As I stood in my kitchen, the rich aroma of slow-simmering Bolognese sauce wrapped around me like a warm hug. There’s something so comforting and satisfying about crafting a classic Lasagna Bolognese—layering egg lasagna noodles with that deep, flavorful meat sauce and a dreamy béchamel. This recipe is not just about food; it’s about creating a labor of love that transforms a simple gathering into a joyful celebration. It’s perfect for those special occasions or cozy family dinners, striking a perfect balance between indulgence and comfort. Plus, it’s surprisingly rewarding to have this gourmet dish come out of your own oven! So, are you ready to elevate your dinner game? Let’s dive into making this classic Italian masterpiece together! Why will you crave this lasagna? Rich, Layered Delight: Each bite of this Lasagna Bolognese is a harmonious blend of flavors, thanks to the slow-cooked Bolognese and creamy béchamel. No-Fuss Assembly: With simple steps and readily available ingredients, this recipe takes the stress out of meal prep, perfect for weeknight indulgence or festive gatherings. Crowd-Pleasing Comfort: This dish is a guaranteed hit at any dinner table, making it ideal for family and friends alike. Versatile Variations: Feel free to experiment by adding favorite vegetables or cheeses, allowing this classic to adapt to your tastes! For a twist, check out my Mexican Lasagna Twist. Time-Rewarded Flavors: Although it takes time to cook, the result is unbeatable satisfaction, making your labor of love truly worth it. Don’t miss out on this classic Italian experience! Lasagna Bolognese Ingredients Get ready to create a comforting classic! For the Bolognese Sauce Bolognese Sauce (6-7 cups) – The main flavor and protein base; can refrigerate or freeze leftovers for later enjoyment. Olive Oil (1 tablespoon) – Used for crisping pancetta; substitute with vegetable oil if needed. Pancetta (6 oz, diced small) – Adds depth of flavor; you can replace it with bacon if unavailable. Ground Sirloin (1 lb, 90/10) – Provides protein and texture; opt for ground turkey for a leaner option. Ground Italian Sausage (1 lb) – Introduces spices and fat to the sauce; can substitute with ground beef or turkey for a different taste profile. Yellow Onion (1, roughly chopped) – Enhances the base flavor of the sauce. Carrots (2, peeled and chopped) – Adds sweetness; consider using sweet potatoes as a substitute. Celery Ribs (2, chopped) – Contributes depth; can omit if you don’t have it on hand. Garlic (4 cloves, minced) – A key aromatic flavor; garlic powder is a good backup in a pinch. Tomato Paste (6 oz) – Intensifies the tomato flavor; no direct substitute needed, but crushed tomatoes can work if necessary. Canned Crushed Tomatoes (28 oz, high-quality brand) – Provides primary acidity and texture, an essential for Bolognese. Medium-Bodied Red Wine (1 1/2 cups) – Adds a rich flavor; for a non-alcoholic option, substitute with beef broth. Bay Leaves (2) – Infuses flavor; don’t forget to remove before serving! Parmesan Rind (1) – Adds umami; can be skipped if you don’t have it. Kosher Salt and Freshly Cracked Pepper – Essential for seasoning. For the Béchamel Sauce Unsalted Butter (5 tablespoons) – Provides flavor and body; margarine can be used as a substitute. All-Purpose Flour (1/4 cup) – Thickening agent for the béchamel; replace with gluten-free flour for a gluten-free variation. Whole Milk (4 cups, warmed) – Adds moisture and richness; nut milk is a suitable alternative. Freshly Grated Nutmeg (1/8 tsp) – An aromatic flavor enhancer; omitting it is fine for a nut-free option. Freshly Grated Parmesan (2 1/2 cups, divided) – Adds richness; use Pecorino Romano for a sharper taste. For the Noodles and Assembly Egg Lasagna Noodles (20 sheets) – Provides structure; fresh noodles are preferred, but adjust cooking time if using dried. Fresh Mozzarella (16 oz, diced) – Adds gooey texture and moisture; essential for a perfect lasagna. Butter (1 tablespoon) – Used for cooking the pancetta to enhance flavor. Now that you’re armed with all the ingredients, let’s bring this luscious Lasagna Bolognese to life! Step‑by‑Step Instructions for Lasagna Bolognese Step 1: Prepare Bolognese Sauce Start by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium heat. Add 6 oz of diced pancetta, cooking until it’s crispy and browned. Then, finely mince 1 onion, 2 carrots, 2 celery ribs, and 4 garlic cloves using a food processor, and incorporate them into the pot. Sauté for 5 minutes until they soften, then add 1 lb of ground sirloin and 1 lb of ground Italian sausage, cooking on low until thoroughly cooked, about 10-12 minutes, without browning. Step 2: Build Flavor in the Sauce Once the meats are cooked, stir in 6 oz of tomato paste and let it cook for about 2-3 minutes until darkened. Next, pour in 1.5 cups of medium-bodied red wine to deglaze the pot, scraping any bits stuck to the bottom. Add 28 oz of canned crushed tomatoes, 1 cup of whole milk, 2 bay leaves, and the parmesan rind if using. Bring the sauce to a simmer, then cover and cook on low for 2.5 to 3 hours until thickened, stirring occasionally. Step 3: Boil Noodles While the Bolognese sauce is simmering, bring a large pot of salted water to a boil over high heat. Carefully add 20 sheets of lasagna noodles, cooking them until al dente according to package instructions, usually about 8-10 minutes. Once done, drain the noodles and drizzle with a little olive oil to prevent sticking, then set them aside to cool. Step 4: Prepare Béchamel In another saucepan, melt 5 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for about 2 minutes, stirring constantly to eliminate the raw flour taste. Gradually add 4 cups of warmed whole milk, whisking until the mixture thickens and bubbles, which should take around 10 minutes. Remove from heat and stir in 2.5 cups of freshly grated Parmesan cheese, along with salt, pepper, and 1/8 teaspoon of freshly grated nutmeg. Let the béchamel cool slightly. Step 5: Assemble Lasagna Preheat your oven to 375ºF (190ºC). Grease a 9×13-inch baking dish with butter. Start by spreading a layer of béchamel sauce at the bottom, covering it with a layer of noodles. Then, add a generous layer of the Bolognese sauce, followed by another layer of béchamel and a sprinkle of diced mozzarella. Repeat the layers until you use all ingredients, finishing with béchamel and a topping of remaining Parmesan cheese. Step 6: Bake the Lasagna Cover the assembled Lasagna Bolognese with foil and bake in the preheated oven for 1 hour. After that, remove the foil and bake for an additional 15 minutes, allowing the top to become bubbly and golden. Once baked, let the lasagna rest for 20-30 minutes before slicing. This resting time allows the layers to set perfectly, making it easier to serve. How to Store and Freeze Lasagna Bolognese Fridge: Store leftover Lasagna Bolognese in an airtight container for up to 5 days. Make sure it’s completely cooled before sealing to keep moisture in. Freezer: For longer storage, freeze individual portions of lasagna for up to 3 months. Wrap each piece tightly in plastic wrap and then in aluminum foil for best protection against freezer burn. Reheating: To reheat, thaw overnight in the fridge, then bake in the oven at 350ºF (175ºC) until warmed through, about 25-30 minutes. Enjoy that delicious Lasagna Bolognese as if it were freshly made! Avoiding Texture Loss: If freezing, consider slightly undercooking the noodles so they maintain their texture during the reheating process. Make Ahead Options These Lasagna Bolognese are perfect for busy home cooks wanting to save time! You can prepare the Bolognese sauce up to 3 days in advance; just refrigerate it in an airtight container. For best quality, let it cool completely before storing to avoid condensation. The béchamel sauce can also be made up to 2 days ahead, but ensure to cover it tightly to prevent a skin from forming. When ready to assemble the lasagna, layer the cooled noodles, Bolognese, and béchamel, and then bake as directed. This way, you’ll achieve that comforting, homemade taste with minimal effort on your busy weeknight! What to Serve with Lasagna Bolognese? Indulging in a warm slice of Lasagna Bolognese is delightful, but pairing it with the right sides can elevate your meal to a comforting feast. Garlic Bread: The buttery, garlicky flavor of freshly baked garlic bread complements the cheesy layers, perfect for wiping up every last bit of sauce. Caesar Salad: Crisp romaine lettuce, crunchy croutons, and a zesty Caesar dressing provide a refreshing contrast to the richness of the lasagna, balancing flavors beautifully. Roasted Vegetables: Seasonal roasted veggies, such as zucchini or bell peppers, offer a bright, caramelized sweetness that enhances the savory nature of the dish. Italian Blood Orange Spritzer: A tangy and refreshing drink made with blood orange juice and sparkling water pairs wonderfully with rich, hearty flavors, keeping the meal vibrant. Panna Cotta: This creamy, delicate dessert offers a light, subtly sweet finish to the meal, rounding out your dinner with delightful contrast. Stuffed Mushrooms: These savory bites filled with herby breadcrumbs and cheese make for an enticing appetizer that gets everyone in the mood for comfort food. Antipasto Platter: A variety of cured meats, cheeses, olives, and marinated vegetables provide a flavorful start to your meal, preparing guests for the delicious layers ahead. Herbed Quinoa Salad: Light and fluffy, quinoa mixed with fresh herbs, lemon zest, and feta cheese adds a nutty flavor and wholesome touch to round out your plate. Each of these pairings not only compliments the richness of Lasagna Bolognese but also invites conversation and smiles, making your meal unforgettable! Expert Tips for Lasagna Bolognese Choose Fresh Noodles: Fresh egg lasagna noodles provide the best texture and flavor. If using dried, cook them just until al dente to avoid mushiness. Simmer Slow: Allow your Bolognese sauce to simmer for at least 2.5 hours. This enhances the depth of flavor and tenderness of the meat, making your Lasagna Bolognese truly exceptional. Layer Wisely: Start with béchamel on the bottom to prevent sticking, and finish with a generous layer of cheese on top for a beautiful golden crust. Rest Before Serving: Let your lasagna sit for 20-30 minutes after baking. This helps the layers set and makes slicing easier while keeping the delicious layers intact. Store Smartly: Leftover Lasagna Bolognese can be refrigerated for up to 5 days. Freeze individual portions for quick meals later—just reheat in the oven for best results. Lasagna Bolognese Variations & Substitutions Feel free to explore these delightful adaptations that will transform your Lasagna Bolognese into something uniquely your own! Vegetarian: Replace the ground meats with a mix of lentils, mushrooms, and finely chopped vegetables for a hearty, plant-based option. Consider layers of spinach or roasted zucchini for added flavor and nutrition. Gluten-Free: Use gluten-free lasagna sheets, and substitute all-purpose flour with a gluten-free blend for the béchamel, ensuring everyone can enjoy this cozy dish. Spicy Kick: Stir in a pinch of red pepper flakes or diced jalapeños to the Bolognese sauce for those who love a bit of heat. This adds a delightful twist that contrasts beautifully with the creamy béchamel. Different Cheeses: Experiment with a mix of cheeses by adding ricotta or a sharp cheddar for a flavor boost. Consider a lovely layer of Mexican Lasagna Twist for a surprising fusion! Creamy Spin: Add a dollop of cream cheese or mascarpone to your béchamel for a richer, even creamier texture that elevates the lasagna to the next level. Mushroom Medley: Incorporate sautéed mushrooms into the Bolognese sauce for an earthy flavor twist. Try a mix of shiitake and cremini for the best results. Herb Infusion: Stir in fresh herbs like basil or thyme into both the Bolognese sauce and béchamel for a fresh aromatic lift. The burst of herbaceous flavors will brighten the dish beautifully! Egg Noodle Swap: For a quicker version, use pre-cooked egg noodles instead of traditional lasagna sheets. Layer them directly with your sauces for a fast yet flavorful meal! These variations not only offer different tastes and textures but also allow you to tailor your Lasagna Bolognese to suit your family’s preferences. Happy cooking! Lasagna Bolognese Recipe FAQs How do I know if my ingredients are ripe or ready to use? Absolutely! When selecting your tomatoes for the Bolognese sauce, look for canned crushed tomatoes with a bright red color and no dark spots, as these indicate freshness. If you’re using fresh vegetables, choose onions that are firm and free of soft spots. For carrots, seek that lovely orange hue without any blemishes, and for celery, look for crispness and vibrant green. What’s the best way to store leftover Lasagna Bolognese? To store your leftovers, place them in an airtight container and keep them in the fridge for up to 5 days. Make sure your lasagna has completely cooled before sealing it up. For longer storage, you can wrap individual portions tightly in plastic wrap and then in aluminum foil, storing them in the freezer for up to 3 months. This approach keeps it fresh and delicious for your next meal. Can I freeze Lasagna Bolognese, and how should I do it? Absolutely! To freeze your Lasagna Bolognese, follow these steps: Allow the lasagna to cool completely after baking to avoid condensation. Cut it into individual portions and wrap each piece tightly in plastic wrap. For extra protection against freezer burn, wrap the plastic-wrapped lasagna in aluminum foil. Label each portion with the date, and they can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven at 350ºF (175ºC) for 25-30 minutes. What if my Bolognese sauce turns out too watery? Very common! If you find your sauce is too watery, don’t worry. Simply let it simmer uncovered on low heat for an additional 30 minutes until some of the excess liquid evaporates. Stir occasionally to prevent sticking, and this should help thicken it up beautifully. Remember, patience is key for that deep, rich flavor! Are there any dietary considerations I should be aware of when making Lasagna Bolognese? Absolutely! If you or your guests have allergies, you can swap out the all-purpose flour for gluten-free flour to cater to gluten sensitivities. For a nut-free béchamel, simply omit the nutmeg. For those sensitive to dairy, consider using a dairy-free milk alternative in both the béchamel and Bolognese. Always check labels if you’re using premade sauces or ingredients! Can I substitute ingredients in Lasagna Bolognese? Yes, very! This recipe is versatile—if you can’t find pancetta, soft bacon works well! Ground meats can easily be swapped for ground turkey or chicken for a leaner option. Also, consider adding layers of spinach or zucchini to sneak in some veggies, providing added nutrition and color! Don’t hesitate to get creative! Lasagna Bolognese: A Cozy Italian Delight for Comfort Food Lovers Lasagna Bolognese is a luxurious Italian dish, perfectly layered with rich Bolognese sauce and creamy béchamel, ideal for comfort food lovers. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 3 hours hrsResting Time 30 minutes minsTotal Time 4 hours hrs Servings: 8 slicesCourse: DinnerCuisine: ItalianCalories: 600 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Bolognese Sauce6-7 cups Bolognese Sauce The main flavor and protein base; can refrigerate or freeze leftovers.1 tablespoon Olive Oil Used for crisping pancetta; substitute with vegetable oil if needed.6 oz Pancetta Adds depth of flavor; can replace with bacon.1 lb Ground Sirloin Provides protein and texture; opt for ground turkey for a leaner option.1 lb Ground Italian Sausage Introduces spices and fat to the sauce; can substitute with ground beef or turkey.1 Yellow Onion Enhances the base flavor of the sauce.2 Carrots Adds sweetness; consider using sweet potatoes.2 Celery Ribs Contributes depth; can omit if necessary.4 cloves Garlic A key aromatic flavor.6 oz Tomato Paste Intensifies the tomato flavor.28 oz Canned Crushed Tomatoes Provides primary acidity and texture.1.5 cups Medium-Bodied Red Wine Adds a rich flavor; substitute with beef broth if non-alcoholic.2 Bay Leaves Infuses flavor; remove before serving.1 Parmesan Rind Adds umami; can be skipped if not available.Kosher Salt Essential for seasoning.Freshly Cracked Pepper Essential for seasoning.For the Béchamel Sauce5 tablespoons Unsalted Butter Provides flavor and body; margarine can be substituted.1/4 cup All-Purpose Flour Thickening agent; gluten-free flour can be used.4 cups Whole Milk Adds moisture; nut milk is a suitable alternative.1/8 tsp Freshly Grated Nutmeg An aromatic flavor enhancer.2.5 cups Freshly Grated Parmesan Adds richness; use Pecorino Romano for a sharper taste.For the Noodles and Assembly20 sheets Egg Lasagna Noodles Provides structure; fresh noodles preferred.16 oz Fresh Mozzarella Adds gooey texture; essential for lasagna.1 tablespoon Butter Used for cooking the pancetta. Equipment Large potfood processorSaucepanWhisk9x13-inch baking dish Method Step-by-Step Instructions for Lasagna BologneseHeat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium heat. Add 6 oz of diced pancetta, cooking until crispy. Mince 1 onion, 2 carrots, 2 celery ribs, and 4 garlic cloves, then add to the pot and sauté for 5 minutes.Stir in 6 oz of tomato paste, cooking for 2-3 minutes. Add 1.5 cups of medium-bodied red wine to deglaze the pot, then add 28 oz of canned crushed tomatoes, 1 cup of whole milk, 2 bay leaves, and the parmesan rind if using. Simmer for 2.5 to 3 hours.Bring a pot of salted water to a boil. Add 20 sheets of lasagna noodles, cooking until al dente (about 8-10 minutes). Drain and drizzle with olive oil.Melt 5 tablespoons of unsalted butter in another saucepan. Whisk in 1/4 cup of all-purpose flour and cook for 2 minutes. Gradually add 4 cups of warmed whole milk, whisking until thickened. Stir in 2.5 cups of freshly grated Parmesan, salt, pepper, and nutmeg.Preheat the oven to 375ºF (190ºC). Grease a 9x13-inch baking dish with butter. Spread a layer of béchamel sauce, layer noodles, add Bolognese sauce, béchamel, and mozzarella. Repeat layers, finishing with béchamel and Parmesan on top.Cover with foil and bake for 1 hour. Remove foil and bake for an additional 15 minutes until bubbly and golden. Let it rest for 20-30 minutes before slicing. Nutrition Serving: 1sliceCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 5mgCalcium: 20mgIron: 15mg NotesAllow your Bolognese sauce to simmer for at least 2.5 hours. This enhances flavor depth. Let your lasagna rest for 20-30 minutes after baking. Tried this recipe?Let us know how it was!
