Lasagne alla Bolognese

Lasagne alla Bolognese is the most documented ancient pasta dish still widely served, with recipes appearing in 14th-century Neapolitan manuscripts and Maestro Martino’s 15th-century cookbook. The Bologna version uses green spinach egg sheets and a classic ragu, codified by the Italian Academy of Cuisine in 1982, alongside tagliatelle al ragu. It outperforms #5 Spaghetti alle Vongole in historical depth and cultural significance, as the Emilia-Romagna region treats it as a primary cultural export. A single serving typically delivers around 400–500 calories, with 20 grams of protein from the layered bechamel and meat ragu, making it richer and slower to master than the average pasta dish.