Lasagne verdi alla bolognese is the Sunday-lunch grand-format pasta: spinach-green egg sheets layered with ragu, besciamella and Parmigiano, baked golden in at least seven layers.

The Bolognese lasagne reached its modern form in the 19th-century kitchens of the Emilian noble houses, with the green pasta (sfoglia verde) made by working blanched spinach into the egg dough a Bolognese signature. Pellegrino Artusi's 1891 cookbook recorded a Bolognese maccheroni-and-besciamella bake that is the direct ancestor; the formal lasagne verdi recipe was deposited with the Accademia Italiana della Cucina in 2003. The canonical version layers at least seven sheets with ragu, besciamella and Parmigiano, the top layer always finished with breadcrumb-and-butter for the crust. Trattoria Anna Maria, Diana, Da Cesari and All'Osteria Bottega all serve the Sunday-lunch version.

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