Classic Lasagna Bolognese
Traditional dish · Italian
A traditional Italian lasagna featuring layers of rich Bolognese sauce, creamy béchamel, and tender pasta, baked to golden perfection. This is the quintessential comfort food.
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Ingredients
- Ground beef1 lb
- Ground pork1 lb
- Pancetta4 oz
- Yellow onion1 large
- Carrots2 medium
- Celery stalks2
- Garlic4 cloves
- Crushed tomatoes28 oz can
- Tomato paste6 oz can
- Dry red wine1 cup
- Whole milk1 cup
- Beef broth1 cup
- Nutmeg1/4 tsp
- Lasagna noodles1 lb
- Butter1/2 cup
- All-purpose flour1/2 cup
- Parmesan cheese, grated2 cups
- Mozzarella cheese, shredded1 lb
- Saltto taste
- Black pepperto taste
Steps
- 1
Make the Bolognese sauce: Dice pancetta and cook until crisp. Remove pancetta. Sauté finely chopped onion, carrots, and celery in pancetta fat until softened. Add minced garlic and cook for 1 minute. Add ground beef and pork, breaking it up and browning it. Drain excess fat. Stir in tomato paste and cook for 1 minute. Deglaze with red wine and simmer until evaporated. Add crushed tomatoes, milk, beef broth, and cooked pancetta. Season with salt, pepper, and nutmeg. Simmer gently, covered, for at least 2 hours, or until thickened.
- 2
Make the Béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
- 3
Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.
- 4
Preheat oven to 375°F (190°C).
- 5
Assemble the lasagna: Spread a thin layer of Bolognese sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles over the sauce. Spread a layer of béchamel sauce over the noodles, followed by a layer of Bolognese sauce. Sprinkle with Parmesan and mozzarella cheese. Repeat layers: noodles, béchamel, Bolognese, cheeses. Finish with a layer of noodles topped with béchamel, Bolognese, and a generous amount of cheeses.
- 6
Cover the baking dish with foil. Bake for 25 minutes. Remove foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
- 7
Let the lasagna rest for 10-15 minutes before slicing and serving.
