Lasagna Emiliana (Traditional Veal Lasagna alla Bolognese)

Lasagna Emiliana (Traditional Veal Lasagna alla Bolognese)

Lasagna Emiliana (Traditional Veal 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, the pride of Bologna, represents the most authentic and refined version of Italian lasagna. Unlike its southern counterparts, this recipe features no ricotta, no mozzarella—only tradition. Its roots go back to medieval kitchens, where slow-cooked ragù, fresh egg pasta, and creamy besciamella were layered with care. This version stays loyal to that legacy with a delicate veal ragù and golden handmade pasta sheets.

🧾 Ingredients (Serves 6–8)

For the Handmade Pasta:

• 300g 00 flour

• 3 medium eggs

For the Veal Ragù:

• 2 tbsp extra virgin olive oil

• 50g unsalted butter

• 1 onion, finely diced

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 500g ground veal

• 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. On a wooden surface or bowl, make a well in the flour and crack in the eggs.

2. Slowly incorporate with a fork, then knead until smooth and elastic.

3. Wrap in cling film and let rest 30 minutes.

4. Roll out into thin sheets with a pasta machine or rolling pin.

5. Blanch each sheet in salted water for 10 seconds, then cool in ice water and dry on cloths.

Veal Ragù:

1. In a wide saucepan, heat olive oil and butter.

2. Add pancetta, then sauté onion, carrot, and celery until soft.

3. Add veal and brown it slowly.

4. Pour in white wine and let it reduce.

5. Add tomato paste, milk, bay leaf, nutmeg, salt, and pepper.

6. Simmer on low for 1.5–2 hours. Remove bay leaf before using.

Besciamella:

1. Warm the milk in a separate saucepan.

2. Melt butter in a large pot, add flour and stir 2 minutes over low heat.

3. Gradually add warm milk while whisking.

4. Cook until thick and smooth, then season with salt and nutmeg.

Assemble:

1. Preheat oven to 180°C (350°F).

2. Grease a baking dish with butter.

3. Begin layering: pasta, a layer of ragù, a layer of besciamella, sprinkle of Parmigiano.

4. Repeat 5–6 layers. Finish with besciamella and Parmigiano.

5. Dot top with butter.

Bake for 40–45 minutes until golden and bubbling. Rest for 15–20 minutes before serving.

👨‍🍳 Chef Tip:

Use a wide, shallow baking dish for more surface area and better caramelization. This version with veal brings an elegant, delicate flavor perfect for special occasions.