Lasagna Bolognese is the ultimate labor of love - layers of silky green pasta, hearty meat ragù, and creamy béchamel sauce that melds together into pure Italian comfort food magic. Living in Northern Italy has taught me all the secrets to making this classic dish with the best tips I've learned over the last 19 years from locals in Bologna and the greater Emilia-Romagna region.
While it takes time, it's incredibly easy and I show you how to break it down into manageable steps that make it totally achievable (easy even), for cozy weeknight dinners or celebrations. Lasagne Bolognese Video coming soon!

Why You Can Trust This Recipe's Authenticity
It's been a privilege having the opportunity to research and eat tagliatelle al ragû 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 dish 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 really deep dive (we refer to it as the "lasagne Bolognese bible"), it cuts through the clutter and gives you everything you need for success.
If you love classic Italian pasta dishes, check out this scrumptious made-from-scratch Gnocchi Bolognese or Tagliatelle al Ragû recipe.
Jump to:
- Why You Can Trust This Recipe's Authenticity
- Why This Lasagna Bolognese Recipe Works
- Authentic Variations: The Art of Lasagna Bolognese (w/Photos From Bologna)
- What This Lasagna Bolognese Recipe Isn't
- What Is Authentic Lasagna Bolognese?
- Why You'll Love This Bolognese Lasagna Recipe
- Comparing Lasagna Bolognese Layers From Restaurants in Bologna, Italy
- Our Family's Best Tips for Perfect Lasagna Bolognese:
- Lasagna Bolognese Ingredients
- How to Make Authentic Lasagna Bolognese
- How to Serve Lasagna Bolognese
- How to Meal Prep Lasagna Bolognese
- How to Store Lasagna Bolognese
- How to Freeze & Reheat Lasagna
- Lasagna Bolognese Best Tips
- Common Lasagna Bolognese Mistakes to Avoid
- Lasagna vs. Lasagne: Understanding the Terminology
- What's the Difference between Classic Lasagna and Lasagna Bolognese?
- Lasagna Bolognese Cost-Saving Tips
- Scaling the Recipe
- Best Wine With Lasagna Bolognese
- Lasagna Bolognese FAQ
- Looking for More Lasagna Recipes?
- 📖 Recipe
- Food Safety
- Finding Authentic Lasagna Bolognese in Bologna
- The Most Touristy Areas of Bologna

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.).
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, authentic flavors found in this dish, with step-by-step photos and directions to tackle each component with confidence, and the traditional cooking techniques so you can replicate this lasagna at home in your very own kitchen (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.


Authentic Variations: The Art of Lasagna Bolognese (w/Photos From Bologna)
Take a look at the photos (above) of my second (original) lasagna Bolognese recipe with its ultra creamy Parmigiano and besciamella topping. You'll notice it looks a bit different from today's version. 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.
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 flavor. Below are a few versions from Bologna:
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 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?
True Lasagne alla Bolognese is a traditional lasagna recipe from Bologna, Italy, that relies on 3 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 ragû 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.

As with any dish, once you've eaten enough authentic lasagne Bolognese you can start to identify what you love most about your favorite versions. Then you get to recreate the recipe at home just the way you like it -- which is exactly what I've done here (and also why I have two different (yet authentic) lasagne Bolognese recipes I like to cook.
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 ragû 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 extra creamy? Top the lasagna with béchamel, Parmigiano, and a very small amount of ragû (as seen in my original lasagna recipe and La Montanara's version in the photos above)
Now, let's get started so you can see just how easy it is (step-by-step) to make this classic Italian Lasagna Bolognese recipe!
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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:
- 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 'dolci' (sweet pancetta) adds rich depth of flavor (don't skip this ingredient!). If you want a smokier flavor, use Pancetta Affumicata (smoked pancetta...although not authentic, it's delicious). I like to finely mince the meat so it melds into the sauce which 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 which 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 ragû so do not skip these three vegetables.
- Red Wine - Wine creates complex flavors in the finished ragû 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 ragû is 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 ragû or overpowering its meaty flavors. I've used to make Bolognese ragû 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 ragû, 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
- 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 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 Bolognese Sauce
To get started, make the Bolognese sauce This can be made up to 4 days in advance and refrigerated (or meal-prepped and frozen).
For in-depth instructions and best tips for success, check out my Ultimate Guide for how to make Authentic Bolognese Ragû 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 No-Fail 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 1 ½ to 2 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 then dry dry kitchen towel to to soak up the water.



For Working With Fresh Spinach:
- Remove stems from fresh spinach leaves or use baby spinach.
- Blanch in boiling water for 30-60 seconds until wilted and bright green.
- Shock the spinach in an ice water bath to stop the cooking and preserve the color.
- Squeeze out all excess moisture using a clean kitchen towel or cheesecloth until very dry.
- Finely mince the squeezed spinach.
- Follow steps 4-11 from frozen spinach instructions above
Note about Fresh vs Frozen Spinach: I've used both fresh, blanched spinach and frozen blanched spinach for making spinach pasta and I've never had any issues with frozen spinach producing a dark or undesirable color. The key is making sure you blanch the frozen spinach just as you would fresh spinach.
In fact, the green pasta featured in this recipe uses frozen spinach and it creates a beautiful, bright green pasta. Use whatever type you want or have on hand - try to get the spinach nicely puréed or as finely minced as you can.

How to Assemble & Bake Bolognese Lasagna
Assemble the lasagna.
Step 1. In a deep lasagna dish (or 9x13 baking pan) spread ¼ to ½ cup bolognese sauce evenly across the bottom of the dish and cover with lasagna noodles slightly overlapping.


Step 2. Add more Bolognese sauce and spread it out evenly across the top of the noodles, then add béchamel and spread it out and sprinkle with grated Parmigiano.


Step 3. Add a layer of lasagna noodles, then add ragù and Parmigiano only (add more cheese than I have if desired, but miraculously it's not needed)

Step 4. Add a layer of pasta noodles, then top with béchamel, and Parmigiano.

Step 5. Add a layer of pasta noodles and Repeat layering the ingredients in this order until there is no more Bolognese sauce left. Finish the top layer with Bolognese sauce and a generous handful of grated Parmigiano for a crispy lasagna crust.

Bake the lasagna.
Cover the lasagna tightly with aluminum foil and bake covered, on a sheet tray in a preheated oven at 350°F/176°C for 35 to 40 minutes or until bubbling and hot. Remove the aluminum foil, turn on the broiler, and cook the lasagna under the broiler for a few more minutes, or until nicely browned. Remove from the oven and allow to cool for at least 20 minutes before cutting into it, Enjoy!


A NOTE ABOUT USING ALUMINUM FOIL
I've seen some chatter repeated online lately saying "not to use aluminum foil to cover lasagna as it bakes because it reacts with the sauce and makes the lasagna taste like metal or just bad". My best guess is this may be an AI hallucination and people are spreading it as if it's fact but I'm not sure.
Respectfully, I can't get behind this theory, and here's why:
For starters, this isn't a typical heavy tomato-based pasta sauce if you're making it correctly. As a private chef who's made countless lasagnas for my family and also my clients, not one has ever tasted bad or like aluminum after using it to cover a lasagna as it bakes.
Second, the aluminum foil shouldn't be in direct contact with the top of your lasagna anyway - you should be leaving a "tent" creating a little clearance (even inserting toothpicks into the lasagna to prop up the aluminum foil so the cheese, ragû and/or béchamel doesn't stick to it). This goes for any kind of lasagna - especially ones with mozzarella toppings.
Third, Italians here in Italy (including my Northern Italian and Abruzzese Italian family and friends) use aluminum foil to cover lasagne as it bakes - and they invented the dish!
Now, it is absolutely true you would never cook a tomato-based sauce (or other highly acidic food) in an aluminum pot or pan because it will cause the aluminum to leach into your food and give the dish a metallic taste. Not to mention the potential negative affects this may have over time.
That said, if you prefer to avoid aluminum altogether for health reasons or concerns, you can use a covered oven-safe casserole dish instead of aluminum foil. This reasoning I can understand - the other I can't ♡.

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 Barbera d'Alba or Lambrusco for something sparkling *see more details in the Wine Pairing section below
- Accompany with crusty bread to mop up the sauce
- Whle not traditional or authentic, you can serve it with a nice side salad with vinaigrette either before or after you serve the lasagna
How to Meal Prep Lasagna Bolognese
When you're making lasagna Bolognese from scratch, I recommend breaking up the tasks and making each component over a couple of days (or even weeks if you want). Below are all tested (successful) ways I've meal-prepped this lasagna to make it easy to pull off:





Make-Ahead Strategy: Lasagna Bolognese Meal-Prep Options
Breaking down the preparation over several days makes this recipe completely manageable. Here's how I organize it:
3-Day Plan (Easy and Relaxed)
- Day 1: Make the ragù (3-3 ½ hours, mostly hands-off)
- Morning: Prep ingredients and start cooking
- Afternoon: Let the ragû cool and refrigerate
- Day 2: Prepare the pasta
- Morning: Make pasta dough
- Afternoon: Roll out lasagna sheets and either.
- Option 1: Sprinkle them liberally with semolina pasta, stack them with parchment paper layered in between to prevent sticking, freeze unwrapped until frozen solid, wrap with cling film, and freeze.
- Option 2: Allow lasagna sheets to dry on racks overnight (you'll need a lot of countertop space for drying lasagna sheets, but oven racks work great for this)
- Day 3: Make the béchamel, Par-boil lasagna, assemble and bake
- Bring meal-prepped components to room temperature
- Par-boil the pasta from frozen (do not thaw first), strain, and allow them to dry
- Make the béchamel (takes 15 minutes)
- Assemble and bake
Pro Tip: While the ragù simmers on Day 1, use that time to grate all your Parmigiano-Reggiano and store it in an airtight container in the fridge.
2-Day Plan (Weekend Project)
- Day 1:
- Morning: Make ragù, cool, store, refrigerate
- Evening: Prepare pasta dough, wrap, and refrigerate
- Day 2:
- Morning: Roll pasta and par-cook it
- Afternoon: Make béchamel, assemble and bake
1-Month Plan (Most Relaxed)
- Weekend Day 1:
- Morning: Make ragù, cool, store, freeze
- Weekend Day 2:
- Morning: Prepare pasta dough, roll out the lasagna sheets, sprinkle liberally with semolina pasta, and stack them with parchment paper layered in between to avoid sticking to each other, freeze unwrapped until frozen solid, wrap with cling film, and freeze.
- Weekend Day 3:
- Morning: Par-cook pasta
- Afternoon: Make béchamel, assemble and bake
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): 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 size of the piece. (This really isn't anything I can put my "stamp of approval" on BUT I know what it's like to work 14 hour days and need to get food into your belly "NOW"! So, sometimes a microwave is a lifeline and there shouldn't be any guilt for using it. The way I look at it, is that it's always better to reheat a healthy homemade dish in a microwave even if the method isn't optimal VS eating some overly processed trash food just because it's easier to grab in moments of sheer need♡).
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. Patience gives you those picture-perfect slices.
- Wrong Pasta Thickness: Whether using homemade or store-bought, pasta that's too thick becomes chewy and dominates the dish. Aim for thin, delicate layers that complement rather than overwhelm.
- Cold Components: Assembling with cold ragù or béchamel makes spreading difficult and can lead to uneven layers. Bring the ragû 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 hold's its shape and makes this dish so special.
- 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♡.
- Overseasoning: Season the ragù carefully since Parmigiano-Reggiano adds significant salt during baking. Add salt gradually while cooking in the beginning stages since the sauce reduces over several hours - what tastes balanced at the start may become 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-ZON-yah) refers to a single sheet of pasta, while lasagne (lah-ZON-yay) 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, in English-speaking countries, "lasagna" has become the standard term for the complete dish.
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, very thin layers
- Italian-American: Often ruffled-edge dried pasta, much thicker layers with a different "bite"
Lasagna Layer Count:
- Authentic Bolognese: 5-7 delicate layers
- Italian-American: Usually 3-4 heartier layers
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 your TIME. Buy the highest quality dried egg pasta lasagna sheets (or fresh if you can find it).
- Pantry Items: Store brand flour, butter, and milk are fine for the béchamel and sauce.
- Wine: Use an inexpensive but drinkable dry red wine
- Stock: Homemade stock is ideal and way cheaper than store-bought, but good quality boxed or canned broth works just fine!
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 followng way:
Pan Size Guide:
- Standard Recipe (9x13 inch pan): Serves 8-10
- Half Recipe (8x8 inch pan): Perfect for 4-6 people
- Double Recipe (Two 9x13 inch pans): 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
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 authentic lasagna Bolognese. Their balanced acidity and moderate tannins enhance (rather than overwhelm) the delicate interplay between the ragù, béchamel, and aged Parmigiano-Reggiano
Traditional Emilia-Romagna Regional Wine Pairings:
- Sangiovese di Romagna: The local favorite, with bright acidity and red fruit notes that complement the ragù perfectly
- 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):
(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 ragû 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.
Lasagna Bolognese FAQ
The key to getting a perfectly golden brown Parmigiano-béchamel topped lasagna is to place it under the broiler (set to high) during the last 10 minutes of baking time. Just be sure to watch it so it doesn't burn. Remove it from the oven when it's reached your desired color.
The birthplace of the original recipe for Ragu alla Bolognese can be traced back to the end of the 1700s. The chef of the Cardinal of Imola (just outside of the city of Bologna) cooked the first real tomato-based meat sauce and was served with a plate of macaroni pasta. By the 1800s, recipes for tomato-based ragù start to show up in a few cookbooks from the Emilia-Romagna region, but the official Ragu alla Bolognese (meaning, ragu of Bologna or ragù made in the Bologna way) was registered by the Italian Academy of Cuisine at the Bologna Chamber of Commerce on October 17th, 1982.
Different countries claim to be the inventors of lasagna, Greece, Italy, and even the UK! There are lots of types of layered dishes being eaten even in the B.C. era, but wouldn't be considered a lasagna and didn't even have cheese or tomatoes. Napoli (Naples) is said to have been the first city to incorporate tomatoes into a layered pasta and meat dish around the 1600s because, by this time, they would have been heartily cultivating tomatoes that weren't originally native to Italy.
So, it's possible that around 1692 we start to see something similar to what we know today as lasagna. However, no one knows if lasagna Bolognese came first and was imitated or if it might be the other way around. No matter which came first, the Emilia-Romagna version of lasagna (the lasagna Bolognese) is the version of lasagna that has been imitated all over Italy and bastardized being made with ricotta cheese, mozzarella cheese, basil, and tomato sauce even, throughout the rest of the world. While these versions may be tasty they are not classic, traditional, or authentic Bolognese lasagna in any way.
Bolognese lasagna shows up in history as early as the 1700s, but the official recipe as we know and love it today was officially registered on October, 17th, 1982 in the Italian Academy of Cuisine at the Bologna Chamber of Commerce.
Traditional lasagna Bolognese requires four key components: homemade ragù Bolognese (meat sauce), béchamel sauce (roux-based white sauce), fresh pasta (traditionally green spinach pasta aka "lasagna verde"), and Parmigiano-Reggiano cheese. Layer these components 5-7 times, starting with ragù, then pasta, béchamel, and cheese. Bake until golden and bubbling.
Authentic lasagna Bolognese from Bologna, Italy uses béchamel sauce and never contains ricotta or mozzarella cheese. American-style lasagna, influenced by Neapolitan (Southern Italian cuisine), typically includes ricotta, mozzarella, and a tomato-based meat sauce but is never called Lasagna Bolognese. Traditional Bolognese versions also use fresh pasta, often green spinach pasta (lasagne verdi) and is made in the style of Bologna hence it's name.
Béchamel sauce creates the signature silky, creamy texture authentic to Northern Italian cuisine (where we live). It binds the layers while letting the ragù Bolognese remain the star flavor. This creates a lighter, more refined dish compared to versions using ricotta cheese and mozzarella cheese.
The best Bolognese sauce combines lean ground beef, pork (usually unsmoked pancetta) slowly simmered with soffritto (onion, carrot, celery), dry red wine like Sangiovese, milk, minimal tomato, and meat stock. Some versions include chicken livers and butter for added richness. The key is gentle cooking for 2 ½ to 3 hours until the sauce is thick and concentrated, allowing the flavors of each meat to develop fully, meld together, and create the perfect rich consistency for layering in lasagna or pairing with tagliatelle or pappardelle.
To prevent watery lasagna, Bolognese, reduce the ragù until it's thick and concentrated (2-3 hours). When using fresh pasta, parboil the sheets briefly and allow them to dry thoroughly before assembling. Avoid oversaturating the layers with sauce - each layer should be thin and even. Let the lasagna rest for 20-30 minutes after baking so the layers can set properly before cutting. These steps ensure a properly textured lasagna that holds its shape when served.
Yes, lasagna Bolognese is the perfect make-ahead casserole and actually tastes even better the day after it's baked because the flavors have time to meld gloriously together. Here are the best lasagna meal-prep options:
Ragù: Make the ragû and refrigerate up to 3 days ahead or freeze up to 3 months.
Béchamel: Although I really prefer to make the bechamel the same day I assemble the lasagna (it's easier to spread when it's warm), you can make it and refrigerate it up to 2 days in advance and gently reheat it (adding a little milk if necessary to thin it out) before assembling the lasagna.
Assembled unbaked lasagna: Refrigerate the assembled lasagna up to 24 hours in advance or cover it and freeze it for up to 2 months.
Baked lasagna: Refrigerate for 5 days or freeze portions for up to 2 months Thaw frozen lasagna overnight in the refrigerator before baking and add some additional minutes to the bake time.
For best results, reheat individual portions covered at 350°F (175°C) for 15-20 minutes. You can also reheat lasagna in a small skillet over medium heat covered with a lid until heated through. For whole lasagna, cover with foil and heat at 350°F for 30-45 minutes, uncovering it during the last 5 minutes for crispy top. Avoid microwaving lasagna which can make pasta chewy unless you're having a "hangry" emergency!
While fresh pasta (especially spinach pasta) is traditional and creates the most authentic texture, high-quality dried egg pasta lasagna sheets can work. Fresh pasta creates silkier layers and better absorbs the sauces, resulting in superior texture and flavor!
While fresh pasta is traditional, you can use dried egg lasagna noodles. Choose flat sheets without ruffled edges. Fresh pasta creates silkier layers and better absorbs the sauces.
Traditional lasagna Bolognese from restaurants in Bologna, Italy (as seen above in my photos of the real deal lasagna we enjoy when we're there) typically has 5-7 layers. More layers create a more refined dish, just be sure each layer is as equal as possible to maintain proper balance.
For best results, spread the individual tasks over 2-3 days: Day 1 - make the ragù (3-4 hours which is mostly hands-off time), Day 2 - prepare the pasta dough and refrigerate sealed overnight, Day 3 - roll and cut lasagna sheets and parboil, make the béchamel, assemble and bake (1 hour). Total active time is approximately 5-6 hours.
Use genuine Parmigiano-Reggiano aged 24-36 months (18 months works ok too), labeled "DOP". The complex flavor and proper melting properties are essential. Grana Padano DOP can be substituted with great results, but avoid generic parmesan.
As explained in my Authentic Bolognese Sauce recipe post, milk tenderizes the meat and balances the acidity from wine and tomatoes. Add it during the last 45 minutes to 1 hour of cooking time to allow it to work its magic - you'll end up with a traditional velvety texture and richly flavored ragû - the sweetheart of Bologna's cuisine.
Allow pasta sheets to extend slightly up the sides of the casserole dish, and don't cover these areas with too much ragû or bechamel which will keep them moist. Be sure to use plenty of grated Parmigiano-Reggiano cheese thought because that gives the crispy lasagna edges even more flavor - finish under the broiler for 5-7minutes to get super crispy edges but watch it so they don't burn.
While possible, authentic lasagna Bolognese requires a proper slow-simmered ragù made with both beef and pork. Many store-bought "Bolognese" sauces don't even come close to authentic Bolognese. They typically lack the proper meat-to-tomato ratio and don't include traditional ingredients like milk and wine which are essential for authenticity and the best flavor.
Restaurants in Bologna, Italy (as you can see by the photos in this recipe post) serve individual portions of Bolognese lasagna (aka "lasagna al ragû") typically in 4x4 inches or 5x5 inch squares garnished with extra Parmigiano-Reggiano. Temperature should be hot and but shouldn't burn the roof of your mouth when you take a bite.
Traditional lasagna Bolognese contains gluten in both the pasta and the flour in the béchamel. For a gluten-free Bolognese version, use certified gluten-free pasta and cornstarch for the béchamel, though texture will differ from authentic version.
Use 9x13x3-inch pan for standard recipe serving 8-10 people. Pan depth should be at least 3 inches to accommodate 5-7 layers.
Individual portions (oven): Cover with foil and heat at 350°F (175°C) for 15-20 minutes.
Individual portions (skillet): Heat portions in a skillet with a little olive oil over medium heat, covered for 10 -15 minutes, or until heated through.
Whole lasagna: Cover with foil and heat at 350°F for 30-45 minutes
Remove foil for final few minutes to re-crisp the top.
In Bologna and the greater Emilia-Romagna region traditional Lasagne alla Bolognese is served with local medium-bodied Italian reds like Sangiovese di Romagna, Lambrusco (slightly sparkling and not for everyone), but you can also find Pignoletto (a local white wine variety) being offered especially when the lasagna is made using a white wine Bolognese sauce instead of red wine. These specific wines (or good qualityversions of this wine) may not be easy to find outside of Italy, but don't worry, there are plenty of other regional Italian wines that pair well - like Chianti Classico, Barbera D'Alba, Valpolicella Classico, and Dolcetto. Look for red wines with balanced acidity and moderate tannins which work well with each of the components of this dish (ragû, besciamella, parmigiano-reggiano cheese) without overwhelming them. Avoid sweet or high-tannic wines.
Let rest 10-25 minutes before cutting. This allows the layers to set and makes for cleaner slices.
While possible, traditional ragù Bolognese uses a mix of ground beef and pork for optimal flavor and texture. The pancetta adds essential depth to the sauce. If you don't use the pork, it will no longer be a Bolognese ragû, but it will still be super tasty!
Briefly par-boiling fresh pasta before layering it into lasagna keeps the pasta from soaking up too much of the sauce which can leave you with lasagna that's dry instead of melty ooey-gooey. Skip this step only if using store-bought no-boil noodles, though these aren't traditional.
Authentic lasagna Bolognese never includes ricotta or mozzarella. These are found in Southern Italian-style lasagna. The creaminess comes from the béchamel sauce and the rich ragù. You can't call it Lasagna Bolognese if it includes either of these cheese!
While delicious vegetarian lasagna exists, it wouldn't be lasagna Bolognese without the meat ragù. The meat sauce is fundamental to this specific regional dish.
Looking for More Lasagna Recipes?
Here are a few of our favorite easy lasagna recipe to inspire your next dinner!
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Print📖 Recipe

Authentic Lasagna Bolognese (Lasagne alla Bolognese)
- Total Time: 4 hours
- Yield: 8 servings depending on hunger level 1x
Description
Lasagna Bolognese is the ultimate labor of love - layers of silky green pasta, hearty meat ragù, and creamy béchamel sauce that melds together into pure comfort food magic. Living in Northern Italy has taught me all the secrets to making this classic dish with the best tips I've learned over the last 19 years from locals in Bologna.
Ingredients
For the Sauce
- 5 tablespoons extra virgin olive oil (75g)
- ½ cup unsalted butter (100g)
- 1 medium onion (7 ounces) (200g)
- 1 medium carrot (3 ½ ounces) (100g)
- 1 rib of celery (¼ cup) (85g)
- 1 ½ pounds ground beef (700g) (well-marbled cuts like the neck, skirt, chuck, or sirloin)
- 11 ounces pancetta finely minced or chopped in a food processor (300g) (sub pork belly)
- 1 ½ cups dry red wine such as Sangiovese di Romagna (330g) (sub dry white wine with low tannins)
- 1 cup chicken broth (plus more as needed up to 2 full cups total) (225g)
- 1 cup whole milk (240g)
- 17 ½ ounces tomato passata (500g)
- 2 tablespoons double-concentrated tomato paste (30g) (sub regular tomato paste)
- 2 to 2 ½ teaspoons kosher salt, or more or less to taste (8 g)
- black pepper to taste
For the Spinach Lasagna Pasta (you can skip this step and use store-bought ready-to-bake lasagna noodles)
- 4 ounces frozen or fresh spinach (115g)
- 14 ounces 00 flour (about 3 ¼ cups) (400g)
- 2 large eggs, slightly beaten (50g)
For the Béchamel
- 4 tablespoons unsalted butter, (60g)
- 6 tablespoons all-purpose or 00 flour (60g)
- 3 cups milk (725g)
- ¾ teaspoon salt, or to taste
- freshly cracked black pepper, to taste
- freshly grated nutmeg, to taste
To Assemble the Lasagna
- 1 ¼ cups (3.5 ounces) freshly grated Parmigiano cheese (100g) (sub Grana Padano or Parmesan Cheese)
Instructions
Make the Bolognese Sauce
- Cook the soffritto. In a large Dutch oven set over medium-low heat, add the butter, olive oil, and onions, season with salt, and sauté until translucent but not browned and most of the moisture has evaporated (about 10 minutes). Turn up the heat to medium, add the carrots, and cook for 5 minutes. Next, add the celery and cook for 5 minutes more.
- Cook the pancetta. Add the ground (or finely diced) pancetta to the pot and sauté until cooked through and most of the fat has been rendered (about 10 minutes).
- Cook the beef. Add ½ of the beef to the pot breaking it up into small pieces with the back of a spoon, season with salt and black pepper, and cook until no longer pink and some of the moisture has evaporated, about 5 minutes. Add the rest of the beef, season with salt, and cook until the moisture has evaporated (about 10 minutes).
- Deglaze the pot with wine. Add the wine while scraping the browned bits (the fond) from the bottom of the pot. Let the mixture cook for at least 20 minutes and up to 25 minutes to allow the alcohol to evaporate.
- Add the milk, tomato, and broth, and finish the ragù. Add the tomato passata to the pot. Stir the tomato paste into the chicken stock and milk, and add it to the pot. Season with a little salt and black pepper, reduce heat to low, and gently simmer covered, stirring occasionally for approximately 2 ½ hours. You may add chicken stock ¼ cup at a time to thin it out only as needed. Turn off the heat, adjust the seasonings, and set aside until ready to assemble lasagna.
*You will need approximately 1 liter (or 4 cups) of this bolognese sauce for the lasagna recipe. Refrigerate or freeze the remaining Bolognese sauce to serve over gnocchi or with tagliatelle pasta.
Make the Spinach Lasagna Noodles (or skip this step and use ready-to-bake store-bought egg lasagna noodles)
- Blanch the spinach. Add the spinach (frozen or fresh) to a pot of boiling water and blanch it for about 3 minutes. Strain it reserving the liquid being sure to squeeze out all of the excess liquid. Use a blender, immersion blender, or food processor to purée the spinach to a fine paste and set aside. *Alternatively, finely mince the spinach.
- Make the dough. Add the flour to a countertop or large bread bowl and make a "well" in the middle. Add the eggs, and spinach to the center and begin agitating the mixture to combine it with the flour being sure to keep everything in the center of the "well". Work in a circular motion incorporating more flour into the center until the mixture is combined and forms a shaggy dough.
- Knead the dough. Remove the dough to a work surface and knead it by turning it clockwise a quarter turn and repeating until the dough becomes softer and more pliable, or about 10 to 12 minutes. It should be much smoother and more elastic at this point. *Alternatively, you may knead the dough using a stand mixer fitted with the dough hook attachment on medium-low speed (speed #2 on a KitchenAid).
- Rest the dough. Cover and rest the dough for 30 minutes.
- Roll out the dough. Cut the dough into 4 equal pieces and work with one piece at a time covering the other pieces so they don't dry out. Press down to form a disc just thin enough to be fed through the pasta machine's widest setting (0 or 1 depending on your pasta machine). Feed the dough through the roller. If needed, lightly dust both sides of the pasta sheet with flour, and fold it into thirds to form a more even rectangle. Feed the pasta sheet back through the rollers on the widest setting until it is long and rectangular. Set the adjustment knob to 1 and roll the pasta sheet through one time. Continue adjusting the knob setting thinner, rolling it until you've reached the desired thickness (#6 on my Atlas Marcato pasta machine).
- Rest the lasagna noodles. Trim the lasagna to the desired size and sprinkle each sheet with semolina (or other flour). If using immediately, allow the noodles to dry for 10-30 minutes.
- Par-boil (blanch) the lasagna noodles. Add the noodles 2 or 3 at a time to a large pot of boiling salted water and cook for 20 to 30 seconds. Remove them to an ice bath to stop the cooking and dry them on a clean kitchen towel and lay them out (try not to stack them all on top of each other if possible so they don't stick together). Repeat with the remaining lasagna noodles.
Make the Béchamel
- Prepare the roux. In a medium-sized pot over medium heat bring the milk to almost to a boil and turn off the heat. In a second larger pot, melt the butter over medium heat. Once the butter is melted, add the flour a little at a time whisking constantly to remove any lumps. Continue whisking and stirring until the flour is cooked and the roux is light golden brown (about 3 to 4 minutes).
- Add the hot milk. When the roux is golden brown and fragrant, turn the heat down to low and add one ladle full of hot milk whisking vigorously to incorporate it into the roux. Continue adding ladles of milk and whisking to combine until all the milk is added and the bechamel is smooth. Continue cooking and whisking for about 3 to 4 more minutes or until the bechamel thickens and coats the back of a spoon but is still easily spreadable.
- Adjust the seasonings. Add more salt, pepper, and freshly grated nutmeg to taste. If you're not using it right away, cover the top of the sauce with sustainable cling film to keep a skin from forming.
Assemble & Bake the Lasagna Bolognese
- Assemble the lasagna. Use a deep lasagna dish (or 9x13 baking pan)
- Add ½ cup ragù and spread it evenly across the bottom of the dish and cover with lasagna noodles slightly overlapping each one so there are no gaps.
- Add ragù and spread it out evenly across the top of the noodles, then add béchamel sauce and spread it out evenly across the top of the ragù and sprinkle with grated Parmigiano cheese.
- Add another layer of pasta noodles, add more ragù and more parm.
- Add another layer of pasta noodles, then add ragù, béchamel, and parm.
- Repeat layering the ingredients in this order until there is no more ragù left. Finish the top layer with the ragù and a generous handful of grated parm for a crispy top or for a soft and creamy top, finish the lasagna with béchamel and parm.
2. Bake the lasagna. Cover the lasagna tightly with aluminum foil and bake covered in a preheated oven at 350°F/176°C for 35 to 40 minutes or until bubbling and hot. Remove the aluminum foil, turn on the broiler, and cook the lasagna under the broiler for a few more minutes, or until nicely browned. Remove from the oven and allow to cool for 10 to 20 minutes before cutting into it, Enjoy!
Notes
Use as little or as much of the béchamel sauce as desired. I like to use about ⅔ of the full amount of the recipe.
Get all the best tips and cooking techniques, including step-by-step recipe photos, and the Make-Ahead Guide for Lasagna Bolognese (a cooking schedule, in the main post.
- Prep Time: 90 minutes
- Cook Time: 150 minutes
- Category: Pasta
- Method: Oven Baked
- Cuisine: Italian
Nutrition
- Serving Size: ⅛ of the recipe
Food Safety
- Never leave dairy-based sauces at room temperature for more than 2 hours
- If making fresh pasta, use pasteurized eggs and keep work surfaces clean
- Store leftover lasagna in the refrigerator for up to 4 days
- If freezing, use freezer-safe containers and consume within 3 months
- Thaw frozen lasagna overnight in the refrigerator, never on the counter
See more guidelines at USDA.gov.
Finding Authentic Lasagna Bolognese in Bologna
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 ragû, 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 ragû




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. Afterall, 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 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)
Silvia says
Ho provato questa ricetta e sono italiana, devo dire che questa è la vera bolognese come va fatta. Validissime le indicazioni tecniche per l'esecuzione che ho separato in due giorni diversi e che devo dire fanno la differenza. E' piaciuta a tutta la famiglia, italian family approved! My family loved so much this authentic bolognese recipe, I split the preparation over 2 days and tips were very useful, loved it! Grazie mille