Description
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.
- Prep Time: 60 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 580
- Sugar: 9g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
