Description
Classic Lasagna Bolognese features layers of rich, slow-simmered meat sauce and creamy béchamel, combined with oven-ready pasta sheets and melted mozzarella for a comforting Italian main dish that's perfect for family dinners.
Ingredients
Scale
Bolognese Sauce
- 1 pound ground beef
- ½ pound Italian sausage - casings removed
- Olive oil, as needed
- 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
- ¾ cup red wine (Pinot Noir)
- 3 cans (14-ounce each) crushed tomatoes
- 2 bay leaves (dried or fresh)
- Salt and pepper to taste
- ½ cup whole milk, plus more to taste
Béchamel Sauce
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 ½ 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 (Barilla brand recommended)
- 1 pound whole milk shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese, plus more for serving
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to get ready for baking the assembled lasagna.
- Make the Bolognese Sauce: In a large 6-quart pot over medium-high heat, cook the ground beef and Italian sausage, breaking up the meat, for 6 to 8 minutes until browned and cooked through. Remove meat and set aside. In the same pot, add olive oil if needed and cook diced onions, carrots, and celery over medium heat for 6 to 8 minutes until softened, scraping the pot to release browned bits. Add pancetta and cook for a few minutes to render fat. Stir in garlic and thyme, cooking another 2 minutes until fragrant. Pour in red wine, scraping the bottom to deglaze, and simmer until reduced by half. Add crushed tomatoes, bay leaves, and return cooked meat to the pot. Season with salt and pepper. Bring to boil then reduce to simmer for 30 to 35 minutes with lid partially covered to thicken. Finish by stirring in ½ cup whole milk for richness.
- Make the Béchamel Sauce: While bolognese simmers, melt butter in a medium pot over medium-low heat. Whisk in the flour and cook for 3 to 4 minutes until nutty in aroma, stirring constantly. Gradually add milk, whisking to avoid lumps. Heat until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg. Adjust consistency with extra milk if needed.
- Assemble the Lasagna: In a 9×13 inch baking dish, spread a thin layer of bolognese sauce. Place a single layer of oven-ready lasagna sheets on top. Add 2 to 3 ladles of bolognese, then 2 to 3 ladles of béchamel sauce, and sprinkle with shredded mozzarella. Repeat layering three more times. For the final layer, place three sheets of lasagna fully covered with remaining sauces, a thin layer of mozzarella, and sprinkle ½ cup grated parmesan. Ensure pasta sheets are completely covered with sauce for proper cooking.
- Bake the Lasagna: Cover the dish loosely with aluminum foil and place on a sheet pan to catch spills. Bake for 30 minutes at 375 degrees Fahrenheit. Remove foil and bake uncovered for an additional 8 minutes until bubbly and cheese melts. Broil for 1 to 2 minutes until the top is golden brown and crisp; watch carefully to avoid burning.
- Rest and Serve: Let the lasagna cool for 15 to 20 minutes before slicing. Serve warm with extra parmesan cheese if desired and enjoy your rich, comforting meal.
Notes
- Use oven-ready lasagna sheets for convenience. If using regular sheets, boil according to package instructions before assembling.
- Ensure all lasagna sheets are fully coated in sauce to ensure proper cooking and prevent dryness.
- Use whole milk shredded mozzarella for better melting and creamier texture compared to part-skim varieties.
- The bolognese sauce should be thick but not dry; simmer with the lid partially open to allow moisture to escape and concentrate flavors.
- The béchamel sauce is ready when it coats a spoon thoroughly and holds its shape when you run your finger through it.
- Make ahead tip: Prepare sauces in advance and assemble the lasagna. Refrigerate covered overnight. Bake as directed, adding a few extra minutes if baking directly from chilled.
- Freezing tip: Freeze unbaked assembled lasagna for up to 2 months. Thaw overnight before baking or bake frozen with additional time. Portioning before freezing helps quicker cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree oven until warmed through or use a microwave for convenience.
- Meat substitutions include ground pork or ground turkey. Pancetta can be replaced with diced bacon or prosciutto. Fresh thyme can be swapped with 1 teaspoon dried Italian seasoning.
Nutrition
- Serving Size: 1 slice (about 1/8th of recipe)
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
