08/28/2026
Fresh Pasta Lesson with Mamma Marzia #8 🇮🇹
LASAGNA BOLOGNESE STYLE
This is the lasagna I grew up eating, the one my family loves, and the one I taught in my cooking classes for many years.
A true Italian family recipe slowly prepared, and always made with love. ❤️
RECIPE 9 × 12-inch pan ❤️
FRESH PASTA
• 5 eggs
• 400 g all-purpose or “00” flour
• 100 g durum wheat semolina
• A sprinkle of love
RAGÙ ALLA BOLOGNESE
• 4 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1½ lb ground beef
• 1 cup white wine
• 2 bottles strained tomatoes (600 ml each)
• Salt to taste
• A sprinkle of love
BÉCHAMEL
• 50 g butter
• 50 g flour
• 500 ml warm milk
• Salt
• Nutmeg, optional
• A sprinkle of love
FOR ASSEMBLING
• Plenty of freshly grated Parmigiano Reggiano
• The ragù, béchamel, and fresh pasta sheets
You can add mozzarella if you like
METHOD
1. Prepare the ragù: sauté the onion, carrot, and celery in olive oil. Add the beef and cook until browned. Pour in the wine and allow it to evaporate. Add the strained tomatoes, season, and simmer slowly.
2. Make the fresh pasta, allow it to rest, roll it into thin sheets, and quickly boil each sheet.
3. Prepare the béchamel by melting the butter, stirring in the flour, and gradually adding the warm milk. Cook, stirring continuously, until smooth and creamy. Season with salt and nutmeg.
4. Spread a little ragù on the bottom of the pan. Add pasta, ragù, béchamel, and plenty of Parmigiano Reggiano.
5. Continue for 7–9 -11 layers, adding Parmigiano to every layer.
6. Bake at 360 for approximately 35–45 minutes, half time covered and half time uncovered until bubbling and beautifully golden. Allow it to rest before cutting.
Homemade lasagna takes time, but when you place it on the table and everyone gathers around, you know every minute was worth it.
Save this recipe, share it with someone who loves lasagna, and tag Marzia Molatore when you make it!
More recipes at mammamarzia.ca
