This is the classic Lasagne alla Bolognese recipe from the Emilia region in northern Italy. The Bolognese sauce is made with a mixture of beef and pork mince. The addition of prosciutto, red wine, cinnamon and nutmeg make it truly authentic.
This lasagne is perfect to prepare one or even two in advance. Simply cool to room temperature after baking, then cover and keep in the fridge. Reheat in the oven for 10 to 20 minutes, or until heated through.
Oh my, this is good. I made it to 12 servings because that is what size the meat came in, and I used a cheese blend instead of just Parmesan, but kept everything else as is. I was a little skeptical when I could smell the cinnamon when the meat was simmering, but the taste was fabulous. This will definitely be added to my lasagna rotation (yes, I cook enough of the to have their own rotation, haha). - 14 Apr 2018 (Review from Allrecipes USA and Canada)
This recipe is very similar to one I got from an Italian friend that was handed down from her family. I much prefer this type of lasagna to the heavy cheese and sauce laded versions you usually find. I use a mixture of Parmigiano Reggiano and either Percorino or Asiago. I also like to use the no-boil lasagna noodles which makes it lighter and is more like using fresh pasta sheets. - 01 Apr 2018 (Review from Allrecipes USA and Canada)
I reset it to 12 servings and did noodles then bolognese then noodles then milk sauce twice with Parmesan on top. It came out fabulous. - 31 Dec 2017 (Review from Allrecipes USA and Canada)