Nutritional Info

Nutrition Facts

Serving Size 1 (64g)

Calories 215
Calories from Fat 57 (26%)
Amount Per Serving %DIV
Total Fat 6.3g 10%
Saturated Fat 3g 15%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 52.1mg 17%
Sodium 36.7mg 2%
Potassium 156.5mg 3%
Total Carbohydrate 31.6g 11%
Dietary Fiber 0g 0%
Sugars 0g
Protein 6.5g 13%

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Recipe Description
This lasagna from Bologna in northern Italy, is altogether different from southern Italian versions. The Bolognese verison is made with green tinted spinach lasagna rather than egg lasagna, and the only cheese used is Parmigiano-Reggiano. Creamy white bechamel sauce is a standard ingredient in the northern variety, resulting in a colorful and hearty meal.
Prep time
20 min
Cook time
1 hr 10 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
4 Cup(c)  bologna style ragu sauce
3 Cup(c)  bechamel sauce
1 Pound(lb)  fresh spinach lasagne
2 Tablespoon(T)  salt
1 1/2 Cup(c)  parmigiano-reggiano, freshly grated
2 Tablespoon(T)  unsalted butter


Prepare the two sauces. Bring at least 4 quarts of water to a boil. Have ready a large bowl of cold water. Add to the boiling water half the lasagna and 2 tablespoons of salt. Cook until the pasta is tender but slightly underdone. Remove the pasta with a slotted spoon and place it in the cold water. Cook the remaining lasagna strips the same way. Lay the cooled lasagna sheets out flat on lint free towels. Butter a 13 by 10 by 2 inch pan. Set aside the 2 best looking pasta strips for the top layer. Set aside 1/2 cup of the bechamel and 1/4 cup of the cheese. Make a layer of pasta, overlapping the pieces. Spread with thin layers of the bechamel, then the ragu, then the cheese. Repeat the layering, ending with the pasta. Spread the top layer withthe reserved 1/2 cup of bechamel. Sprinkle with the reserved 1/4 cup cheese. Dot with the butter. (If you are making the lasagna ahead of time, cover tightly with plastic wrap and refrigerate overnight.) Place a rack in the center of the oven. Preheat the oven to 375° F. Bake the lasagna for 45 minutes. If the lasagna is browning too much, cover it loosely with foil. Bake 15 minutes more, or until the sauce is bubbling and a knife inserted in the center comes out warm. Let stand 15 minutes before serving.

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Bologna Style Lasagna
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