Lasagna Bolognese
Strawberry Plum
Strawberry Plum
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  • 2 sauces to make (one of which cooks for hours and hours), plus pasta to mix, roll, and boil, cheese to grate, and then comes assembling the whole mess. You get the picture–it’s a labor of love. The good news is, everything can be done ahead of time so by the time you eat it, you are relaxed, your kitchen has been cleaned up, and you actually get to enjoy it.
  • 6 or 8 pieces and get rolling. Start at the thickest setting on your pasta roller and gradually work your way down to the thinnest. As you make the sheets of pasta, lay them on lightly floured towels until you’re ready to boil them.
  • sheets
  • 15 minutes before you start to dish it up or the pieces will fall apart. I know, I know, the waiting will nearly kill you, but you’ve committed some serious time to this pan of lasagna, you want it to look as good as it’s going to taste.
  • For the Pasta
  • 1 10 oz package Frozen Spinach, defrosted
  • 2 c All-Purpose Flour, plus additional for kneading and rolling the dough
  • 2 Whole Eggs
  • 2 Egg Yolks
  • 1 Tbsp. Extra Virgin Olive Oil
  • For the Béchamel Sauce
  • 4 c Whole Milk
  • a few gratings of Nutmeg
  • 2 Bay Leaves
  • 3 Tbsp. Butter
  • 4 Tbsp. All-Purpose Flour
  • ¼ c. Grated Parmesan
  • And Finally
  • ½ batch (about 4 c.) “>Bolognese Sauce
  • 3 c grated Fontina Cheese (or any good Italian melting cheese)
  • 2 c grated Parmesan Cheese
  • 1-2 Tbsp. softened Butter, for greasing the pan



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