- Bolognese ragù, about 3 – 4 cups (my recipe here)
- Béchamel sauce
- Lasagne sheets (enough for three layers)
- Parmigiano-Reggiano cheese, grated
- 2 1/2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- salt
- freshly grated nutmeg
Filed Under: Blog, Main Dishes, Pasta/Noodles Tagged With: main dish, Pasta
5 Star Foodie says
What a great idea to make a lasagna with Bolognese ragù! It sounds amazing!
lemonsandanchovies says
It makes it so much easier to have the sauce available.
Thanks! 🙂
Ruth says
Great post and I’m sure one day you will use that pasta maker of yours. Mine sat around for almost a year before I got the courage to give it a try. You’ll do fine…whenever that is.
Thanks for sharing this recipe with Presto Pasta Nights.
lemonsandanchovies says
Thanks, Ruth. It’s always fun to shoot a pasta dish your way. 🙂
Cherine says
Mouthwatering lasagna!
lisa ng says
Loving this recipe ! my family loves Lasagna! Bechamel sauce is a must for my younger sister which i do not mind at all 🙂 Thank you!
lemonsandanchovies says
Lisa,
It’s so easy–I became a convert to béchamel sauce because I like how smooth it makes the rest of the dish. I’m glad you stopped by. 🙂
Monet says
I’m already hungry for dinner, and seeing this delicious, cheesy lasagna may just do me over. Beautiful pictures and a great recipe. Thank you for sharing!
lemonsandanchovies says
Thanks so much, Monet! 🙂
Kathleen says
This sounds totally delicious and your photo is beautiful
lemonsandanchovies says
Thanks, Kathleen. That’s really nice.
Lisa { AuthenticSuburbanGourmet } says
Okay – I have not had dinner yet and looked at your post. This looks so divine. I must make this soon. Thank you for sharing!
Memoria says
I made lasagne that looked almost just like yours (http://www.mangiodasola.com/2010/02/lasagne-al-ragu.html). Oh, I already know that this dish was amazing. I don’t like using ricotta in lasagne; béchamel definitely is the way to go in my book! I’m planning on using my KA attachment for fresh pasta soon as well. I don’t know what has taken me so long to use it! Love the photo!
lemonsandanchovies says
Memoria, I don’t know why I’m so afraid to try it, but I will…at least you understand me. 🙂
Liren says
Oh, this reminds me of a beautiful lasagna I had not too long ago at a restaurant somewhere in So Cal! Beautiful and look: you made Top 9! Congratulations 🙂
Like you, I have yet to tackle pasta making in my kitchen. One day, the courage will come…
lemonsandanchovies says
Oh my gosh, I didn’t even know! How awesome! Thanks for letting me know. Wow, that just made my night. 🙂
Okay, glad I’m not alone on the fresh pasta thing. I’ve got everything I need except the gumption. Soon…
Linn @ Swedish home cooking says
Lasagna is always super delicious. I love the traditional bolognese one, sometimes I make a vegetarian with carrots and cream. Mmm.
lemonsandanchovies says
Linn, I bet the vegetarian version is so good–a lot healthier, too!
Sortachef says
Mmm. I love lasagna like this with bechamel sauce. Great recipe and a lovely photo too. Thanks!
lemonsandanchovies says
Thanks so much! 🙂
Sharlene (Wheels and Lollipops) says
Delicious ! This is similar to how I make mine. I’ve used the best ricotta and still prefer the béchamel version. I’ve been meaning to make my own pasta but have not found the courage as yet. Thanks for sharing
Po says
This is the way I was taught to make it and I make mine gluten-free now because of my husband’s condition.
Su-Lin says
Beautiful! The photo makes me want to lick my screen!
skip to malou says
hello! great to meet you on the blogosphere.. .
congratulations on being top 9 on foodbuzz no wonder because the photo above is absolutely beautiful… and it makes cravings for your lasagna on high level hahah! i like the bechamel sauce idea instead of ricotta… i would imagine it to be so “addicting” and i- can’t- stop- eating kind of dinner this lasagna would bring.
xo,
malou