Lasagna with meat sauce is a traditional Italian first course and in Northern Italy it’s realised

with béchamel sauce.

A great tasty classic perfect for a large dinner. This is just one of the many variations of lasagne made in Bologna

with spinach pasta and in many Southern Italian recipes with ricotta cheese  instead of béchamel. 

Three preparations are necessary to make this dish: fresh egg pasta, Bolognese sauce and béchamel. 

Follow the steps of this recipe, the result will be a guaranteed success!

For the sauce

1 medium onion                  

1 stalk of  celery                     

 1 carrot                    

 3 spoonful of tomato concentrate sauce or tomato purée

3 spoonful of extra virgin olive  oil                    

400 gr. lean ground  beef

100 gr. Ground pork  or  pork sausages            

15 gr. dried mushrooms(optional)

salt, pepper (as much as you like )                       

1 glass white or red wine

For the béchamel  

40 g  Butter               

40 g Flour        

1 l. milk


salt and pepper

To assemble

12  dried or fresh lasagne sheets  

8 tbs. Parmigiano cheese

Extra virgin olive oil,for drizzling

To prepare the sauce just follow our recipe for Bolognese Sauce

Prepare the béchamel: in a pot melt the butter, add the flour . Stir it in and cook for 3-4 minutes,

or until the mixture turns a light golden colour . Pour the milk stirring constantly to avoid lumps.

Season with salt ,pepper and a little nutmeg .Cook until thickened ( ca. 3 minutes),stirring continuously.


Grease  a medium lasagne dish with a little butter  and cover with  a layer  of  lasagne  sheets.

Spread one-third of the meat sauce on top of the lasagne and top with a quarter of the béchamel. Cover with lasagne sheets, breaking any as necessary to fit so that everything is covered. 

(It doesn’t matter if the sheets overlap a little.) Sprinkle over a quarter of the parmigiano.

Continue  to alternate layer after layer until the lasagne  are finished . On top  a layer of béchamel.Some people prefer to complete  with a layer of lasagne.

Sprinkle over the remaining parmigiano.

Drizzle with a little extra virgin olive oil, especially if you have the lasagne sheets on top.

Put onto a baking tray and place in the preheated oven to bake for 30 minutes,  until golden-brown and bubbling. 

Let it rest for another  ten minutes before serving.

Buon Appetito .