Lasagne Tordellate

The Lasagne Tordellate is a lesser-known yet spectacular dish from Tuscany, where the comforting layers of lasagna meet the elegance of filled pasta. This masterpiece offers a multi-textural experience with layers of silky béchamel, robust meat sauce, and delicate ricotta-filled tordellate nestled between fresh sheets of pasta. It’s a recipe that tells a story of old-world Italian kitchens, where time and love go into every dish. Perfect for Sunday dinners, festive gatherings, or when you simply crave something extraordinary, this dish promises to impress guests and satisfy cravings. It’s hearty, cheesy, deeply flavorful, and ideal for anyone who loves traditional Italian flavors with a twist.

Full Recipe:

Ingredients:

• 12 lasagna sheets (fresh or dried)

• 1 lb ground beef

• 1/2 lb pork sausage, casing removed

• 1 small onion, finely chopped

• 1 small carrot, grated

• 1 celery stalk, finely chopped

• 1/2 cup dry white wine

• 2 cups tomato passata

• 1/2 tsp nutmeg

• Salt and pepper to taste

• 2 tbsp olive oil

• 2 tbsp butter

• 1/4 cup grated Parmigiano Reggiano

For the béchamel sauce:

• 4 tbsp butter

• 4 tbsp flour

• 3 cups whole milk

• Salt and ground nutmeg to taste

For the tordellate filling:

• 1 cup ricotta

• 1/2 cup grated Parmigiano Reggiano

• 1 egg

• Salt, pepper, and nutmeg to taste

For assembly:

• Fresh basil leaves

• Extra grated Parmigiano for topping

Directions:

1. Prepare the ragu: In a large skillet, heat olive oil and sauté onion, carrot, and celery until soft. Add the beef and sausage, breaking them up with a spoon. Cook until browned. Pour in white wine and let it evaporate. Add tomato passata, salt, pepper, and nutmeg. Simmer for 30–40 minutes.

2. Make the béchamel: In a saucepan, melt butter. Stir in flour to form a roux. Slowly whisk in milk, stirring constantly until thickened. Season with salt and a pinch of nutmeg.

3. Prepare the tordellate filling: Combine ricotta, egg, Parmigiano, salt, pepper, and nutmeg in a bowl.

4. Boil lasagna sheets if using dried pasta. Cook until al dente, then cut into squares.

5. Form tordellate: Fill pasta squares with a small spoonful of ricotta mixture, fold into triangle or tortellini shapes.

6. Assemble: In a baking dish, layer a bit of ragu and béchamel. Add a layer of pasta, then scatter tordellate over it. Add more béchamel, ragu, and Parmigiano. Repeat layers until ingredients are used up.

7. Top with béchamel, a few basil leaves, and Parmigiano.

8. Bake at 375°F (190°C) for 30–35 minutes until golden and bubbling.

Prep Time: 45 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 20 minutes
Kcal: 560 kcal | Servings: 6 servings

Lasagne Tordellate: A Traditional Tuscan Delight

Lasagne Tordellate is not just another variation of lasagna it is a deeply traditional Tuscan dish that combines the rich complexity of two culinary icons: lasagna and filled pasta such as tortellini or tordelli. Originating in the heart of Italy, this baked masterpiece intertwines the layers of meat ragù and béchamel with delicate, ricotta-stuffed pasta parcels, making it a celebration of textures, flavors, and heritage.

This recipe is a regional specialty known in particular areas of Tuscany, such as Lucca and Pisa, where filled pasta (tordelli) is especially cherished. The name “tordellate” references the inclusion of these small, handmade pasta pillows, adding an unexpected and luxurious touch to the classic lasagna format. For food lovers who appreciate rustic elegance and historical depth in their dishes, Lasagne Tordellate delivers both in every forkful.

A Fusion of Two Beloved Dishes

The concept behind Lasagne Tordellate is simple yet brilliant: take everything you love about traditional lasagna creamy béchamel, meaty ragù, tender sheets of pasta and elevate it with the presence of filled pasta. The tordellate are usually filled with ricotta, Parmigiano, and spices, bringing a creamy, rich contrast to the savory ragù. Every bite offers an interplay of layers and textures, from the chewiness of lasagna sheets to the soft, cheesy interior of the tordellate and the velvet smoothness of the sauce.

While the idea may sound elaborate, this fusion is a reflection of how Italian home cooks continuously innovate within tradition. In fact, recipes like this one were historically created during holidays or feast days, when families would bring together the best of what they had fresh pasta, rich sauces, and cheeses into a single dish worthy of celebration.

Regional Roots and Cultural Significance

Tuscany is a region celebrated for its hearty, simple, and intensely flavorful cuisine. From ribollita to bistecca alla Fiorentina, the food of Tuscany is about honoring ingredients and tradition. Lasagne Tordellate embodies this philosophy by combining the painstaking effort of hand-stuffed pasta with the soulful richness of ragù alla toscana.

In places like Lucca, it’s common to serve tordelli or ravioli with meat sauces for Sunday lunches or special occasions. Combining those handmade tordelli with layers of lasagna turns a familiar Sunday dish into a show-stopping centerpiece. It’s not just about eating it’s about gathering, remembering, and passing on culinary heritage.

For families in the region, this dish is often passed down in handwritten notebooks, with slight variations that reflect each family’s taste and traditions. Whether it includes nutmeg in the béchamel, a bit of spinach in the filling, or a grating of pecorino over Parmigiano, every version tells a story.

Flavor Profile and Texture Experience

Lasagne Tordellate is a dish that stands out for its complexity and depth. At the base is a slow-cooked ragù, often combining beef and pork for a richer, more nuanced flavor. This sauce simmers gently, infusing each component with umami and warmth. The béchamel adds silkiness and balances the acidity of the tomatoes, while the pasta sheets provide structure.

Then come the tordellate each one a bite-sized parcel of creaminess. When baked into the lasagna, they absorb some of the sauce while retaining their own character. The result is a multi-layered, surprise-filled eating experience, where no two bites are the same.

This dish is all about indulgence and contrast rich and light, structured and delicate, familiar and unique. It’s the type of meal that invites slow dining and appreciative conversation.

Ideal Occasions for Serving

Lasagne Tordellate is perfect for festive gatherings, holidays, or family reunions. Its impressive presentation and layered complexity make it an ideal centerpiece for a Sunday lunch, Easter celebration, or winter feast. It pairs beautifully with a robust red wine like Chianti Classico or a Brunello di Montalcino wines that can stand up to the dish’s depth and richness.

Because the recipe involves several steps making ragù, preparing béchamel, stuffing pasta it’s a labor of love that’s best reserved for days when you have time and want to show care through cooking. However, parts of the dish can be made ahead, making it manageable for special events.

It also freezes well, which means it can be prepared in advance, baked just before serving, and still taste as if it were made fresh.

Customizations and Variations

While the traditional Lasagne Tordellate sticks closely to Tuscan flavors and techniques, there’s room for creative interpretation:

• Vegetarian Version: Swap the meat ragù with a hearty mushroom or lentil-based sauce, and keep the ricotta filling.

• Spinach-Ricotta Tordellate: Add chopped spinach to the cheese filling for extra color and nutrition.

• Cheese Lover’s Edition: Enhance the béchamel with Fontina or Taleggio for a deeper cheese flavor.

• White Lasagne Tordellate: Skip the tomato entirely and create a version with béchamel, mushrooms, and a truffle drizzle for a luxurious twist.

The dish is incredibly forgiving and adaptable. Home cooks can play with seasonal ingredients or personal favorites to make it their own while still honoring the spirit of the original.

Aesthetics and Serving Tips

Presentation matters, especially when serving a dish this beautiful. Consider baking the lasagna in a ceramic or enameled baking dish that can go from oven to table. Once baked, let the lasagna rest for 10–15 minutes before slicing. This helps the layers set and makes for neater servings.

Top each portion with a small basil leaf, a drizzle of good olive oil, or even a spoonful of extra béchamel if you’re feeling indulgent. A side salad of arugula with lemon vinaigrette and a rustic loaf of bread completes the meal perfectly.

Why You Should Try This Dish

Lasagne Tordellate is not a quick or everyday dish. But it is worth every minute spent in the kitchen. It’s an experience in itself one that nourishes, delights, and honors the roots of Italian cuisine. If you love lasagna, tortellini, or traditional baked pasta dishes, this Tuscan version offers the best of all worlds in one harmonious, crave-worthy bake.

It also offers the satisfaction of making something special with your own hands especially if you make your tordellate or pasta from scratch. It’s an invitation to slow down and reconnect with the artistry of cooking, Italian style.

Conclusion:

Lasagne Tordellate is a beautiful celebration of regional Italian cuisine. It’s both rustic and refined, practical and indulgent. By marrying the structured layers of lasagna with the soft, comforting centers of filled pasta, this dish elevates every aspect of the baked pasta experience.

Whether you’re seeking to explore more traditional Italian dishes, impress at a family gathering, or simply enjoy a delicious and deeply satisfying meal, Lasagne Tordellate is a recipe you’ll return to again and again.

So gather your ingredients, clear your schedule, and prepare for a rewarding adventure in your kitchen. With each layer, each bite, and each aromatic whiff, you’ll understand why Tuscan food has stood the test of time and continues to warm hearts and homes around the world.