• 10.5 oz Lasagna
  • 2 eggs
  • 4.5 oz (125 g) mozzarella
  • 4 slices of cooked ham
  • 5 oz (141 g) grated Parmiggiano Reggiano
  • ragú (meat sauce)
  • besciamella (white sauce)
  • 7/8 pound ground beef
  • 7/8 pound tomato sauce
  • oil
  • salt and spices
  • white wine
  • 1 2/3 cups milk
  • 3 spoons of flour
  • 1/8 cup butter
  • nutmeg
  • salt and pepper

This dish has been enjoyed for thousands of years. In 1284, a Franciscan friar, Salimbene da Parma, used to talk about one of his brothers, describing him as a lasagna fanatic.

The most popular and beloved variation is Lasagna Bolognese, made with meat sauce, besciamella (white sauce) and Parmiggiano Reggiano.

This recipe, with the addition of mozzarella, ham and hard-boiled eggs is a rich and tasty recreation of the traditional recipe.


Brown the ground beef in a pan with a dab of oil, add salt and spices and then the wine. After it evaporates, add the pasta and let it cook on low heat for 40-50 minutes.

Besciamella (White Sauce):
On low heat melt the butter in a pan. Add the flour and mix until there are no lumps. Little by little mix the hot milk with the butter and flour until the white sauce thickens. Add a pinch of salt, nutmeg and pepper. Continue stirring over flame until it comes to a boil.

In a pan with a lot of water, add salt and a spoon of oil and cook the lasagna for 5 minutes. Drain and carefully place aside on a clean cloth .
In another pan cook the eggs for 9-10 minutes, then take the shell out and cut them into slices. Add the cut the mozzarella followed by the ragú and white sauces.

In a oven pan, spread white sauce on the bottom and carefully lay down the lasagna. Then add white and red sauce as desired, a few pieces of mozzarella, eggs and sprinkle Parmesan. If needed, wet the top of lasagna with half a cup of milk so it doesn’t become too dry.

Bake for 40 minutes at 375°F. Sprinkle the top with breadcrumbs to give the top a golden crust and… Serve Still Warm!