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Lasagna Bolognese

Homemade Lasagna Bolognese: A Slice of Comfort Heaven

This Lasagna Bolognese is the ultimate comfort food, featuring rich layers of Bolognese sauce and creamy béchamel, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bolognese Sauce
  • 4 oz Pancetta adds a savory richness to the sauce
  • 1 lb Ground Sirloin provides a hearty protein base
  • 1 lb Ground Italian Sausage enhances the sauce with spices
  • 1 medium Yellow Onion aromatic foundation for the sauce
  • 2 medium Carrots sweetens the sauce
  • 2 stalks Celery contributes flavor complexity
  • 3 cloves Garlic infuses the sauce with aroma
  • 2 tbsp Tomato Paste thickens the sauce
  • 28 oz Crushed Tomatoes forms the body of the sauce
  • 1 cup Red Wine adds depth
  • 2 leaves Bay Leaves lends earthy notes
  • 1 piece Parmesan Rind enhances umami flavors
For the Béchamel Sauce
  • 4 tbsp Unsalted Butter brings richness to the béchamel
  • 1/4 cup All-Purpose Flour thickens the sauce
  • 2 cups Whole Milk creates a smooth béchamel
  • 1/4 tsp Freshly Grated Nutmeg adds warmth
For the Lasagna Assembly
  • 12 sheets Egg Lasagna Noodles fresh noodles are ideal
  • 1 cup Freshly Grated Parmesan contributes flavor
  • 1 cup Fresh Mozzarella adds creaminess

Equipment

  • large pot
  • Medium saucepan
  • 9x13-inch baking dish

Method
 

Prepare Bolognese Sauce
  1. In a large pot over medium heat, cook the pancetta for 5 minutes until crispy.
  2. Add the ground sirloin and Italian sausage, cooking until browned, about 8 minutes.
  3. Mix in finely chopped onion, carrots, celery, and minced garlic, and sauté for 5 more minutes.
  4. Stir in the tomato paste, then pour in the red wine, followed by crushed tomatoes, bay leaves, and Parmesan rind.
  5. Simmer gently for 2.5 to 3 hours, stirring occasionally until thickened.
Boil Lasagna Noodles
  1. Bring a large pot of salted water to a boil.
  2. Carefully add the egg lasagna noodles and cook for 3 to 4 minutes until al dente. Remove and lay flat on a greased baking sheet.
  3. Allow them to cool while preparing the béchamel sauce.
Make Béchamel Sauce
  1. In a medium saucepan, melt butter over low heat.
  2. Whisk in flour and cook for 2 minutes to form a roux.
  3. Gradually pour in warmed milk while continuously whisking until thickened and smooth.
  4. Stir in nutmeg and Parmesan until melted and creamy.
Assemble Lasagna
  1. Grease a 9x13 inch baking dish with butter.
  2. Spread a thin layer of béchamel sauce on the bottom.
  3. Layer with noodles, followed by Bolognese, more béchamel, and mozzarella and Parmesan.
  4. Repeat layering until all ingredients are used, finishing with béchamel and cheese on top.
Bake
  1. Preheat your oven to 375°F (190°C).
  2. Cover the lasagna with aluminum foil and bake for 1 hour.
  3. Remove the foil and bake for an additional 15 minutes, until bubbly and golden brown.
  4. Allow to rest for 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 700IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Use fresh ingredients for the best flavor; feel free to make ahead and store in the fridge overnight before baking.

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