This is the classic Lasagne alla Bolognese recipe from the Emilia region in northern Italy. The Bolognese sauce is made with a mixture of beef and pork mince. The addition of prosciutto, red wine, cinnamon and nutmeg make it truly authentic.
This lasagne is perfect to prepare one or even two in advance. Simply cool to room temperature after baking, then cover and keep in the fridge. Reheat in the oven for 10 to 20 minutes, or till heated through.
Tasted delicious, I left out the carrot and added more mince as I like mine to stand tall on the plate. That is just personal preference. Recipe has been added to my make again file! - 31 Dec 2017
Fantastic recipe - thanks! I am not a cook at all - far from it - and it all worked out great. Everyone loved it and some said it was the best they had had! Of course, they may have been being polite but I'll take it :-) - 27 Mar 2017
Oh my, this is good. I made it to 12 servings because that is what size the meat came in, and I used a cheese blend instead of just Parmesan, but kept everything else as is. I was a little skeptical when I could smell the cinnamon when the meat was simmering, but the taste was fabulous. This will definitely be added to my lasagna rotation (yes, I cook enough of the to have their own rotation, haha). - 14 Apr 2018 (Review from Allrecipes US | Canada)