Few dishes deliver the same soul-satisfying warmth as lasagna—and when it’s layered with rich, slow-simmered Bolognese sauce? Pure magic. This version is hearty, meaty, and blanketed in just the right amount of creamy béchamel and bubbling cheese.
The Bolognese brings a depth of flavor that transforms everyday lasagna into something truly special. Perfect for Sunday dinners, special occasions, or just spoiling yourself on a weeknight, this is the lasagna you’ll crave again and again.
⏱ Prep Time 30 minutes ｜ 🔥 Cook Time 1 hour ｜ 🍽 Servings 8 ｜ 🌱 Difficulty Level Moderate ｜ 📦 Storage Tips Refrigerate leftovers for up to 4 days or freeze portions for up to 3 months.
Ingredients List
For the Bolognese sauce:
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1/2 red bell pepper (chopped)
- 1 small carrot (finely grated)
- 1 celery stalk (finely chopped)
- 500g (1 lb) ground beef
- 1 tablespoon tomato paste
- 1 can (400g) crushed tomatoes
- 1/2 cup whole milk
- 1/2 cup beef broth or water
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the béchamel sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups warm milk
- Pinch of nutmeg
- Salt and pepper to taste
Assembly:
- 9–12 lasagna noodles (boiled or oven-ready)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley (for garnish)
Instructions
- Heat olive oil in a large pan. Add onion, garlic, bell pepper, carrot, and celery. Sauté until soft.
- Add ground beef and cook until browned. Stir in tomato paste, then crushed tomatoes, milk, broth, oregano, salt, and pepper.
- Reduce heat and simmer uncovered for 25–30 minutes until thickened and flavorful.
- Meanwhile, in a saucepan, melt butter and whisk in flour. Cook for 1 minute. Gradually whisk in warm milk and cook until thick. Season with salt, pepper, and nutmeg.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Start layering: a thin layer of Bolognese, a layer of noodles, béchamel, and mozzarella. Repeat. Top with final layer of noodles, béchamel, mozzarella, and Parmesan.
- Cover with foil and bake for 30 minutes. Uncover and bake another 15–20 minutes until golden and bubbling.
- Let lasagna rest for 10–15 minutes before slicing. Garnish with herbs.
Recipe Notes / Tips
- Whole milk in Bolognese helps mellow the acidity and adds richness—don’t skip it!
- For extra cheesy pull, mix mozzarella with a bit of provolone.
- Resting is key—it helps the layers stay intact when sliced.
Nutrition Info (approx. per serving)
- Calories: 480
- Carbs: 35g
- Fat: 25g
- Protein: 30g
- Sugar: 7g
FAQs
- Q: Can I use fresh pasta sheets?
- A: Absolutely. Just reduce baking time by 5–10 minutes.
- Q: What’s the difference between Bolognese and meat sauce?
- A: Bolognese is richer and slower-simmered, often with milk and finely chopped vegetables.
- Q: Can I make this vegetarian?
- A: Yes—substitute the beef with lentils or a plant-based mince, and use veggie broth.
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