Lasagna Bolognese

Here’s a classic Lasagna Bolognese recipe—rich layers of meaty Bolognese sauce, creamy béchamel, and tender pasta sheets 🍝🧀

---

Lasagna Bolognese

Ingredients (Serves 6–8)

Bolognese Sauce

• 1 lb (450 g) ground beef (or mix beef & pork)
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt & pepper, to taste
• 2 tbsp olive oil

Béchamel Sauce

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups milk, warmed
• Pinch of nutmeg (optional)
• Salt & pepper, to taste

Other

• 9–12 lasagna sheets (fresh or no-boil)
• 1½–2 cups grated Parmesan cheese
• 1½ cups shredded mozzarella (optional)

---

Instructions

1. Make the Bolognese Sauce

1. Heat olive oil in a large pan. Sauté onion, carrot, and celery until soft (~5 minutes).
2. Add garlic and cook 30 seconds until fragrant.
3. Add ground meat, cook until browned.
4. Pour in wine, simmer until mostly evaporated.
5. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
6. Simmer gently 30–40 minutes, stirring occasionally.

2. Make the Béchamel Sauce

1. In a saucepan, melt butter over medium heat.
2. Stir in flour and cook 1–2 minutes to form a roux.
3. Gradually whisk in warm milk until smooth.
4. Cook 5–8 minutes until thickened.
5. Season with salt, pepper, and a pinch of nutmeg.

3. Assemble Lasagna

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of Bolognese sauce in a 9×13-inch baking dish.
3. Place a layer of lasagna sheets on top.
4. Add a layer of Bolognese, then béchamel, then a sprinkle of Parmesan (and mozzarella if using).
5. Repeat layers, ending with béchamel and cheese on top.

4. Bake

• Cover with foil and bake 25 minutes.
• Remove foil and bake an additional 15–20 minutes until golden and bubbly.
• Let rest 10 minutes before slicing.

---

Tips

• Extra flavor: Simmer Bolognese sauce longer (1–2 hours) for richer taste.
• Vegetable boost: Add finely chopped mushrooms or zucchini to the sauce.
• Cheese twist: Mix ricotta into béchamel for extra creaminess.
• Make-ahead: Assemble and refrigerate overnight; bake next day.

---

I can also give a slow cooker version of Lasagna Bolognese where the sauce simmers all day for deeper flavor, if you want.

Do you want the slow cooker version?