a close up of food
a close up of food

Lasagne Emiliane

It’s a shame that so many bad versions of this popular Emilian dish are found in fast food restaurants and ready-made in supermarkets. When made properly, lasagne is a delicious comfort food and is always a popular choice in my house for Sunday lunch or when we have a crowd. It can be made in advance and baked when required. It is made with the famous ragu Bolognese and egg pasta sheets typical of this region. I tend to use the dried lasagne sheets so readily available in shops but you can use fresh or even make your own!

Make it yourself

4 x servings


For the Bolognese ragu:

For the white sauce:

  • 40g butter
  • 40g plain flour
  • 500ml milk
  • Salt & black pepper
  • 100g grated parmesan cheese
  • About 8 x dried egg lasagne sheets


  1. First make the Bolognese ragu - see recipe here
  2. Preheat the oven to 200 degrees centigrade.
  3. Make the white sauce – melt the butter in a small pan on a medium heat, remove from the heat, stir in the flour with a small hand whisk (this will avoid lumps from forming) until you get a paste, stir in a little milk. Return to the heat, add the remaining milk and stirring all the time, cook on a medium heat for about 3 to 4 minutes until the sauce begins to thicken. Remove from the heat, season with salt & pepper and stir in about a third of the grated parmesan.
  4. Line an ovenproof dish with a little of the Bolognese sauce, arrange sheets of lasagne over followed by more sauce, then a layer of white sauce, sprinkle some grated parmesan and continue making layers like this until you have used up all the ingredients ending with a topping of white sauce and grated parmesan cheese.
  5. Bake in the hot oven for about 30 - 35 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.

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