This is the classic lasagne alla Bolognese recipe from the Emilia region in Northern Italy. The Bolognese sauce is made with a mixture of beef and pork mince. The addition of prosciutto, red wine, cinnamon, and nutmeg make it truly authentic.


Recipe Summary

30 mins
2 hrs 48 mins
3 mins
3 hrs 21 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Bolognese Sauce:
White Sauce:
Lasagna Layers:


Instructions Checklist
  • Heat olive oil in a saucepan over medium heat; cook and stir onion, carrot, shallot, and prosciutto until onion is translucent and prosciutto releases some fat, about 10 minutes. Add pork and beef; season with 1 teaspoon nutmeg, cinnamon, and salt to taste. Cook and stir over medium-high heat until browned and crumbly, about 10 minutes.

  • Pour red wine over meat mixture; increase heat and cook until wine evaporates, about 3 minutes. Add tomatoes and mix well; bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until tomatoes break down and flavors of Bolognese sauce have combined, 1 1/2 to 2 hours.

  • Melt butter in a saucepan over medium-low heat; add flour. Whisk vigorously until mixture is smooth. Pour in milk and cook, stirring occasionally, over medium heat until white sauce thickens enough to cover the back of a spoon, about 10 minutes; season with 1/2 teaspoon nutmeg, salt, and pepper.

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to stop the cooking process. Lay noodles on a clean towel and pat dry.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Pour a ladleful of Bolognese sauce and a ladleful of white sauce over the bottom of a 9x13-inch baking dish; top with 3 or 4 lasagna noodles. Cover noodles with 1/3 of the white sauce and 1/3 of the Bolognese sauce. Sprinkle some of the Parmesan cheese on top; cover with lasagna noodles. Repeat layers, ending with white sauce and Parmesan cheese.

  • Bake in the preheated oven until bubbling and top is golden brown, 30 to 40 minutes. Let stand 3 to 4 minutes before slicing.

Cook's Notes:

This lasagna is perfect to prepare in advance. Simply cool to room temperature after baking, then cover and keep in the fridge. Reheat in the oven until heated through, 10 to 20 minutes.

Bacon can be used in place of the prosciutto, if desired.

Passata (tomato puree) can be used in place of the San Marzano tomatoes.

Nutrition Facts

694 calories; protein 35.9g; carbohydrates 48.2g; fat 38g; cholesterol 112.9mg; sodium 822.2mg. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe is very similar to one I got from an Italian friend that was handed down from her family. I much prefer this type of lasagna to the heavy cheese and sauce laded versions you usually find. I use a mixture of Parmigiano Reggiano and either Percorino or Asiago. I also like to use the no-boil lasagna noodles which makes it lighter and is more like using fresh pasta sheets. Read More
Rating: 5 stars
My father was a top chef and this recipe was as good as anything he’s ever made. Time intensive, but worth every minute. I made it for a dinner party and everyone raved about it. Thanks for sharing! I’ll definitely make again. Read More
Rating: 5 stars
Oh my this is good. I made it to 12 servings because that is what size the meat came in and I used a cheese blend instead of just Parmesan but kept everything else as is. I was a little skeptical when I could smell the cinnamon when the meat was simmering but the taste was fabulous. This will definitely be added to my lasagna rotation (yes I cook enough of the to have their own rotation haha). Read More
Rating: 5 stars
This came out great. Will surely make again soon! Read More
Rating: 5 stars
I reset it to 12 servings and did noodles then bolognese then noodles then milk sauce twice with Parmesan on top. It came out fabulous. Read More
Rating: 5 stars
This was very good. The flavors blended very well. I too was skeptical of the nutmeg and cinnamon but it really worked! Read More
Rating: 5 stars
My kids love this version of lasagne because it’s not as heavy on the cheese. Our older son calls it the “real lasagne”. It smells divine cooking and everyone who eats it raves over it. Read More