Description
This authentic Lasagna Bolognese recipe is so simple and so delicious! It has layers of rich Bolognese sauce, creamy béchamel sauce and pasta sheets, all topped with golden cheese. It’s perfect for family dinners and special occasions!
Ingredients
Units
Scale
For the Bolognese Sauce:
- 1 lb ground beef
- 1/2 lb ground pork
- 4 oz pancetta, finely chopped
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 cup red wine (or beef broth)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup whole milk
- 1 bay leaf
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour (sifted)
- 4 cups whole milk
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
For Assembly:
- 12 lasagna noodles (fresh or dried)
- 1 cup grated Parmesan cheese
Instructions
- Make the Bolognese Sauce: In a large pot, heat a little oil over medium heat. Add the pancetta and cook until it starts to crisp. Add the ground beef and pork, breaking it up with a spoon, and cook until browned. Add the onion, carrots, celery, and garlic, and sauté until softened. Pour in the red wine and cook until reduced by half. Stir in the crushed tomatoes, tomato paste, milk, bay leaf, and season with salt and pepper. Simmer the sauce on low heat for 1.5 to 2 hours, stirring occasionally.
- Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly until it forms a smooth paste. Cook it for 2 minutes continually mixing it, until the flour cooks. Gradually add the milk, whisking continuously to prevent lumps. (If any lumps form you can always strain the bechamel sauce through a sieve) Cook until the sauce thickens mixing it all the time, then season with nutmeg, salt, and pepper. Set aside.
- Cook the Lasagna Noodles: If using dried noodles, cook them according to the package instructions until al dente. Drain and set aside.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of Bolognese sauce. Add a layer of lasagna noodles, followed by a layer of Bolognese sauce, a layer of béchamel sauce, and a sprinkle of Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel and a generous amount of Parmesan.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving.
- Serve: Cut into slices and serve warm.
Notes
For a richer flavor, you can let the Bolognese sauce simmer longer, even up to 3 hours, to develop deeper flavors.
If using fresh lasagna noodles, there is no need to pre-cook them. They will cook in the oven during baking.
Leftover lasagna tastes even better the next day, as the flavors have more time to meld together.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 450
- Fat: 22g
- Carbohydrates: 40g
- Protein: 25g