Classic Lasagna Bolognese

About This Recipe

True Lasagna Bolognese from Emilia-Romagna uses fresh egg pasta, a meat ragù simmered for at least 3 hours, and a rich béchamel sauce. The result is a deeply satisfying, silky, layered masterpiece that rewards patience. It is the pinnacle of Italian comfort food and one of the most searched recipes in the world.

Ingredients

Serves 8

• 500 gminced beef (80/20)
• 200 gminced pork
• 150 gpancetta(finely diced)
• 1onion(finely chopped)
• 2carrots(finely diced)
• 2celery stalks(finely diced)
• 150 mldry white wine
• 400 gSan Marzano tomatoes(crushed)
• 2 tbsptomato paste
• 200 mlwhole milk
• 500 mlbeef stock
• 12fresh lasagna sheets
• 100 gParmigiano Reggiano(grated)
• 80 gunsalted butter
• 80 gplain flour
• 1 Lwhole milk(for béchamel)
• 1 pinchfreshly grated nutmeg

Instructions

1. 1

   Make the ragù base

   In a heavy casserole, render pancetta over medium heat until golden. Add onion, carrot and celery (soffritto) and cook 15 minutes until soft and sweet. Remove and set aside.

2. 2

   Brown the meat

   Increase heat to high. Add beef and pork in batches — never crowd the pan. Brown aggressively for deep colour and flavour. Return soffritto to the pan.

3. 3

   Build the sauce

   Add wine and scrape the bottom. Cook until evaporated. Add tomato paste, cook 2 minutes. Add crushed tomatoes and stock. Season with salt. Simmer on very low heat for 2.5–3 hours, stirring occasionally.

   Add milk in the last 30 minutes — it tenderises the meat and mellows the acidity.

4. 4

   Make béchamel

   Melt butter in a saucepan. Add flour and cook stirring for 2 minutes. Slowly whisk in cold milk, a ladleful at a time. Cook 10 minutes, whisking constantly until thick. Season with salt, pepper and nutmeg.

5. 5

   Layer the lasagna

   In a 30×20cm baking dish, spread a thin layer of ragù. Add pasta sheets, then ragù, then béchamel, then Parmigiano. Repeat 5–6 layers. Finish with béchamel and a heavy layer of Parmigiano.

6. 6

   Bake to perfection

   Cover with foil and bake at 180°C for 45 minutes. Uncover and bake 15 more minutes until golden and bubbling. Rest 15 minutes before cutting.

   Resting is non-negotiable — it lets the layers set so slices hold their shape.

Variations

• •

  Vegetarian: replace meat with lentils and mushrooms, use vegetable stock.

• •

  White lasagna (Lasagna Bianca): skip the tomato, add more béchamel and layer with sautéed mushrooms and spinach.

Storage

Keeps 4 days refrigerated. Freezes beautifully for up to 3 months — freeze in individual portions.

Frequently Asked Questions