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Ultimate Lasagna Bolognese
Description
This traditional Lasagna Bolognese is a truly iconic Italian dish, featuring rich layers of slow-cooked meat ragù (Bolognese sauce), creamy béchamel sauce, tender pasta sheets, and generous amounts of Parmesan cheese, all baked to golden perfection. It's the ultimate comfort food, perfect for family gatherings or a special Sunday dinner.
Bolognese Sauce
Béchamel Sauce
For Assembly
Instructions
Make the Bolognese Sauce
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Sauté Soffritto
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook gently, stirring occasionally, until softened and translucent, about 8-10 minutes.
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Brown Meats
Increase heat to medium-high. Add the ground beef and pork (if using) to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain off any excess fat.
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Deglaze
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine has almost completely evaporated, about 5 minutes.
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Add Tomatoes and Simmer
Stir in the tomato paste, crushed tomatoes/passata, beef broth, milk, and bay leaf. Bring to a gentle simmer. Reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally. The longer it simmers, the richer the flavor. Add a splash of water or broth if it becomes too thick. Season with salt and pepper to taste. Remove the bay leaf before assembling.
Prepare the Béchamel Sauce
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Make Roux
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2-3 minutes to form a smooth paste (roux). Cook until lightly golden.
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Add Milk
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and is smooth, about 5-7 minutes.
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Season
Season with grated nutmeg, salt, and white pepper to taste. Remove from heat and set aside. Keep covered to prevent a skin from forming.
Assemble the Lasagna
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Preheat Oven
Preheat your oven to 180°C (350°F).
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First Layer
Spread a thin layer of béchamel sauce (about 1/4 cup) on the bottom of a 9x13 inch (23x33 cm) baking dish.
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Pasta Layer
Arrange a single layer of lasagna noodles over the béchamel. Break noodles as needed to fit.
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Bolognese Layer
Spread about 1.5 cups of Bolognese sauce evenly over the pasta.
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Béchamel & Cheese:
Drizzle with about 1/2 cup of béchamel sauce and sprinkle generously with Parmesan cheese (and mozzarella if using).
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Repeat Layers:
Repeat the layers: pasta, Bolognese, béchamel, Parmesan. Continue layering until all ingredients are used, typically 4-5 layers, ending with a layer of pasta.
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Top Layer:
Finish the top layer with a generous amount of béchamel sauce and a thick layer of Parmesan cheese.
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Cover & Bake:
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
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Uncover & Brown:
Remove the foil and continue baking for another 15-25 minutes, or until the top is golden brown and bubbling. If it's not browning enough, you can briefly use the broiler, but watch it closely to prevent burning.
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Rest and Serve
Rest: Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing. This allows the layers to set and prevents the lasagna from falling apart when served.
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Serve: Slice into generous portions and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 20g100%
- Trans Fat 1.5g
- Cholesterol 150mg50%
- Sodium 750mg32%
- Potassium 700mg20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: Bolognese sauce can be made 2-3 days in advance and stored in the refrigerator, or frozen for up to 3 months. Béchamel can also be made a day ahead.
Pasta Choice: Fresh lasagna sheets or "no-boil" dry sheets work best. If using traditional dry sheets, check package instructions; some may require a brief pre-boil.
Freezing: Assembled but unbaked lasagna can be covered tightly and frozen for up to 2-3 months. Thaw in the refrigerator overnight before baking, or bake from frozen (this will increase baking time). Baked lasagna can also be frozen in individual portions.
Vegetarian Option: For a vegetarian version, substitute the meats with finely chopped mushrooms, lentils, or a combination of vegetables like zucchini and eggplant.