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Comforting Classic Lasagna Bolognese

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A cozy, layered homemade lasagna bolognese featuring a rich meat sauce, creamy béchamel, and bubbling mozzarella and parmesan cheese. Perfect for family dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely diced
  • 2 celery stalks, finely diced
  • 1 lb (450g) ground beef (80% lean)
  • 1/2 lb (225g) ground pork
  • 1 cup whole milk
  • 1 cup dry white wine (optional)
  • 28 oz (800g) canned crushed San Marzano tomatoes
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 2 teaspoons fresh basil, chopped (or 1 teaspoon dried)
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, warmed
  • Pinch of freshly grated nutmeg
  • Salt and white pepper, to taste
  • 2 tablespoons heavy cream (optional)
  • 12 lasagna noodles, cooked al dente or no-boil noodles
  • 2 cups shredded mozzarella cheese
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Prepare the Bolognese Sauce: Heat olive oil in a large skillet over medium heat. Add chopped onion, carrot, and celery; sauté for 6-8 minutes until softened.
  2. Add minced garlic and cook for 1 minute, stirring constantly.
  3. Increase heat to medium-high; add ground beef and pork. Break meat apart and cook until browned, about 8-10 minutes.
  4. Pour in 1 cup milk and simmer gently until mostly evaporated, about 10 minutes.
  5. Add white wine and cook until mostly evaporated, about 5 minutes. If skipping wine, use a splash of broth.
  6. Stir in crushed tomatoes, oregano, and basil. Season with salt and pepper. Reduce heat to low and simmer uncovered for at least 45 minutes, stirring occasionally.
  7. Make the Béchamel Sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1-2 minutes without browning.
  8. Slowly add warmed milk, whisking continuously to prevent lumps. Cook until thickened, about 8-10 minutes.
  9. Season with salt, white pepper, and nutmeg. Stir in heavy cream if using, then remove from heat.
  10. Cook lasagna noodles in boiling salted water until al dente. Drain and rinse with cold water.
  11. Preheat oven to 375°F (190°C). Spread a thin layer of bolognese sauce in the baking dish.
  12. Layer noodles over sauce, then add bolognese, béchamel, mozzarella, and parmesan.
  13. Repeat layering two more times, finishing with noodles topped with béchamel and cheeses.
  14. Cover dish with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until golden and bubbly.
  15. Let lasagna rest for 15 minutes before slicing and serving.

Notes

If béchamel is too thick when layering, thin with a splash of milk. Let lasagna rest 15 minutes before slicing to allow layers to set. Slow simmering the bolognese sauce for at least 45 minutes deepens flavor. Use no-boil noodles to skip boiling step. For dairy-free béchamel, substitute almond or oat milk and use cornstarch or rice flour for gluten-free version.

Nutrition

Keywords: lasagna, bolognese, classic lasagna, homemade lasagna, Italian dinner, comfort food, layered pasta, béchamel sauce, meat sauce

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