Lasagna alla Bolognese
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Lasagna alla Bolognese

The original recipe to make a  25cm x 30 cm Roasting Dish of Lasagna Bolognese
Course Pasta
Cuisine Italian
Keyword The original Lasagna alla Bolognese
Prep Time 4 hours
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 4 hours 30 minutes
Servings 4 people
Calories 1667kcal
Author Authentic Italian Cuisine


  • 600 gr Bolognese Sauce ( Ragu' )
  • 400 gr Fresh eggs Lasagna sheet
  • 500 gr Bechamel Sauce
  • 150 gr Grated Parmesan Cheese


  • Prepare the Bolognese Sauce ( see the recipe ); It can be prepared one day before then when you need, just heat it up
  • Meanwhile, prepare the Fresh Eggs Lasagne sheets or use the dried lasagna sheets from your store.
  • In a large pan, able to contain the length of the dough, boil the water adding salt and a little of oil
  • Cook the sheets one minute per side, then drain and lay them to dry on a clean cloth.             
  •  Prepare the Bechamel Sauce ( see the recipe).
  • Now add a bit of béchamel into a roasting dish and then start to assemble the lasagna.
  •  Add a layer of pasta, one of béchamel sauce, one of Bolognese sauce and a handful of Parmesan cheese.
  • Continue to assemble the lasagna until all the ingredients finish ( should get five layers ), ending with the Parmesan cheese
  • Bake in a pre-heated oven at 200 degrees in a static oven, 180 degrees in a convection oven, for about 30 minutes
  • Once baked, leave the lasagna at least 10 - 15 minutes to cool before serving.



The lasagna alla Bolognese can also be prepared with dry lasagne sheets that you can buy from your store.
You need to use a 30% less than fresh pasta. For example, if you need 500 grams of fresh pasta in your recipe, you will need 350 of dried pasta.
The dry pasta can be boiled as indicated for fresh pasta, or seasoned directly. In this case, keep the béchamel a little 'more liquid and spread it very evenly so that it covers all the dough well.