Rustic Bolognese Lasagna With Fresh Spinach Pasta

This is probably my most classic dish: Rustic Bolognese Lasagna with Fresh Spinach Pasta.  I have been making some variation of lasagna for me and the Loon, probably since we started dating back in the day.   I’m pretty sure our 1-year anniversary was spent in the West Village eating a less fancy version of this dish with a couple bottles of red.   This is hands down…our favorite.
bolognese sauce for rustic lasagne
All starts with a wonderful bolognese sauce that simmers on the stove for several hours
bechamel sauce
Homemade bechamel sauce is the ‘glue’ that hold it all together

rustic lasagna with fresh spinach pasta
Layering is fun, especially when you make fresh spinach pasta

rustic lasagna with bolognese sauce
layer the lasagna, adding the amazing bolognese sauce along the way
rustic lasagna in the oven
into the oven it goes
rustic lasagna with fresh spinach pasta
Baked to perfection

5.0 from 2 reviews
Rustic Lasagna With Fresh Spinach Pasta
Prep time
Cook time
Total time
This is probably my #1 signature dish. I've truly been perfecting this for over 20 years. This dish holds a special place for Wesley and me. We just love it. It takes a lot of special loving to make this come to life...but boy, oh boy, is it divine. Wait till you have it the next day!
Recipe type: Pasta
Cuisine: Italian
Serves: 10
  • 2 tablespoons of olive oil
  • ⅛ lb of proscuitto, finely chopped
  • 1 cup of carrot, chopped
  • 1 cup of celery, chopped
  • 1 cup of yellow onion, chopped
  • 1½ lb of ground beef
  • ½ lb of ground pork
  • ½ lb of ground veal
  • ½ cup of red wine
  • 2 28 oz cans of San Marzano tomatoes, chopped in food processor, juice reserved
  • 2 teaspoons of Kosher salt
  • 1 teaspoon of crushed red pepper
  • 1 teaspoon of black pepper
  • 1 tablespoon of garlic powder
  • 1 tablespoon of dried oregano
  • 1 tablespoon of dried basil
  • 3 tablespoons of unsalted butter
  • 4 tablespoons of all-purpose flour
  • 2 cups of hot milk
  • Large white onion, halved
  • 1 large bay leave
  • 2 cloves
  • S&P to taste
  • 2 lbs of fresh ricotta cheese
  • 2 eggs, gently beaten
  • ¼ cut flat-leaf parsley, chopped
  • ½ teaspoon of Kosher salt
  • Fresh spinach pasta, cooked
  • Freshly grated parmagiano-reggiano cheese (about 1 cup)
  • 1½ cups of fresh mozzarella, shredded, or chopped
  • Additional flat-leaf parsley, chopped
  2. Heat the olive oil in a large pot over medium high heat
  3. Add the proscuitto, and cook for 5 minutes
  4. Add the carrots, celery and onion...cook until soft...about 15 minutes
  5. Add the beef, pork and veal, cook until almost no longer pink
  6. Add the wine...cook for about 4 minutes
  7. Drain off the fat through a colander, or fine mesh sieve, Add back to the pot.
  8. Add the tomatoes and their juice
  9. Mix well. Add remaining spices.
  10. Simmer over low-medium heat for about 3 hours, stirring occasionally
  11. Cook the fresh spinach pasta
  13. Take the onion half and use two cloves to stick through a bay leave to adhere to the flat side of the onion.
  14. Heat the butter in a medium-sized , heavy pan
  15. Add flour, and whisk for about 2 minutes, to form lightly browned roux
  16. Slowly add the heated milk
  17. Add the onion, with the bay leaf/cloves facing down.
  18. Whisking the milk around the onion continuously until thickened, about 5 minutes.
  20. In a medium sized bowl, add the ricotta cheese, eggs, parsley and salt.
  21. Mix thoroughly and set aside.
  23. Pre-heat the oven to 350 degrees:
  24. Start with a thin layer of bolognese sauce at the bottom of a lasagna pan
  25. Add a layer of pasta noodles
  26. Spoon a layer of the bechamel sauce
  27. Sprinkle about ¼ cup of the grated parm-reg cheese over the sauce
  28. Add another layer of pasta
  29. Add a cup of the ricotta mixture over the pasta
  30. Add another ¼ cup of the grated parm-reg cheese
  31. Add another layer of pasta
  32. Add another layer of sauce
  33. Add another layer of pasta
  34. Add another layer of bachemel sauce
  35. Add another layer of grated parm-reg cheese
  36. Add another layer of pasta
  37. Add the other half of the ricotta mixture
  38. Add another layer of sauce
  39. Add another layer of pasta
  40. Top with mozzarella cheese
  41. Add about a tablespoon of parsley
  42. Bake for 1 hour, uncovered.
  43. Let rest for at least an hour, to re-absorb the liquid...first cutting may be a little watery. This will not be the case the second time you cook it.



  • Kris, Lasagna is my absolute favorite dish. My mother always said that it takes a lot of love to make it, and you clearly poured your heart and soul into this dish because it’s amazing!

  • This Lasagna was amazing! You can taste every flavor and how they complement each other. The bolognese sauce and the Homemade bechamel sauce are what make the dish. Every bite is a reminder of how good this dish really is. Awesome week night dinner idea!

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