Homemade Lasagna Bolognese recipe

 

Homemade Lasagna Bolognese

Why This Recipe Works

This authentic lasagna combines three signature elements of Bolognese cuisine: slow-simmered meat ragù, creamy béchamel sauce, and perfectly layered pasta. Unlike American versions, this traditional Italian recipe skips ricotta for a richer, more complex flavor profile.

Ingredients

• For Bolognese:
• 1 lb ground beef (80/20)
• ½ lb ground pork
• 1 onion (finely diced)
• 2 carrots (finely diced)
• 2 celery stalks (finely diced)
• 4 garlic cloves (minced)
• 1 cup dry red wine
• 28 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 cup whole milk
• For Béchamel:
• 4 tbsp butter
• ¼ cup flour
• 3 cups milk (warmed)
• ¼ tsp nutmeg
• Assembly:
• 12 no-boil lasagna sheets
• 2 cups grated Parmesan
• 2 cups shredded mozzarella

Pro Tip:

Dice veggies finely (brunoise cut) - they should melt into the sauce during slow cooking. A food processor works great for this!

Instructions

Step 1: Make Bolognese

1. Sauté onion, carrots, celery in olive oil 10 mins
2. Add garlic, cook 1 minute
3. Brown meats, breaking up chunks
4. Add wine, simmer until reduced by half
5. Stir in tomatoes, paste, and milk
6. Simmer uncovered 2 hours, stirring occasionally

Step 2: Prepare Béchamel

1. Melt butter in saucepan
2. Whisk in flour, cook 2 minutes
3. Gradually add warm milk, whisking constantly
4. Simmer until thickened (coats spoon)
5. Season with nutmeg, salt, and white pepper

Step 3: Assemble Lasagna

1. Spread thin layer of béchamel in baking dish
2. Add layer of pasta sheets
3. Spread ⅓ Bolognese, then ¼ béchamel, sprinkle cheeses
4. Repeat layers 3 times
5. Top with extra mozzarella and Parmesan

Step 4: Bake

1. Cover with foil, bake at 375°F (190°C) 30 mins
2. Uncover, bake 15-20 mins until bubbly and golden
3. Let rest 20 minutes before cutting

Traditional Variations

Region	Variation
Emilia-Romagna	Add chicken liver to ragù
Florence	Use besciamella with ricotta
Naples	Add hard-boiled eggs and meatballs

Nutrition Facts

Nutrient	Per Serving
Calories	580
Protein	38g
Carbs	42g
Fat	28g

Expert Tips

• 🍷 Wine choice: Use Chianti or Sangiovese for authentic flavor
• ⏲️ Rest time: Crucial for clean slices - don't skip!
• 🥶 Freeze well: Assemble uncooked, freeze up to 3 months
• 🔥 Crisp top: Broil last 2 minutes for extra browning

FAQ

Can I use no-boil lasagna sheets?

Yes! The moisture from sauces cooks them perfectly. Traditional fresh pasta sheets also work.

Why add milk to Bolognese?

Milk tenderizes the meat and balances acidity - a signature Bolognese technique dating back centuries.

How to store leftovers?

Refrigerate 4 days or freeze portions 3 months. Reheat covered in 350°F (175°C) oven.

Conclusion

This homemade lasagna Bolognese represents the pinnacle of Italian comfort food. While requiring time and attention, the layered masterpiece rewards you with rich, complex flavors that store-bought versions can't match. Serve with a crisp green salad and crusty bread for the ultimate Sunday dinner experience!