for 1 to 2 minutes, and use a skimmer to remove it.
Transfer it to a kitchen towel and dab to remove any excess water. Continue with the other pasta sheets and place them next to each other on the kitchen towel without any overlap.
Layer the lasagna:
As soon as the ragù is ready, proceed layering the lasagna. Pre-heat the oven at 338℉ (170℃).
Grease the bottom of a large 30x20 cm (12x8 inches) baking dish with a little bit of butter.
Spread a light layer of béchamel sauce.
Add a thin layer of ragù.
Then place the first sheets of pasta, making sure not to overlap them.
Add a layer of béchamel sauce, ragù, and grated Parmesan cheese.
Then place the next sheets of pasta on top but in the opposite direction to the first one.
Add another layer of béchamel sauce, ragù, grated cheese, and continue until you have 5 layers. After placing the last sheets of pasta, add the ragù all over the pasta.
Sprinkle with grated cheese, add some butter, and bake in a preheated static oven at 338℉ (170℃) for 50 to 60 minutes or until the edges are browned and the sauces are bubbling.
Remove from the oven, let it stand for 10-15 minutes, and serve your Lasagne alle Bolognese. Bon appetite!
- The quantities given are to fill a 30x20 cm (12x8 inches) baking dish making 5 layers. You can increase or lower the quantities based on the size of the baking dish.
- While the lasagna is in the oven, check it frequently. If it starts to brown too rapidly, cover it with aluminum foil and keep cooking it until the sauces are bubbling.