This authentic Lasagna Bolognese is a comforting Italian-inspired dish made with rich, slow-simmered meat sauce, creamy béchamel, tender pasta layers, and a beautifully golden cheese topping. It’s hearty, satisfying, and perfect for sharing at family dinners or special occasions.
Why You’ll Love This Recipe
This lasagna is deeply flavorful and incredibly comforting. The long-simmered Bolognese sauce develops a rich, savory taste, while the homemade béchamel adds a smooth, creamy balance. Every layer melts together into a dish that feels special yet familiar. It’s ideal for make-ahead meals, gatherings, or whenever you want a classic, crowd-pleasing dinner that feels homemade and wholesome.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bolognese sauce
1 lb ground beef
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 cup red wine or beef broth
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 cup whole milk
1 bay leaf
1 tsp salt
1/2 tsp black pepper
For the béchamel sauce
4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups whole milk, warm
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
For assembly
12 lasagna noodles, fresh or dried
1 cup grated Parmesan cheese
Directions
Start by preparing the Bolognese sauce. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and cook for about 5 to 7 minutes until softened and fragrant. Add the garlic and cook for another 30 seconds.
Add the ground beef to the pot, breaking it up with a spoon. Cook until fully browned and no longer pink. Pour in the red wine or beef broth, scraping the bottom of the pot, and let it simmer until reduced by about half.
Stir in the crushed tomatoes, tomato paste, milk, bay leaf, salt, and pepper. Reduce the heat to low and let the sauce simmer gently for 1.5 to 2 hours, stirring occasionally, until thick and rich. Remove the bay leaf before assembling.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for about 2 minutes until smooth and lightly cooked. Slowly add the warm milk while whisking constantly to prevent lumps. Continue cooking until the sauce thickens. Season with nutmeg, salt, and pepper, then remove from heat.
If using dried lasagna noodles, cook them in salted water until al dente, then drain and set aside. Fresh noodles can be used directly.
Preheat the oven to 375°F (190°C). Spread a thin layer of Bolognese sauce on the bottom of a baking dish. Add a layer of lasagna noodles, followed by more Bolognese sauce, béchamel sauce, and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with béchamel and Parmesan on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes, or until the top is golden and bubbling. Let the lasagna rest for 10 minutes before slicing and serving.
Servings and timing
This recipe serves 6 people generously.
Preparation time is about 60 minutes.
Cooking time is approximately 2 hours.
Total time is around 3 hours, including resting.
Variations
You can make a vegetable version by replacing the beef with sautéed mushrooms, zucchini, and spinach.
For a richer texture, add a small amount of shredded mozzarella between the layers.
Gluten-free lasagna noodles and gluten-free flour can be used to adapt the recipe for gluten-free diets.
Storage/Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions tightly wrapped for up to 2 months. Reheat refrigerated lasagna in the oven at 350°F (175°C) for about 20 minutes, or until heated through. Frozen lasagna should be thawed overnight before reheating.
FAQs
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna up to one day in advance and refrigerate it before baking.
Can I freeze lasagna before baking?
Yes, assemble it fully, wrap it well, and freeze. Bake after thawing overnight in the refrigerator.
Do I have to use béchamel sauce?
Béchamel is traditional and adds creaminess, but you can omit it if needed and increase the sauce slightly.
How do I keep lasagna from falling apart?
Letting it rest for 10 minutes after baking helps the layers set properly.
Can I use only beef in the sauce?
Yes, this recipe is designed with beef only and still delivers a rich flavor.
What pasta works best for lasagna?
Both fresh and dried lasagna sheets work well in this recipe.
Why does the sauce need to simmer so long?
Slow simmering allows the flavors to deepen and creates a richer sauce.
Can I add extra cheese?
Yes, you can add more Parmesan or a mild melting cheese if desired.
Is milk necessary in the Bolognese sauce?
Milk balances the acidity of the tomatoes and makes the sauce smoother.
Can I cook this in a smaller dish?
Yes, but you may need to adjust layering and baking time slightly.
Conclusion
This Authentic Lasagna Bolognese is a timeless, comforting dish that brings warmth and rich flavor to the table. With its slow-cooked sauce, creamy béchamel, and perfectly baked layers, it’s a recipe worth taking the time to make and share. Whether for a family dinner or a special gathering, this lasagna is sure to become a favorite.
This Authentic Lasagna Bolognese combines a rich, slow-simmered meat sauce with creamy béchamel and tender pasta layers, topped with Parmesan cheese. A classic, comforting Italian-style dish perfect for gatherings or cozy family meals.
Ingredients
For the Bolognese sauce:
1 lb ground beef
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 cup red wine or beef broth
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 cup whole milk
1 bay leaf
1 tsp salt
1/2 tsp black pepper
For the béchamel sauce:
4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups whole milk, warm
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
For assembly:
12 lasagna noodles, fresh or dried
1 cup grated Parmesan cheese
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until soft. Add garlic and cook for 30 seconds.
Add ground beef and cook until browned. Pour in red wine or broth and simmer until reduced by half.
Stir in crushed tomatoes, tomato paste, milk, bay leaf, salt, and pepper. Simmer on low for 1.5–2 hours, stirring occasionally. Remove bay leaf.
For the béchamel, melt butter in a saucepan. Whisk in flour and cook for 2 minutes. Gradually add warm milk, whisking constantly. Cook until thickened, then season with nutmeg, salt, and pepper.
Preheat oven to 375°F (190°C). Cook lasagna noodles if using dried. Drain and set aside.
Spread a thin layer of Bolognese in the bottom of a baking dish. Layer noodles, Bolognese, béchamel, and Parmesan. Repeat until ingredients are used, finishing with béchamel and Parmesan on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until golden and bubbly.
Let rest for 10 minutes before serving.
Notes
Let lasagna rest before slicing to help it hold together.
Use fresh or dried noodles—both work well.
Milk in the Bolognese balances acidity and adds richness.
Assemble the lasagna a day ahead to save time before baking.
Use gluten-free pasta and flour to make it gluten-free.
