Rustic Bolognese Lasagna

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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. This recipe is authentic and all the components are from scratch.


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.

This authentic style of lasagna is different from the Italian-American version which is usually loaded with cheese, mozzarella, and ricotta.

Don’t get us wrong, we love the cheesy version, too. In fact, you’ve just got to take a look at our recipe. We call it our Classic Meat Lasagna.

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.

There is something therapeutic about making a lasagna completely from scratch.

And folks, this does not disappoint in the least!

rustic bolognese lasagna recipe

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

A serving of Rustic Bolognese Lasagna on a white plate on top of a red patterned place setting

Rustic Lasagna With Fresh Spinach Pasta

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!
5 from 2 votes
Print Pin Rate
Course: Pasta
Cuisine: Italian
Keyword: Homemade bolognese lasagna, Lasagna
Prep Time: 3 hours
Cook Time: 1 hour
Total Time: 4 hours
Servings: 12
Calories: 466kcal



  • 2 tbsp olive oil
  • lb prosciutto finely chopped
  • 1 cup carrot chopped
  • 1 cup celery chopped
  • 1 cup yellow onion chopped
  • lb ground beef
  • ½ lb ground pork
  • ½ lb ground veal
  • ½ cup red wine
  • 1 28 oz can San Marzano tomatoes chopped in food processor, juice reserved
  • 2 tsp Kosher salt
  • 1 tsp crushed red pepper
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp dried basil


  • 3 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups hot milk
  • 1 large white onion halved
  • 1 large bay leaf
  • 2 cloves
  • salt and pepper to tasted



  • Heat the olive oil in a large pot over medium-high heat
  • Add the prosciutto, and cook for 5 minutes
  • Add the carrots, celery, and onion...cook until soft...about 15 minutes
  • Add the beef, pork and veal, cook until almost no longer pink
  • Add the wine...cook for about 4 minutes
  • Drain off the fat through a colander, or fine mesh sieve, Add back to the pot.
  • Add the tomatoes and their juice
  • Mix well. Add remaining spices.
  • Simmer over low-medium heat for about 3 hours, stirring occasionally
  • Take the onion half and use two cloves to stick through a bay leave to adhere to the flat side of the onion.
  • Heat the butter in a medium-sized, heavy pan
  • Add flour, and whisk for about 2 minutes, to form lightly browned roux
  • Slowly add the heated milk
  • Add the onion, with the bay leaf/cloves facing down.
  • Whisking the milk around the onion continuously until thickened, about 5 minutes.
  • Pre-heat the oven to 350 degrees:
  • Start with a thin layer of bolognese sauce at the bottom of a lasagna pan
  • Add a layer of pasta noodles
  • Spoon a layer of the bechamel sauce
  • Sprinkle about 1/4 cup of the grated parm-reg cheese over the sauce
  • Add another layer of pasta
  • Add another layer of grated parm-reg cheese
  • Add another layer of sauce
  • Add another layer of pasta
  • Add another layer of bechamel sauce
  • Add another layer of grated parm-reg cheese
  • Add another layer of pasta
  • Add another thin layer of sauce and then sprinkle more cheese to top.
  • Bake for 1 hour, uncovered.
  • Let rest for at least 30 minutes.


Calories: 466kcal | Carbohydrates: 9g | Protein: 28g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 146mg | Sodium: 674mg | Potassium: 499mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2438IU | Vitamin C: 5mg | Calcium: 199mg | Iron: 3mg
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