Description
Classic Lasagna Bolognese featuring rich meat sauce layered with creamy bechamel, tender oven-ready lasagna sheets, melted mozzarella, and parmesan cheese. This comforting Italian main course is perfect for family dinners and gatherings.
Ingredients
Scale
Bolognese Sauce
- 1 pound ground beef
- 0.5 pound Italian sausage - casings removed
- Olive oil, a few drizzles
- 1 medium yellow onion, finely diced
- 1 large carrot, peeled and finely diced
- 1 stalk celery, finely diced
- 2 ounces finely diced pancetta 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 ounces each) crushed tomatoes
- 2 bay leaves - dried or fresh
- Salt and pepper to taste
- 0.5 cup whole milk plus more to taste
Bechamel 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 cheese
- 0.5 cup freshly grated parmesan cheese plus more for serving
Instructions
- Preheat Oven. Set your oven to 375 degrees Fahrenheit to prepare for baking the lasagna later.
- Make the Bolognese Sauce. In a large 6-quart pot over medium-high heat, cook the ground beef and Italian sausage, breaking the meat apart, for about 8 minutes or until browned and cooked through. Remove the meat and set aside. In the same pot, add olive oil if needed and cook the diced onions, carrots, and celery over medium heat for 8 minutes until softened, scraping the pot to release brown bits. Add pancetta and cook a few minutes to render fat. Stir in garlic and thyme, cooking 2 more minutes until fragrant. Pour in red wine, scraping any brown bits, and simmer on low until reduced by half, about a few minutes. Add crushed tomatoes, bay leaves, cooked meat, and season with salt and pepper. Bring to a boil, reduce heat, and let simmer partially covered for 35 minutes to thicken. Finish by stirring in 0.5 cup whole milk to balance flavors.
- Prepare the Bechamel Sauce. In a medium pot over medium-low heat, melt butter then whisk in flour, cooking for 3 to 4 minutes until nutty in aroma. Gradually add whole milk while whisking constantly to avoid lumps. Continue cooking until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg. If needed, add more milk to adjust consistency.
- Assemble the Lasagna. In a 9x13 inch baking dish, spread a thin layer of bolognese sauce. Arrange a single layer of oven-ready lasagna sheets on top. Add 2 to 3 ladles of bolognese sauce, then 2 to 3 ladles of bechamel sauce, and spread some shredded mozzarella evenly. Repeat this layering 3 more times. For the final layer, place three lasagna sheets covered fully with remaining sauce, a thin layer of mozzarella, and sprinkle 0.5 cup parmesan cheese. Ensure lasagna sheets are fully coated in sauce for proper cooking.
- Bake the Lasagna. Cover the dish loosely with aluminum foil and place it on a large sheet pan to catch any drips. Bake at 375 degrees Fahrenheit for 30 minutes. Remove foil and bake uncovered for 8 more minutes until bubbly and melted. Broil for 1 to 2 minutes until the top is golden brown and beautifully caramelized. Watch closely to avoid burning.
- Cool and Serve. Let the lasagna rest for 15 to 20 minutes before slicing and serving. Add extra parmesan cheese if desired. Enjoy your classic Lasagna Bolognese!
Notes
- Use oven-ready lasagna sheets; if using regular sheets, pre-boil according to package instructions.
- Ensure lasagna sheets are fully coated with sauce to cook properly.
- Use whole milk shredded mozzarella for better melting compared to part-skim varieties.
- The bolognese sauce should be thick but not dry after simmering with the lid partially covered for 30 minutes.
- Bechamel sauce is ready when it coats a spoon thickly and holds its shape when a finger is run through.
- Make ahead by assembling the lasagna after sauces cool, refrigerate covered overnight, and bake with added time.
- Freeze unbaked lasagna up to 2 months; thaw overnight or bake from frozen with added baking time.
- Store leftovers airtight in the fridge for up to 3 days; reheat in a 350 degrees Fahrenheit oven or microwave.
- Substitutions: ground pork or turkey for meat; diced bacon or prosciutto for pancetta; dried Italian seasoning in place of fresh thyme.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 90 mg
