There are several things that differentiate Lasagna Bolognese from the Southern 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 sprinkled on each layer–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. Finally, fresh egg pasta should always be used, not dried lasagna noodles. Most typically, but not required, it is prepared with green pasta made with spinach. When made with the spinach pasta the dish can also be called Lasagna Verde Bolognese.
When boiling the sheets of pasta it is very important not to overcook them, because they will cook more when baking the lasagna and you don’t want to end up with mushy noodles that fall apart. Cook them in the boiling water for no longer than 1 minute, just so they are soft enough to work with, and rinse them with cold water quickly to stop the cooking.Print