Lasagna Alla Bolognese
Lasagna alla Bolognese with layers of savory ragù, creamy béchamel, and tender pasta. Perfect for an authentic Italian feast!za.
Equipment
- Dutch Oven or Large Pot
- Lasagna Pan or 9x13 Baking Dish
Ingredients
Bolognese Sauce
- 1/2 lb Pancetta, (or 4 pcs of bacon cut into chunks)
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1 large Yellow Onion, (diced)
- 2 Carrots, (diced)
- 2 Celery Stalks, (diced)
- 6 oz Tomato Paste
- 6 cloves Garlic, (diced)
- 1/2 tsp Nutmeg
- 1/2 tsp Red Pepper Flakes
- 28 oz Crushed Tomatoes
- 750 ml Dry Red Wine, (one bottle)
- 2 Bay Leaves
- 4 sprigs Fresh Thyme
- 3 sprigs Fresh Rosemary
- 4 Sage Leaves
- Parmesan Rind, (optional)
- 1/2 cup Heavy Cream
- 1 cup Parmesan, (freshly grated)
- 3 tbsp Fresh Parsley, (chopped)
- 1 lb Lasagna Pasta
Bechamel Sauce
- 4 tbsp Salted Butter
- 4 tbsp All Purpose Flour
- 4 cups Whole Milk
- 1 Bay Leaf
- 1/4 tsp Nutmeg
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/4 cup Parmesan
Additional Cheese for Assembling the Lasagna
- 3 cups Mozzarella, (freshly grated)
- 2 cups Parmesan, (freshly grated)
Instructions
- Chop up the bacon and add to the large pot over medium heat. Cook for 8-10 minutes to allow the bacon to crisp up and render out the fat. Then add onion, carrots, and celery. Continue to cook until the veggies begin to soften and brown, about 5-7 minutes. Add the ground beef and ground pork. Cook until the ground meet is no longer pink, stirring occasionally. Add in garlic, tomato paste, red pepper flakes, and nutmeg. Stir until the tomato paste coats the meat and everything is fully incorporated. Cook for 3-5 minutes, until the garlic is fragrant.
- Add in the diced tomatoes and red wine. Use a wooden spoon to deglaze the pan by scraping up the browned bits on the bottom of the pan. Tie herbs together using butcher's twine (you can also use unflavored dental floss), then add bay leaves, fresh herbs, and a parmesan rind. Bring to a boil, then reduce the heat to low and simmer uncovered for 70-90 minutes. As the bolognese sauce begins to cook down, it will leave a ring on the sides of the pan. Occasionally scrape that down and stir into the sauce, it's full of tons of flavor!
- Once the sauce is finished, add in heavy cream, parmesan, and fresh parsley. Remove from the heat and set aside.
- Add butter to a large skillet over medium heat. Once melted, add in the flour and cook for 2-4 minutes, until the mixture thickens, mixing constantly. Slowly begin to pour in the milk, about 1 cup at a time, whisking while pouring to prevent clumps. Once all of the milk is added, add bay leaf and continue to cook for 5-7 minutes, until the sauce thickens. Then add in the grated parmesan, nutmeg, salt, and pepper. Remove from bay leaf and set aside.
- Bring a large pot of water to a boil. Add a large pinch of sea salt and boil lasagna noodles until al dente according to package instructions.
- Add a thin layer of the bolognese sauce onto the bottom of a lasagna dish (You can use a 9x13 dish but you may have some sauce leftover - you can just eat the sauce with garlic bread or with pasta :)). Place a single layer of noodles on top of the sauce so that the sauce is covered. Spoon 1/2 of the bolognese sauce on top of the noodles in an even layer. Add a generous amount of mozzarella and parmesan cheese on top. Place another layer of noodles on top so that the sauce is fully covered. Add the half of the bechamel sauce on top of the noodles and sprinkle with cheese. Repeat: Place the noodles on top of the white sauce, then add the rest of bolognese and top with cheese. Add another layer of noodles on top and add the remaining bechamel sauce. Add a generous amount of cheese on top.
- Cover the lasagna with aluminum foil and place into the refrigerator for at least 8-12 hours. This allows the flavors to come together and prevents the lasagna from falling apart after baking.
- Preheat the oven to 375 degrees F. Let the lasagna sit at room temperature for about 20-30 minutes, then bake on the middle rack of the oven for 45 minutes covered. Remove the foil and continue to bake for 15-20 minutes, until the edges are crisp and the cheese is bubbling. Broil for 2-3 minutes for the golden brown crispy top.
- Allow the lasagna to cool for 15-20 minutes prior to cutting into it!
Notes
Don't Skimp on the Parmesan: Use high-quality Parmigiano-Reggiano for authentic flavor. Grate it fresh for the best results.
If using fresh pasta, there's no need to boil the pasta before assembling the lasagna. They also absorb the sauces better and create a tender texture, so if you can find fresh lasagna noodles, I highly recommend it!
Layer Thoughtfully: Start with a thin layer of Bolognese sauce at the bottom of your baking dish to prevent sticking. Alternate layers of pasta, béchamel, and sauce, and finish with béchamel and a generous sprinkle of Parmesan for a crisp golden top.
Let it rest overnight! This is the ideal make Ahead recipe: Letting lasagna rest overnight before baking allows the flavors to meld together and the pasta sheets to fully absorb the moisture from the sauce and béchamel. This creates a cohesive, well-seasoned dish with perfectly tender pasta and balanced layers, making the lasagna even more flavorful and easier to slice after baking.
Use a Deep Pan: A deeper pan ensures you can build more layers without overflow. More layers mean a richer, more satisfying dish! If using a standard 9x13 dish, bake on top of a baking sheet to prevent overflow from seeping onto the oven and burning.
Nutrition
Calories: 828kcal, Carbohydrates: 48g, Protein: 41g, Fat: 47g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 138mg, Sodium: 1148mg, Potassium: 903mg, Fiber: 4g, Sugar: 12g, Vitamin A: 1302IU, Vitamin C: 13mg, Calcium: 631mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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