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🇮🇹 Pasta · Italy
Lasagna
Lasagne alla bolognese is the queen of Emilia-Romagna's Sunday tables — broad sheets of egg pasta layered with slow-cooked ragù, silky béchamel and aged Parmigiano-Reggiano, baked until the surface bubbles and turns mahogany at the edges. The dish carries the name of Bologna, where the recipe was codified in 1982 by the Accademia Italiana della Cucina, though every nonna will tell you the only correct version is hers.
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 6 servings
- 300 g lasagna sheets
- 500 g beef mince
- 1 onion
- 2 garlic cloves
- 400 g tomato sauce
- 300 ml béchamel sauce
- 150 g Parmigiano grated
- 150 g mozzarella
- Salt, pepper, olive oil
How to make it
- 1Start with the ragù: gently soften finely chopped onion, carrot and celery in olive oil and a knob of butter for ten minutes — the soffritto is the base of all the flavour.
- 2Raise the heat, add the minced beef and brown it deeply, breaking it up with the back of a spoon.
- 3Pour in a glass of red wine and let it evaporate, then add the tomato passata, a pinch of salt and a grating of nutmeg.
- 4Cook uncovered on the lowest flame for at least one hour — two if you have time — stirring every so often.
- 5Meanwhile, make the béchamel: melt butter, whisk in flour, cook a minute, then gradually pour in warm milk while whisking until smooth and thickened; season with salt and a touch of nutmeg.
- 6Heat the oven to 180°C.
- 7Spoon a thin layer of béchamel into the base of a deep dish to prevent sticking, then layer in this order: pasta sheets, ragù, béchamel, a generous grating of Parmigiano.
- 8Repeat for at least five layers, ending with béchamel and a final shower of Parmigiano.
- 9Bake 35–40 minutes until the top is golden and the edges bubble.
- 10Rest fifteen minutes before cutting — this is non-negotiable, or the layers slide.
Nutritional info
per serving (~350 g)
Calories 420 kcal
Protein 32 g
Carbs 18 g
Fat 20 g
Fiber 3 g
Estimated nutritional values.
Pairs perfectly with
🥖 Crusty Italian bread
🍷 Dry Italian red (Chianti)
🧀 Extra Parmigiano
🫒 Extra-virgin olive oil
