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Lunch/Dinners

Lasagna alla Bolognese

TIME

3 h 15 min

DIFFICULTY

Hard

SERVINGS

4

CALORIES

1,040 kcal

CARBS

91 g

PROTEIN

41 g

FAT

54 g

Z Lasagna alla Bolognese

About this recipe

Lasagna alla Bolognese is a baked pasta dish from Bologna made with layers of spinach egg pasta, slow-cooked meat ragù, béchamel, and Parmigiano Reggiano. This home-sized version serves four and makes each component from scratch.

WHY YOU’LL LOVE IT

Fresh spinach pasta gives the layers their traditional green color and tender texture. Slow-cooked ragù, creamy béchamel, and aged Parmigiano create a rich, balanced filling. It’s a classic baked centerpiece that can be assembled ahead and baked before serving.

Ingredients

For the ragù

  • 1 tbsp extra-virgin olive oil (½ fl oz / 15 ml)
  • 2½ oz fresh pancetta, finely chopped (75 g)
  • 7 oz coarsely ground beef (about ½ lb / 200 g)
  • ¼ cup finely chopped onion (about 1 oz / 30 g)
  • ¼ cup finely chopped carrot (about 1 oz / 30 g)
  • ¼ cup finely chopped celery (about 1 oz / 30 g)
  • ⅓ cup dry white or red wine (2⅔ fl oz / 80 ml)
  • ⅓ cup tomato passata (about 3½ oz / 100 g)
  • 1½ tsp tomato paste (about ¼ oz / 8 g)
  • ⅓ cup whole milk (2⅔ fl oz / 80 ml)
  • ½ cup hot light broth, plus more as needed (4 fl oz / 120 ml)
  • Salt and freshly ground black pepper, to taste

For the spinach pasta

  • 2¾ cups all-purpose flour (about 12⅓ oz / 350 g), plus extra for rolling
  • 2 large eggs
  • 6 oz cooked spinach, squeezed very dry and finely chopped (about 5¼ oz / 150 g after squeezing)
  • Pinch of salt

For the béchamel

  • 2 cups whole milk (16 fl oz / 475 ml)
  • 3½ tbsp unsalted butter (about 1¾ oz / 50 g)
  • ⅓ cup all-purpose flour (about 1¾ oz / 50 g)
  • ⅛ tsp freshly grated nutmeg, or to taste
  • Salt, to taste

For assembly

  • 3½ oz finely grated Parmigiano Reggiano (about 100 g)
  • 1 tbsp unsalted butter for the baking dish (½ oz / 15 g)

Preparation

  1. Make the ragù: Warm the olive oil in a heavy saucepan over medium-low heat. Add the pancetta and cook until it releases some fat. Add the onion, carrot, and celery; cook gently until softened, about 8–10 minutes.
  2. Add the beef and cook, breaking it up, until browned and no longer releasing liquid, about 10 minutes. Pour in the wine and cook until its sharp aroma has mostly evaporated. Stir in the passata and tomato paste.
  3. Add the hot broth, cover partially, and simmer very gently for about 1 hour 45 minutes, stirring occasionally and adding a little hot broth if the pan becomes dry. Stir in the milk halfway through cooking and simmer until the ragù is thick and creamy. Season with salt and pepper.
  4. Make the pasta: Cook the spinach, squeeze it very dry, and chop it finely. Mix the flour and salt on a work surface, make a well, and add the eggs and spinach. Knead until smooth, adding a little flour if sticky. Cover and rest for 30 minutes.
  5. Roll the dough thinly with a rolling pin on a floured surface. Cut it into sheets sized for a small baking dish. Boil the sheets in salted water for about 30 seconds, transfer them to cold water, then lay them on a clean towel to dry.
  6. Make the béchamel: Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer, stirring, until creamy and thick enough to coat a spoon. Season with salt and nutmeg.
  7. Heat the oven to 350°F (180°C). Butter a small baking dish, about 7 × 10 inches (18 × 25 cm). Spread a little ragù and béchamel on the bottom. Layer pasta, béchamel, ragù, and Parmigiano; repeat to make about 5–6 thin layers. Finish with pasta, a light coating of ragù and béchamel, and Parmigiano.
  8. Bake for 25–30 minutes, until bubbling and golden at the edges. Rest for 10 minutes before cutting and serving.

Tips
Squeeze the cooked spinach very dry before adding it to the pasta dough, or the dough may become sticky.
Keep the ragù at a gentle simmer; slow cooking develops flavor without scorching the bottom.
Let the baked lasagna rest before slicing so the layers hold together.

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