Entrée: Italy – Lasagne alla Bolognese (Bolognese Lasagna)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 45 min

Additional 15 min

Total 1 hr 25 min

Ingredients

9–10 oz (250–300 g) fresh lasagna sheets (or dried no-boil sheets)
1 1 / 2–1 3 / 4 cups (700–800 g) ragù alla Bolognese (prepared)
3 cups (700 ml) béchamel (white sauce: 4 tbsp (60 g) butter, 1 / 2 cup (60 g) flour, 3 cups (700 ml) milk, pinch of nutmeg, salt)
1 1 / 4–1 1 / 2 cups (150–200 g) grated Parmigiano-Reggiano
Butter for greasing

Instructions

1. Preheat oven to 180°C (350°F). Prepare béchamel: melt butter, stir in flour to form a roux, cook briefly, whisk in warm milk until thickened, season with salt and nutmeg.  
2. Butter a baking dish and spread a thin layer of ragù on the bottom.  
3. Lay the first layer of lasagna sheets, spread with ragù, then béchamel, and sprinkle with Parmigiano. Repeat to make 3–4 layers, finishing with béchamel and a generous layer of Parmigiano.  
4. Cover with foil and bake 25–30 minutes; remove foil and bake another 10–15 minutes until top is golden and bubbling.  
5. Let rest 10–15 minutes before slicing and serving.