Name: Lasagna Bolognese
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 8 servings
Ingredients: 1.1 lbs Ground Beef (80/20); 0.55 lbs Ground Pork; 3.5 oz Pancetta, finely chopped; 1 medium Yellow Onion, finely diced; 1 medium Carrot, finely diced; 1 stalk Celery, finely diced; 2 tbsp Tomato Paste; 0.5 cup Dry White Wine; 1 cup Whole Milk (for Ragù); 1 cup Beef Stock; 3.5 tbsp Unsalted Butter; 0.4 cup All-Purpose Flour; 3 cups Whole Milk (for Béchamel); 1 pinch Nutmeg; 12 sheets Lasagna Sheets (Fresh or no-boil); 1.5 cups Parmigiano-Reggiano, grated

"Indulge in the ultimate Italian comfort food with this authentic Lasagna Bolognese. This masterpiece features layers of slow-simmered beef and pork ragù, velvety smooth béchamel sauce, and delicate pasta, topped with a golden crust of Parmigiano-Reggiano."

1 Ingredients

Qty	Item
1.1 lbs 500 g	Ground Beef (80/20)
0.55 lbs 250 g	Ground Pork
3.5 oz 100 g	Pancetta, finely chopped
1 medium 150 g	Yellow Onion, finely diced
1 medium 70 g	Carrot, finely diced
1 stalk 50 g	Celery, finely diced
2 tbsp 30 ml	Tomato Paste
0.5 cup 120 ml	Dry White Wine
1 cup 240 ml	Whole Milk (for Ragù)
1 cup 240 ml	Beef Stock
3.5 tbsp 50 g	Unsalted Butter
0.4 cup 50 g	All-Purpose Flour
3 cups 710 ml	Whole Milk (for Béchamel)
1 pinch 0.5 g	Nutmeg
12 sheets 12 sheets	Lasagna Sheets (Fresh or no-boil)
1.5 cups 150 g	Parmigiano-Reggiano, grated

2 Instructions

Step 1. Prepare the ragù: In a large heavy-bottomed pot, sauté the pancetta until the fat renders. Add the diced onion, carrot, and celery (soffritto) and cook over medium heat until softened and translucent.

Step 2. Add the ground beef and pork to the pot. Brown the meat thoroughly, breaking it into small crumbles with a wooden spoon.

Step 3. Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and scrape the bottom of the pan to deglaze. Let the wine simmer until it has almost completely evaporated.

Step 4. Add 1 cup of milk and a pinch of nutmeg to the meat. Simmer until the milk has evaporated. Add the beef stock, reduce heat to the lowest setting, and simmer partially covered for 2.5 to 3 hours, adding a splash of water if it becomes too dry.

Step 5. Make the béchamel: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes (do not brown). Gradually whisk in 3 cups of milk. Continue whisking until the sauce thickens and coats the back of a spoon. Season with salt and a pinch of nutmeg.

Step 6. Preheat your oven to 375°F (190°C).

Step 7. Assemble the lasagna: Spread a thin layer of ragù and a drizzle of béchamel in the bottom of a 9x13 inch baking dish. Place a layer of pasta sheets on top. Layer with more ragù, béchamel, and a generous sprinkle of Parmigiano-Reggiano. Repeat for 4 to 5 layers.

Step 8. Final Layer: The top layer should be a generous coating of béchamel and a heavy dusting of Parmigiano-Reggiano to create a golden crust.

Step 9. Bake for 30–40 minutes until the top is bubbly and golden brown. Let the lasagna rest for 15–20 minutes before slicing to allow the layers to set.

·
The secret to a great Bolognese is time; don't rush the simmering process as it breaks down the connective tissues in the meat.
·
Use whole milk for the béchamel to ensure the silkiest texture possible.
·
If using dried lasagna sheets that require boiling, cook them for 2 minutes less than the package directions so they remain 'al dente' after baking.
·
Always grate your Parmigiano-Reggiano fresh from the block for better melting and superior flavor.

? Frequently Asked Questions

Can I make Lasagna Bolognese ahead of time?

Yes, you can assemble the entire dish a day in advance, cover it tightly, and keep it in the refrigerator. Just add 10-15 minutes to the baking time.

How does this differ from American-style lasagna?

Authentic Bolognese lasagna uses a creamy béchamel sauce instead of ricotta cheese, and the meat sauce is a thick ragù rather than a marinara-based sauce.

Can I freeze this recipe?

Absolutely. It freezes beautifully either before or after baking. Wrap tightly with foil and plastic wrap; it will keep for up to 3 months.

What is the best pasta to use?

Fresh egg pasta sheets are traditional and provide the best texture, but high-quality 'no-boil' dried sheets also work well if they are thin.

Visual Guide

→ Keep Cooking

See All Italian

Next Recipe

Champagne Risotto

Elevate your dinner table with this decadent Champagne Risotto, where the effervescence of bubbly meets the silky, creamy texture of perfectly toasted Arborio rice. This sophisticated dish is finished with aged Parmesan and a hint of heavy cream for a truly celebratory flavor profile.

Cook Champagne Risotto