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Classic Lasagna Bolognese
180 mintime
Harddifficulty
8Servings
—Rating
Nutrition facts
750 kcalCalories
35 gProtein
45 gCarbs
45 gFat

Per serving · Approximate values estimated by AI

DinnerItalian

Classic Lasagna Bolognese

Traditional dish · Italian

A traditional Italian lasagna featuring rich meat sauce (ragù), creamy béchamel, and layers of pasta, baked to golden perfection.

Ingredients

Servings8
  • Lasagna noodles12 sheets
  • Ground beef1 lb
  • Ground pork1 lb
  • Pancetta4 oz
  • Onion1 large
  • Carrots2 medium
  • Celery stalks2
  • Garlic4 cloves
  • Crushed tomatoes28 oz can
  • Tomato paste6 oz can
  • Dry red wine1 cup
  • Whole milk2 cups
  • Butter1/2 cup
  • All-purpose flour1/2 cup
  • Parmesan cheese, grated1 cup
  • Mozzarella cheese, shredded1 lb
  • Nutmeg, freshly grated1/4 tsp
  • Olive oil2 tbsp
  • Saltto taste
  • Black pepperto taste

Steps

  1. 1

    Prepare the ragù: Finely dice pancetta and render in a large pot over medium heat. Add diced onion, carrots, and celery, sauté until softened. Add minced garlic and cook for 1 minute more. Increase heat, add ground beef and pork, breaking it up, and brown. Stir in tomato paste, cook for 2 minutes. Deglaze with red wine, scraping up browned bits. Add crushed tomatoes, bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally. Season with salt and pepper.

  2. 2

    Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux, cook for 2 minutes. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with salt, pepper, and nutmeg.

  3. 3

    Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.

  4. 4

    Preheat oven to 375°F (190°C).

  5. 5

    Assemble the lasagna: Spread a thin layer of ragù 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 ragù. Sprinkle with Parmesan and mozzarella cheese. Repeat layers: noodles, béchamel, ragù, cheeses, until ingredients are used, ending with a layer of béchamel and a generous topping of cheeses.

  6. 6

    Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes, or until golden brown and bubbly.

  7. 7

    Let the lasagna rest for 10-15 minutes before slicing and serving.

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