This is a relatively easy version of a Southern Italian Style lasagna with ricotta cheese and mozzarella. You can make it even easier by using no-boil lasagna sheets and skipping the cooking the pasta step. Some people might turn their nose up at the idea of using the no-boil pasta, but not all shortcuts are bad, and I have found that they work just fine in this lasagna.
There are several things that differentiate Lasagna Bolognese from the Sothern Italian style Lasagna that is more familiar to Americans. The most noticeable differences are the use of Béchamel Sauce instead of ricotta cheese, and the absence of mozzarella–only Parmagianno-Reggiano cheese is used–which results in a more delicate lasagna. Lasagna Bolognese should be made using an authentic slow cooked Ragu alla Bolognese (Bolognese Sauce). Marinara sauce mixed with browned ground beef just won’t do here.
Hand rolling each lasagna noodle is a wonderful way to not only make this classic comfort food look fancy, but it allows you to customize each piece–if you want to–without having to make a full tray of the flat, layered type. So, if someone doesn’t care for peppers, for example, you can easily leave them out. It’s also a perfect solution if you want to make lasagna for just a few.