The traditional Italian Bolognese Lasagna recipe— from the traditional Ragu Bolognese sauce, to the creamy béchamel and the classic spinach pasta. This is the original Italian recipe promoted in the Italian city of Bologna.
Roll out the pasta dough to a bit less than 1mm in thickness. You should be able to barely see your hand through it if you hold the noodle in front of the light.
Cut the pasta noodles just a bit shorter than the length of your lasagna pan. The noodles will expand when cooked. We’ll need 5 layers of lasagna noodles in total. You may need to cut some noodles lengthwise to completely cover the pan.
Pre Cook Lasagna Noodles
Boil all the pasta one noodle at a time in boiling water for about one minute. Transfer the pre-cooked noodles to a non-fuzzy towel to cool, laying them flat.
Assemble Lasagna
Cover the bottom of the lasagna pan with béchamel sauce. Add a layer of lasagna noodles, side by side, completely covering the pan and overlapping the noodles just a bit lengthwise.
Spread ¾ cup (7 oz or 200 g) of ragu over the noodles. Spread a ½ cup (100 ml) of béchamel over the ragu. Sprinkle with about 4 tbsp of finely grated Parmigiano Reggiano.
Add another layer of lasagna noodles.
Repeat until you have 5 layers of lasagna noodles.
Bake Lasagna
Bake the lasagna in a pre-heated 400° F (200° C) oven for 25 minutes. If you have a fan option on your oven, bake at 350° F (180° C) for 15 minutes. Bake uncovered, until the top of the lasagna is a crispy golden brown.
Let the lasagna rest for 10 minutes before cutting.