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Classic Bolognese Lasagna Recipe

Italian · Main course · 150 min total

A rich and hearty lasagna featuring a slow-simmered meat sauce, creamy béchamel, and layers of tender pasta, baked to golden perfection.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 4 cloves garlic, minced
• 1 pound ground beef
• 1/2 pound ground pork
• 1 cup dry white wine
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 12 lasagna noodles (no-boil or boiled according to package)
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk (for béchamel)
• 1/2 teaspoon salt (for béchamel)
• 1/4 teaspoon nutmeg (for béchamel)
• 2 cups grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Instructions

1. Make the Bolognese sauce: In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots; cook until softened, about 8 minutes. Add garlic and cook 1 minute.
2. Add ground beef and pork; cook, breaking up meat, until browned, about 10 minutes. Drain excess fat.
3. Pour in wine; cook until mostly evaporated, about 3 minutes. Stir in crushed tomatoes, tomato paste, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg. Bring to a simmer, then reduce heat to low. Cook uncovered, stirring occasionally, for 1 hour 30 minutes, until thickened.
4. Make the béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in 3 cups milk; bring to a simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon nutmeg. Remove from heat.
5. Preheat oven to 375°F (190°C).
6. Assemble the lasagna: Spread a thin layer of Bolognese on the bottom of a 9x13-inch baking dish. Layer 4 lasagna noodles (overlapping slightly). Spread 1/3 of remaining Bolognese, then 1/3 of béchamel, then sprinkle 1/3 of Parmesan and 1/3 of mozzarella. Repeat layers twice, ending with cheeses on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake another 25 minutes, until bubbly and golden. Let rest 10 minutes before serving.

Tips

• For best flavor, make the Bolognese a day ahead and refrigerate.
• Leftover lasagna can be refrigerated for up to 4 days or frozen for up to 3 months.
• If using no-boil noodles, ensure sauce is thin enough to soften them; add a little water if needed.

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