Classic Italian Lasagna Bolognese
A traditional Italian dish featuring layers of spinach pasta, rich ragu bolognese, creamy bechamel, and Parmigiano Reggiano.
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- •7 tablespoons Butterfor ragu
- •3 ribs Celeryminced
- •1 Carrotminced
- •1 medium Onionminced
- •0.5 pound Pancettadiced
- •1.25 pound Ground beef
- •1 cup Red wineChianti
- •21 ounces Tomato puree
- •Beef broth(optional)as needed
- •2 cups Whole milk
- •Saltto taste
- •Black pepperto taste
- •5.5 ounces Spinachfresh
- •3.5 cups All-purpose flour
- •3 whole Eggs
- •4.25 cups Whole milkfor bechamel
- •7 tablespoons Butterfor bechamel
- •0.75 cup All-purpose flourfor bechamel
- •Nutmeg(optional)to taste
- •4 tablespoons Parmigiano Reggianograted
- 1
Melt 7 tablespoons of butter in a large skillet. Sauté 3 ribs of minced celery, 1 minced carrot, and 1 medium onion until soft and translucent.
10 min
- 2
Add diced pancetta and cook. Then add 1.25 pounds of ground beef and cook through.
10 min
- 3
Add 1 cup of red wine gradually. Once reduced, add 21 ounces of tomato puree. Cover and simmer for 2 hours, adding beef broth if needed.
2h 0m
- 4
Add 2 cups of whole milk and cook for another hour. Season with salt and pepper to taste.
1h 0m
- 5
Boil 5.5 ounces of spinach, blend into a puree. Mix with 3.5 cups of flour and 3 eggs to make pasta dough. Rest for 30 minutes.
1h 0m
- 6
Roll out pasta dough to less than 1mm thickness. Cut to fit pan and boil each piece for 1 minute.
1h 0m
- 7
Heat 4.25 cups of whole milk. Melt 7 tablespoons of butter, add 0.75 cup of flour to make roux. Gradually add hot milk, whisking continuously. Season with salt and nutmeg.
30 min
- 8
Assemble lasagna: layer bechamel, pasta, 7 ounces of ragu, 0.5 cup bechamel, and 4 tablespoons Parmigiano Reggiano. Repeat for 5 layers.
30 min
- 9
Bake in a preheated 400°F oven for 25 minutes or 350°F fan oven for 15 minutes. Let rest for 10 minutes before serving.
35 min
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