Description
This Authentic Lasagna Bolognese Recipe is a rich and comforting Italian classic made with slow-simmered meat sauce, creamy homemade béchamel, tender lasagna noodles, and savory Parmesan cheese. Perfect for family dinners, holidays, or special gatherings.
Ingredients
- 1 1/2 lb ground beef
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 cup 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
- 1 tbsp olive oil
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups whole milk (for béchamel)
- 1/4 tsp ground nutmeg
- 1/2 tsp salt (for béchamel)
- 1/4 tsp black pepper (for béchamel)
- 12 lasagna noodles
- 1 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large heavy pot over medium heat.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Stir in the onion, carrots, celery, and garlic. Cook for about 8 minutes until softened.
- Pour in the beef broth and simmer for a few minutes.
- Add the crushed tomatoes, tomato paste, milk, bay leaf, salt, and black pepper.
- Reduce the heat and simmer gently for 1 1/2 to 2 hours, stirring occasionally.
- For the béchamel sauce, melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for 2 minutes until smooth.
- Slowly pour in the milk while whisking continuously.
- Add nutmeg, salt, and black pepper. Cook until thick and creamy.
- If using dried noodles, cook them according to package instructions until al dente. Drain well.
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of Bolognese sauce into the bottom of a baking dish.
- Add a layer of lasagna noodles followed by Bolognese sauce, béchamel sauce, and Parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with béchamel sauce and Parmesan cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 20 minutes until golden and bubbling.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- Simmering the Bolognese sauce longer creates deeper flavor.
- Milk helps soften the acidity of the tomatoes in the sauce.
- Fresh lasagna sheets can be used without pre-cooking.
- Add mozzarella cheese for an extra cheesy version.
- Vegetables like mushrooms or spinach work well for a vegetarian adaptation.
- Allow the lasagna to rest before slicing for cleaner layers.
- Lasagna freezes well for future meals.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 8g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
