Lasagna Bolognese is the epitome of comfort food, embodying the rich and hearty flavors of traditional Italian cuisine. Imagine layers of tender pasta, savory Bolognese sauce, creamy béchamel, and melted cheese, all coming together in a dish that’s perfect for family dinners or special occasions. Whether you’re a seasoned chef or a home cook looking to impress, this guide will take you through every step to create the ultimate Lasagna Bolognese.
Table of Contents
Why You’ll Love Lasagna Bolognese
- Rich and Hearty: The combination of meat sauce, béchamel, and cheese creates a deeply satisfying dish.
- Perfect for Gatherings: Serves a crowd and can be made ahead of time.
- Classic Italian Flavor: Brings a taste of Italy to your kitchen.
- Comforting and Delicious: Ideal for cold nights and cozy meals.
Ingredients for Lasagna Bolognese
For the Bolognese Sauce
- 1 lb (450g) ground beef
- 1/2 lb (225g) ground pork
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup dry red wine
- 1 cup whole milk
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- Fresh basil and oregano, chopped
For the Béchamel Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- Pinch of nutmeg
- Salt and pepper, to taste
For Assembly
- 12 lasagna noodles, cooked and drained
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Step-by-Step Instructions
Step 1 Make the Bolognese Sauce
In a large pot, heat a bit of olive oil over medium heat. Add the finely chopped onion, carrots, celery, and garlic. Sauté until the vegetables are tender. Add the ground beef and pork, cooking until browned. Pour in the red wine and let it simmer until mostly evaporated. Stir in the milk and cook until it’s almost fully absorbed. Add the crushed tomatoes and tomato paste. Season with salt, pepper, basil, and oregano. Let the sauce simmer on low heat for at least 1 hour, stirring occasionally to develop deep flavors.
Step 2 Prepare the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, until it forms a smooth paste. Gradually whisk in the milk, making sure there are no lumps. Cook until the sauce thickens, stirring constantly. Season with a pinch of nutmeg, salt, and pepper. Set aside.
Step 3 Cook the Lasagna Noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Step 4 Assemble the Lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of Bolognese sauce on the bottom of a large baking dish. Place a layer of lasagna noodles over the sauce. Spread a layer of béchamel sauce over the noodles, followed by another layer of Bolognese sauce. Sprinkle with shredded mozzarella and Parmesan cheese. Repeat the layers, ending with a layer of béchamel sauce and a generous topping of cheese.
Step 5 Bake the Lasagna
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly. Let the lasagna rest for 10 minutes before serving.
Conclusion
Lasagna Bolognese is a timeless classic that brings people together around the dinner table. Its rich layers and comforting flavors make it a favorite for family gatherings and special occasions. With this ultimate guide, you can master the art of making Lasagna Bolognese and impress your loved ones with a dish that’s both delicious and heartwarming. Share this recipe and create unforgettable meals that everyone will cherish.
Kitchen Tools You’ll Need
- Large pot for sauce preparation
- High-quality chef’s knife
- Baking dish for assembling and baking the lasagna
- Saucepan for béchamel sauce
- Large pot for cooking noodles
FAQs About Lasagna Bolognese
Yes, you can use a combination of beef, pork, or even veal. Ground turkey or chicken can be used for a lighter version.
Absolutely! You can assemble the lasagna and refrigerate it for up to 24 hours before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
Yes, no-boil lasagna noodles can be used. Just make sure to add extra sauce to ensure they cook properly.
A simple green salad and some garlic bread make excellent side dishes for lasagna.
Nutrition Facts
4 servings per container
Calories450
- Amount Per Serving% Daily Value *
- Total Fat
19g
30%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
35g
12%
- Protein 25g 50%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
7 Secrets to the Ultimate Lasagna Bolognese: A Hearty Italian Classic
8
servings30
minutes1
hour30
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hoursIngredients
- For the Bolognese Sauce
1 lb (450g) ground beef
1/2 lb (225g) ground pork
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
1 cup dry red wine
1 cup whole milk
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
Salt and pepper, to taste
Fresh basil and oregano, chopped
- For the Béchamel Sauce
4 tablespoons butter
1/4 cup all-purpose flour
4 cups whole milk
Pinch of nutmeg
Salt and pepper, to taste
- For Assembly
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Directions
- In a large pot, heat a bit of olive oil over medium heat. Add the finely chopped onion, carrots, celery, and garlic. Sauté until the vegetables are tender. Add the ground beef and pork, cooking until browned. Pour in the red wine and let it simmer until mostly evaporated. Stir in the milk and cook until it’s almost fully absorbed. Add the crushed tomatoes and tomato paste. Season with salt, pepper, basil, and oregano. Let the sauce simmer on low heat for at least 1 hour, stirring occasionally to develop deep flavors.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, until it forms a smooth paste. Gradually whisk in the milk, making sure there are no lumps. Cook until the sauce thickens, stirring constantly. Season with a pinch of nutmeg, salt, and pepper. Set aside.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
- Preheat your oven to 375°F (190°C). Spread a thin layer of Bolognese sauce on the bottom of a large baking dish. Place a layer of lasagna noodles over the sauce. Spread a layer of béchamel sauce over the noodles, followed by another layer of Bolognese sauce. Sprinkle with shredded mozzarella and Parmesan cheese. Repeat the layers, ending with a layer of béchamel sauce and a generous topping of cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly. Let the lasagna rest for 10 minutes before serving.
Recipe Video
