Original Lasagna alla Bolognese – The traditional recipe from Bologna

If you’re looking for a genuine Italian classic that embodies comfort and tradition, then the original Lasagne alla Bolognese is just the thing.

This dish from the Emilia-Romagna region, specifically Bologna, combines a rich ragù alla Bolognese (a slow-cooked meat sauce), creamy béchamel sauce, and fresh lasagna sheets into a hearty casserole that is perfect for family dinners, Sundays, or holidays.

Based on authentic sources from Bologna, I have kept this recipe as close to the original as possible—with a mixture of beef and pork for the sauce, fresh Parmesan cheese, and the classic layering.

No shortcuts, just pure Italian tradition. It takes a little time, but the result is worth it: layers of flavor that delight with every bite.

Preparation time: 45 minutes
Cooking time: 3 hours
Servings: 6-8
Difficulty: Medium
Calories per serving: approx. 650 kcal

Ingredients for the original Lasagne alla Bolognese

For the ragù alla Bolognese (Bolognese sauce):

• 500 g ground beef
• 250 g ground pork (or pancetta for extra flavor)
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 3 garlic cloves, finely chopped
• 400 g strained tomatoes (or tomato sauce)
• 2 tablespoons tomato paste
• 250 ml dry red wine
• 250 ml beef broth (or water)
• 50 ml milk
• 2 tablespoons olive oil or butter
• Salt and pepper to taste

For the béchamel sauce:

• 1 liter of milk
• 100 g butter
• 50 g flour
• A pinch of nutmeg
• Salt and pepper to taste

For the lasagna:

• 400 g lasagna sheets (fresh or dried; optionally spinach lasagna for green)
• 250 g Parmesan cheese, freshly grated
• Optional: 100 g sliced mozzarella (for a modern touch, but not in the strictest original recipe)

Step-by-step instructions: How to prepare authentic lasagna alla Bolognese

Follow these steps for perfect results—I recommend cooking the sauce the day before so that the flavors can develop even better.

Step 1: Prepare the ragù alla Bolognese

1. Heat the olive oil or butter in a large pot over medium heat.
2. Sauté the onion, carrots, celery, and garlic until soft (about 10 minutes).
3. Add the ground beef and brown it until it is crumbly.
4. Stir in the tomato paste and fry briefly.

Step 2: Add liquid

1. Pour in the red wine and let it boil down until it has almost evaporated.
2. Then stir in the strained tomatoes, broth, and milk.
3. Season with salt and pepper.
4. Bring everything to a simmer, reduce the heat, and let the sauce simmer gently for 2-3 hours (at least 2 hours for authenticity).
5. Stir occasionally and add a little water if necessary to prevent it from becoming too thick.

Step 3: Make the béchamel sauce

1. In a separate pot, melt the butter, stir in the flour, and roast briefly until golden brown (roux).
2. Slowly pour in the milk while stirring to avoid lumps.
3. Simmer over medium heat until the sauce thickens (about 10 minutes).
4. Season with nutmeg, salt, and pepper.

Step 4: Preheat the oven and layer the ingredients

1. Preheat the oven to 180-200°C top/bottom heat.
2. Spread some béchamel sauce on the bottom of a large baking dish.
3. Then layer lasagna sheets, ragù, béchamel sauce, and grated Parmesan cheese alternately (approx. 4-5 layers).
4. The top layer should be béchamel sauce and Parmesan cheese.

Step 5: Baking

1. Bake the lasagna for 30-40 minutes until the surface is golden brown and bubbly.
2. Let it rest for 10-15 minutes before cutting it—this will help it hold together better.

Serve with a fresh salad and a glass of red wine such as Sangiovese. Enjoy your meal!

Tips for the perfect lasagna alla Bolognese

• Authenticity: Use a mixture of beef and pork for the sauce—this is essential for the classic flavor. No oregano or basil, as these are not original ingredients!
• Lasagna sheets: Fresh sheets do not need to be pre-cooked; briefly blanch dried sheets. For a green version: Mix spinach into the dough.
• Preparation: The sauce can be made in advance and tastes even better the next day. The finished lasagna freezes well (up to 3 months).
• Variations: For a vegetarian version: Replace meat with lentils or mushrooms. But stay close to the original for that authentic Bologna touch.
• Avoid common mistakes: Don’t use too much sauce—it should be thick and not too runny. And let the lasagna rest, otherwise it will fall apart.

Nutritional values (per serving)

• Calories: approx. 650 kcal
• Carbohydrates: 55 g
• Protein: 35 g
• Fat: 35 g

These values vary depending on the ingredients.

FAQ – Frequently asked questions about Original Lasagne alla Bolognese

Have you tried this recipe? Share your feedback in the comments below! If you’re looking for more Italian classics, check out my recipe for classic italian tomato sauce.