Authentic Lasagna Bolognese Recipe

Lasagne Bolognese is a comfort food from Italy that has become a popular dish worldwide. It’s often served during special family gatherings and holidays, not only in Italian homes!

It’s a baked dish that has layers of pasta sheets, delicious meat Bolognese sauce, creamy béchamel sauce, and it’s topped with cheese. It’s one of the most delicious family dinner ideas!

Lasagna Bolognese Recipe Highlights

Rich Flavor – Every bite of this Lasagna Bolognese is packed with flavors of a traditional Bolognese sauce, creamy bechamel sauce, and perfectly soft pasta and golden cheese.

Made from Scratch – We are making this lasagna the authentic way, with homemade Bolognese sauce and bechamel saucee that make all the difference!

Perfect for Special Occasions – It’s perfect for a family dinner or a festive occasion. I love to also make this lasagna for potlucks!

Step by Step Instructions – Even if you never made lasagna before, this recipe walks you through every step with directions and helpful tips!

Key Ingredients for Authentic Lasagne Bolognese

Meat: Ground beef and pork are a great rich base for the sauce. The pancetta also adds a subtle smokiness. Use high quality and fresh meat for the best results. I like to use meat like chuck or flank steak, and pork shoulder – they have more fat, witch makes the lasagne taste better.

Vegetables: Carrots, celery and are the aromatic base of the sauce. Tomatoes, both canned and paste, give the sauce a lot of flavor. Use tomatoes like San Marzano or Roma for the best taste.

Red wine is used to deglaze the pan and add flavor to the sauce. You can also use beef broth as a delicious substitution.

Milk adds balance to the acidity of the tomatoes. I recommend using full fat milk for the best results.

The béchamel sauce is made from butter, flour, and milk. You cook the butter and flour to make a roux, than we add the milk and get a creamy sauce. Nutmeg gives it a hint of warmth and spice. I highly recommend making your own béchamel sauce! It makes the lasagna so much more flavorful!

Lasagna noodles fresh or dried make create the layers of Lasagne. If using freshly made lasagna sheets, you don’t need to precook them, but if using dried noodles, cooking them ahead will ensure that they are fully cooked after baking!

Parmesan cheese is grated over each layer to add a savory, nutty flavor. You can also sprinkle the lasagne with mozzarella cheese for a bigger cheese pull :D.

How to Make Lasagna Bolognese

There are three main parts to making this lasagna: Bolognese sauce, Bechamel sauce, and the pasta layers. Each step is simple but it takes some time, and the result is absolutely worth the time!

Step 1: Make the Bolognese sauce

1. Cook the pancetta: In a large pot on medium heat, cook the pancetta until it’s golden and crispy With a little bit of olive oil.
2. Brown the meat: Add ground beef and pork to the cooked pancetta, breaking it up with a spoon. Cook until it’s browned and no longer pink, stirring occasionally.
3. Sauté the vegetables: Add in the chopped onion, carrots, celery, and garlic (Sofritto). Cook until everything becomes softened and fragrant.
4. Deglaze everything with wine: Add in the red wine, scrape with a wooden spoon or spatula and let it cook down until it is reduced by half.
5. Simmer the sauce: Add the crushed tomatoes, tomato paste, milk, and bay leaf (optionally). Season it with salt and pepper and then let it simmer on low heat for at least 1.5 to 2 hours. Stir occasionally.

Step 2: Make the bechamel sauce

1. Melt butter: In a saucepan on medium heat, melt the butter until it turns foamy. Be careful not to brown it or burn it.
2. Make a Roux: Add flour and whisk for 2 minutes until it becomes smooth.
3. Add the milk: Slowly add milk while mixing it continuously to prevent any lumps. I like to use warm milk to make this process easier, or to add milk by 2 tbsp, and mixing it in with the Roux.
4. Season and cook: Add nutmeg, salt and pepper to taste. Cook it on low heat until it’s thick and creamy. If it gets too thick add a little more milk to loosen it up.

Step 3: Prepare the pasta

If using dried lasagna noodles, cook them with the package instructions until al dente. Usually it takes 1 minute less than the normal cooking time.

If you are using fresh lasagna sheets, you can layer them directly into the dish. You don’t need to cook them before!

Step 4: Assemble the lasagna

1. Preheat the Oven to 375°F (190°C).
2. Layer the lasagne: Spread a layer of Bolognese sauce at the bottom of a baking dish. Add a layer of lasagna noodles. Spread Bolognese sauce and than the bechamel sauce, and a little bit of Parmesan cheese. Repeat until all ingredients are used, finishing with a final layer of béchamel sauce and extra Parmesan.
3. Bake: Cover it with aluminium foil and bake it for 25 minutes. Remove the foil and bake for another 20 minutes, or until the top is golden.

Step 5: Rest and Serve

1. Let the lasagna sit for 10 minutes before slicing it. This helps everything set.
2. Serve warm with garlic bread a salad and a glass of red wine 🙂

How To Serve?

Serving Suggestions: Serve Lasagna Bolognese hot from the oven, giving it time to rest for a few minutes before cutting into slices.

Accompaniments: This lasagna pairs with a simple green salad and a glass of red wine, such as Sangiovese or Chianti. Garlic bread or a Classic Italian Bruschetta is also a great accompaniment.

Occasions: Lasagne Bolognese is perfect for family dinners, special occasions or holidays. It is a dish that brings people together around the table.

Expert Tips

Slow-Cooking the Sauce: The key to a delicious Bolognese sauce is slow cooking. Leave the sauce to simmer for at least 1.5 to 2 hours helps the flavors to come together and to get a rich taste.

Béchamel Consistency: Add the milk very slowly into the butter and flour, mixing it all the time. This will avoid any lumps. The béchamel sauce should be smooth and creamy, without being too thick. If it becomes too thick, you can thin it with a little more milk until it reaches the desired consistency.

Layering Technique: When layering the lasagna, start with a thin layer of Bolognese sauce at the bottom of the baking dish to prevent the noodles from sticking. Alternate layers of noodles, Bolognese sauce, béchamel sauce and Parmesan cheese. Finish with a layer of béchamel and a generous layer of Parmesan.

Variations and Substitutions

Vegetarian Lasagna: Substitute the meat with a mixture of sautéed vegetables like zucchini, mushrooms and spinach, or add any of your favorite vegetables. Use vegetable broth instead of milk in the Bolognese sauce.

Gluten-Free Lasagna: Use gluten free lasagna noodles and change the flour in the béchamel sauce with a gluten free flour.

Cheese Variations: For a more rich flavor, you can add some mozzarella cheese between the layers. Ricotta cheese is anlso an great addition to the béchamel sauce.

How To Store Homemade Lasagna?

Store any leftover lasagna in a container in the fridge for up to 3 days. If you want to keep it longer, you can also freeze individual portions wrapped in aluminum foil and in a freezer bag. To reheat, thaw in the refrigerator overnight and bake in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes.

FAQ

Print