Lasagna Bolognese is the ultimate comfort food that brings layers of rich, savory meat sauce, creamy béchamel, and gooey cheese together in one spectacular dish. Whether you’re gathering family around the table or just craving something soul-satisfying, this classic Italian favorite never fails to impress. Every bite is a celebration of robust flavors, tender noodles, and that irresistible golden crust on top. If you’ve ever wanted to master a show-stopping meal that’s both hearty and elegant, Lasagna Bolognese is your ticket to kitchen stardom.
Ingredients You’ll Need
This Lasagna Bolognese recipe keeps things straightforward, yet each ingredient plays a starring role—building the savory, creamy, and cheesy layers that make this dish unforgettable. Don’t be tempted to skip or substitute; these building blocks are what transform simple pantry staples into a true Italian masterpiece.
- Lasagna noodles: Choose traditional, no-boil, or fresh pasta sheets for the perfect foundational layers.
- Olive oil: Adds a subtle richness while bringing out the sweetness in your aromatics.
- Onion: Finely chopped for a mellow, aromatic base that melts right into the sauce.
- Carrot: Lends a gentle sweetness and color to the Bolognese—don’t skip it!
- Celery stalk: Brings a delicate earthiness, rounding out the flavor profile.
- Garlic: Just a few cloves for that classic, irresistible Italian aroma.
- Ground beef: The backbone of the meat sauce, providing hearty flavor and richness.
- Ground pork: Balances the beef with its juiciness and depth—absolutely worth including.
- Tomato paste: Intensifies the tomato flavor and helps thicken the sauce beautifully.
- Dry red wine: Adds complexity and brings out the deep, meaty notes in the Bolognese.
- Crushed tomatoes: The key to a lush, saucy layer that ties everything together.
- Whole milk: Softens the acidity of the tomatoes and gives the sauce a lovely silkiness.
- Dried oregano: A hint of herbal flavor that’s signature in so many Italian dishes.
- Salt: Essential for pulling all the flavors together—taste as you go!
- Black pepper: Adds just the right amount of warmth and bite.
- Crushed red pepper flakes (optional): For a gentle kick, if you like a little heat.
- Béchamel sauce: Creamy and smooth, this is the secret to that signature lasagna luxury.
- Parmesan cheese: Grated fresh for a salty, nutty finish in every layer.
- Mozzarella cheese: Shredded for that classic, melt-in-your-mouth stretchiness.
- Fresh basil (optional): A bright, fragrant garnish that wakes up the whole dish.
How to Make Lasagna Bolognese
Step 1: Prepare the Noodles
Start by cooking the lasagna noodles according to the package instructions until they’re just al dente. Drain them, then lay each noodle flat on parchment paper to keep them from sticking together. This simple step prevents a tangled mess when it’s time to layer, and keeps your Lasagna Bolognese wonderfully structured.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Let them cook for about 5 to 7 minutes, stirring occasionally, until softened and fragrant. This aromatic trio is the soul of your Bolognese sauce, infusing it with subtle sweetness and depth.
Step 3: Brown the Meat
Add the ground beef and pork to the pot, breaking up the meat as it cooks. Continue until the meat is nicely browned and any excess moisture has evaporated. The browning process adds so much flavor—don’t rush this part, as it’s key to a rich and hearty Lasagna Bolognese.
Step 4: Build the Sauce
Stir in the tomato paste and let it cook for a couple of minutes to concentrate its flavor. Then, pour in the red wine and let it simmer for 2 to 3 minutes, reducing slightly. Add the crushed tomatoes, milk, oregano, salt, black pepper, and red pepper flakes if you like a bit of heat. Reduce the heat and let the sauce simmer gently for 30 to 40 minutes, stirring occasionally, until it’s thick and luscious.
Step 5: Layer the Lasagna Bolognese
Preheat your oven to 375°F (190°C). Spread a thin layer of your meat sauce in a 9×13-inch baking dish to prevent sticking. Lay down 3 noodles, then top with another portion of meat sauce, a few generous spoonfuls of béchamel, a sprinkle of Parmesan, and a handful of mozzarella. Repeat these layers until you’ve used up all your ingredients, finishing with béchamel, Parmesan, and mozzarella on top for that signature golden crust.
Step 6: Bake and Rest
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 15 to 20 minutes, until the top is bubbly and golden brown. Let your Lasagna Bolognese rest for at least 10 minutes before slicing—this makes serving so much easier and helps the layers hold together perfectly.
How to Serve Lasagna Bolognese
Garnishes
A scattering of fresh basil leaves right before serving adds a pop of color and a burst of fresh, herby aroma that lifts the entire dish. For extra flair, a light dusting of freshly grated Parmesan never hurts. If you’re feeling fancy, a drizzle of good olive oil can make each slice shine.
Side Dishes
Lasagna Bolognese is hearty enough to stand alone, but it’s even better with a simple green salad tossed in a zippy vinaigrette. Crusty garlic bread is another classic pairing—perfect for mopping up every bit of sauce. For a full Italian feast, serve with roasted vegetables or a crisp glass of red wine.
Creative Ways to Present
Cut the lasagna into neat squares and stack them slightly offset on each plate for a restaurant-style look. Or, use a round cutter for elegant, individual portions. Hosting a party? Try baking Lasagna Bolognese in mini ramekins for adorable, personal servings that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Lasagna Bolognese is a dream come true. Once cooled, cover the dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. The flavors deepen over time, making the next-day slices even more delicious.
Freezing
To freeze, let the lasagna cool completely. Cut into individual servings and wrap each piece tightly in plastic wrap, then foil. Store in a freezer-safe bag or container for up to 3 months. You can also freeze the whole lasagna, well-wrapped, before or after baking.
Reheating
For best results, reheat slices of Lasagna Bolognese in the oven at 350°F (175°C), covered, for about 20 minutes or until piping hot. If reheating from frozen, thaw overnight in the fridge first. In a pinch, the microwave works too—just cover to trap steam and prevent drying.
FAQs
Can I use store-bought béchamel sauce?
Absolutely! While homemade béchamel adds a special touch, a good quality store-bought version will save time and still deliver creamy, delicious results in your Lasagna Bolognese.
What’s the best wine to use in the meat sauce?
Choose a dry red wine you’d enjoy drinking—think Chianti or Merlot. The wine deepens the sauce without overpowering it, and most of the alcohol cooks off, leaving just a rich background note.
Is it okay to make Lasagna Bolognese a day ahead?
Yes, and it’s actually recommended! As the lasagna rests overnight in the fridge, the flavors meld together beautifully. Just reheat gently in the oven before serving for best texture.
How do I keep the lasagna from being watery?
Let the sauce simmer until thick, and be sure to drain your noodles well. Resting the lasagna before slicing is also key—this allows it to set up and hold its shape without excess liquid.
Can I make this recipe gluten-free?
Definitely! Substitute gluten-free lasagna noodles and ensure your béchamel sauce is made with gluten-free flour. The rest of the ingredients are naturally gluten-free, so everyone can enjoy Lasagna Bolognese.
Final Thoughts
If you’re looking to treat yourself or your loved ones to a dish that’s both comforting and impressive, Lasagna Bolognese is the way to go. Rolling up your sleeves to layer and bake this classic is always worth it—there’s just nothing like the homemade version. Don’t wait for a special occasion; let this recipe be your invitation to create a new tradition in your kitchen tonight!
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Lasagna Bolognese Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This classic Lasagna Bolognese recipe features layers of tender pasta, rich and hearty meat sauce made with ground beef and pork, creamy béchamel, and melted mozzarella and Parmesan cheeses. Perfectly baked until golden and bubbly, it’s a comforting Italian favorite that serves 8 and is ideal for family dinners or special occasions.
Ingredients
Pasta
- 12 lasagna noodles
Meat Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1/2 pound ground pork
- 1/4 cup tomato paste
- 1/2 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup whole milk
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Sauces and Cheese
- 2 cups béchamel sauce (homemade or store-bought)
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish
- Fresh basil for garnish (optional)
Instructions
- Cook Pasta: Cook lasagna noodles according to package instructions until al dente, then drain and lay flat on parchment paper to prevent sticking.
- Prepare Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add finely chopped onion, carrot, celery, and minced garlic. Sauté for 5–7 minutes until vegetables soften and become fragrant.
- Brown Meat: Add ground beef and pork to the pot. Cook until browned, breaking up the meat with a spoon as it cooks to ensure even cooking and no large clumps remain.
- Add Tomato Paste and Wine: Stir in tomato paste and cook for 2 minutes to deepen flavor. Pour in dry red wine and simmer for 2–3 minutes until slightly reduced.
- Simmer Sauce: Add crushed tomatoes, whole milk, dried oregano, salt, black pepper, and crushed red pepper flakes if using. Reduce heat to low and let sauce simmer gently for 30–40 minutes, stirring occasionally until thickened.
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for assembling the lasagna.
- Assemble Lasagna: Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Layer with 3 lasagna noodles, a portion of meat sauce, a few spoonfuls of béchamel sauce, a sprinkle of grated Parmesan cheese, and shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a top layer of béchamel and cheese.
- Bake Covered: Cover the assembled lasagna with aluminum foil and bake for 25 minutes to allow flavors to meld and cheese to melt.
- Bake Uncovered: Remove foil and continue baking for another 15–20 minutes until the top is golden, bubbly, and slightly browned.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set before slicing. Garnish with fresh basil leaves if desired and serve warm.
Notes
- For best results, use fresh pasta sheets or no-boil noodles and adjust baking time accordingly.
- Bolognese sauce can be made in advance and frozen for convenient meal prep.
- Adjust seasoning and spice levels to your preference, especially the crushed red pepper flakes.
- Homemade béchamel sauce adds creaminess, but store-bought can be used to save time.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 7g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 95mg
