Original recipe how to make Lasagna – Gordon Ramsay’s version

lasagna - baked lasagna - lasagna alla bolognese


The lasagna I'm a classic first course in the oven typical of Italian cuisine, In particular ofEmilia Romagna specifically of Bologna, for this you also call Lasagna with Bolognese. Based on a type of fresh egg pasta to shape of rectangles called precisely "Lasagna"; that come first assembled in a pan is stuffed in layers with meat sauce , Bechamel e parmesan; and finally baked in the oven, where all the ingredients bind between them giving life to a Mess appetizing and succulent! Beloved and known all over the world, here is for you Lasagna Recipe! With all advice, tricks is step by step photo who will explain to you how to make Lasagna at home, right like those of Grandma and the best Bolognese restaurants!

lasagna - baked lasagna - lasagna alla bolognese

Like any traditional recipe, there are several regional variants and many versions ranging from Vegetarian lasagna to those with fish. What I give you today is there Original recipe of the Baked lasagna Bolognese typical emilian, taken from mine regional cookery book. It's about a easy preparation, albeit hardworking, you will need a some time available for the various steps. First of all make a very good one Bolognese sauce with quality ingredients and let it cook slowly. Then make the rectangles of fresh pasta by hand. You can choose a base of Green lasagna with spinach (as tradition dictates) or the egg classics . In the absence of time you can buy them in your trusted pasta factory. The secret for some Perfect baked lasagna is to assemble in a pan when i seasonings not liquid but creamy and very cold. In this way they will blend perfectly with the layers of pasta! let it rest and cool after cooking so that they can cut the slices smoothly! Just like the Cannelloni, the classic baked Pasta, the delicious Conchiglioni, Lasagne are the first course typical of feast days, Christmas, New Year, Sundays with family, birthdays, buffets! Yes they can prepare well in advance, both keep in the fridge ready to cook or Bake them the day before is warm up at the moment!

Baked lasagna:

Neapolitan lasagna (with meatballs and mozzarella, typical of Carnival southern Italy)

Radicchio lasagna (version vegetarian without meat! )

Lasagna rolls ( ricotta and spinach, a delicious reinterpretation of the classic version!)

Lasagna Recipe


Preparation Cooking Total


Quantity for a 22 cm pan (6 people)

For the fresh lasagna sheet:

  • 150 grams of soft wheat flour '00
  • 50 grams of '0 flour
  • 2 large whole eggs
  • Salt to taste.

(for the green variant, add 100 grams of fresh spinach boiled, blended and squeezed perfectly in a tea towel + 2 tablespoons of 100% flour)

  • 250 grams of Parmesan for the layers

For the Bolognese sauce

  • 600 grams of ground beef (not too lean)
  • 250 grams of minced pork (not too lean)
  • 700 ml of thick tomato sauce + water
  • 1 small white onion
  • 70 gr of celery
  • 70 gr of carrot
  • 3 tablespoons of extra virgin olive oil
  • 100 ml of red wine (white also good)
  • 50 ml of whole milk
  • salt
  • pepper

For the bechamel:

  • 1 2 l of whole milk, skimmed or vegetable (or vegetable broth)
  • 50 gr of butter (or 50 gr of extra virgin olive oil)
  • 50 grams of flour
  • salt
  • pepper


How to make Lasagna Bolognese

First of all, prepare the basis for the realization.

First of all the ragù following the procedure of the RAGU ALLA BOLOGNESE the ingredients are almost identical, you will find all the info with the step by step photos.

Then make the dough, following all the advice you find in FRESH PASTA and I recommend that you carve the rectangles directly to the size of your pan.

Finally, prepare the Béchamel by mixing butter or oil with the flour on the heat, slowly adding milk and stirring constantly until the mixture is soft and smooth. Finally salted and flavored. Cover with a contact film.

Once the bases are ready, cold you can assemble your lasagna.

Add 1 ladle to a pan with plenty of meat sauce then one or more lasagna sheets to cover the base:

how to make lasagna

Then add 2 ladles of meat sauce and a few spoonfuls of béchamel, finally add a sprinkling of Parmesan

add the meat sauce and béchamel on the sheets - Bolognese lasagna recipe

Then add a new sheet of lasagna and continue following the order.

At the end cover with 2 ladles of meat sauce, a few tablespoons of bechamel and finally a sprinkle of Parmesan.

bake lasagna in the oven

finally cover the pan with aluminum foil, in this way the ingredients will blend perfectly without burning immediately.

Then bake in a hot static oven at 180 ° in the central part for about 30 minutes, after the indicated time remove the aluminum foil, transfer to the upper floor and let it cook for another 15 minutes. The last 5 minutes turn on the grill and raise to 200 ° to get the crust!

Remove from the oven and leave to cool for at least 15 minutes

Yours are ready lasagna in the oven!

lasagna - baked lasagna - lasagna bolognese -

You can keep it cooked in the fridge for 2 – 3 days, reheat at the moment or freeze!

Alternatively, you can prepare your lasagna well in advance and keep it in the fridge until it's time to cook it!



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