Bolognese Lasagna is a rich, comforting dish that’s perfect for any family gathering or weeknight dinner. Imagine layers of tender pasta intertwined with a savory, meaty Bolognese sauce, creamy béchamel, and plenty of cheese—every bite is a warm hug from the oven. This classic Italian favorite is sometimes reserved for special occasions, but let me tell you, it’s easy enough to make any day of the week!
Why You’ll Love This Dish
This recipe is everything you want in a family meal: hearty, delicious, and absolutely satisfying. With its multiple layers of flavor, it’s sure to make your dinner table feel a bit more special. Plus, it’s inherently budget-friendly, as it stretches far and wide, feeding a crowd without breaking the bank. Whether you’re celebrating a holiday or just craving something warm and comforting, this Bolognese Lasagna is sure to bring smiles all around.
“I made this last Sunday, and it was a hit! Everyone went back for seconds. I can’t believe how simple it was to put together!”
Preparing Bolognese Lasagna
Making a fantastic Bolognese Lasagna involves a few steps, but I’ll break them down for you. You’ll start by creating a rich Bolognese sauce full of flavor. While that simmers away, you’ll prepare the béchamel sauce to give your lasagna that creamy texture everyone loves. Layer it all up and pop it in the oven until it’s bubbling with golden perfection.
What You’ll Need
Gather these ingredients to make your Bolognese Lasagna:
- 6-7 cups Bolognese Sauce
- 20 sheets egg lasagna noodles
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/8 tsp freshly grated nutmeg
- 2 1/2 cups freshly grated Parmesan, divided
- 16 oz fresh mozzarella, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 oz pancetta (diced small)
- 1 lb ground sirloin (90/10)
- 1 lb ground Italian sausage
- 1 yellow onion (roughly chopped)
- 2 carrots (peeled and chopped)
- 2 celery ribs (chopped)
- 4 garlic cloves (minced)
- 1 – 6 oz can tomato paste
- 1 – 28 oz can high-quality crushed tomatoes
- 1 1/2 cups medium-bodied red wine
- 1 cup whole milk
- 2 bay leaves
- 1 Parmesan rind
- Kosher salt
- Freshly cracked pepper
You can substitute ground turkey for beef or use gluten-free noodles for a bit of a twist!
Directions to Follow
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Make Your Bolognese Sauce: In a large pot, heat the olive oil and butter over medium heat. Add the diced pancetta and sauté until crisp. Toss in the ground sirloin and Italian sausage, cooking until browned. Add the onion, carrots, celery, and garlic; cook until veggies soften. Stir in the tomato paste, crushed tomatoes, wine, bay leaves, and Parmesan rind. Season with salt and pepper. Simmer for about 1 hour.
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Prepare the Béchamel Sauce: In a saucepan, melt 5 tablespoons of butter over low heat. Whisk in the flour and cook for a minute. Gradually whisk in the warmed milk and continue to stir until the sauce thickens. Season with freshly grated nutmeg, salt, and a cup of Parmesan.
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Assemble the Lasagna: In a large baking dish, spread a layer of Bolognese sauce on the bottom. Layer sheets of lasagna noodles followed by béchamel, more sauce, and a sprinkle of mozzarella. Continue layering until ingredients are used up, finishing with béchamel and a generous topping of the remaining Parmesan.
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Bake: Preheat your oven to 375°F. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until bubbly and golden.
Best Ways to Enjoy It
Serving your Bolognese Lasagna is all about creativity! A fresh garden salad with a vinaigrette pairs beautifully alongside, or some garlic bread and a glass of medium-bodied red wine would elevate the experience. You could sprinkle some fresh basil or parsley on top for that extra pop of flavor.
Storage and Reheating Tips
If you have leftovers (which is unlikely, but just in case), let your lasagna cool completely before covering it tightly with plastic wrap. It can be stored in the fridge for up to 3 days or frozen for up to 3 months. To reheat, bake it covered at 350°F until warmed through, about 30-40 minutes.
Helpful Cooking Tips
Make your Bolognese ahead of time; it tastes even better the next day. Also, consider prepping the béchamel while the Bolognese simmers. For a quick assembly, have all your ingredients ready to go before starting.
Recipe Variations
Don’t be afraid to get creative! Swap out the meat for mushrooms or lentils for a vegetarian option. Try adding spinach or roasted vegetables for some extra nutrition. Or spice it up with some crushed red pepper flakes for those who like a little heat.
Your Questions Answered
How long does it take to prepare?
Expect about 30 minutes for prep and 2 hours of simmering for the sauce!
Can I use gluten-free lasagna noodles?
Absolutely! Just check that they don’t require pre-cooking.
How can I make this ahead of time?
Make the Bolognese sauce a day or two prior, then assemble and bake when you’re ready to serve.
Bolognese Lasagna
Ingredients
Method
- In a large pot, heat the olive oil and butter over medium heat.
- Add the diced pancetta and sauté until crisp.
- Toss in the ground sirloin and Italian sausage, cooking until browned.
- Add the onion, carrots, celery, and garlic; cook until veggies soften.
- Stir in the tomato paste, crushed tomatoes, wine, bay leaves, and Parmesan rind.
- Season with salt and pepper. Simmer for about 1 hour.
- In a saucepan, melt 5 tablespoons of butter over low heat.
- Whisk in the flour and cook for a minute.
- Gradually whisk in the warmed milk and continue to stir until the sauce thickens.
- Season with freshly grated nutmeg, salt, and a cup of Parmesan.
- In a large baking dish, spread a layer of Bolognese sauce on the bottom.
- Layer sheets of lasagna noodles followed by béchamel, more sauce, and a sprinkle of mozzarella.
- Continue layering until ingredients are used up, finishing with béchamel and a generous topping of the remaining Parmesan.
- Preheat your oven to 375°F.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until bubbly and golden.