Description

Welcome to a flavor-packed journey where we unveil the secrets behind the best Lasagna Bolognese! This recipe will guide you through layers of perfectly cooked lasagna noodles combined with slow-cooked Bolognese sauce, creamy béchamel, and delicious mozzarella and Parmesan cheeses. Whether you’re preparing for a cozy family dinner or a special occasion, this lasagna will undoubtedly be the star of the table.

Ingredients

Scale

Bolognese Sauce

1 tablespoon olive oil
1 tablespoon butter
6 oz pancetta, diced
1 lb ground sirloin
1 lb Italian sausage
1 onion, roughly chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
4 garlic cloves, minced
6 oz tomato paste
28 oz crushed tomatoes
1 ½ cups red wine
1 cup whole milk
2 bay leaves
Parmesan rind
Kosher salt and pepper, to taste

Lasagna Assembly

6–7 cups Bolognese sauce
20 sheets egg lasagna noodles
5 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups whole milk, warmed
⅛ tsp freshly grated nutmeg
2 ½ cups Parmesan cheese, divided
16 oz mozzarella, diced

Optional Substitutes:

For a lighter version, use ground turkey instead of beef.
Use gluten-free noodles if needed.

Instructions

Step 1: Prepare the Bolognese Sauce

Start by cooking the pancetta in a mixture of butter and olive oil until crispy. Remove and set aside. Next, add ground beef and sausage to the same pan, cooking slowly over low heat. Once the meat is thoroughly cooked, add minced vegetables and garlic to the mix and cook until softened. Add tomato paste, followed by wine, milk, tomatoes, and seasonings. Let this mixture simmer on low heat for about 3 hours.

Step 2: Cook the Lasagna Noodles

Bring a large pot of salted water to a boil. Boil the lasagna noodles in batches, cooking each for about 4 minutes until al dente. After cooking, set them aside between layers of parchment paper to prevent sticking.

Step 3: Make the Béchamel Sauce

Melt butter in a saucepan over medium heat, then whisk in flour to form a roux. Gradually add warmed milk while whisking constantly. Continue to simmer until the sauce thickens, then stir in nutmeg and Parmesan cheese.

Step 4: Assemble the Lasagna

In a greased 9×13 baking dish, start with a layer of béchamel sauce, followed by noodles. Add a layer of Bolognese sauce, béchamel, and sprinkle mozzarella and Parmesan. Repeat the layers, finishing with béchamel and cheese on top.

Step 5: Bake

Cover the lasagna with foil and bake at 375°F for 1 hour. Remove the foil and bake for an additional 15 minutes to allow the top to brown. Let the lasagna rest for 20-30 minutes before serving.

Notes

Tip 1: For a richer flavor, cook the Bolognese sauce a day ahead and let the flavors develop overnight.
Tip 2: Layer the noodles carefully to ensure even distribution of sauce and cheese for perfect layers.
Tip 3: You can freeze the unbaked lasagna to bake later, making it an ideal make-ahead meal for busy weeks.