The lasagna with cotechino ragù is one of those dishes that can surprise, especially when the first taste arrives in a context rich in tradition and conviviality. My discovery dates back to last year, during the Cotechino Festival in Alberone, in the province of Ferrara, an event that celebrates one of the most iconic products of Emilian cuisine. I was there with a group of friends, all united by the same passion for good food and the curiosity to try new interpretations of an ingredient so rooted in our gastronomic culture.
On that occasion, the proposed lasagna was a “white” version, prepared without béchamel and without a real ragù, but with a simple sauce obtained from fresh cooked cotechino then shredded. A definitely interesting choice, designed to enhance the full and decisive flavor of the cotechino. However, I admit, it was a bit heavy on the palate: the absence of an aromatic base or a more structured seasoning made the dish very intense, almost monotonous, and after a few bites, there was a need for more balance.
It was precisely that first taste that made me reflect on how much potential this dish had and how I could reinterpret it according to my personal taste. Thus was born the idea of creating a true cotechino ragù, a more harmonious, fragrant, and enveloping preparation, capable of enhancing the cotechino without weighing down the final result. A ragù that, thanks to a well-balanced sauté and slow cooking, manages to transform an ingredient typically associated with festivities into a surprisingly versatile seasoning.
This version of the cotechino ragù also had a special moment of public sharing: I presented it during a showcooking in downtown Sassuolo on the occasion of the Sassolina Day. Preparing this dish in front of the public, telling its story, and seeing curiosity in the eyes of the people was exciting. Many had never imagined cotechino as a base for ragù, let alone as the protagonist of a pasta dish. Yet, once tasted, the result convinced everyone: full but balanced flavors, a soft and enveloping texture, and that rustic note that makes the dish perfect for the colder months.
The lasagna with cotechino ragù is a dish that smells of home, tradition, and conviviality. Ideal for festive lunches, for a special Sunday, or for those who want to bring something different to the table, but deeply linked to our culinary identity. In the following recipe, you will find all the steps to prepare a balanced and tasty cotechino ragù, capable of transforming a classic ingredient into a surprising and irresistible dish.

I leave you the original recipe that gave birth to the ragù protagonist of this recipe and some recipes from the Emilian tradition that will surely make your mouth water.