Description
A classic Italian Lasagna Bolognese featuring rich, slow-simmered meat sauce layered with creamy béchamel, tender lasagna noodles, and melted cheeses. Perfect for a hearty family meal, this recipe combines traditional flavors with a comforting baked finish.
Ingredients
Scale
For the Bolognese sauce:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1 pound ground beef (or a mix of beef and pork)
- 1/4 cup tomato paste
- 1/2 cup dry white wine (optional)
- 1 cup whole milk
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon nutmeg (optional)
- Fresh basil or parsley (for garnish)
For the béchamel sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- Pinch of salt
- Pinch of nutmeg (optional)
For assembly:
- 9–12 lasagna noodles (no-boil or regular, cooked)
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (optional)
Instructions
- Make the Bolognese: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, carrot, and celery; cook until softened, about 5–6 minutes. Stir in minced garlic and cook for another minute. Add the ground meat and brown it thoroughly, breaking it apart with a spoon, about 8 minutes. Mix in tomato paste and cook for 2 minutes to deepen the flavors. If using, deglaze the pan with white wine and let it simmer for 2–3 minutes to reduce. Add whole milk, crushed tomatoes, salt, pepper, dried oregano, and nutmeg if using. Lower the heat and let the sauce simmer uncovered for 30–40 minutes, stirring occasionally until thickened.
- Make the béchamel: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the milk, whisking constantly to prevent lumps. Continue cooking and stirring for 5–7 minutes until the sauce is thick and smooth. Season with a pinch of salt and nutmeg if desired.
- Assemble the lasagna: Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of Bolognese sauce on the bottom. Add a layer of noodles, followed by more Bolognese sauce, a spoonful of béchamel, and a sprinkle of grated Parmesan cheese. Repeat these layers until all ingredients are used, finishing with a layer of béchamel topped with Parmesan and shredded mozzarella cheese if desired.
- Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes until the top is golden and bubbling.
- Rest and serve: Allow the lasagna to rest for 10–15 minutes before slicing. Garnish with fresh basil or parsley if desired and serve warm.
Notes
- This lasagna can be made ahead and refrigerated overnight or frozen before baking for convenience.
- For a richer, deeper flavor, simmer the Bolognese sauce for up to 2 hours on low heat.
- Use no-boil noodles for a faster preparation or regular noodles cooked according to package instructions for best texture.
- Moisture from béchamel helps keep the lasagna tender and creamy.
