Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)

Why You Can Trust This Recipe's Authenticity

It's been a privilege having the opportunity to research and eat tagliatelle al ragù and lasagne alla Bolognese in its birthplace, Bologna, Italy. With its cherished nickname, “La Grassa” (meaning “The Fat” in Italian), you immediately get a sense that the food here is going to be nothing short of delicious!

But even if you've never traveled to Italy, it doesn't mean you shouldn't be able to experience this pasta as it was intended - in its purest, most authentic form.

To help bring this dish to life for anyone who's never visited Bologna, I've included photos of authentic lasagna Bolognese we've eaten from various restaurants in Bologna. I've also included comparison photos of what the (chilled) inside layers look like.

As you'll come to see there are countless lasagne Bolognese variations each still with authentic flavor! This recipe is based on our favorite lasagne we've enjoyed here, after comparing, and learning from locals throughout the years to bring you the best lasagna bolognese recipe.

While this post is a comprehensive deep dive (we refer to it as the "lasagne Bolognese bible"), it cuts through the clutter, gives you everything you need for success, and allows you to customize it while remaining authentic.

If you love classic Italian pasta dishes, check out this scrumptious made-from-scratch Gnocchi Bolognese or Tagliatelle al Ragù recipe.

Why This Lasagna Bolognese Recipe Works

For starters, it's authentic - truly authentic! I'm sharing our family's favorite Lasagna Bolognese recipe (aka Lasagne alla Bolognese or lasagne verdi) just like what you'll find in the best restaurants here in Bologna and the surrounding region (including Parma, Modena, Emilia-Romagna, Ferrara, etc.).

Plus, the photos of the restaurant lasagne we've eaten in Bologna, will give you an accurate visual sense of how it's made by locals and served in its birthplace.

In this post, I'm outlining what makes lasagna Bolognese authentic, traditional, and classic - and exactly what doesn't. I'm sharing a traditional recipe that has been tested alongside actual lasagne Bolognese from Bologna including all the best tips from locals and my Northern Italian family.

You'll learn about the rich, traditional flavors found in this dish, with step-by-step photos and tutorials to tackle each component with confidence. You'll learn authentic cooking techniques to replicate this lasagna at home - and truly know what the dish tastes like without ever stepping foot in Italy - talk about saving money!

There is no ricotta or mozzarella in this lasagna recipe (which is never found in any classic, traditional, or authentic lasagne Bolognese) - just silky béchamel and Parmigiano. Plus detailed tips help you achieve perfect results for this fool-proof lasagna Bolognese recipe.

3 Biting at the Bits Lasagne Bolognese

To show you just how customizable this lasagna recipe is, I'm showing you 3 different ways I make it. First, I have two different (authentic) bolognese ragùrecipes that I use interchangeably and you can check them both out over here. One uses less tomato and beef stock, and EVOO while the other (the one you'll find in this post) uses chicken stock a little more tomato, and butter along with all the usual ingredients.

Authentic Variations: The Art of Lasagna Bolognese (w/Photos From Bologna)

In the lasagna Bolognese photos above, you can see the ultra creamy Parmigiano and besciamella topping. You'll notice it looks a bit different from the other two versions. And that's exactly what makes this dish so special!

Each home cook and restaurant in Bologna (and throughout the region) put their own unique spin on this classic lasagna while maintaining its authenticity. In this recipe, I'll show you how to create your own version while honoring these cherished traditions!

When it comes to layering, Bolognese chefs and cooks each have their preferred method. Some use a generous layer of béchamel and Parmigiano cheese as the final topping, while others use it more sparingly between layers. And then there's the Goldilocks version which uses a little bit of ragù, béchamel, and parmigiano cheese in the 3rd photo.

You'll also find versions topped with a combination of ragù and Parmigiano instead of béchamel for a richer, meatier, crispier finish. Most traditional lasagne in Bologna have between 5 to 7 layers as you can see from the comparison photos below.

No matter the variation, each version stays true to Bologna's culinary heritage and the essential elements that make lasagna Bolognese authentic.

That's why whether you order it from ten different trattorias, osterias, or restaurants in Bologna, each with its own special touch, you'll still experience that unmistakable authentic and distinctive flavor. Below are a few lasagne verde versions from Bologna, Italy:

Lasagna Bolognese from Ragū d'Asporto (takeaway restaurant) in Bologna, Italy. (We had really high hopes for this one given how appetizing it looks, but it's been our least favorite we've tried so far.)

Lasagne verdi al forno from Trattoria La Montanara, Bologna, Italy (This remains one of our favorite lasagne that we keep going back for!)

Lasagne alla Bolognese from Ristorante La Bottega Di Via Montegrappa, Bologna, Italy. (Meatier and less creamy than La Montanara above, but still really delicious!)

Tasty classic lasagnas, right♡?

What This Lasagna Bolognese Recipe Isn't

It's mind-boggling how many recipes online use 'authentic', 'traditional', or 'classic' to describe their Bolognese lasagna recipes which often include ingredients like ricotta, mozzarella, pecorino cheese, basil, oregano, etc. and techniques that simply don't exist in Italy in any version of authentic Lasagna alla Bolognese made the traditional way.

It's said that every time this happens a Bolognese baby cries. And I'm not in the business of making babies cry!

While those lasagna recipes might be super tasty (I'm certain they are ♡), they'll never taste like what you'll eat on a trip to Bologna (or anywhere in Italy for that matter) when you order this dish or enjoy dinner with a local family.

And that's what you're really after right? The REAL authentic taste of Bolognese cooking the way Bolognese Nonnas, Mammas, and Zias have been making it forever. I won't settle for less and you shouldn't either!

What Is Authentic Lasagna Bolognese?

Besides being the ultimate Sunday dinner recipe, true Lasagne alla Bolognese is a classic lasagna recipe from Bologna, Italy, that relies on 4 key components that define its authenticity:

• Bolognese sauce (ragù alla Bolognese) - Comprised of ground beef, pancetta, extra virgin olive oil, onions, carrots, celery, milk, beef or chicken stock, tomatoes, wine (usually red), and sometimes butter.
• Spinach lasagna noodles (lasagne verdi all'uovo) - Homemade fresh spinach pasta is the gold standard (but store-bought spinach lasagna and even regular egg lasagna noodles make great substitutes).
• Béchamel or in Italian "Besciamella" (roux-based white sauce) in the desired amount you prefer (some like it oozing out of the layers, while others prefer it to be more subtle to allow the Bolognese sauce to be the star).
• Parmigiano-Reggiano Cheese - A hefty dose of finely grated Italian cheese makes my heart skip a beat when I'm making this lasagna - it's just all so good together!

Lasagna Bolognese never uses mozzarella or ricotta cheese -- it's perfection without it and it's not lasagna bolognese with it! Lasagna recipes that use mozzarella and ricotta are simply a variant of the Southern Italian lasagna consisting of a Neapolitan ragù and layers of ricotta and mozzarella (also delicious!). 

Why You'll Love This Bolognese Lasagna Recipe

• Authentic Italian Recipe: Living 1.5 hours from Bologna, I've tested and perfected this recipe based on the best local versions
• Simple Yet Traditional: The ragù sauce simmers slowly but requires minimal hands-on time - perfect for weekend cooking or letting it simmer away as you help your kids with homework
• Flexible Options: Use homemade pasta for the ultimate experience, or save time with store-bought lasagna noodles (there is zero shame in this)
• Tested & Trusted: This recipe comes from years of eating in Italy's food capital, incorporating local chefs' techniques and tips
• Easy Recipe for Kids to Help: Bolognese sauce is very easy for kids to help make

Comparing Lasagna Bolognese Layers From Restaurants in Bologna, Italy

Pictured (above left) is my Biting at the Bits Lasagne Bolognese recipe, the middle lasagna is from Ristorante Ragū in Bologna, Italy, and the far right lasagna is from Macelleria Agnoletto & Bignami in Bologna, Italy.

Our Family's Best Tips for Perfect Lasagna Bolognese:

The Pasta

• Use fresh spinach pasta for authentic texture (or quality store-bought noodles to save time). Fresh lasagna sheets can easily be found at Whole Foods, artisanal pasta shops, and in Little Italy neighborhoods throughout the country.
• Par-boil fresh pasta for 30 to 60 seconds to keep the noodles from soaking up too much ragù while the lasagna is baking, allow time for them to dry out before using.

The Layers

• Keep béchamel layers medium to thin and delicate
• Let the rich Bolognese ragù be the star
• Alternate between:
  • Mixed layers (ragù + béchamel + Parmigiano)
  • Simple layers (ragù + Parmigiano) and (béchamel + Parmigiano)

The Perfect Crispy Lasagna Top

Use the technique below to create golden, crispy edges and add a delicious texture contrast to the soft and creamy layers underneath:

• Final layer: ragù + Parmigiano (no béchamel)
• Leave the corners of the pasta uncovered by sauce and sprinkle liberally with Parm

Pro Tip: Want the Goldilocks topping (see below)? Top the lasagna with ragù, béchamel, and Parmigiano.

Pro Tip: Want extra creamy (like in my other Lasagna Bolognese below)? Top the lasagna with béchamel, Parmigiano, and a very small amount of ragù.

Lasagna Bolognese Ingredients 

Here's a brief overview of all the ingredients you'll need to make each component of our best Lasagne alla Bolognese recipe including homemade spinach pasta sheets, rich meat ragù, and creamy béchamel sauce:

For the Ragù Bolognese:  

For this post, we're using our favorite of 2 Bolognese Ragùs recipes that I make. If you're interested in cooking the other ragù that uses beef stock, less tomato, and no butter, head over here to get that recipe - it's also delicious, but we prefer this one!

• Ground Beef - Lean ground beef is traditionally used in Bologna because you're already adding fatty pork, olive oil, and butter. The other reason to lean vs fatty beef but is so the beef fat (tallow) doesn't overpower the other flavors in this dish.
• Pancetta - Pancetta 'dolce' ("sweet pancetta") adds rich depth of flavor (don't skip this ingredient!). If you want a smokier flavor, use Pancetta Affumicata (smoked pancetta is also delicious. I like to finely mince or grind the meat so it's the same size as the ground beef which allows it to meld into the sauce and creates a better mouth feel.
• Extra Virgin Olive Oil - Essential for making the best Bolognese. Don't skimp and use canola or other vegetable oils that don't have the flavor (or antioxidants) EVOO does.
• Butter - Adds flavor, fat, and acts as an emulsifier helping to create a velvety sauce.
• Soffritto (onion, carrot, celery) - This is essential to building the foundation of flavor for the ragù so do not skip these three vegetables.
• Red Wine - Wine creates complex flavors in the finished ragù you can't achieve otherwise (you may use white wine, but we prefer the flavor of traditional red wine Bolognese sauces).
• Whole Milk - Adds richness without being heavy and helps tenderize the meat depending (I like to add it during the beginning so the finished ragùis a brighter "orange" color, but you can add it during the last 45 minutes of cooking too). It's what gives Bolognese a melt-in-your-mouth feeling and helps create its signature silky texture.
• Tomato Passata and Tomato Paste - Adding just enough of these two ingredients adds brightness without overwhelming the ragù or overpowering its meaty flavors. I've used to make Bolognese ragù using paste only, but after intensifying our search in Bologna to identify our favorite versions, I now add the paste and passata because it tastes like our favorite restaurants there.
• Chicken Stock (or Beef Stock) - Homemade stock is far superior to anything in a can or box and is easy to make (30 minutes in a pressure cooker or 1 hour on the stove and longer). I've used beef stock in my Bolognese sauces, but again after researching and eating our favorite versions in the birthplace of this ragù, we prefer chicken stock (for convenience, use low-sodium or unsalted stock)
• Salt and Freshly Cracked Black Pepper - Freshly cracked black pepper is superior to powdered black pepper, but use what you have on hand

For the Fresh Spinach Pasta

(or sub 12 to 14 ready-to-bake egg lasagna noodles - Keep in mind you'll need about 1cup of extra sauce if you use these no-boil noodles)

• Fresh or Frozen spinach - Required for traditional green pasta (optional but authentic) *Both frozen or fresh spinach will need to be blanched first (even if frozen spinach has been pre-blanched at the factory)
• 00 flour - Creates silky smooth pasta with perfect chew and bite
• Eggs - In Italy we use 'pasta gialla' eggs (intensely orange-colored eggs specifically for making homemade pasta) but any FRESH large eggs will do

For the Béchamel (aka Besciamella):

• Butter and flour - The foundation for this silky roux-based white sauce
• Whole milk - Creates luxurious creaminess without being heavy
• Freshly Grated Nutmeg - The quintessential Italian ingredient that gives béchamel its signature taste (try not to use powdered nutmeg unless you have to - it tastes nothing like freshly grated especially if it's expired).
• Salt and Black Pepper - I use freshly cracked black pepper which has more flavor than pre-ground pepper and I use kosher salt, but use what you have.

For Assembling the Lasagna alla Bolognese

• Parmigiano-Reggiano - (aged 24-36 months) It's worth splurging on this ingredient, but you can use high-quality Grana Padano (aged 18-20 months) with great results, just don't substitute Pecorino Romana (sheep's milk cheese) which has a completely different (sharper and more 'beast-like wild') flavor than Parmigiano or Grana (both cow's milk cheeses respectively).

Get the full list of ingredients with measurements in the recipe card.

How to Make Authentic Lasagna Bolognese

Make the Ragù

This Bolognese sauce recipe makes 6 ½ to 7 cups (1.58kg or 3.5lbs) - you'll need around 3 ½ to 4 cups (790g-900g) cups for lasagna and can save the rest for other pasta dishes. Make the sauce up to 4 days ahead and refrigerate, or freeze for later use.

For in-depth instructions and best tips for success, check out my Ultimate Guide for how to make Authentic Bolognese Ragù here.

Step 1. Sauté the vegetables in butter and olive oil adding the vegetables one at time and allowing them to cook a few minutes individually before adding the next one.

Step 2. Add the diced pancetta to the vegetables and cook for about 10 minutes, or until cooked through.

Step 3. Add ½ of the ground beef and cook until it's mostly no longer pink and it's lost most of its moisture (about 5 minutes). Add the last ½ of the beef and cook until no longer pink and it's lost its watery moisture (about 10 minutes). *There will be plenty of moisture from the fat, but the water from the beef will no longer be visible.

Step 4. Deglaze the pot with wine and cook for 20 minutes.

Step 5. Add the tomato passata and the tomato paste diluted with chicken stock and milk. Cover, and simmer for 2 ½ hours stirring occasionally. 

Make the Béchamel sauce.

Make the béchamel during the last 20 minutes of the Bolognese sauce cooking time. This way it's still nice and warm and easily spreadable. Or make it 2 days in advance and refrigerate it, reheating it gently with a little extra milk if needed before using.

Check out my full 15-Minute Easy Béchamel Sauce recipe post here for detailed success tips.

Step 1. Make the roux: Melt butter in a medium pot over medium heat. Whisk in flour gradually and cook until no lumps remain. Cook, whisking constantly, until light golden and fragrant, 5-7 minutes and the roux becomes "loose".

Step 2. Add milk: Heat milk in a separate pot over medium-high until it just starts to bubble around the edges, but not boiling and reduce heat to low. Add hot milk to the roux one ladle at a time, whisking constantly between each addition until smooth. Continue until all milk is incorporated.

Step 3. Thicken the sauce: Cook the sauce, whisking frequently, for about 6 minutes or until it thickens and creates ribbons when drizzled back into pot and coats the back of a spoon.

Step 4. Adjust Seasonings: Add salt, pepper, and freshly grated nutmeg to taste.

Step 5. If not using immediately, cover with parchment paper or sustainable cling film to prevent a skin from forming on top.

Note: Use immediately in lasagna or over grilled/pan-seared vegetables.

Make the Spinach Lasagna Noodles (Pasta)

You can check out my full Spinach Pasta Dough recipe post here for detailed instructions and success tips! If you're not making homemade pasta, try to find fresh sheets of egg lasagna, or even dried ready-to-bake egg lasagna noodles which don't need to be boiled before being layered and baked. 

For Frozen Spinach (used in this post):

Step 1. Blanch in boiling water for 3 minutes until bright green. Squeeze out all excess moisture using a fine mesh strainer (sieve) until very dry.

Step 2. Finely mince the the strained spinach using knife, food processor, or vitamix.

Step 3. On a clean work surface or in a large bread bowl, make a well in the flour, add eggs and chopped spinach to the center. Using your hands or a fork, gradually incorporate the flour into the wet ingredients until a rough dough forms.

Step 4. Knead the dough for 8-10 minutes, or until smooth. Cover the dough with a bowl, or wrap it in sustainable cling film, and rest at room temperature for 30 minutes.

Step 5. Divide the rested dough into 4 equal pieces.

Step 6. Roll out pasta sheets to desired thickness (#6 on my Atlas Marcato pasta machine) using a pasta machine or a rolling pin.

Step 7. Cut sheets to fit your baking dish, sprinkle with semolina flour to prevent sticking and allow to dry for 10 to 30 minutes at room temperature.

Step 8. Par-boil (blanch) lasagna sheets in salted boiling water for 15-30 seconds, strain and shock them in a bowl of ice water to stop the cooking. After they're cooled through, remove them to a dry kitchen towel to soak up the water.

How to Serve Lasagna Bolognese

In Bologna (Italy in general), lasagna Bolognese (or any pasta dish) is served as a primo (or first course) in smaller portions, but it can also be enjoyed as a main dish if you don't plan on eating (secondi or the second dish usually meat or fish). For the full Italian experience:

• Let rest 25-30 minutes after baking for clean slices
• Serve with additional freshly grated Parmigiano-Reggiano
• Pair with a medium-bodied red wine like Sangiovese (or Lambrusco for something sparkling) *see more details in the Wine Pairing section below
• Accompany with crusty bread to mop up the sauce
• While not traditional or authentic, you can serve it with a nice side salad with vinaigrette either before or after you serve the lasagna

Equipment For Making Traditional Lasagna Bolognese

While Italian nonnas have been making traditional bolognese pasta by hand for generations, having a few tools can help make the process easier. Head over to my full Spinach Pasta post and Bolognese Ragù post for in-depth information about the equipment needed (with photos) for making each of these components.

Here's a brief overview of the essential equipment you'll need:

For making the ragù:

• 5 to 7qt Dutch Oven (or stainless steel pot) - for cooking the ragù
• Cutting Board - for cutting veggies & mincing pancetta
• Sharp Knife or Food Processor - for mincing the pancetta (and for mincing spinach for the pasta dough)
• Scale or Measuring Cups

For making the pasta:

• Medium Sauce Pot - for blanching the spinach
• Fine Mesh Strainer or Tea Towel - for straining blanched spinach
• Large Work Surface - A clean counter or Italian pasta board (spianatoia)
• Pasta Machine OR Rolling Pin) - A machine makes rolling faster, easier, and takes up less counter space (great for small kitchens). I use both an Atlas Marcato 150 in Italy and an Imperia at home in the States. Both work beautifully but any pasta machine will do.
• Rolling Pin - If you don't have a pasta machine, use a long rolling pin ("mattarello" in Italian)
• Pizza Wheel or Pasta Bike - for cutting the pasta

For making the béchamel:

• 2 Medium Sauce Pots (1 for heating the milk for béchamel and 1 for making cooking the roux)
• Whisk
• Ladle or large serving spoon
• Microplane Grater (or other grater if using whole nutmeg)
• Rubber spatula

Pasta Machine Settings Guide

For a comprehensive guide on pasta machine settings, including specific recommendations for the Atlas Marcato, Imperia, and KitchenAid attachments, plus detailed instructions for rolling pasta by hand, visit my Spinach Pasta recipe post. I cover everything from the ideal thickness for lasagna sheets to settings for fettuccine and other pasta shapes.

Substitutions

For detailed substitution options for each component of this lasagna, check out my dedicated posts for homemade bechamel sauce, spinach pasta dough, and authentic bolognese sauce where I cover all possible ingredient swaps and variations. The most important thing is to never substitute the meat sauce with plain ground beef sauce, as true Lasagne alla Bolognese requires a proper ragù.

• Meat Options (for beef and pork)
• Pasta Alternatives
• Wine Substitutes
• Dairy Adjustments
• Tomato Options

How to Store Lasagna Bolognese

This lasagna is perfect for making ahead and storing with plenty of options depending on your time and needs:

• Make Ahead: Assemble up to 24 hours before baking. Cover tightly and refrigerate.
• Refrigerator: Store baked lasagna covered for up to 5 days.
• Freezer (Unbaked): Cover the top with parchment paper, then sustainable cling film then foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking.
• Freezer (Baked): Cut into portions, wrap individually in parchment paper and freeze for up to 3 months but better to eat it before then for best results.

How to Freeze & Reheat Lasagna

To freeze leftover baked Bolognese lasagna, portion it, wrap it in parchment paper, and seal it in an air-tight container or wrapped in a layer of foil and then sustainable cling film to protect it from freezer burn and ice crystals.

When you want to serve the lasagna, thaw it in the refrigerator overnight. Then you have 2 options for reheating it:

OPTION 1 (Oven): Reheat thawed lasagna slices in a 375°F/190°C preheated oven covered with aluminum foil for 20 minutes, or until hot. This method takes longer than using a skillet.

OPTION 2 (Skillet - Best Quick Option): Slice and reheat lasagna in a skillet on the stovetop over medium heat until warmed through. This is a super quick way to reheat lasagna as long as you don't care about presenting a square of plated lasagna. If you want to plate a full beautiful square, you can simply reheat the full squares of lasagna in a skillet set over medium heat, cover with a lid, until heated through.

OPTION 3: (Microwave...emergencies only!) Microwave it for 45 seconds to 1 ½ minutes depending on the model of your microwave and the size of the piece.

Look, sometimes life gets crazy and you need to eat NOW. After a 14-hour workday, that microwave can be a lifesaver! While it may not be the optimal reheating method, I'd much rather see you enjoy a healthy homemade meal in the microwave than reach for processed trash convenience foods. No judgment here - just do what works for you! ♡

Lasagna Bolognese Best Tips

• Layer Count: Traditional lasagna Bolognese has 5-7 layers. More layers create a more refined dish.
• Pasta Thickness: Roll pasta thin but not transparent (setting 6 on most machines).
• Par-boil Lasagna Noodles: This helps keep your lasagna moist and not dry out during baking - if you skip quick-boling the noodles, they will suck up more sauce in order to cook properly so you'll need to add at least 1 extra cup of sauce (so 5 cups instead of 4).
• Sauce Consistency: Ragù should be thick and reduced - too loose will make the lasagna watery.
• Cheese Quality: Use aged Parmigiano-Reggiano (24-36 months) for best flavor.
• Even Layers: Try to be consistent in the amount of ingredients you add between each layer.

Common Lasagna Bolognese Mistakes to Avoid

After years of making lasagna Bolognese both professionally and at home in Italy, here are the key pitfalls I've learned to watch out for:

• Rushing the Ragù: The meat sauce needs at least 2½ hours of gentle simmering to develop its rich flavor and proper consistency. Rushing this step results in a watery, less flavorful lasagna without the same depth of flavor.
• Too Much Sauce: Each layer should have just enough ragù and béchamel to cover the pasta. Oversaucing can lead to an unbalanced and often soupy lasagna that won't hold its shape when cut.
• Skipping the Resting Time After Baking: Not letting the lasagna rest for 25-30 minutes after baking means it will collapse when you cut it and you will have an oil slick on your plate. Patience gives you those picture-perfect slices that have absorbed all of the tasty goodness.
• Wrong Pasta Thickness: Whether using homemade or store-bought, pasta that's too thick becomes chewy and dominates the dish. While too-thin pasta will disintegrate between the creamy meaty layers. Aim for thin, delicate layers that complement rather than overwhelm which for us is #6 on the Atlas Marcato Pasta machine.
• Cold Components: Assembling with cold ragù or béchamel makes spreading difficult and can lead to uneven layers. Bring the ragù to at least room temperature before assembling and gently warm the béchamel before adding it.
• Undercooking the Béchamel: Your béchamel should be thick enough to coat the back of a spoon. Too thin, and it won't provide the creamy texture that holds its shape when sliced.
• Poor Quality Cheese: Pre-grated cheese or young Parmigiano won't give you the same complex, nutty flavor that makes each layer sing. This is one place where quality really matters, but honestly, as long as you're not using the "Green Shaker", you should be fine especially if you're making this lasagna on a budget♡.
• Overseasoning: Season the ragù carefully since Parmigiano-Reggiano adds significant salt during baking. Add salt gradually while cooking in the beginning stages to season each ingredient, but no so much as if you were salting it "to taste". Since the sauce reduces over several hours - what tastes balanced at the start may become way too salty by the end. Taste and adjust seasoning only in the final stages of cooking.

Lasagna vs. Lasagne: Understanding the Terminology

In Italian cooking, these similar words have distinct meanings: lasagna (lah-Zahn-yah) refers to a single sheet of pasta, while lasagne (lah-Zahn-yeh) is the plural form, meaning multiple sheets. Since this dish consists of many layers of pasta sheets, the traditional Italian name is actually Lasagne alla Bolognese. However, "lasagna" has become the standard term for the complete dish in English-speaking countries.

Lasagna Bolognese Cost-Saving Tips

While some ingredients are worth splurging on, there are smart ways to make this lasagna more budget-friendly and affordable:

Where to Invest:

• Parmigiano-Reggiano: It's essential for authentic flavor but a good Grana Padano can be used as a great substitute.
• Meat Quality: Good quality lean ground beef and real Italian pancetta make a significant difference.

Where to Save:

• Pasta Option: While homemade is traditional and super cheap, good quality dried pasta sheets work well to save time. Buy the highest quality dried egg pasta lasagna sheets (or fresh if you can find them).
• Pantry Items: Store-brand flour, butter, milk, and whole nutmeg are fine for the béchamel and sauce.
• Wine: Use an inexpensive but drinkable dry red wine with low tannins.
• Stock: Homemade stock is ideal and way cheaper than store-bought, but good quality boxed or canned broth works fine to speed up the process.

Money-Saving Tips:

• Buy Parmigiano-Reggiano in larger pieces when on sale - it freezes well!
• Look for meat specials and freeze until needed
• Buy ingredients in bulk, make a double batch of ragù, and freeze half for next time
• Consider splitting specialty ingredients with a friend also making the recipe

Scaling the Recipe

Whether you're cooking for a dinner party or want to stock your freezer with easy weeknight lasagna portions, you can double or triple this recipe and portion it in the following ways:

Pan Size Guide:

• Standard Recipe (9x13 inch pan with 3 inch sides): Serves 8-10
• Half Recipe (8x8 inch pan with 3 inch sides): Perfect for 4-6 people
• Double Recipe (Two 9x13 inch pans with 3 inch sides): Great for parties or freezing

Important Notes for Scaling:

• Keep the layer thickness consistent regardless of pan size
• Adjust the baking time as needed:
  • Smaller pan: Check 5-10 minutes earlier
  • Larger pan: May need 5-10 minutes longer
• For best results, maintain the same ratio of ragù to béchamel to pasta in each layer
• When doubling the sauce, use a larger appropriate size pot
• When doubling the béchamel, use a larger appropriate size pot
• When doubling the pasta, it's easier for beginners to make two separate batches which makes kneading easier, but you can also rely on a stand mixer with dough hook attachment to do the bulk of the work for you

Best Wine With Lasagna Bolognese

The right wine can elevate lasagna Bolognese from delicious to extraordinary. When dining in Bologna's top restaurants, you'll find these regional Italian wines consistently recommended with lasagna Bolognese. Their balanced acidity and moderate tannins enhance (rather than overwhelm) the delicate interplay between the ragù, béchamel, and aged Parmigiano-Reggiano cheese.

Traditional Emilia-Romagna Regional Wine Pairings:

• Sangiovese di Romagna: The local favorite, with bright acidity and red fruit notes that complement the ragù perfectly (below are stellar wines from the region):
  • Sangiovese Marzeno Superiore Poggio Vicchio 2021 - Zerbina Farm
  • Sangiovese Modigliana Tramazo 2020 - Mutiliana
  • Sangiovese Modigliana V. Woodcock 2021 - Villa Papiano
  • Sangiovese Predappio Le Lucciole Ris. 2020 - Chiara Condello
  • Sangiovese Superiore Red Sun Ris. 2020 - Enio Ottaviani
• Lambrusco: A slightly sparkling red from Emilia-Romagna that cuts through the richness beautifully but isn't for everyone
• Pignoletto: If you prefer white wine, this local DOC white has the structure to stand up to the dish and is perfectly pairs with a white wine Bolognese sauce

Excellent Italian Alternative Wine Pairings (from other regions of Italy):

These are great wine alternatives if you're unable to find the more regional and perhaps lesser known wines from the Emilia-Romagna region.

• Chianti Classico: Medium-bodied with good acidity and tannins that complement the Parmigiano-Reggiano cheese
• Barbera d'Alba: Offers bright acidity and rich fruit, light tannins complement the béchamel sauce
• Valpolicella Classico: Bright acidity that cuts through the richness of the ragù but still light enough to not to overwhelm the dish
• Dolcetto: Soft and medium-bodied fruit forward

Pro Tip: Look for wines with medium body and good acidity to balance the richness of the dish without overpowering it. Avoid very tannic wines as they can clash with the béchamel sauce.

What's the Difference between Classic Lasagna and Lasagna Bolognese?

Classic American Lasagna vs Italian Lasagna

Generally speaking, the only thing these lasagna recipes have in common is that they're both layered, baked, and delicious. But the similarities end here - they are not similar in taste or texture.

There are significant differences between authentic lasagna Bolognese and its Italian-American cousin. Both are delicious, but they're distinctly different dishes. Here are the Key Differences:

The Sauce:

• Authentic Bolognese: Uses a slow-simmered meat-forward beef and pork ragù with minimal tomato that includes wine (usually red), milk and meat stock.
• Italian-American: Features a tomato-based meat sauce usually made in 30 minutes or less using only ground beef (but also sometimes with Italian sausage, etc.)

The Cheese:

• Authentic Bolognese: Uses béchamel sauce and Parmigiano-Reggiano only
• Italian-American: Uses ricotta, mozzarella, Parmesan, and often other cheeses (i.e. cottage cheese, pecorino-romano, etc.)

The Pasta (Lasagna Noodles):

• Authentic Bolognese: Traditionally uses handmade green (spinach) egg pasta, thin layers
• Italian-American: Often ruffled-edge dried pasta, much thicker layers with a different chewy "bite"

Lasagna Layer Count:

• Authentic Bolognese: 5-7 delicate layers
• Italian-American: Usually 3-4 heartier layers

Looking for More Lasagna Recipes?

Here are a few of our favorite easy lasagna recipe to inspire your next dinner!

More Bolognese Recipes

Finding Authentic Lasagna Bolognese in Bologna + Photos

As someone living in Northern Italy (and who's eaten my way through Bologna), I often get asked "Where can I find the best lasagna Bolognese in Bologna?" The truth is, many restaurants in the city center cater to tourists, serving a less authentic version of this iconic dish with a view of course!

Here's how to find the best restaurants in Bologna, serving up the most delicious authentic versions of this lasagna:

• The best lasagna is often found in traditional trattorias outside the main tourist areas, particularly in the Bolognina and Santo Stefano neighborhoods. Do your research ahead of time - it pays off!
• Real Bolognese lasagna should have thin layers of fresh egg pasta (often green from spinach but not always), delicate besciamella, authentic ragù, and just Parmigiano-Reggiano cheese.Avoid restaurants in the most touristy areas of the city (list follows below)
• Look for restaurants that list it as "Lasagne verdi al forno, Lasagne Verdi alla Bolognese", "Lasagne Verdi", or simply lasagna al ragù, on the menu - this indicates they're serving the traditional spinach pasta version
• Avoid restaurants with huge plastic-covered menus with large photos of the dish (also any restaurants with huge images of Italian dishes plastered on the restaurant entrance
• Avoid places advertising "Lasagna Bolognese"
• I've never seen this in Bologna, but avoid any restaurants with photos showing thick layers of mozzarella or ricotta - authentic versions never include these cheeses (and unbeknownst to tourists there are some foreign-owned restaurants in Bologna that only cater to tourists and care nothing about authenticity).
• Avoid ANY place advertising "Spaghetti alla Bolognese" which is a made-up American dish - no self-respecting Italian will ever pair spaghetti noodles with authentic Bolognese ragù

For the most authentic lasagna Bolognese experience, venture beyond the tourist-heavy center around Piazza Maggiore and Via dell'Indipendenza (above). Enjoy an aperitvo while you sit outside and enjoy these areas for the view, but not for the best Bolognese!

Instead, head to neighborhoods (below) like the burgeoning Bolognina (north of the train station), Santo Stefano (east of the center), or the university district around Via Zamboni. The best traditional trattorias are often found on quiet side streets at least a few blocks away from the Two Towers and the medieval market area.

Seek out historic family-run restaurants that have been making it for generations or newcomers with a loyal local fan base. The dish should cost between €12-20 as a primo (first course). If it's significantly cheaper, they may be using pre-made ingredients rather than crafting everything from scratch. After all, you did not travel all the way to Bologna to eat a sub-par version of lasagne Bolognese!

Remember that many traditional Bologna restaurants close between lunch and dinner (typically 3:00-7:30 PM). Make reservations in advance, especially for weekend meals, as the best places fill up quickly with locals. Here are some of our favorite restaurants serving the best Lasagne in Bologna that won't leave you disappointed:

• Trattoria La Montanara
• Drogheria della Rosa
• La Bottega Di Via Montegrappa
• Trattoria Da Me
• Antica Trattoria della Gigina
• All'Osteria Bottega
• Ristorante Da Cesarina

A note about lasagna portion sizes in Bologna: As described above (and as shown in photos) Italians have a healthier relationship with portion size as compared to America. You will not find unhealthy gigantic portions of this dish (or any food). I think this alarms some tourists especially because of the price. Don't be surprised when the perfect (smaller-than-expected) square of lasagna shows up at your table. Eat it, savor it, and enjoy having an authentic Italian experience - after all, that's why we travel!

The Most Touristy Areas of Bologna

By all means, you have to check out all of these areas on your trip to Bologna! They're filled with beautiful architecture, delicious gelato shops, bars, and a lively atmosphere. But to get the best lasagne you should walk at least a few blocks beyond these touristy areas to enjoy better food and better prices! Here they are:

• Piazza Maggiore and the streets immediately surrounding it
• Via dell'Indipendenza (the main shopping street)
• The area around the Two Towers (Due Torri)
• Via Pescherie Vecchie and Via Drapperie (the medieval market streets)
• Via Ugo Bassi
• Via Rizzoli
• Quadrilatero area (while historic and charming, very tourist-focused)