Lasagna Alla Bolognese
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Lasagna alla Bolognese is a cornerstone of northern Italian cuisine, originating in the food-loving city of Bologna. This luxurious dish features layers of tender pasta sheets, rich meat ragù that's been slowly simmered to perfection, creamy béchamel sauce, and Parmigiano-Reggiano cheese. The hours of preparation result in a deeply satisfying comfort food that has become a symbol of Italian family gatherings and celebrations worldwide.
Time & Quantities
Method & Ingredients
Required Equipment: Large pot, colander, Dutch oven or large saucepan, wooden spoon, 9x13 baking dish, medium saucepan, whisk
Cooking Method: Baking, Stovetop - Sauteing
Ingredients
- 1 lb lasagna noodles
- 3 tbsp olive oil
- 1 large onion
- 2 carrots
- 2 celery stalks
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup dry red wine
- 2 tbsp tomato paste
- 28 oz canned crushed tomatoes
- 2 bay leaves
- 1 tsp dried
- regano
- 1/2 tsp dried thyme
- 1/4 tsp nutmeg
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups Parmigiano-Reggiano cheese
- salt
- black pepper
Instructions
- Start with the ragù: Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery, cooking until softened, about 8 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Increase heat to medium-high and add ground beef and pork. Break up meat with a wooden spoon and cook until browned, about 10 minutes.
- Pour in red wine, scraping up any browned bits from the bottom of the pot - that's pure flavor you're rescuing!
- Stir in tomato paste and cook for 2 minutes.
- Add crushed tomatoes, bay leaves, oregano, and thyme. Season with salt and pepper.
- Reduce heat to low and simmer uncovered for
- 5 hours, stirring occasionally. The aroma will have everyone asking when dinner's ready!
- For the béchamel: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 2 minutes to make a roux.
- Gradually whisk in milk and bring to a gentle simmer, continuing to whisk until smooth and thickened, about 5-7 minutes.
- Season with salt, pepper, and nutmeg. Remove from heat.
- Meanwhile, cook lasagna noodles in salted water until very al dente (about 2 minutes less than package instructions). Drain and lay flat on clean kitchen towels.
- Preheat oven to 375°F (190°C).
- Assemble: Spread a thin layer of ragù on the bottom of a 9x13 baking dish. Add a layer of noodles, followed by ragù, béchamel, and a sprinkle of Parmigiano.
- Repeat layers (you should get 3-4 layers total), finishing with béchamel and a generous amount of Parmigiano on top.
- Bake uncovered for 45 minutes until bubbling and golden brown on top.
- Let rest for 15 minutes before serving - trust me, your patience will be rewarded with perfect slices!
Storage & Make-Ahead
Storage Advice: Can be refrigerated for up to 3 days. Reheat individual portions in a 350°F (175°C) oven until heated through.
Make-Ahead & Freezing Tips: Can be assembled up to 24 hours ahead and refrigerated unbaked. Excellent candidate for freezing (up to 3 months). Thaw overnight in refrigerator before baking.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 580
- Protein: 35g
- Fat: 32g (Saturated: 14g)
- Carbohydrates: 38g (Fiber: 3g, Sugar: 8g)
- Vitamin A: 35% DV
- Vitamin C: 15% DV
- Calcium: 40% DV
- Iron: 25% DV
Allergen Information: Contains dairy (butter, milk, cheese), wheat (flour, pasta), eggs (in pasta)
Dietary Information: Contains gluten, dairy, and eggs; not suitable for vegans, vegetarians, or those with gluten, dairy, or egg allergies
Serving & Variations
Serving Suggestions: Serve on warmed plates with a simple green salad dressed with balsamic vinaigrette. For a complete Italian meal, start with an antipasto platter and finish with tiramisu.
Wine or Drink Pairing: A medium to full-bodied Italian red wine like Sangiovese, Chianti Classico or Montepulciano d'Abruzzo pairs beautifully with the rich meat sauce and creamy béchamel.
Possible Recipe Variations: Vegetable Lasagna: Replace meat with roasted vegetables and mushrooms. Seafood Lasagna: Use a mix of seafood in a creamy white sauce instead of meat ragù. Pesto Lasagna: Incorporate layers of basil pesto for a bright, herbaceous variation.
Additional Notes: The key to exceptional lasagna is patience - both with the slow-cooked ragù and allowing the finished dish to rest before serving.
need to clear a whole day for this but it looks incredible
looks amazing but thats a lot of steps lol. maybe for a special occasion
Worth every minute of your time, believe me! 😋
sembra proprio quella che faceva mia madre, devo provarla
this is going on my sunday project list
Great Lasagna day! and you know what? if you do enough, you’ll be able to freeze a portion of it to enjoy it later!
game changer. never going back to the ricotta version
This is IT. Finally a proper lasagna recipe. Made it for my Italian in-laws and they approved!
Bon c’est long mais les lasagnes de ma vie. La sauce qui mijote 2h ça fait toute la diff. Ma copine en veut tous les dimanches maintenant 😅
The real deal. Way better than anything I’ve made before. Béchamel > ricotta, I’m a convert now.
Perfetta! 🇮🇹
Made this for Christmas holiday dinner. Absolutely crushed it! The 15 min rest time is crucial for clean slices.
J’ai mis toute la journée à la faire mais putain ça valait le coup. Mon mec a dit que c’était mieux qu’au resto. La béchamel maison ça change tout.
Brava! Questa sì che è una vera lasagna bolognese. Ho usato sfoglia fresca fatta in casa, viene ancora meglio.
Absolut fantastisch! Habe das Ragù am Vortag gemacht, macht es viel einfacher. Die Bechamel ist der Schlüssel – nicht weglassen!
took forever but omg so worth it. the ragu simmering for hours made the whole house smell incredible. husband ate 3 servings
Finalmente una lasagna come si deve! La besciamella è fondamentale, niente ricotta per favore. Mia nonna sarebbe orgogliosa.
Real close to my version of lasagna, I like it too. thanks.
Is bechamel necessary? Can I use ricotta like American recipes?
Yes you can use ricotta, I sometimes use it but this is not an “American” thing only, it’s widely used worldwide.