Lasagne alla Bolognese

Lasagne alla Bolognese is a traditional Italian dish from the region of Bologna. It is a layered pasta dish made with meat-based sauce, called ragù, and besciamella (white sauce) and lasagna noodles. It’s a perfect dish for a special occasion or a family dinner.


  • 12 lasagna noodles
  • 2 cups of beef ragù
  • 2 cups of besciamella (white sauce)
  • 1 cup grated parmesan cheese
  • 2 cups of mozzarella cheese
  • Salt and pepper, to taste

For the beef ragù:

  • 1 pound ground beef
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 cup dry red wine
  • 1 can (28 oz) of crushed tomatoes
  • 2 cups of beef broth
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste

For the besciamella:

  • 4 cups of milk
  • 1/2 cup of butter
  • 1/2 cup of all-purpose flour
  • Salt and pepper, to taste


  1. Start by preparing the beef ragù: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Use a wooden spoon to break up any large chunks of meat. Drain any excess fat and set aside.
  2. In the same pot, add a bit of oil and sauté the onion, garlic, carrot, and celery until softened, about 5-7 minutes.
  3. Add the browned ground beef back into the pot, along with the red wine. Bring to a boil and reduce the wine by half.
  4. Stir in the crushed tomatoes, beef broth, tomato paste, and bay leaf. Season with salt and pepper to taste.
  5. Reduce the heat to low and let the sauce simmer for at least 2 hours, or until it has thickened and the flavors have melded together. Stir occasionally.
  6. Discard the bay leaf and stir in the chopped parsley.
  7. Next, prepare the besciamella: In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk until smooth. Gradually add the milk, whisking constantly to avoid lumps. Bring to a simmer and cook for a few minutes until thickened. Season with salt and pepper to taste.
  8. Preheat the oven to 375°F (190°C).
  9. To assemble the lasagne, spread a thin layer of beef ragù on the bottom of a 9×13 inch baking dish. Top with 3 lasagna noodles, spreading a layer of besciamella on top of the noodles. Sprinkle with parmesan cheese and mozzarella. Repeat the layers, ending with a layer of besciamella and grated cheese on top.
  10. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is golden and bubbly.
  11. Let the lasagne rest for 10 minutes before slicing and serving.

This recipe serves 8-10 people. You can also store any leftovers in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serve it with a green salad and a glass of red wine for a perfect italian meal.


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