Lasagna alla Bolognese: The Rich, Traditional Italian Classic That’s Worth Every Layer

When you think of ultimate comfort food, few dishes compare to a well-made Lasagna alla Bolognese. Unlike the ricotta-heavy versions popular in the U.S., this authentic Italian lasagna is made with layers of slow-simmered meat sauce (ragù alla Bolognese), silky béchamel, and fresh pasta sheets. It’s rich, savory, and deeply satisfying—a show-stopping centerpiece for any dinner gathering or special occasion.

Making it from scratch takes a little time, but the result is a masterpiece of Italian flavor in every bite.

Ingredients

For the Ragù alla Bolognese:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 lb (450g) ground beef (or mix beef/pork)
• ½ cup dry white wine
• 1 cup whole milk
• 1½ cups crushed tomatoes or passata
• Salt & pepper to taste
• Optional: a pinch of nutmeg

For the Béchamel Sauce:

• 4 tablespoons butter
• ¼ cup all-purpose flour
• 2½ cups whole milk
• Salt, white pepper & pinch of nutmeg to taste

Other Ingredients:

• 9–12 lasagna sheets (fresh or no-boil)
• ½ cup grated Parmigiano-Reggiano
• Butter for greasing the pan

Instructions

1. Make the Bolognese Sauce:
   • In a large pot, heat olive oil over medium heat. Sauté onion, carrot, and celery until soft.
   • Add the ground meat and cook until browned.
   • Pour in white wine and cook until evaporated.
   • Stir in milk and let it absorb, then add tomatoes.
   • Simmer on low heat for 1–1.5 hours, stirring occasionally. Season with salt, pepper, and nutmeg.
2. Prepare the Béchamel:
   • In a saucepan, melt butter. Stir in flour and cook for 1 minute.
   • Slowly whisk in warm milk, stirring constantly until thick and smooth.
   • Season with salt, white pepper, and nutmeg.
3. Assemble the Lasagna:
   • Preheat oven to 375°F (190°C). Butter a baking dish.
   • Start with a layer of meat sauce, then pasta sheets, then béchamel. Repeat layers, ending with béchamel on top.
   • Sprinkle Parmigiano-Reggiano over the final layer.
4. Bake:
   • Cover with foil and bake for 25 minutes. Uncover and bake an additional 15–20 minutes until golden and bubbly.
   • Let rest for 10–15 minutes before slicing.

This Lasagna alla Bolognese is a labor of love, full of rich depth from the slow-cooked ragù and the creamy béchamel. Each bite is a tribute to the best of Emilia-Romagna’s culinary heritage.