Lasagna alla Bolognese | The Real Comfort Classic

Layer after layer of flavour — fresh pasta sheets, slow-cooked beef sauce, melted mozzarella, and just a touch of cream to keep everything rich and soft. This is the kind of lasagna that warms hearts and fills bellies.

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About This Dish

Lasagna alla Bolognese is the heart of Italian comfort food — rich layers of pasta, meat sauce, cheese, and cream baked until bubbling and golden. Originating from Emilia-Romagna, this dish has become a worldwide favourite thanks to its unbeatable mix of flavours and textures. Every family makes it slightly differently, but this version keeps it rustic and soul-warming.

Ingredients

Pasta Dough:

300g flour (type 00)

3 whole eggs

Pinch of salt

Filling:

500g beef mince

1½ cups tomato passata

150g mozzarella (cubed or grated)

50g grated Parmesan cheese

A splash of cream (to enrich the sauce or layer lightly between)

How to Make It

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins

Step 1: Prepare the pasta dough by mixing flour, eggs, and salt. Knead until smooth, then rest for 30 minutes.
Step 2: Roll dough thin and cut into sheets for layering.
Step 3: In a pan, cook beef mince until browned, then add tomato passata and let simmer into a rich ragù.
Step 4: In a baking dish, layer pasta sheets, beef ragù, mozzarella, Parmesan, and a touch of cream. Repeat until the dish is full.
Step 5: Bake at 180°C (350°F) for 35–40 minutes, until golden and bubbling. Let rest 10 minutes before serving.

Tucci’s Tips

Use fresh pasta sheets for the best texture — they absorb the sauce beautifully.
Always rest the lasagna before slicing so the layers hold together.
For extra richness, add a béchamel layer between the pasta sheets.

Variations

Vegetarian: Replace beef with roasted vegetables like zucchini, eggplant, and mushrooms.
Cheese Lovers: Add ricotta or extra layers of mozzarella for creaminess.
Classic Béchamel: Swap cream for a traditional white sauce layer.

Did You Know?

Historical Fact: Lasagna has roots dating back to ancient Rome, but the modern Bolognese version comes from Emilia-Romagna, where fresh pasta and slow-cooked ragù are a regional tradition.

Fun Fact: In Italy, lasagna is often reserved for Sundays and special occasions — it’s considered a celebratory family dish.

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Storage & Thank You

Store leftovers in the fridge for up to 3 days. Reheat in the oven for best results.

Can it be frozen? Yes, freeze baked lasagna portions for up to 3 months. Reheat directly from frozen in the oven until hot.

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