Description
This classic Lasagna Bolognese recipe features rich homemade Bolognese and creamy bechamel sauces layered with oven-ready lasagna sheets, mozzarella, and parmesan cheese, baked until bubbly and golden brown. It’s a comforting Italian favorite perfect for family dinners or special occasions.
Ingredients
Scale
Bolognese Sauce
- 1 pound ground beef
- ½ pound Italian sausage – casings removed
- Olive oil – few drizzles
- 1 medium yellow onion, finely diced
- 1 large carrot, peeled and finely diced
- 1 stalk celery, finely diced
- 2 ounces finely diced pancetta or prosciutto
- 5 to 6 cloves fresh garlic, minced
- 3 teaspoons fresh thyme leaves or 1 teaspoon dried Italian seasoning
- ¾ cup red wine – Pinot Noir
- 3 cans (14-ounce each) crushed tomatoes
- 2 bay leaves – dried or fresh
- Salt and pepper to taste
- ½ cup whole milk plus more to taste
Bechamel Sauce
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 ½ cups whole milk plus more as needed
- A pinch of grated or ground nutmeg
- Salt and pepper to taste
To Assemble the Lasagna
- 1 (9-ounce) box oven-ready lasagna sheets (Barilla brand recommended)
- 1 pound whole milk shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese plus more for serving
Instructions
- Preheat the oven: Preheat your oven to 375 degrees F to prepare for baking the lasagna.
- Make the bolognese sauce: In a large 6-quart pot over medium-high heat, cook ground beef and Italian sausage, breaking it up, until browned and cooked through, about 8 minutes. Remove and set aside. In the same pot, heat olive oil and cook diced onions, carrots, and celery over medium heat for 8 minutes until softened, scraping brown bits. Add pancetta and cook a few minutes, then stir in garlic and thyme, cooking 2 minutes more until fragrant. Add red wine and scrape brown bits; simmer until half reduced, a few minutes. Add crushed tomatoes, bay leaves, return meat, season with salt and pepper. Bring to boil, reduce heat, and simmer partially covered for 35 minutes until thickened. Finish with ½ cup whole milk for richness and balance flavors.
- Make the bechamel sauce: In a medium pot over medium-low heat, melt butter. Sprinkle in flour and cook for 3-4 minutes while whisking constantly until it smells nutty to form a roux. Gradually add milk, whisking constantly to avoid lumps, until thickened and able to coat a spoon. Season with salt, pepper, and nutmeg. The sauce is ready when it holds its place when you run your finger through the spoon.
- Assemble the lasagna: In a 9×13-inch baking dish, spread a thin layer of bolognese sauce. Layer with oven-ready lasagna sheets, followed by 2-3 ladles each of bolognese and bechamel sauces, then a layer of shredded mozzarella. Repeat layering three more times. For the last layer, place three lasagna sheets fully covered with remaining sauces, top with a thin mozzarella layer and ½ cup grated parmesan. Ensure lasagna sheets are well covered with sauce to cook properly.
- Bake the lasagna: Cover loosely with aluminum foil and place on a sheet pan to catch spills. Bake at 375 degrees F for 30 minutes. Remove foil and bake another 8 minutes until bubbly. Broil for 1-2 minutes until top is golden brown, watching carefully to prevent burning.
- Rest and serve: Let the lasagna cool for 15-20 minutes before serving. Serve with extra parmesan cheese if desired. Enjoy your rich, comforting Lasagna Bolognese!
Notes
- Use oven-ready lasagna sheets for convenience; if using regular sheets, boil according to package instructions.
- Be sure the lasagna sheets are fully covered in sauce to ensure proper cooking and prevent dryness.
- Use whole milk shredded mozzarella for better melt and creaminess instead of part-skim.
- The bolognese sauce should be thick but not dry, simmering with a partially covered lid helps achieve this texture.
- The bechamel sauce is ready when it coats the back of a spoon and holds its place when finger drawn through it.
- For make-ahead, cool sauces and assemble lasagna, then refrigerate covered overnight before baking.
- Freezing unbaked lasagna is possible for up to 2 months; thaw in fridge overnight or bake from frozen with extra baking time.
- Store leftovers in an airtight container refrigerated up to 3 days; reheat in oven at 350 degrees F or microwave.
- Substitute ground pork or turkey for beef and sausage; substitute diced bacon or prosciutto for pancetta; use dried Italian seasoning if fresh thyme is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
