Rustic Bolognese Lasagna

This Classic Rustic Bolognese Lasagna recipe is the real deal. Deep in flavor and about as comforting a dish as you will ever find. Serve this with lots of love, and be prepared for lots of love in return.


The fresh spinach pasta is such a nice touch, but you can go with regular egg pasta, too. Making it from scratch puts this dish over the top!

rustic bolognese lasagna recipe

The layers are simple and straightforward, but so perfect. Making the bechamel sauce is the delicious glue that holds this authentic lasagna together. Amazing!

rustic bolognese lasagna recipe

There is just something so heart-warming and satisfying about homemade Classic Rustic Bolognese Lasagna. This has been an all-time favorite in our house for many, many years.

rustic bolognese lasagna recipe

Italian pasta recipe

If you like this lasagna recipe, you’d probably like Shrimp Fra Diavolo, too!

Now, let’s make this Classic Rustic Bologense Lasagna recipe!

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
  • 1 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 cup flat-leaf parsley, chopped
  • ½ teaspoon of Kosher salt
  • Fresh fresh spinach pasta, cooked
  • Freshly grated Parmigiano-Reggiano cheese (about 1 cup)
  2. Heat the olive oil in a large pot over medium-high heat
  3. Add the prosciutto, 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 another layer of grated parm-reg cheese
  30. Add another layer of sauce
  31. Add another layer of pasta
  32. Add another layer of bechamel sauce
  33. Add another layer of grated parm-reg cheese
  34. Add another layer of pasta
  35. Add another thin layer of sauce and then sprinkle more cheese to top.
  36. Bake for 1 hour, uncovered.
  37. Let rest for at least 30 minutes.
  38. Cut, serve, and enjoy!



  • 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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