Casearia Dotti

Lasagna alla Meat sauce

Lasagna alla Bolognese is an institution, the typical Sunday dish. This rich and tasty dish originates from Emilia. Layers of green egg pasta, seasoned with the classic traditional ragù, béchamel and grated Parmigiano Reggiano


For the sauce:

  • 50 g of sliced onion
  • 50 g of chopped carrots
  • 50 g of chopped celery
  • 6 cI of extra virgin olive oil
  • 120 g of minced ox scaramella
  • 120 g of minced pork
  • 1 liter of dry red wine
  • 75 g of tomato paste
  • Salt and Pepper To Taste
  • Water to taste

For the lasagna:

  • 300 g of flour
  • 150 g of spinach
  • 2 eggs
  • 100 g of butter
  • 200 g of Parmigiano Reggiano CASEARIA F.LLI DOTTI 36 MONTHS grated
  • 2 liters of bechamel


If you don’t have much time to prepare this recipe, you can use dry lasagna and ready-made ragù. In this case, scroll to the end of the recipe to read the procedure with ready-made ingredients.

Peel and carefully clean the celery, onion and carrots then slice them finely.

Put a saucepan over medium heat, pour in a drizzle of olive oil and the freshly cut vegetables and fry until lightly browned. At this point add the meat and brown it for a couple of minutes until it browns. Blend everything with the red wine then add the tomato paste and salt and pepper to taste. Cook over low heat, with the lid half closed, for about 40 minutes.

While the sauce is cooking, prepare the pasta and add the boiled and finely chopped spinach to the mixture. Mix everything until the mixture is smooth and homogeneous.

Let the dough rest for about 20 minutes. After the resting time, roll out the dough, by hand with a rolling pin or with the machine to roll the dough, until it reaches a thickness of a couple of millimeters. Cut it out to the size of the pan in which you will cook the lasagna.

Blanch the lasagna in salted water for a couple of minutes, drain and place them on a previously moistened cloth.

When both the ragù and the lasagna are ready, proceed in the same way also with the ready-made ingredients:

Prepare about 2 liters of beciamella.

Take a pan with high sides and cover it with parchment paper and pour a layer of meat sauce on the bottom. Then spread the lasagna over it to cover the entire layer, spread a layer of meat sauce and a layer of bechamel over it, then cover with grated Parmigiano Reggiano. Proceed in this way until you get 4/5 layers.

Finally cover the lasagna with a layer of bechamel, a layer of grated Parmigiano Reggiano and finally some

butter flakes.


Put in a preheated oven at 180 degrees for about 30 minutes. The lasagna will be ready when the surface is well

Before serving the lasagna, let it rest for about 15 minutes. Serve them hot with more Parmigiano Reggiano!

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