Typical dish of Bologna
Green Lasagna alla Bolognese
Generous layers of green spinach pasta sheets alternate with a slow-simmered, fragrant ragù, softened by béchamel and crowned with gratinated Parmigiano Reggiano. In the oven the ingredients meld into a golden, lightly crisp surface that encloses a soft, creamy heart. The aroma is warm and enveloping, of meat and milk, with the fresh green note of the pasta. It is the classic first course of holidays and Sunday lunches, able to fill both the table and the home.
Season: Tutto l'anno€10–16
Why it matters
Green lasagna alla bolognese is one of the most recognizable gastronomic symbols of Bologna, a city historically tied to fresh egg pasta. It represents the cuisine of the osteria and the Emilian family: rich, convivial, and built on patience and local ingredients. For the people of Bologna, it is the dish of important occasions and of carefully preserved tradition.
Origin story
Lasagna has ancient origins, already documented in the Middle Ages, but the green version with spinach and ragù became established in Bolognese cooking between the nineteenth and twentieth centuries. The modern recipe was also codified by the Accademia Italiana della Cucina in the second half of the twentieth century. Over time it has become one of the most representative preparations of Emilian gastronomy.
Typical ingredients
sfoglia fresca agli spinaciragù alla bolognesebesciamellaParmigiano Reggianocarotasedanocipolla
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