5.0 from 24 votes
Authentic Italian Lasagna Alla Bolognese
This authentic recipe for Italian Lasagna Alla Bolognese is so different from the traditional Italian-American style Lasagna (in the best way). Slathered in a creamy bechamel sauce, it's rich, meaty and will melt in your mouth.
Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 45 mins
Servings: 8 servings
Calories: 894 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the Ragu Bolognese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 carrot finely diced
- 1 medium onion finely diced
- 1 rib celery finely diced
- 1 clove garlic thinly sliced
- 1 pound ground veal
- 1 pound ground pork
- 4 ounces ¼ lb pancetta ground or finely diced
- ⅓ cup tomato paste
- 1 cup dry white wine
- 1 cup whole milk
- Salt and freshly ground black pepper to taste
For the lasagne noodles
- 5 large eggs room temperature
- ¾ cup packed cooked spinach or defrosted frozen spinach
- 1 teaspoon extra-virgin olive oil
- 3 ½ cups all purpose flour plus more as needed
For the Bechamel Sauce
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- ½ teaspoon freshly grated nutmeg
- salt and freshly cracked black pepper to taste
- 8 ounces grated good quality Parmesan cheese recommended: Parmigiano Reggiano or Grana Padano
Instructions
For the Ragu Bolognese
Make the Lasagna Noodles
Make the Creamy Bechamel Sauce
Assemble and Bake
Notes
- Ask your butcher to freshly grind the veal, pork and pancetta for best results.
- Make your pasta strips as long and wide as you’d like. Standard lasagna noodles are 9 to 10 inches long and 2 to 3 inches wide.
- When making the bechamel sauce, stir the roux constantly to keep the flour from burning. It’s helpful to have the milk ready to pour it in before the flour burns if it starts cooking too quickly.
- Whisk the bechamel continuously until thick to prevent lumps from forming.
- You'll know the bechamel is done when it thickens enough to coat the back of a spoon.
- If making the bolognese sauce in advance, be sure to warm it up prior to layering the lasagna.
- You can omit the spinach from the pasta dough or substitute store bought fresh pasta noodles.
Nutrition Information
Calories
894kcal
(45%)
Carbohydrates
57g
(19%)
Protein
47g
(94%)
Fat
50g
(77%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Trans Fat
0.4g
Cholesterol
259mg
(86%)
Sodium
888mg
(37%)
Potassium
877mg
(25%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
2590IU
(52%)
Vitamin C
5mg
(6%)
Calcium
546mg
(55%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 894
% Daily Value*
| Calories | 894kcal | 45% |
| Carbohydrates | 57g | 19% |
| Protein | 47g | 94% |
| Fat | 50g | 77% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 259mg | 86% |
| Sodium | 888mg | 37% |
| Potassium | 877mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2590IU | 52% |
| Vitamin C | 5mg | 6% |
| Calcium | 546mg | 55% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.