Lasagna Bolognese is a typical dish of Emilia Romagna cuisine, in particular of the city of Bologna. It’s a famous main course, a symbol of Italian cuisine in the world.
In Italy Lasagna Bolognese is a typical Sunday lunch dish or the main course for festivities and anniversaries. It’s appreciated by adults and children for its flavor, rich and tasty. It’s made with layers of fresh egg pasta, Bolognese sauce (or ragù, prepared according to the Bolognese tradition), béchamel sauce and plenty of grated Parmigiano Reggiano cheese.
Each Italian region has its variants: in mountain areas, for example, ragù often is made with mushrooms. In Liguria, with the pesto; in Veneto with red radish of Treviso. In Umbria and in Marches, there is a particular version, the “vincisgrassi”, in which the ragù is enriched with chicken and prepared with coarsely chopped meat and not ground, béchamel is denser and clove as spice. In Sicily there is also the Lasagna version called “alla Norma”, with grated eggplants. At last also Sardinian Lasagna made with “carasau” bread is great.
Lasagna Bolognese is a first dish very rich and nutritionally complete. For this reason it’s often served as a main dish. You can prepared it a day before, cooked and left in the refrigerator ready to gratinate. Lasagna Bolognese is so good that leftovers are delicious also the next day.
Lasagna Bolognese Recipe
- 300 g (10,5 oz) of bechamel sauce made with our recipe
- 200 g (7 oz) of grated Parmigiano cheese
Bolognese sauce, creamy bechamel sauce, fresh egg pasta and grated Parmesan cheese are the only ingredients of Lasagna Bolognese original Italian recipe
After you have prepared these main ingredients necessary to make lasagna bolognese, you can start assembling the layers of this delicious and rich Italian dish.
Spread on the bottom of a baking dish two tablespoons of bechamel (1) and two of Bolognese sauce (2) and then place the first layer of pasta (3). Make the lasagna sheets with our recipe. Boil them in boiling water for 1 minute. Then place cooked lasagna sheets over clean cloths.
From the second layer, in addition to Bolognese sauce and béchamel (4-5), add 2 tbs of Parmesan cheese (6). Repeat these steps for at least five layers and in any case up to fill your baking dish.
After you put the last layer of pasta, (7) cover with ragù and béchamel. Add abundant Parmesan cheese that during the cooking time will form a crispy crust (8). Bake at 190° (380F) for about 30 minutes (9). Leave Lasagna Bolognese cool out of the oven for 10 minutes before serving.