Emilia-Romagna · No.10 / 103
Lasagne alla Bolognese
Lasagne alla Bolognese
Thin spinach egg-pasta sheets are layered with long-cooked meat ragù, béchamel, and Parmigiano. Ricotta is not used, and the bake is rested before slicing.
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Cook this pasta on video
Watch the creators’ original videos for the method and finish.
Keita YugeYuge’s lasagnaWatch on YouTube ↗
Meet the dish
Bologna-style baked pasta with green egg sheets, ragù, and béchamel
Thin green egg-pasta sheets separate a deeply reduced meat ragù from smooth béchamel. Five even layers give definition to each slice instead of one heavy, uniform filling.
Pasta shapes to use
- Fresh spinach egg-pasta sheets rolled to about 0.5 mm
Key ingredients
- Coarsely ground beef
- Pancetta
- Soffritto vegetables
- Tomato purée
- Béchamel
- Parmigiano Reggiano
Follow the cooking scenes
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Step 1: Cook the ragù
Brown pancetta and chopped vegetables, then color the beef thoroughly. Let the red wine evaporate before adding tomato purée, and simmer for at least two hours, adding hot broth only as needed.
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Step 2: Make sheets and béchamel
Knead squeezed spinach into egg dough, rest for 30 minutes, and roll to about 0.5 mm. Blanch each sheet for 30–40 seconds and dry flat. Whisk warm milk into the roux in three additions.
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Step 3: Build five layers and bake
Layer béchamel, ragù, pasta, and Parmigiano evenly. Cover the top sheet with ragù and cheese, bake at 170°C for about 40 minutes, then rest for 10 minutes.
What to watch for
- Do not add liquid until the meat has shed its moisture and browned; this keeps the long-cooked ragù concentrated.
- Pat the blanched sheets dry and cover every exposed edge with sauce. Resting releases steam and helps the layers hold when sliced.
What sets it apart
This version is built from thin green egg pasta, ragù cooked for at least two hours, and béchamel, without ricotta.