Classic Italian Lasagna Bolognese Recipe

Lasagna Bolognese, a beloved dish from Emilia-Romagna, Italy, is a rich, layered masterpiece featuring tender pasta, hearty meat ragù, creamy béchamel sauce, and Parmesan cheese. This classic European recipe is perfect for a family gathering or special occasion, delivering comforting flavors in every bite. This detailed guide ensures an authentic and delicious lasagna.

Ingredients

For the Bolognese Ragù

• 1 lb ground beef (80/20)
• 1/2 lb ground pork
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 cup dry white wine
• 1 cup whole milk
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 bay leaf
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Béchamel Sauce

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1/4 tsp ground nutmeg
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Lasagna

• 12-15 no-boil lasagna noodles (or fresh lasagna sheets)
• 1.5 cups freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese (optional, for extra creaminess)
• 1/4 cup fresh basil, chopped (for garnish)

Equipment Needed

• Large saucepan or Dutch oven (for ragù)
• Medium saucepan (for béchamel)
• 9×13-inch baking dish
• Sharp knife and cutting board
• Wooden spoon or spatula
• Whisk
• Measuring cups and spoons
• Aluminum foil

Instructions

1. Prepare the Bolognese Ragù: In a large saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onion, carrot, and celery, cooking for 6-8 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
2. Cook the Meat: Add the ground beef and pork to the pan, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned, stirring occasionally. Season with a pinch of salt and pepper. Drain excess fat if needed.
3. Build the Ragù: Stir in the tomato paste and cook for 2 minutes. Pour in the white wine, scraping the pan to deglaze, and simmer for 3-4 minutes until reduced. Add the milk and simmer for 2 minutes. Stir in the crushed tomatoes, oregano, and bay leaf. Bring to a gentle simmer, reduce heat to low, and cook for 1.5-2 hours, stirring occasionally, until thickened. Remove the bay leaf, taste, and adjust seasoning with salt and pepper. Set aside.
4. Make the Béchamel Sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk for 1-2 minutes to form a roux, ensuring it doesn’t brown. Gradually whisk in the warmed milk, stirring constantly to prevent lumps. Cook for 5-7 minutes until the sauce thickens and coats the back of a spoon. Stir in the nutmeg, a pinch of salt, and pepper. Remove from heat and set aside.
5. Preheat the Oven: Preheat your oven to 375°F (190°C).
6. Assemble the Lasagna: Spread a thin layer of ragù (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Place a layer of no-boil lasagna noodles (or fresh sheets) over the sauce, trimming to fit if needed. Spread 1 cup of ragù over the noodles, followed by 1/2 cup of béchamel sauce, and sprinkle with 1/4 cup Parmesan cheese. Repeat the layers (noodles, ragù, béchamel, Parmesan) for 3-4 layers, ending with a generous layer of béchamel. Top with the remaining Parmesan and mozzarella (if using).
7. Bake the Lasagna: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly. If the top isn’t browning, broil for 2-3 minutes, watching closely to avoid burning.
8. Rest and Serve: Remove the lasagna from the oven and let it rest for 15 minutes to set, making it easier to slice. Garnish with fresh basil and serve hot, cut into squares.

Tips for Success

• Ragù Prep: The ragù can be made a day or two in advance and refrigerated to deepen flavors. Reheat gently before assembling.
• Béchamel Consistency: The sauce should be smooth and pourable but not too thick. If it thickens too much, whisk in a splash of warm milk.
• Noodles: No-boil noodles save time, but if using traditional noodles, boil them until al dente, then cool before layering. Fresh lasagna sheets are ideal for authenticity.
• Make Ahead: Assemble the lasagna up to a day in advance, cover, and refrigerate. Bake just before serving, adding 10-15 minutes to the covered baking time.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.

Serving Suggestions

Pair Lasagna Bolognese with a glass of Chianti or Sangiovese for a true Italian experience. Serve with a side of garlic bread and a Caesar salad with a tangy dressing. For dessert, offer a classic Italian cannoli or a scoop of gelato with espresso (affogato) to complete the meal.