Sunday, June 23 2024


Lasagna alla Bolognese is a typical dish of Emilia Romagna, but it has now become a signature dish of the entire Italian cuisine all over the world.

Baked lasagna, in fact, is made with ingredients typical of our cuisine, such as Bolognese sauce.

They are easy to prepare and certainly appeal to both adults and children. Their intense yet simple flavor at the same time, in fact, conquers everyone.

They are perfect for a Sunday lunch or for festive days.







  • 1/2 cup¬†(1 stick) unsalted butter
  • 1/2 cup¬†unbleached all-purpose flour
  • 4 cups¬†hot milk
  • Fine sea salt to taste
  • Ground white pepper to taste


In a large saucepan, melt the butter over medium-low heat; do not let the butter brown.

Whisk in the flour and cook it until a uniform paste is formed and no streaks of flour remain.

Slowly whisk in the milk in a steady stream.

Cook about minutes, stirring slowly until the sauce coats the back of a wooden spoon.

Season with salt and pepper.


  • 3¬†large eggs
  • 2 tablespoons¬†spinach, cooked and squeezed dry
  • 2 3/4 cups¬†unbleached flour
  • 1/8 teaspoon¬†salt


Add spinach to the bowl of a food processor with the eggs and salt and process until smooth.

Then add flour, starting with 2 cups¬†, and adding just enough to make a dough that’s a pliable consistency without being too wet or dry.

Let dough rest for 1/2 hour.

Working with half the dough at a time, either by hand or using a pasta machine, thin the dough to about 1/16-inch thick and cut the pasta intoby 6-inch oblongs.

Cook them in rapidly boiling salted water for aboutminute.

Transfer the cooked lasagna pieces into a dish of ice water to quickly cool them down, then pat them dry and lay them on a clean towel-covered cookie sheet.



  • 1/4 pound¬†pancetta in 1/4-inch slices
  • 1¬†small red onion, peeled and quartered
  • 1¬†medium carrot, peeled and quartered
  • 1¬†medium rib celery, quartered
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound¬†skirt steak or chuck blade steak, coarsely ground
  • 1/2 pound¬†boneless veal shoulder, coarsely ground
  • 1/2 pound¬†boneless pork loin, coarsely ground
  • 1/2 to 1 teaspoon¬†fine sea salt
  • Pinch ground nutmeg (Optional)
  • 1/4 teaspoon¬†ground black pepper
  • 1 tablespoon¬†tomato paste
  • 1/2 cup¬†dry red wine
  • 1/2 cup milk




Mince the pancetta, onion, carrot, and celery together and set aside.

Heat the olive oil in a heavy-duty Dutch oven type pot.

Cook the pancetta and minced vegetable mixture over low heat uncovered for 30 minutes, stirring occasionally.

Stir in the ground meats, salt, pepper, and nutmeg and brown completely.

Stir the tomato paste into the wine and add it to the meat mixture.

Simmer the ingredients uncovered for 45 minutes, adding the milk  a little at a time to keep the mixture from sticking while it cooks.

The milk also lends richness and creaminess to the sauce, which will be quite thick.

Preheat the oven to 350¬įF.

Butter a 9 by 13-inch lasagna pan.

Place a layer of the spinach pasta in the pan and cover them evenly with a layer of the cream sauce.

Spread a layer of the ragu sauce over the cream sauce and sprinkle the top with grated Parmigiano Reggiano cheese.

Add another layer of lasagna noodles and continue as above until all the ingredients have been used, ending with a layer of cream sauce and a sprinkling of cheese.

Bake for 20 to 25 minutes or until heated through.

Let stand 10 minutes, covered, before serving.

Note: You may also use store-bought no-boil lasagna noodles in this recipe with excellent results.

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