Bolognese lasagne

Here is a classic of the Italian culinary tradition: learn how to achieve the perfect result with us, following the photo gallery and video with our chef! The dish we are talking about is, of course, lasagna, a recipe that characterizes the classic Italian Sunday family lunch. To make the meat sauce, you will have to prepare a good quality Bolognese, and then add components such as the béchamel and the homemade pasta. Although the recipe has its origins in the Emilia region of Italy, this dish is now known worldwide as a genuine symbol of Italian cuisine. Of course, to make a really full-flavoured dish, you'll have to buy the best ingredients, including some top quality minced pork: get it from a trusted butcher! Once you’ve got the best ingredients there is nothing left but to get to work in the kitchen making your delicious Bolognese lasagna.


120 minutes Total time
15 minutes Active time
Serves 6 persons
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Prepare the Bolognese sauce by following our recipe elsewhere on this site. Prepare the béchamel sauce and the pasta dough following our basic recipes. Now, make the pasta by pulling through the sheets of dough with a pasta maker onto a floured work surface. Boil a pan of salted water and blanch these pasta sheets for about half a minute. With a suitable utensil, remove them from the pan and place them in a basin of cold water so that they don’t stick and stop cooking. With your lasagna sheets ready, you should compose the dish. Coat the bottom of a baking dish with béchamel and then add a layer of pasta. Spread a layer of Bolognese sauce over the pasta (not too much, use light pressure), sprinkle over plenty of grated parmesan, then add another layer of béchamel sauce (again, don’t overdo it). Continue like this, making 4 or 5 layers. The last layer should be made of lasagna, a drizzle of béchamel and a good sprinkling of parmesan to ensure you have a nice gratin finish in the oven. Then bake at 180°C for about 15 to 30 minutes. Before serving, wait for 2 hours and then re-heat for a few minutes in the oven.

To make them even more tasty and softer, you can add flakes of butter to each layer of pasta in the lasagna. Rather than buy the béchamel sauce ready-made in the supermarket, you can make it at home with this easy recipe: just melt 100g of butter in a small saucepan and then add 100g of sifted flour, creating a ‘roux’. Cook for a few minutes and then remove the pan from the heat, add 1 litre of warm milk, a sprinkling of nutmeg, and salt.
The history of lasagna dates back to ancient Roman times, so much so that it seems Cicero was one of the admirers of this great dish. The name ‘lasagna all Bolognese’ is used outside of Emilia Romagna, the name referring to the famous meat sauce which comes from the city of Bologna, and which is used in the layering of the dish.

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