Creamy Bolognese Lasagna: Rich, Comforting Pasta Recipe

Name: Delicious Recipe
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 pound ground beef; 0.5 pound Italian sausage, casings removed; Olive oil, as needed; 1 medium yellow onion, finely diced; 1 large carrot, peeled and finely diced; 1 stalk celery, finely diced; 2 ounces pancetta, finely diced (or prosciutto); 5 to 6 cloves fresh garlic, minced; 3 teaspoons fresh thyme leaves (or 1 teaspoon dried Italian seasoning); 0.75 cup red wine (Pinot Noir); 3 cans (14-ounce each) crushed tomatoes; 2 bay leaves (dried or fresh); Salt and pepper to taste; 0.5 cup whole milk plus more as needed; 0.5 cup unsalted butter; 0.5 cup all-purpose flour; 4.5 cups whole milk plus more as needed; A pinch of grated or ground nutmeg; Salt and pepper to taste; 1 (9-ounce) box oven-ready lasagna sheets (Barilla brand recommended); 1 pound whole milk shredded mozzarella; 0.5 cup freshly grated parmesan cheese plus more for serving

This might be the creamiest, most comforting pasta you'll make this season. When you combine rich meat sauce and velvety béchamel, you get magic—I'm talking about my all-time favorite Creamy Bolognese Lasagna Recipe. Trust me, once you try it, you'll want to make it again and again.

In the white rectangular baking dish, there is a baked lasagna with visible layers: a top layer of golden melted cheese with some browned spots, underneath a thick red tomato sauce mixed with browned ground meat and bits of vegetables, and pasta sheets peeking through. The edges show some sauce stains, indicating the dish is hot and fresh from the oven. A portion has been removed from one corner, revealing the deep layers inside, with creamy cheese and rich red sauce dripping slightly. The dish sits on a light-colored cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Bolognese Lasagna Recipe
Top Tip
How to Serve Creamy Bolognese Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I remember the first time I made this creamy bolognese lasagna; the aromas filled my kitchen and created instant hunger in the house. It’s the kind of dish that feels like a warm hug after a busy day, and I can’t wait for you to experience it too.

Deep, layered flavor: Combining slow-simmered bolognese with a smooth béchamel elevates this lasagna beyond ordinary.
Comfort food at its best: Creaminess and hearty meat come together to satisfy every bite.
Easy to assemble: Using no-boil lasagna sheets saves time and hassle, perfect for busy weeknights or weekend cooking.
Make ahead magic: You can prep this recipe in advance, making dinner stress-free and deliciously rewarding.

Ingredients & Why They Work

Every ingredient in this creamy bolognese lasagna recipe plays a vital role in creating the perfect balance of flavors and textures. From the savory meat blend to the silky sauces, choosing quality components will guarantee a result to be proud of.

Flat lay of fresh ground beef and Italian sausage links without casings, a medium yellow onion finely diced, a large peeled carrot diced, a stalk of celery diced, a few small cubes of pancetta, several fresh garlic cloves whole and unpeeled, fresh thyme sprigs, a simple white ceramic bowl filled with crushed bright red tomatoes, two dried bay leaves, a small white ceramic bowl with whole milk, unsalted butter blocks, a small white ceramic bowl of all-purpose flour, a box of uncooked oven-ready wide flat lasagna sheets, a mound of shredded whole milk mozzarella cheese, a small white ceramic bowl containing freshly grated parmesan cheese all arranged in perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: Brings hearty richness and the classic meaty base for the sauce.
Italian sausage: Adds a punch of seasoning and extra depth to the meat mixture.
Olive oil: A flavorful base for sautéing veggies without overpowering the dish.
Yellow onion, carrot, celery: These three create a soffritto that forms the foundation of authentic Italian sauces.
Pancetta (or prosciutto): Adds smoky complexity and renders delicious fat for cooking.
Garlic: Fresh and fragrant, it rounds out the savory profile perfectly.
Fresh thyme (or Italian seasoning): Herbs enhance the sauce with subtle, aromatic notes.
Red wine (Pinot Noir): Balances acidity and depth—don’t rush this step; it’s worth the flavor punch.
Crushed tomatoes: The saucy heart of bolognese, creamy and rich when slow-cooked.
Bay leaves: Infuse the sauce with gentle herbal warmth.
Whole milk (for sauce and finishing): Creates subtle creaminess that mellows acidity and ties flavors together.
Unsalted butter and flour (béchamel base): These build the silky white sauce that’s key to the creaminess.
Whole milk (for béchamel): The milk makes the béchamel smooth, luscious, and rich.
Nutmeg: A whisper of warm spice in béchamel adds unexpected depth.
No-boil lasagna sheets: Make layering easy and prevent sogginess when well-coated with sauce.
Shredded whole milk mozzarella: Melts beautifully and adds gooey, cheesy goodness.
Freshly grated parmesan: Adds sharp, nutty flavor for that final cheesy punch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this creamy bolognese lasagna recipe depending on the season or what’s in my fridge. It’s incredibly forgiving, so you can make it your own without stress.

Variation: On chilly days, I swap the Italian sausage for ground pork and add a splash of cream to intensify the richness—it’s decadent but heavenly!
Vegetarian twist: Replace meat with a sautéed mushroom and lentil mix to keep that meaty texture and earthy flavor.
Gluten-free option: Use gluten-free no-boil lasagna sheets and substitute flour in béchamel with a gluten-free blend or cornstarch.
Herb swaps: If you’re out of fresh thyme, dried Italian seasoning works perfectly, or add a bay leaf or two during simmering for an herbal lift.

Step-by-Step: How I Make Creamy Bolognese Lasagna Recipe

A thick, square piece of lasagna sits on a white plate showing four visible layers of wide pasta sheets. Between each pasta layer, there is a rich mix of chunky red tomato sauce with bits of ground meat and melted, creamy white cheese. The top layer is golden brown with bubbly, melted cheese and some browned spots. The lasagna looks moist and slightly messy where cheese and sauce ooze a little from the sides. In the background, a white baking dish filled with more lasagna rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Meat Just Right

Start by heating a large pot over medium-high heat. Add the ground beef and Italian sausage, breaking them up as they cook. You’re aiming for a nice brown color without steaming. If the meat releases too much liquid, I gently blot it with a paper towel—it helps the browning process and builds flavor. Once browned (about 6-8 minutes), set it aside without cleaning the pot—those browned bits will be flavor gold for your sauce!

Step 2: Build Your Flavor Base

In the same pot, add a drizzle of olive oil and toss in diced onions, carrots, and celery. This soffritto softens over 6-8 minutes and becomes sweet and inviting. Scrape those browned bits from the meat as you stir—that’s flavor, don’t waste it! Add the diced pancetta, letting its fat render out for a few minutes, then garlic and thyme for that irresistible aroma.

Step 3: Layer in Wine and Tomatoes

Pour in the red wine, scraping up any bits stuck to the bottom. Let it simmer gently until it’s about half reduced—that concentrates the flavor beautifully. Next, add crushed tomatoes and bay leaves, then fold back in the browned meat. Season generously with salt and pepper. Bring to a boil, then lower heat to let it simmer with the lid partially covering for 30-35 minutes. Don’t rush this—it’s where your sauce thickens and flavors deepen.

Step 4: Finish Bolognese with Milk

Right at the end, stir in half a cup of whole milk. This simple step softens the acidity of tomatoes and adds that signature creamy touch that makes this bolognese so irresistible.

Step 5: Whip Up the Béchamel Sauce

While the bolognese simmers, melt butter in a medium saucepan over medium-low heat. Sprinkle in flour and whisk constantly for 3-4 minutes until the mixture smells nutty and cooks a bit—this gets rid of the raw flour taste. Slowly pour in whole milk, whisking to avoid lumps. It will thicken as it heats. Season with salt, pepper, and a small pinch of nutmeg. The béchamel is ready when it coats the back of your spoon nicely—run your finger through the coating; if the line holds, you’re good to go.

Step 6: Assemble Layers Like a Pro

Grab a 9×13 inch pan and start with a thin spread of your bolognese sauce to keep the bottom from sticking. Add a layer of no-boil lasagna sheets on top, then alternate with about 2-3 ladles of bolognese, followed by 2-3 ladles of béchamel, and sprinkle mozzarella. Repeat this layering three more times.

For the final touch, lay down three lasagna sheets and cover them thoroughly with remaining sauces. Finish with a light layer of mozzarella and a generous sprinkle of freshly grated parmesan. This ensures even cooking and a gorgeously cheesy top.

Step 7: Bake to Perfection

Cover loosely with foil and place the pan on a sheet tray to catch any drips. Bake at 375°F for 30 minutes, then remove foil and continue baking for another 8 minutes. To get that beautiful golden crust, broil for 1-2 minutes—keep a close eye, as it browns fast! Let it rest for 15-20 minutes before slicing. The waiting is hard, but it’s worth it for lasagna that holds its shape and flavors.

Top Tip

After making this recipe a handful of times, I’ve realized a few things that really make a difference in nailing the creamy bolognese lasagna. These tips save you from common pitfalls and help you achieve that restaurant-quality dish at home.

Don’t rush the simmer: Letting the bolognese sauce simmer uncovered with the lid slightly off lets excess water evaporate, giving you a thicker, more flavorful sauce.
Use whole milk mozzarella: It melts creamier than part-skim, elevating the gooey cheese factor dramatically.
Watch the béchamel heat: Keep the heat low when cooking the roux, and whisk constantly—you’ll avoid lumps or burning, resulting in a perfectly smooth sauce.
Cover your lasagna sheets: Always ensure sheets are fully covered with sauce layers so they absorb moisture correctly and cook evenly without drying out.

How to Serve Creamy Bolognese Lasagna Recipe

Two close-up images show a cooking pot with two different stages of sauce making. The pot is round with a red outside and a light beige inside, sitting on a stove with a black grate. In the left image, the sauce is yellow and bubbly, being stirred with a wooden spoon with a flat edge. The spoon rests inside the pot with the handle extending outward. In the right image, the sauce has changed to a smooth, thick creamy white color that coats the wooden spoon as it is lifted up, with some sauce dripping back into the pot. The background surface visible behind the stove has been replaced with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish my lasagna with a fresh sprinkle of parmesan and a few torn basil leaves or a sprinkle of fresh parsley for color and brightness. A drizzle of good olive oil just before serving can also elevate the flavors beautifully.

Side Dishes

Keep sides simple: a crisp green salad with lemon vinaigrette or roasted seasonal veggies balances the richness perfectly. Garlic bread or a warm baguette also works wonders to soak up any extra sauce.

Creative Ways to Present

For special occasions, I've layered individual servings in small ramekins or mini cast iron skillets. It's charming and great for portion control, plus everyone loves their own personal lasagna pot—adds a cozy, rustic touch to the table!

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna tightly covered in an airtight container in the fridge, and it’s best enjoyed within 3 days. Leftovers reheat really well without losing creaminess or texture, which is a huge plus for me.

Freezing

This creamy bolognese lasagna recipe freezes beautifully. I freeze the unbaked assembled dish, tightly wrapped in plastic and foil, for up to 2 months. When ready, I thaw it overnight in the fridge—great for prepping meals ahead for busy weeks!

Reheating

Reheat leftovers in a 350°F oven covered with foil to keep moisture in, usually about 20-25 minutes or until warmed through. If you’re in a hurry, the microwave works fine—cover loosely and heat in 1-minute increments to avoid drying out.

Frequently Asked Questions:

Can I make the sauces ahead of time for this Creamy Bolognese Lasagna Recipe?

Absolutely! Both the bolognese and béchamel sauces can be prepared a day or two in advance. Store each in airtight containers in the fridge and assemble the lasagna just before baking. This makes dinner prep much easier, especially if you’re short on time.

Do I have to use no-boil lasagna sheets?

No, you don’t have to. You can use traditional lasagna noodles, but remember to boil them first until al dente according to package instructions. The no-boil sheets are just a convenient time-saver and reduce chances of watery lasagna.

How do I know when the béchamel sauce is done?

The béchamel sauce is ready when it’s thick enough to coat the back of a spoon and when you run your finger through the sauce on the spoon, the line stays clear. It should be smooth and creamy, without lumps.

Can I substitute the meats?

Yes! Ground turkey or ground pork are great alternatives if you want a lighter version. Just keep in mind, sausages bring a lot of flavor, so consider adding some extra Italian seasoning if you leave out the sausage.

Final Thoughts

This creamy bolognese lasagna recipe is more than just dinner—it’s a dish that brings people together. I hope you enjoy making it as much as I do and find comfort in every gooey, cheesy, layered bite. So, grab your apron, and let’s get started—this one’s a keeper!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way