Lasagna Bolognese, a hearty Italian classic, hails from the Emilia-Romagna region, particularly Bologna, where it’s known for its rich, slow-cooked meat sauce (ragù), creamy béchamel, and tender pasta layers. This comforting dish, often reserved for special occasions, combines the deep flavors of a traditional Bolognese ragù with the velvety texture of béchamel, finished with a golden Parmesan crust. Perfect for a family gathering or a cozy dinner, this homemade Lasagna Bolognese recipe brings authentic Italian flavors to your table. Follow this detailed step-by-step guide to create a mouthwatering lasagna from scratch.
Ingredients (Serves 6-8)
For the Bolognese Ragù:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 lb (450g) ground beef
- ½ lb (225g) ground pork
- ½ cup dry white wine
- 1 cup whole milk
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 bay leaf
- Salt and black pepper to taste
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- ¼ teaspoon ground nutmeg
- Salt and white pepper to taste
For the Lasagna:
- 12-15 lasagna noodles (fresh or no-boil, or dried and pre-cooked)
- 1 ½ cups (150g) grated Parmesan cheese
- 8 oz (225g) fresh mozzarella, thinly sliced (optional, for extra creaminess)
- Fresh basil or parsley, chopped (optional, for garnish)
Equipment Needed
- Large pot (for boiling noodles, if using dried)
- Large skillet or Dutch oven (for ragù)
- Medium saucepan (for béchamel)
- 9×13-inch baking dish
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Oven
Step-by-Step Instructions
Step 1: Prepare the Bolognese Ragù
Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until softened and lightly golden. Stir in the minced garlic and cook for another 1 minute until fragrant. Add 1 lb ground beef and ½ lb ground pork, breaking the meat apart with a wooden spoon. Cook for 8-10 minutes until browned, seasoning with salt and black pepper. Pour in ½ cup dry white wine, scraping up any browned bits from the pan, and simmer for 3-4 minutes until reduced. Stir in 1 cup whole milk and simmer for 5 minutes to tenderize the meat. Add 1 can crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon sugar, and 1 bay leaf. Reduce heat to low, cover partially, and simmer for 1-1.5 hours, stirring occasionally, until thick and rich. Taste and adjust seasoning with salt and pepper. Remove the bay leaf and set the ragù aside.
Step 2: Make the Béchamel Sauce
In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in ¼ cup all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps. Gradually pour in 3 cups warmed whole milk, whisking continuously to create a smooth sauce. Cook for 5-7 minutes, stirring, until the sauce thickens enough to coat the back of a spoon. Season with ¼ teaspoon ground nutmeg, salt, and white pepper to taste. Remove from heat and set aside, covering with a lid to prevent a skin from forming.
Step 3: Cook the Lasagna Noodles (If Using Dried)
If using dried lasagna noodles, bring a large pot of salted water to a boil. Cook 12-15 noodles according to package instructions, typically 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process, then lay the noodles flat on a clean kitchen towel to prevent sticking. If using fresh or no-boil noodles, skip this step.
Step 4: Preheat the Oven
Preheat your oven to 375°F (190°C). Position a rack in the center to ensure even baking. This temperature allows the lasagna to cook through while achieving a golden, bubbly top.
Step 5: Assemble the Lasagna
Spread a thin layer of Bolognese ragù (about ½ cup) on the bottom of a 9×13-inch baking dish to prevent sticking. Place a layer of lasagna noodles over the sauce, overlapping slightly if needed. Spread a layer of ragù (about ¾ cup) over the noodles, followed by a thin layer of béchamel sauce (about ½ cup). Sprinkle with a handful of grated Parmesan cheese. Repeat the layers—noodles, ragù, béchamel, Parmesan—until all the ragù is used, typically 3-4 layers. For the top layer, place noodles, spread a final layer of béchamel, and sprinkle generously with the remaining Parmesan cheese. If using fresh mozzarella, distribute thin slices over the top for extra creaminess.
Step 6: Bake the Lasagna
Cover the baking dish with aluminum foil (to prevent the top from browning too quickly) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly. If the top isn’t browning, you can broil for 2-3 minutes, watching closely to avoid burning. The lasagna should be hot and the cheese melted and slightly crispy at the edges.
Step 7: Rest and Serve
Remove the lasagna from the oven and let it rest for 10-15 minutes. This step helps the layers set, making it easier to cut and serve. Garnish with chopped fresh basil or parsley, if desired, for a pop of color and freshness. Slice into squares and serve hot, savoring the rich, layered flavors of this classic dish.
Tips for Success
- Ragù Timing: The longer the ragù simmers, the deeper the flavor. If you have time, let it cook for up to 2 hours, adding a splash of water if it thickens too much.
- Béchamel Consistency: The béchamel should be pourable but not runny. If it’s too thick, whisk in a little more warm milk; if too thin, cook a bit longer.
- Noodle Options: Fresh lasagna sheets give the best texture, but no-boil noodles are convenient. If using dried, don’t overcook them, as they’ll soften further in the oven.
- Make Ahead: Assemble the lasagna a day in advance, cover, and refrigerate. Bake straight from the fridge, adding 10 minutes to the covered baking time.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes. Lasagna also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.
Why You’ll Love This Recipe
Lasagna Bolognese is the epitome of comfort food, with its rich, meaty ragù, creamy béchamel, and cheesy layers. This recipe stays true to its Italian roots, balancing flavors with simple, high-quality ingredients. While it takes time, the process is straightforward, and the result is a show-stopping dish that feeds a crowd. Perfect for Sunday dinners or festive occasions, this lasagna brings the warmth of an Italian kitchen to your home, leaving everyone asking for seconds.
Serving Suggestions
Serve Lasagna Bolognese as the centerpiece of a meal, paired with a simple green salad dressed with olive oil and balsamic vinegar to cut through the richness. A side of garlic bread or focaccia is perfect for soaking up any extra sauce. Pair with a glass of Italian red wine, like Chianti or Sangiovese, to complement the hearty flavors. For dessert, a light tiramisu or panna cotta rounds out the Italian feast. This dish is ideal for gatherings, bringing people together over its comforting, layered goodness.
Cultural Significance
Lasagna Bolognese originates from Bologna in Italy’s Emilia-Romagna region, a culinary heartland known for rich dishes like tortellini and prosciutto. Unlike American lasagna with ricotta, the traditional Bolognese version uses béchamel, reflecting Northern Italian cooking traditions. Historically, lasagna dates back to ancient Rome, but the Bolognese style emerged in the Middle Ages, becoming a symbol of celebration and abundance. Today, it’s a global favorite, cherished for its comforting layers and deep, savory flavors, often served at family gatherings and holidays.