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.

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Prep Time 30

Cook Time 3

Resting Time 30

Total Time 4

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bolognese Sauce

6-7 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 Sauce

5 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 Assembly

20 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 pot
food processor
Saucepan
Whisk
9x13-inch baking dish

Method

Step-by-Step Instructions for Lasagna Bolognese

Heat 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

Notes

Allow 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.

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