Lasagna Bolognese
The Emilian classic: slow-simmered beef and pork ragu layered with creamy bechamel, tender noodles, and parmesan, baked until bubbling and browned.
By Priya Hollis, Head of Shop & Product
Published September 4, 2025
- Prep
- 45 min
- Cook
- 4 hrs 15 min
- Total
- 5 hrs
- Servings
- 10
- Level
- Advanced
This is the lasagna of Bologna, and it is a different animal from the ricotta-heavy versions many of us grew up with. There is no mozzarella here. Instead, a deeply savory meat ragu, simmered for hours with wine and milk, alternates with silky bechamel and a generous snow of parmesan.
It is a project, but most of the time is hands-off simmering, and both sauces can be made a day ahead. The milk in the ragu tenderizes the meat and rounds out the tomatoes, while the bechamel keeps every layer moist and tender.
Let it rest a full 30 minutes before cutting for clean slices. It is the ultimate Sunday dinner and even better the next day.
- Slow-simmered meat ragu
- No ricotta, all bechamel
- Perfect for Sunday dinner
Ingredients
Directions
Heat the olive oil and 2 tbsp of the butter in a large Dutch oven over medium heat. Add the pancetta and cook for about 4 minutes, until the fat begins to render.
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