Lasagne alla Bolognese

The layered pasta bake of fresh egg lasagne sheets, ragu bolognese, and bechamel sauce is one of Italy's oldest documented pasta dishes -- recipes appear in 14th-century Neapolitan manuscripts and a 15th-century cookbook by Maestro Martino. The Bologna version, using green spinach pasta sheets and the classic ragu, was codified by the Italian Academy of Cuisine in 1982 alongside the tagliatelle al ragu, and the Emilia-Romagna region considers it one of its most important cultural exports.