Italian Pasta Recipes

Nonna’s Italian Lasagne Bolognese

Lasagne is a classic oven-baked pasta dish typical of Italian cuisine, particularly of Emilia Romagna, specifically Bologna, which is why it is also called Lasagne alle Bolognese.

Based on a type of fresh egg pasta in the shape of rectangles called “Lasagne”, which are first assembled in a baking tin and stuffed in layers with meat sauce, béchamel and Parmigiano Reggiano cheese, and then baked in the oven, where all the ingredients bind together to create an appetising and succulent pie!

Loved and known all over the world, here is the Lasagne Recipe for you!




  • 30 ml. olive oil
  • 1 lb minced beef, lamb or meat of your choice
  • 1 medium sized golden onion
  • 2 oz each chopped celery and carrots
  • 2 cloves chopped garlic
  • 4 bay leaves
  • 8 oz tomato puree
  • 1/2 cup chicken or beef stock or water
  • salt and pepper to taste
  • lasagna sheets as needed (prepared according to package direction)
  • grated Parmigiano Reggiano Cheese as needed



  • 1000 ml warm milk
  • 2/3 cups of white flour
  • 3 oz butter
  • nutmeg 1 pinch
  • salt and pepper to taste



  1. Prepare the ragu, saute onions, garlic, chopped celery and chopped carrots in olive oil. Cook until the vegetables become soft and tender.

  1. Add the mince, cook until the mince is brown and no longer pink. Season with salt and pepper. Add the tomato puree and bay leaves. Pour in the chicken or meat stock. Reduce the heat to low and cook for 2 hours until just a little bit of moisture is left in the Bolognese sauce

  1. Prepare the bechamel, in a saucepan, melt butter, add all the flour and cook while stirring continuously. The mixture will turn light golden in colour. Gradually add the warm milk. Keep stirring with the help of a whisk or wooden spoon. Let thicken. Season with salt pepper and nutmeg. Remove from heat, cover with cling film and set aside.


  1. Assemble the lasagna, Take a 12 inch baking dish, grease the base with a knob of butter. Spread a thin layer of bechamel sauce. Cover with the prepared Bolognese meat sauce.

  1. Layer with 2 to 4 lasagna sheets depending on the size.


  1. Again add a layer of bechamel and meat sauce followed by grated Parmesan Cheese


7.Repeat the layering process until all of the Bolognese sauce has finished. In the end lightly drizzle the top with olive oil or use some tufts of butter to cover the top part of the lasagna. Bake in a preheated oven at 338 degrees F until the top is bubbly with a light golden brown colour on top.

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