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{Lasagne Verde alla Bolognese} Classic Bolognese-Style Lasagna Recipe

{Lasagne Verde alla Bolognese} Classic Bolognese-Style Lasagna Recipe

May we introduce you to Lasagne Verde alla Bolognese? 

If you’ve traveled to the city of Bologna, you’ve most certainly tried it. If not, you may not have ever encountered it. But, along with tortellini en brodo, mortadella, and Lambrusco, this dish is one of the most iconic foods from Bologna.

Pan Of Cooked Lasagna

What Is Bolognese-Style Lasagna?

Lasagne Verde alla Bolognese is one of the most classic types of lasagna (lasagne in Italy) that you’ll find in Italy yet you don’t come across it all that much in the United States. It’s a delicious recipe for 100% homemade Bolognese-style lasagna with layers of fresh spinach pasta, bechamel sauce, ragù alla bolognese, and lots and lots of Parmigiano-Reggiano cheese.

How Is Bolognese Lasagna Different?

As opposed to most Italian-American lasagnas that calls for ricotta and mozzarella, this one is a celebration of some of the most famous ingredients from Bologna, namely, prosciutto, egg pasta, and Parmigiano-Reggiano cheese. At first the addition of a white sauce might seem strange but its addition helps make this an ethereally light version.

Adding Meat Ragu To LasagnaLayering LasagnaTrimming Lasagna Noodles

Pan Of Lasagna On A Counter

Tips for Making Bolognese Lasagna

There are so many pointers for this dish that we wrote a whole article to share tips to make a great Lasagne Verde. Here are a few so important we want to reiterate them:

  • Keep It From Being Bland 

    The key to a great lasagna is its parts and a major part of this dish is the bolognese sauce. When made properly (given enough time at each step for flavor to develop) it’s pretty much not going to be bland!
  • Use High Quality Ingredients 

    There are a handful of ingredients in this dish so make sure to get the best quality you can find. As in use extra-virgin olive oil, good quality meat, and real deal Parmigiano-Reggiano cheese.
  • Make It Ahead 

    The sauces actually taste better when made ahead so make them up to three days in advance — it’ll also help spread the work out over a few days.
  • Use Store Bought Noodles 

    Between the numerous ingredients and the time involved to make it all from scratch, we consider this a special occasion dish. If you want to make quicker work of it, feel free to use store bought lasagna noodles.

Pan Of Cooked Lasagna


Want to cook this recipe at a later date? Pin it to your Pinterest account so you can access it when you need some cooking inspiration!

Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Pinterest Pin Lasagna Bolognese Recipe

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{Lasagne Verde alla Bolognese} Classic Bolognese-Style Lasagna Recipe

{Lasagne Verde alla Bolognese} Classic Bolognese-Style Lasagna Recipe

A delicious {Lasagne Verde alla Bolognese} Classic Bolognese-Style Lasagna recipe with layers of fresh spinach pasta, bechamel sauce, ragù alla bolognese, and lots and lots of Parmigiano-Reggiano cheese.
4.8 from 4 votes
Prep Time 40 minutes
Total Time 2 hours
Cuisine Italian
Servings 16 Servings
Calories 170 kcal



  • Cook The Lasagna Sheets: Trim the sheets of lasagna as needed so they fit into your lasagna dish. 
    Bring a pasta pot filled with heavily salted water to a boil over high heat. Prepare an ice bath by filling a bowl halfway with ice water. Also keep a rimmed baking sheet and some olive oil nearby. 
    Drop a few sheets of the pasta into the boiling water and let cook until they’re bright green, about 30 seconds to 1 minute. Using tongs or a spider, remove the pasta sheets and plunge it into the ice water bath. Remove each lasagna sheet, spread it out on a baking sheet and drizzle with olive oil. Repeat to cook all the lasagne.  
  • Assemble The Lasagne: Heat the oven to 375°F and arrange a rack in the middle. Grease a baking dish or lasagna pan with room temperature butter. Have all the ingredients -- the ragù, bechamel sauce, grated Parmigiano Reggiano and the cooked pasta nearby.
    Spread 1 cup of the ragù and 1/3 cup of the bechamel on the bottom of the prepared pan and use a spatula to spread it in a thin layer. Place a couple sheets of the lasagna on top so the pan is covered edge to edge (you don’t need to overlap the pasta sheets). Spread 1 cup ragù, 1/3 cup bechamel, and also add in 1 cup of the cheese. Repeat so you make 6 layers. 
    Garnish the top of the lasagna with the last of the bechamel and the last of the cheese. 
  • Bake The Lasagna: Cover the pan with foil and bake the lasagna for 30 minutes on the middle rack until the cheese is melted. Remove the foil and bake another 30 minutes until the lasagna is browned on the edges and the cheese on top is golden brown. 
  • Rest The Lasagna: Remove the lasagna from the oven and let it rest at least 15 minutes (and up to 1 hour) before serving.



Serving: 1 servingCalories: 170kcalCarbohydrates: 6gProtein: 15gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 1036mgPotassium: 308mgFiber: 1gSugar: 4gVitamin A: 692IUVitamin C: 6mgCalcium: 457mgIron: 1mg
Keyword Lasagna Verde
Tried this recipe?Mention @saltandwind or tag #swsociety!

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