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Delicious Bolognese Lasagna with layers of meat and cheese

Bolognese Lasagna

A rich and comforting dish with layers of pasta, savory Bolognese sauce, creamy béchamel, and plenty of cheese—perfect for family gatherings or weeknight dinners.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Bolognese Sauce
  • 1 lb ground sirloin (90/10)
  • 1 lb ground Italian sausage
  • 6 oz pancetta (diced small)
  • 1 yellow onion roughly chopped
  • 2 carrots peeled and chopped
  • 2 ribs celery (chopped)
  • 4 cloves garlic (minced)
  • 1 can tomato paste (6 oz)
  • 1 can high-quality crushed tomatoes (28 oz)
  • 1.5 cups medium-bodied red wine
  • 2 leaves bay leaves
  • 1 piece Parmesan rind
  • Kosher salt
  • Freshly cracked pepper
Béchamel Sauce
  • 5 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/8 tsp freshly grated nutmeg
  • 2.5 cups freshly grated Parmesan, divided
Lasagna Assembly
  • 20 sheets egg lasagna noodles
  • 16 oz fresh mozzarella, diced
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Method
 

Make Your Bolognese Sauce
  1. In a large pot, heat the olive oil and butter over medium heat.
  2. Add the diced pancetta and sauté until crisp.
  3. Toss in the ground sirloin and Italian sausage, cooking until browned.
  4. Add the onion, carrots, celery, and garlic; cook until veggies soften.
  5. Stir in the tomato paste, crushed tomatoes, wine, bay leaves, and Parmesan rind.
  6. Season with salt and pepper. Simmer for about 1 hour.
Prepare the Béchamel Sauce
  1. In a saucepan, melt 5 tablespoons of butter over low heat.
  2. Whisk in the flour and cook for a minute.
  3. Gradually whisk in the warmed milk and continue to stir until the sauce thickens.
  4. Season with freshly grated nutmeg, salt, and a cup of Parmesan.
Assemble the Lasagna
  1. In a large baking dish, spread a layer of Bolognese sauce on the bottom.
  2. Layer sheets of lasagna noodles followed by béchamel, more sauce, and a sprinkle of mozzarella.
  3. Continue layering until ingredients are used up, finishing with béchamel and a generous topping of the remaining Parmesan.
Bake
  1. Preheat your oven to 375°F.
  2. Cover the dish with foil and bake for 30 minutes.
  3. Remove the foil and bake for an additional 15-20 minutes until bubbly and golden.

Notes

Serve with a fresh garden salad or garlic bread. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.