Lasagne alla Bolognese
Bolognese lasagne originates from Emilia-Romagna, where the meaty ragù was developed as a rich alternative to simpler tomato sauces.
Layers of fresh pasta, rich slow-cooked ragù and creamy béchamel, baked until golden and bubbling — the ultimate Italian comfort classic from Emilia-Romagna.
Ingredients
Method
Spread a thin layer of ragù at the base of a baking dish.
Layer pasta sheets, ragù and béchamel, repeating until ingredients are used, finishing with béchamel.
Top generously with Parmesan.
Bake at 190C for 35-40 minutes until golden and bubbling, then rest 10 minutes before slicing.
Resting the lasagne for 10 minutes after baking lets it set enough to cut clean slices.
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