Bolognese Lasagna

Chef: Alon Shaya

Serves: 6 people




  • 4 oz Spinach leaves, stem off

  • 4 whole eggs

  • 1 pound 00 italian flour, available at specialty markets or on-line (you can substitute all purpose flour if 00 flour is not available)

  • 1 Tbsp Kosher Salt 


  • 7 (12” x 8”) pieces of cooked spinach pasta, if the pieces break,  you can piece them together while building the lasagna

  • 2 cups grated mozzarella cheese, use 2 ounces per layer

  • 1 cup grated parmigiano reggiano cheese, use 1 ounce per layer

  • 3 cups Bolognese sauce, use 4 ounces per layer

  • 2 cups béchamel sauce, use 2 ounces per layer 


  1. Use one 12”x8“ oven safe casserole dish. You will need to cut the pasta sheets to fit inside the casserole dish you have.

  2. Put a thin layer, about 4 tablespoons, of the Bolognese sauce first in the casserole dish.

  3. Place one sheet of the cooked spinach pasta on top. Next, put another layer of Bolognese sauce, a layer of béchamel sauce, and sprinkle on the grated mozzarella and grated parmigiano reggiano. 

  4. Repeat this process for each of the 7 layers of the lasagna.

  5. Make sure to top off the lasagna with a little extra of the grated mozzarella, so the pasta does not burn in the oven.

  6. Bake the lasagna at 375 F for about 20 minutes.

  7. Let stand for 5 minutes prior to eating. Enjoy!