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Lasagna Bolognese

Delicious Lasagna Bolognese: A Cozy Homemade Classic

This Lasagna Bolognese with Creamy Béchamel is a comforting dish perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bolognese Sauce
  • 1 pound Ground Sirloin Use high-quality meat for a rich flavor.
  • 1 pound Italian Sausage Choose mild or spicy based on preference.
  • 4 ounces Pancetta Diced, elevates sauce's depth.
  • 28 ounces Canned Crushed Tomatoes Opt for high-quality for a fresher taste.
  • 1 medium Chopped Onion Essential aromatic base.
  • 1 medium Chopped Carrot Balances acidity of tomatoes.
  • 1 stalk Chopped Celery Provides texture.
  • 2 cloves Garlic Minced, enhances sauce aroma.
  • 1 cup Red Wine Deepens the Bolognese flavor.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Béchamel Sauce
  • 5 tablespoons Unsalted Butter Provides richness.
  • 5 tablespoons All-Purpose Flour Thickens the béchamel.
  • 4 cups Whole Milk Base of the béchamel.
  • 1 pinch Freshly Grated Nutmeg Amplifies warm flavors.
  • to taste Salt Season to liking.
  • to taste White Pepper Season to liking.
For Assembly
  • 20 sheets Lasagna Noodles Use either fresh or dried.
  • 1 cup Fresh Mozzarella Diced for added creaminess.
  • 1 cup Freshly Grated Parmesan Cheese For extra flavor and richness.

Equipment

  • large pot
  • Saucepan
  • Deep baking dish

Method
 

Preparation Instructions
  1. In a large pot, cook pancetta over medium heat until crispy, about 5 minutes.
  2. Add ground sirloin and Italian sausage, browning for 10 minutes.
  3. Stir in chopped onion, chopped carrot, chopped celery, and minced garlic; cook for another 5 minutes.
  4. Add tomato paste, crushed tomatoes, and red wine. Season with salt and pepper.
  5. Simmer on low heat for 2.5 to 3 hours, stirring occasionally until thickened.
  6. Bring a large pot of salted water to a rolling boil.
  7. Add lasagna noodles and cook for 5-7 minutes until al dente.
  8. Drain noodles and lay them flat on oiled parchment paper to cool.
  9. In a saucepan, melt butter over medium heat, then whisk in flour and cook until golden.
  10. Gradually whisk in warm milk, cooking until thickened and smooth. Season with nutmeg, salt, and white pepper.
  11. Spread a thin layer of béchamel sauce at the bottom of a deep baking dish.
  12. Layer with lasagna noodles, Bolognese sauce, a spoonful of béchamel, and sprinkle of mozzarella and Parmesan. Repeat layers until all ingredients are used.
  13. Finish with béchamel on top and sprinkle with Parmesan cheese.
  14. Preheat oven to 375°F (190°C) and cover the lasagna with foil. Bake for 1 hour.
  15. Remove foil for the final 15 minutes of baking. Let rest for 15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 4mgCalcium: 300mgIron: 3mg

Notes

Tips for cooking include using fresh noodles for better texture and allowing the sauce to simmer longer for depth of flavor.

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