Lasagna Emiliana (Lasagna alla Bolognese)

LASAGNA ALLA BOLOGNESE

Lasagna Emiliana (Lasagna alla Bolognese) by Master Chef Gianluca Deiana Abis

🕒 Prep Time: 2.5 hours

🎯 Difficulty: Medium to Advanced

🍷 Wine Pairing: Lambrusco di Sorbara DOC

🇮🇹 History

Lasagna Emiliana, often referred to as Lasagna alla Bolognese, is the ultimate expression of Emilia-Romagna’s rich culinary tradition. Born in Bologna, this iconic dish reflects centuries of evolution—from its medieval roots to the refined staple we cherish today. While other regions might use ricotta or meatballs, the authentic Emilian version layers slow-cooked veal and pork ragù, velvety besciamella, Parmigiano Reggiano, and handmade spinach pasta sheets. No mozzarella, no shortcuts—just pure tradition.

🧾 Ingredients (Serves 6–8)

For the Handmade Spinach Pasta:

• 300g 00 flour

• 3 medium eggs

• 100g boiled spinach, squeezed and finely chopped

For the Ragù alla Bolognese:

• 2 tbsp extra virgin olive oil

• 50g unsalted butter

• 1 onion, finely diced

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 300g ground veal

• 200g ground pork

• 100g pancetta, finely minced

• 1 tbsp tomato paste

• 250ml whole milk

• 100ml dry white wine

• Salt, black pepper, and a pinch of nutmeg

• 1 bay leaf

For the Besciamella:

• 1 liter whole milk

• 100g unsalted butter

• 100g flour

• Salt and freshly grated nutmeg

To Assemble:

• 150g Parmigiano Reggiano, grated

• Butter for greasing and dotting

🥣 Step-by-Step Instructions

Handmade Pasta:

1. Mix flour with the spinach. Create a well, add eggs, and incorporate slowly.

2. Knead until smooth and elastic. Wrap and rest for 30 minutes.

3. Roll out into thin sheets using a pasta machine or rolling pin.

4. Blanch in salted boiling water for 10 seconds. Cool in ice water, dry on a cloth.

Ragù alla Bolognese:

1. Heat olive oil and butter. Add pancetta, then onion, carrot, and celery. Cook until soft.

2. Add ground veal and pork. Brown well.

3. Deglaze with white wine. Add tomato paste, milk, bay leaf, nutmeg, salt, and pepper.

4. Simmer gently for 2 hours, stirring occasionally.

Besciamella:

1. Warm the milk in a saucepan.

2. In another pan, melt butter, add flour, and stir for 2 minutes.

3. Gradually add the warm milk, whisking continuously until smooth and thick.

4. Season with salt and nutmeg.

Assembling:

1. Preheat oven to 180°C (350°F).

2. Butter a baking dish. Begin layering: pasta, ragù, besciamella, Parmigiano Reggiano.

3. Repeat for 5–6 layers. Finish with besciamella and a generous sprinkle of Parmigiano.

4. Dot with butter and bake for 40–45 minutes until golden and bubbling.

Let it rest for 15–20 minutes before serving.

👨‍🍳 Chef Tip:

Prepare the lasagna the day before and reheat gently—it gives the flavors time to marry beautifully.