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
Scale
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
