This is a Northern Italian classic that former-NYC Mayor Giuliani once called the best he’s ever had.
Unlike the ricotta-heavy, marinara-based lasagna often found in Italian-American restaurants, this version from Emilia-Romagna layers fresh pasta with creamy béchamel, rich Bolognese, and just the right touch of Fontina and Parmigiano-Reggiano.
This dish was my father's showstopper at City Hall Christmas parties in the 1990s. I still remember the joy on Mayor Giuliani’s face when he saw it arrive—and one magical year, I had the honor of serving it to him myself.
This isn’t just comfort food. It’s craftsmanship. It’s memory. It’s magic.
Lasagna Bolognese
6-8
servings1
hour2
hoursIngredients
- For the Lasagna Bolognese
Fresh lasagna pasta (see recipe below)
Béchamel sauce (see below)
Bolognese sauce (see below)
8 slices 8 Fontina cheese
Parmigiano-Reggiano cheese, for sprinkling
- For the Béchamel Sauce
4 tbsp. 4 unsalted butter
1 small 1 onion, minced
1/4 cup 1/4 flour
2 2 bay leaves
4 cups 4 whole milk
salt
white pepper
Pinch nutmeg
- For the Ragù alla Bolognese
2 tbsp. 2 extra virgin olive oil
1 medium 1 onion, chopped
1 medium 1 carrot, finely diced
1 1 stalk celery, finely diced
1/4 lb 1/4 each of ground veal, beef, and pork
1/2 tsp. 1/2 salt
1/2 tsp. 1/2 pepper
1/3 tsp. 1/3 nutmeg
1/2 cup 1/2 dry red wine
1 cup 1 plum tomatoes, crushed with juices
1 tbsp. 1 dried porcini mushrooms (soaked & drained), plus reserved liquid
1 tsp. 1 chopped fresh basil
beef stock (optional)
Parmigiano-Reggiano, for finishing
- For the Fresh Egg Pasta
3 cups 3 all-purpose flour
4 large 4 eggs
1 tbsp. 1 olive oil
1/2 tsp. 1/2 salt
Directions
- For the Béchamel Sauce
- Melt butter in a saucepan over medium-low heat.
- Stir in onion, flour, and bay leaves. Cook until golden (5–7 mins).
- In a separate pan, bring milk with seasonings to a boil.
- Slowly whisk milk into flour mixture until smooth and thickened (15–20 mins).
- Strain through a mesh sieve; keep warm or refrigerate up to 3 days.
- For the Ragù alla Bolognese
- Heat olive oil in a large saucepan. Add onion, then carrot and celery; sweat gently.
- Add ground meats and cook until browned.
- Season, then stir in wine and tomatoes. Bring to a simmer.
- Add porcini mushrooms and basil.
- Simmer uncovered for 2–3 hours, adding stock or water as needed.
- Stir in Parmigiano before serving.
- For the Fresh Egg Pasta
- On a clean surface, mound flour and form a well in the center. Crack in eggs, add oil and salt.
- Mix gradually with a fork, then knead by hand until smooth and elastic.
- Wrap in plastic and rest 30 minutes at room temperature.
- Roll through a pasta machine or by hand to desired thickness, then cut into lasagna sheets.
- Dust with semolina and allow to dry slightly before using.
- For the Lasagna Assembly and Baking
- Spread a layer of béchamel on the bottom of a 9x11" baking dish.
- Add a sheet of pasta, followed by a layer of Bolognese.
- Repeat pasta → béchamel → Fontina slices.
- Repeat layers, alternating béchamel and Bolognese.
- Top with a final layer of béchamel and Bolognese.
- Sprinkle Parmigiano-Reggiano generously over the top.
- Bake at 375°F for 40 minutes.
- Let rest before cutting into squares and serving hot.
Notes
- Homemade pasta stores in the fridge for up to 3 days or in the freezer for 2–3 months. If using delicate, homemade pasta, no need to pre-cook it—it will bake to perfection.
Did you make this recipe?
Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink
Like this recipe?
Follow @Appetitomagazine on Pinterest
Follow us on Facebook!
Follow us on Facebook
