Lasagna alla Bolognese

Name: Lasagna alla Bolognese
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 8 servings
Cuisine: Italy
Ingredients: 1 lb dried lasagna sheets; 1 lb ground beef; 1/2 lb ground pork; 1 onion, carrot, celery stalk, finely diced (soffritto); 1/2 cup dry red wine; 2 cups whole milk; 1 (28 oz) can crushed tomatoes; 4 cups béchamel sauce; 1 1/2 cups Parmesan, grated

8 servings40 min prep90 min cookMedium Italy

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The Story Behind It

The Tale of Lasagna alla Bolognese

Story updated September 17, 2026

Layered baked pasta dates back to ancient Greek and Roman 'laganon,' but the rich, ragù-layered lasagna associated with Bologna developed specifically in Emilia-Romagna's kitchens over centuries. It reflects the region's broader reputation, still deserved today, for hearty meat sauces and fresh egg pasta.

Ingredients

Scale:· 8 servings

1 lb dried lasagna sheets
1 lb ground beef
1/2 lb ground pork
1 onion, carrot, celery stalk, finely diced (soffritto)
1/2 cup dry red wine
2 cups whole milk
1 (28 oz) can crushed tomatoes
4 cups béchamel sauce
1 1/2 cups Parmesan, grated

Instructions

1Sauté soffritto until softened, then add ground beef and pork and brown.
2Deglaze with red wine and let it reduce.
3Stir in milk and simmer until absorbed, then add crushed tomatoes and simmer 1 hour.
4Boil lasagna sheets until pliable, or use no-boil sheets per package.
5Layer meat ragù, pasta sheets, and béchamel in a baking dish, repeating layers.
6Top with Parmesan and bake at 375°F for 35-40 minutes until bubbling and golden.
7Rest 10-15 minutes before slicing.

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