This Bolognese lasagna is a comforting dish filled with layers of rich meat sauce, creamy béchamel, and gooey cheese. Perfect for family dinners or when you need to impress someone special!
Making it is a joy, especially when those cheesy layers start melting together. I sometimes make extra so I can enjoy leftovers—lasagna is even better the next day!
Key Ingredients & Substitutions
Ground Meat: A blend of beef and pork gives a great flavor and texture. If you’re looking for a lighter option, ground turkey or chicken can work too. For a vegetarian version, use mushrooms or lentils instead!
Crushed Tomatoes: Canned crushed tomatoes are convenient and give a nice base. If you have fresh tomatoes, use those by blending them or chopping them finely. Just consider peeling them for a smoother sauce!
Lasagna Sheets: Standard dried lasagna sheets work well. No-boil varieties save time, but if you prefer homemade, fresh pasta is the way to go. Just make sure to adjust the cooking time!
Cheeses: I stick with mozzarella and Parmesan for melting and flavor. You can substitute with provolone for a different taste, or if you’re dairy-free, try cashew cream and nutritional yeast for a cheesy flavor.
How Do I Ensure My Bolognese Sauce is Rich and Flavorful?
The secret to a delicious Bolognese is long, slow cooking. Sauté the onions, carrots, celery, and garlic until they’re soft. After adding the meat, it should be browned well. This adds depth to the sauce! Don’t rush the simmering process; 45 minutes allows those flavors to meld beautifully.
- Always use the best quality meat you can find for deeper flavor.
- Let the wine evaporate before adding tomatoes for a richer taste.
- Simmer with the lid on but slightly ajar—it traps moisture but still reduces sauce thickness.
What’s the Best Way to Layer My Lasagna?
Layering properly ensures every slice has balanced flavors! Start with a little béchamel to prevent sticking, then a layer of pasta, and alternate between Bolognese and béchamel. Don’t forget the cheese! Finish with a top layer of béchamel mixed with cheeses—this gives a beautiful, golden crust.
- Press down as you layer to eliminate air pockets.
- Don’t overload with meat or sauce; each layer should be even to cook uniformly.
- Let the baked lasagna rest before cutting; this helps it hold its shape while serving!
Bolognese Lasagna Recipe
Ingredients:
For the Bolognese Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 500 grams (1 lb) ground beef (preferably a mix of beef and pork)
- 150 ml (5 fl oz) dry white or red wine
- 400 grams (14 oz) canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup whole milk or cream
- Salt and black pepper to taste
- 1 teaspoon dried oregano or Italian herb mix
For the Béchamel Sauce:
- 50 grams (3.5 tbsp) unsalted butter
- 50 grams (about 1/3 cup) all-purpose flour
- 750 ml (3 cups) whole milk, warmed
- A pinch of ground nutmeg
- Salt and white pepper to taste
Other Ingredients:
- 250 grams (9 oz) dried lasagna sheets (no-boil or boiled if required)
- 200 grams (7 oz) mozzarella cheese, shredded
- 100 grams (1 cup) grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Time Needed:
This Bolognese lasagna recipe requires approximately 1 hour of active cooking time and about 1 hour for baking and resting. Overall, you should set aside about 2-2.5 hours to prepare and enjoy this delicious meal!
Instructions:
1. Prepare the Bolognese Sauce:
Start by heating the olive oil in a large pan over medium heat. Add the finely chopped onion, carrot, celery, and garlic; sauté until soft and translucent, which takes about 5-7 minutes. Next, increase the heat to medium-high and add the ground meat, breaking it up with a spoon. Cook the meat until it is evenly browned. Pour in the wine and allow it to simmer until mostly evaporated. Now, stir in the crushed tomatoes and tomato paste, then lower the heat to a gentle simmer. Add milk, salt, pepper, and herbs, and let the sauce simmer gently, partially covered, for at least 45 minutes to 1 hour, stirring occasionally. This will help the sauce thicken nicely.
2. Make the Béchamel Sauce:
In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes without browning it. Gradually whisk in the warm milk, making sure to avoid lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon. Season with salt, white pepper, and a pinch of nutmeg, and then remove from heat.
3. Assemble the Lasagna:
Preheat your oven to 180°C (350°F). Lightly grease a baking dish with a bit of butter or oil. Start by spreading a thin layer of béchamel sauce on the bottom of the dish. Place a layer of lasagna sheets over the béchamel. Spread a generous layer of the Bolognese sauce over the pasta, followed by a layer of béchamel sauce. Sprinkle a mix of shredded mozzarella and grated Parmesan over the top. Repeat the layering process (pasta, Bolognese, béchamel, and cheeses) 2-3 times, making sure to finish with a top layer of pasta, béchamel, mozzarella, and Parmesan.
4. Bake the Lasagna:
Cover the assembled lasagna with aluminum foil and bake it in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 20 minutes or until the top is golden and bubbly. Once done, let the lasagna rest for about 10-15 minutes before slicing. This resting phase allows it to better hold its shape!
5. Serve:
When serving, garnish the lasagna with freshly chopped parsley for a touch of color. Serve it warm and enjoy this hearty and comforting classic Italian dish!
This delicious Bolognese lasagna serves about 6-8 and is perfect for family dinners or special occasions!
Can I Use Different Types of Meat for the Bolognese Sauce?
Yes! While a mix of beef and pork is traditional for a rich flavor, you can use ground turkey or chicken for a lighter option. For a vegetarian twist, mushrooms or lentils make excellent substitutes!
Can I Make Lasagna Ahead of Time?
Absolutely! You can prepare the lasagna up to the point of baking, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
What Can I Substitute for Whole Milk in the Béchamel Sauce?
If you need a dairy-free option, try unsweetened almond milk, oat milk, or another plant-based milk. Just be sure to adjust the seasoning, as some plant milks may be sweeter or more flavored than whole milk.
How Do I Store Leftover Lasagna?
Store any leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it gently in the oven or microwave until heated through.
