Description
This classic Lasagna Bolognese recipe features rich layers of a hearty meat sauce and creamy bechamel, perfectly baked with tender oven-ready lasagna sheets and abundant mozzarella and parmesan cheeses for a deeply satisfying Italian comfort meal.
Ingredients
Scale
Bolognese sauce
- 1 pound ground beef
- 0.5 pound Italian sausage - casings removed
- Olive oil, a few drizzles
- 1 medium yellow onion, finely diced
- 1 large carrot, peeled and finely diced
- 1 stalk celery, finely diced
- 2 ounces finely diced pancetta or prosciutto
- 5 to 6 cloves fresh garlic, minced
- 3 teaspoons fresh thyme leaves or 1 teaspoon dried Italian seasoning
- 0.75 cup red wine - Pinot Noir
- 3 cans (14-ounce each) crushed tomatoes
- 2 bay leaves - dried or fresh
- Salt and pepper to taste
- 0.5 cup whole milk, plus more to taste
Bechamel sauce
- 0.5 cup unsalted butter
- 0.5 cup all-purpose flour
- 4.5 cups whole milk, plus more as needed
- A pinch of grated or ground nutmeg
- Salt and pepper to taste
To assemble the lasagna
- 1 (9-ounce) box oven-ready lasagna sheets
- 1 pound whole milk shredded mozzarella cheese
- 0.5 cup freshly grated parmesan cheese, plus more for serving
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the lasagna later.
- Make the bolognese sauce: In a large 6-quart pot over medium-high heat, cook the ground beef and Italian sausage, breaking it up, for about 8 minutes until browned and cooked through. Remove the meat and set aside. In the same pot, add a few drizzles of olive oil and cook the diced onions, carrots, and celery over medium heat for 8 minutes until softened, scraping the brown bits from the bottom. Add the pancetta and cook for a few minutes until the fat renders. Stir in the minced garlic and thyme, cooking for another 2 minutes until fragrant. Add red wine and scrape leftover brown bits, simmering until the wine reduces by half. Add crushed tomatoes, bay leaves, return the meat to the pot, and season with salt and pepper. Bring to a boil, reduce to a simmer with the lid partially covered, and cook for 35 minutes until thickened. Finish by stirring in 0.5 cup whole milk for richness.
- Prepare the bechamel sauce: In a medium pot over medium-low heat, melt butter. Sprinkle in flour and cook for about 4 minutes, whisking constantly to create a nutty roux without burning. Gradually add the milk while stirring to prevent lumps. Cook until the sauce thickens enough to coat a spoon and holds its shape when you run your finger through it. Season with salt, pepper, and a pinch of nutmeg.
- Assemble the lasagna: Spread a thin layer of bolognese sauce on the bottom of a 9x13 inch baking pan. Layer with oven-ready lasagna sheets in a single layer. Add 2-3 ladles of bolognese sauce, followed by 2-3 ladles of bechamel sauce, and then a layer of shredded mozzarella. Repeat this layering three more times. Finish with three lasagna sheets fully covered with remaining sauces, a thin layer of mozzarella, and sprinkle 0.5 cup grated parmesan cheese on top, ensuring that the sheets are completely covered with sauce.
- Bake the lasagna: Cover the pan loosely with aluminum foil and place it on a large sheet pan to catch any drips. Bake at 375 degrees Fahrenheit for 30 minutes. Remove the foil and bake uncovered for an additional 8 minutes until bubbly and melted. Broil for 1-2 minutes until the top is golden brown, watching carefully to avoid burning.
- Cool and serve: Let the lasagna cool for 15 to 20 minutes before slicing. Serve with extra parmesan cheese if desired. Enjoy your delicious homemade lasagna bolognese!
Notes
- Use oven-ready lasagna sheets to skip boiling; if using regular sheets, pre-boil as package directs.
- Ensure lasagna sheets are fully coated with sauce to cook thoroughly and avoid dryness.
- Choose whole milk shredded mozzarella for better melting than part-skim varieties.
- The bolognese sauce should be thick but not dry; simmering partially covered helps achieve the ideal consistency.
- The bechamel sauce is ready when it coats a spoon and the sauce stays in place after running your finger through it.
- Make ahead by preparing sauces, assembling, and refrigerating overnight; add extra baking time if baking cold.
- Freeze unbaked lasagna for up to 2 months; thaw in fridge or bake from frozen with added time; portion to speed baking.
- Store leftovers in airtight containers in the fridge for up to 3 days; reheat in oven at 350 degrees Fahrenheit or microwave.
- Substitutions: ground pork or turkey for meats; diced bacon or prosciutto for pancetta; use dried Italian seasoning for thyme.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
