QiMeal
Lasagne alla Bolognese
Lasagne alla Bolognese · ready in 1 h 5 min · 4 servings · 765 kcal per serving · medium · 5 ingredients
In Emilia Romagna, Lasagne alla Bolognese is comfort built in layers: tender egg pasta, slow ragu, creamy bechamel, and a bronzed Parmigiano crust.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 1 h 5 min
- Serves
- 4
- kcal
- 765
- Difficulty
- medium
Ingredients · 4 servings
- 250 gEgg lasagne sheet, ready to layer
- 800 gRagu alla bolognese, warm and loose
- 500 gBechamel, warm
- 80 gParmigiano, finely grated
- 15 gButter, softened
Equipment
oven, baking dish, spoon, ladle, grater, foil, oven mitts, knife, trivet, serving spatula, plate
Instructions
- Gather Ingredients
Gather 250 g egg lasagne sheets, 800 g ragu, 500 g bechamel, 80 g Parmigiano, butter, a baking dish, spoon, ladle, grater, and foil. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Heat Oven
Heat the oven to 180°C / 356°F and butter the baking dish lightly, covering the corners so the first pasta layer releases cleanly. · 5 min
What to look for: The dish has a thin glossy coating of butter.
- Spread Base
Spread a thin layer of bechamel and ragu in the dish, then cover with egg lasagne sheets without heavy overlap. · 4 min
What to look for: The bottom is just coated and the pasta lies flat.
- Build Layers
Layer ragu, bechamel, a little Parmigiano, and pasta in sequence until the dish is full, finishing with bechamel on top. · 10 min
What to look for: Distinct pasta, ragu, bechamel, and cheese layers fill the dish.
- Finish Top
Sprinkle the remaining Parmigiano over the surface and dot with butter so the top browns in the oven. · 3 min
What to look for: The surface is pale, creamy, and evenly covered with cheese.
- Bake Covered
Bake the lasagne covered with foil for 20 minutes, keeping the sauce gently bubbling around the edges. · 20 min
What to look for: Small bubbles appear at the sides of the dish.
- Brown Uncovered
Remove the foil and bake for 15 minutes more until the top is golden, patched with browned cheese, and the pasta feels tender. · 15 min
What to look for: The top is golden with darker toasted spots.
- Rest Lasagne
Rest the lasagne for 10 minutes before cutting so the layers settle and each slice holds its shape. · 10 min
What to look for: The bubbling slows and the surface firms slightly.
- Serve Squares
Serve warm squares with any browned edges from the dish spooned alongside for the richest Bolognese flavor. · 3 min
What to look for: Each portion shows clear layers of pasta, ragu, bechamel, and cheese.
Nutrition (per serving)
| kcal | 765 |
|---|---|
| Protein | 36 g |
| Carbohydrates | 63 g |
| of which sugars | 14 g |
| Fat | 39 g |
| of which saturated | 19 g |
| Fibre | 4 g |
| Sodium | 1352 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk, eggs, celery
May contain: sulphites
Storage and reheating
- Fridge: up to 4 days
- Freezer: yes, up to 3 months
- Reheat covered in an oven at 160°C / 320°F until hot in the center, then uncover briefly to refresh the top.
Ingredient substitutions
Egg lasagne sheet
- Fresh egg pasta sheet: Use sheets thin enough to cook through in the sauce.
Ragu alla bolognese
- Homemade ragu alla bolognese: A loose texture helps the pasta hydrate during baking.
Bechamel
- Loose bechamel: Warm bechamel spreads more evenly between the layers.
Parmigiano
- Aged Parmigiano: Use a finely grated texture for even melting and browning.
Butter
- Olive oil: Use only to grease the dish if butter is not preferred.
