Lasagna Bolognese Recipe & Easy Wine Pairing Guide

8 servings
2 hr 30 min

Craving some delicious lasagna Bolognese? Wondering which wine pairs best with this decadent dish?


Bottom line, you’ll want to think about the flavors of the ingredients and the weight of the sauce when choosing wine pairings for your lasagna.


Sound confusing? Don’t worry! I’m breaking it down for you. Figuring out the perfect match will be as easy as saying “yes, please” to second helpings.

And don’t forget to grab my tasty recipe for lasagna with meat sauce.


BTW, if you haven’t yet, make sure to grab my free Wine Tasting Planner. It has 20+ wine night theme ideas, including the exact ones I’ve used for my wine tastings. Plus, a timeline, food pairings, games, free printables, worksheets, and more. Get your copy here.

What wine goes with lasagna - Lasagna in a baking dish on the stove

History of Lasagna

While there’s no question the Italians invented lasagna, they were inspired by a dish from Ancient Greece. When the Romans conquered the Greeks, they were introduced to “laganon,” the first pasta. It was made from sheets of dough that were cut into strips.


The Romans thought it was pretty darn tasty. So, they brought the idea back to Italy. Fast forward a few centuries and, with influences from Naples and Bologna, it evolved into what’s now one of the most beloved Italian dishes.

Lasagna in a baking dish with one slice removed

Best Wine with Meat Sauce Lasagna

Both the Bologna and Naples versions of lasagna typically have meat. The difference? It’s all in the sauce.


Bologna uses béchamel (a mixture of butter, flour, and milk) for the filling. While Naples makes it with fresh ricotta cheese.


With meat lasagna, you can go with a more full-bodied red wine that has higher tannins. This combo works because the fat and salt in the meat soften the tannins in the wine. But make sure it still has good acidity so that it doesn’t fall flat when paired with the tomato sauce.


Bologna happens to be in the heart of the Emilia Romagna wine region. So why not go for something local? Because when in Rome…or Bologna….


In any case, Sangiovese from this region (labeled Sangiovese di Romagna DOC) would be a good choice, with its soft tannins and red berry flavors. Or a Barbera from the neighboring Piedmont region (e.g., Barbera d’Alba) would be a great match for lasagna bolognese with ground beef and/or ground pork.


For the Naples-style lasagna, I’d go with an Aglianico. This high-tannin, earthy wine hails from the Campania region, also home to Naples.


Aglianico wines are known for their notes of white pepper and black fruit. As they age, they’ll develop flavors of dried fruits and leather. Combined with the wine’s high acidity, this makes for a pleasing pairing and the perfect match for the richness of the dish.

Lasagna meat sauce in a pot on the stove


Layer of lasagna noodles in a baking dish
Slice of lasagna on a plate with basil

Lasagna Recipe Equipment

For this recipe, you’ll need the following equipment:

  • Sharp chef’s knife
  • Baking pan
  • Enameled Dutch oven
  • Large pot for cooking pasta
Lasagna Bolognese Recipe & Easy Wine Pairing Guide
Recipe details
  • 8  servings
  • Prep time: 30 Minutes Cook time: 2 Hours Total time: 2 hr 30 min
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Ingredients

  • 12 lasagna noodles
  • 2 1/2 cups shredded mozzarella
  • 1/4 cup grated parmesan
Meat Sauce
  • 1 tbsp vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 pound ground beef chuck Or you can use a mix of ground beef and ground pork.
  • salt and pepper
  • 1/2 cup whole milk
  • 1/8 tsp ground nutmeg
  • 1/2 cup dry white wine
  • 1 1/2 cups canned plum tomatoes cut up with juice Italian tomatoes preferred
Cheese Mixture
  • 2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup grated parmesan
  • 1 egg beaten
  • 1/4 cup fresh parsley chopped
Instructions
Meat Sauce
Put oil and chopped onion in pot and cook over medium heat, stirring occasionally, until the onions are translucent.
Add celery and carrots and cook for 2 minutes.
Add beef, a large pinch of salt, and a few grindings of pepper. Cook until the beef is just browned.
Add milk and simmer, stirring frequently, until absorbed.
Add nutmeg and stir.
Add wine and simmer until evaporated.
Stir in tomatoes and when they begin to bubble, turn down to a low simmer.
Cook for 1 hour uncovered (or longer if desired). If sauce dries out while cooking, add 1/2 cup of water, but make sure to cook off so no water is left at the end.
Lasagna
Heat oven to 350°F.
Cook lasagna noodles, strain, and set aside.
Combine the cheese mixture ingredients in a bowl. Stir until mixed.
Layer the lasagna ingredients in a 9×13 pan. Add 1 cup of meat sauce to the bottom, followed by 3 lasagna noodles, and a third of the cheese mixture. Repeat twice and top with lasagna noodles and sauce.
Bake for 45 minutes covered with foil. Top with remaining cheese and bake uncovered for another 13 minutes.
Set broiler to high and bake an additional 2 minutes or until cheese is golden brown.
Remove lasagna from oven and let rest for 15 minutes.
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