LASAGNA AL FORNO ALLA BOLOGNESE: THE ORIGINAL ITALIAN RECIPE

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# 🇮🇹 Lasagna al Forno alla Bolognese: The Original Italian Recipe

When it comes to comfort food with deep roots in tradition, few dishes can rival **Lasagna al Forno alla Bolognese**. This isn’t your everyday lasagna—it’s the **classic, original recipe from Emilia-Romagna**, the heart of Italy’s culinary soul.

Layered with rich **ragù alla Bolognese**, silky **béchamel sauce**, and delicate **fresh pasta sheets**, this version is far from the heavy, cheese-laden versions popular elsewhere. It’s all about depth of flavor, slow-cooked love, and the beauty of simplicity done perfectly.

Let’s take a journey to Bologna, where this dish was born, and learn how to recreate it the traditional way.

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## 🍝 What Makes It “Al Forno” and Truly Bolognese?

“**Al forno**” simply means “baked in the oven,” and in this case, it refers to assembling the lasagna and finishing it with a beautiful golden crust. What makes this *alla Bolognese* are two key components:

– **Ragù alla Bolognese** – A slow-simmered meat sauce made with finely chopped vegetables, ground beef (sometimes with pork), wine, tomato paste, and a touch of milk.
– **Béchamel sauce (besciamella)** – A velvety white sauce made from butter, flour, and milk, which adds creaminess without overpowering the ragù.

And of course, **fresh egg pasta**, preferably green (made with spinach) if you want to follow true Emilia-Romagna tradition.

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## 🍅 Ingredients – Serves 6 to 8

### For the Ragù alla Bolognese:
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 1 carrot, finely chopped
– 1 celery stalk, finely chopped
– 250g (½ lb) ground beef
– 250g (½ lb) ground pork
– ½ cup dry white wine
– 2 tbsp tomato paste
– 1 cup whole milk
– Salt & pepper, to taste

### For the Béchamel Sauce:
– 4 tbsp butter
– 4 tbsp all-purpose flour
– 4 cups whole milk, warmed
– A pinch of nutmeg
– Salt, to taste

### Additional:
– Fresh lasagna sheets (egg pasta) – about 12 sheets
– ½ cup grated Parmigiano-Reggiano cheese
– Butter, for greasing the baking dish

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## 👩‍🍳 Step-by-Step Instructions

### 1. **Prepare the Ragù (Meat Sauce):**
Heat olive oil in a heavy-bottomed pot. Add the finely chopped onion, carrot, and celery and sauté until soft and fragrant (about 10 minutes).

Add the ground meat and cook until browned, breaking it apart with a spoon. Pour in the wine and let it evaporate. Stir in the tomato paste and cook for another 2 minutes.

Pour in the milk and season with salt and pepper. Cover partially and simmer on **low heat for 1.5 to 2 hours**, stirring occasionally. The longer it simmers, the deeper the flavor.

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### 2. **Make the Béchamel:**
In a saucepan, melt the butter over medium heat. Add flour and whisk continuously to form a smooth roux.

Gradually add warm milk while whisking to avoid lumps. Cook and stir until the sauce thickens enough to coat the back of a spoon. Add a pinch of nutmeg and salt to taste. Set aside.

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3. **Pre-cook the Pasta (if needed):**
If using fresh pasta sheets, blanch them for 30 seconds in boiling salted water, then cool in ice water and dry on clean kitchen towels. If using no-boil sheets, follow the package instructions.

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