Description
Classic Lasagna Bolognese featuring rich meat sauce layered with creamy béchamel and mozzarella, assembled with oven-ready noodles and baked to golden perfection. A hearty Italian main course that balances robust flavors with luscious textures.
Ingredients
Scale
Bolognese Sauce
- 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
Béchamel Sauce
- 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
To Assemble the Lasagna
- 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
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the assembled lasagna.
- Make the Bolognese Sauce: In a large 6-quart pot over medium-high heat, brown the ground beef and Italian sausage for 6-8 minutes, breaking up the meat. Remove and set aside. In the same pot with a few drizzles of olive oil, cook diced onion, carrot, and celery for 6-8 minutes until softened, scraping brown bits. Add pancetta and cook until fat renders. Stir in minced garlic and thyme leaves, cook 2 minutes until fragrant. Pour in red wine, scrape brown bits, and simmer until reduced by half. Add crushed tomatoes, bay leaves, return meat, and season. Boil then simmer partially covered for 30-35 minutes to thicken. Finish by stirring in 0.5 cup whole milk to enrich the sauce.
- Prepare the Béchamel Sauce: In a medium pot over medium-low heat, melt butter. Whisk in flour and cook 3-4 minutes until lightly nutty. Gradually add milk while stirring constantly to prevent lumps. Continue cooking until thick enough to coat a spoon evenly. Season with salt, pepper, and a pinch of nutmeg. The sauce should hold a line when your finger is drawn through it on the spoon.
- Assemble the Lasagna: In a 9x13 inch baking pan, spread a thin layer of bolognese sauce. Lay down a single layer of oven-ready lasagna sheets. Add 2-3 ladles of bolognese, then 2-3 ladles of béchamel sauce, followed by a layer of mozzarella. Repeat this layering process three more times. Finish with three lasagna sheets covered entirely with remaining sauces, a light layer of mozzarella, and sprinkle 0.5 cup parmesan cheese on top, ensuring noodles are fully coated.
- Bake the Lasagna: Loosely cover the pan with aluminum foil. Place on a large sheet pan to catch any spillover. Bake for 30 minutes at 375 degrees Fahrenheit. Remove foil and bake an additional 8 minutes until bubbly. Broil for 1-2 minutes until golden brown, watching carefully to prevent burning.
- Rest and Serve: Allow lasagna to cool for 15-20 minutes before slicing and serving. Optionally garnish with extra parmesan cheese for added flavor.
Notes
- Use oven-ready lasagna sheets for convenience; if using regular sheets, pre-boil according to package instructions.
- Ensuring lasagna sheets are fully coated with sauce is critical for proper cooking and texture.
- Use whole milk shredded mozzarella for better melting and richness compared to part-skim versions.
- The bolognese sauce should be thick and not runny; simmering partially covered helps achieve this consistency.
- Béchamel is ready when it coats a spoon completely and holds its shape when run through with a finger.
- Make ahead by preparing sauces and assembling the lasagna; refrigerate covered overnight and bake with additional time if cold.
- Freeze unbaked lasagna for up to 2 months. Thaw overnight or bake from frozen with extra time. Consider portioning for quicker baking.
- Store leftovers in airtight containers refrigerated for up to 3 days; reheat in a 350-degree oven or microwave.
- Substitutions: ground pork or turkey for meat; diced bacon or prosciutto for pancetta; dried Italian seasoning can replace fresh thyme.
Nutrition
- Serving Size: 1 serving
- Calories: 630 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 110 mg
