Lasagna Bolognese

Lasagna Bolognese is a rich and satisfying Italian dish that combines layers of fresh pasta, creamy béchamel sauce, and a hearty Bolognese ragu. This classic comfort food is perfect for gatherings, special occasions, or a cozy family dinner. While it requires some time and effort to prepare, the results are well worth it. In this comprehensive guide, we’ll walk you through the process of making an authentic Lasagna Bolognese, from preparing the Bolognese sauce to assembling and baking the lasagna.

Introduction to Lasagna Bolognese

Lasagna Bolognese is a traditional dish from the Emilia-Romagna region of Italy, specifically the city of Bologna. The Bolognese sauce, or “ragù,” is a slow-cooked meat sauce made with a combination of ground beef, pork, and veal, along with vegetables, wine, and tomatoes. The sauce is layered between sheets of fresh pasta and creamy béchamel sauce, then baked to perfection.

The key to a great Lasagna Bolognese lies in the quality of the ingredients and the time spent allowing the flavors to develop. The slow-cooked Bolognese sauce is rich and flavorful, while the béchamel adds a creamy, velvety texture. When combined with fresh pasta, these elements create a lasagna that is both indulgent and comforting.

Ingredients for Lasagna Bolognese

For the Bolognese Sauce:

1. Ground Beef (500g / 1.1 lbs): A mix of beef, pork, and veal is ideal for the rich flavor of the Bolognese sauce, but beef alone works well too.
2. Pancetta or Bacon (100g / 3.5 oz, finely chopped): Adds depth of flavor and richness.
3. Onion (1 large, finely chopped): Provides a sweet base flavor.
4. Carrot (1 large, finely chopped): Adds sweetness and texture.
5. Celery (1 large stalk, finely chopped): Complements the sweetness of the carrot.
6. Garlic (2 cloves, minced): Adds aromatic flavor.
7. Tomato Paste (2 tablespoons): Intensifies the tomato flavor.
8. Red Wine (1/2 cup): Adds depth and enhances the sauce’s flavor.
9. Canned Tomatoes (800g / 28 oz, crushed or pureed): The base of the sauce.
10. Beef Broth (1 cup): Adds richness to the sauce.
11. Whole Milk (1/2 cup): Helps to tenderize the meat and balance the acidity of the tomatoes.
12. Olive Oil (2 tablespoons): For sautéing the vegetables.
13. Bay Leaves (2): Adds a subtle herbal note.
14. Salt and Pepper (to taste): For seasoning.

For the Béchamel Sauce:

1. Butter (50g / 3.5 oz): The base of the béchamel sauce.
2. All-Purpose Flour (50g / 3.5 oz): Used to thicken the sauce.
3. Whole Milk (4 cups): The main liquid in the sauce.
4. Nutmeg (a pinch): Adds warmth and depth to the sauce.
5. Salt (to taste): For seasoning.

For the Lasagna Assembly:

1. Fresh Lasagna Sheets (400g / 14 oz): Fresh pasta is best, but dried lasagna noodles can be used if fresh is not available.
2. Parmesan Cheese (1 cup, freshly grated): Adds a savory, nutty flavor.
3. Mozzarella Cheese (optional, for extra creaminess): Shredded and added between the layers.
4. Olive Oil (for greasing the baking dish).

Preparing the Bolognese Sauce

Step 1: Sauté the Vegetables

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion, carrot, and celery. Sauté the vegetables until they are soft and translucent, about 8-10 minutes. This combination of vegetables is known as a “soffritto,” and it forms the flavorful base of the sauce.

Step 2: Add the Meat

Increase the heat to medium-high and add the finely chopped pancetta or bacon. Cook until it starts to render its fat and becomes slightly crispy. Then, add the ground beef (and pork and veal if using). Cook the meat, breaking it up with a wooden spoon, until it is browned all over. This should take about 10-15 minutes.

Step 3: Incorporate the Tomato Paste and Wine

Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste, mixing it thoroughly with the meat and vegetables. Cook for about 2-3 minutes to allow the tomato paste to caramelize slightly. This step deepens the flavor of the sauce.

Pour in the red wine, using it to deglaze the pot. Scrape up any browned bits from the bottom of the pot, as these add great flavor. Let the wine reduce by half, which should take about 5 minutes.

Step 4: Add Tomatoes, Broth, and Milk

Once the wine has reduced, add the crushed tomatoes and beef broth. Stir everything together, then pour in the milk. The milk helps to tenderize the meat and adds a subtle richness to the sauce.

Step 5: Simmer the Sauce

Add the bay leaves, and season the sauce with salt and pepper. Reduce the heat to low, cover the pot, and let the sauce simmer gently for at least 2 hours, stirring occasionally. The longer the sauce simmers, the richer the flavor will become. Ideally, you should let it cook for 3-4 hours.

Step 6: Adjust the Seasoning

After the sauce has simmered, taste it and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves and set the sauce aside to cool slightly while you prepare the béchamel sauce and lasagna sheets.

Preparing the Béchamel Sauce

Step 1: Melt the Butter

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously to form a smooth paste, known as a “roux.” Cook the roux for 2-3 minutes, stirring constantly, to remove the raw flour taste.

Step 2: Add the Milk

Gradually whisk in the milk, a little at a time, ensuring that the mixture remains smooth. Continue whisking until all the milk is incorporated and the sauce begins to thicken. This should take about 10 minutes.

Step 3: Season the Béchamel

Once the béchamel sauce has thickened to a creamy consistency, season it with a pinch of nutmeg and salt to taste. The nutmeg adds a warm, slightly sweet flavor that complements the richness of the sauce.

Step 4: Set Aside

Remove the béchamel sauce from the heat and set it aside. If you’re not using it immediately, cover the surface with plastic wrap to prevent a skin from forming.

Assembling the Lasagna Bolognese

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Step 2: Prepare the Baking Dish

Lightly grease a large baking dish (approximately 9×13 inches) with olive oil. This will prevent the lasagna from sticking to the dish and make it easier to serve.

Step 3: Start Layering

Begin by spreading a thin layer of Bolognese sauce on the bottom of the baking dish. This will prevent the pasta from sticking to the bottom.

• Layer 1: Place a layer of fresh lasagna sheets over the sauce, covering the entire surface of the dish. If necessary, cut the sheets to fit.
• Layer 2: Spread a layer of Bolognese sauce over the pasta, followed by a layer of béchamel sauce. Use a spoon or spatula to spread the sauces evenly.
• Layer 3: Sprinkle a handful of grated Parmesan cheese over the béchamel sauce. If you’re using mozzarella, add a layer of shredded mozzarella as well.

Repeat these layers until you have used all the ingredients, finishing with a layer of béchamel sauce topped with a generous sprinkling of Parmesan cheese. This will create a golden, bubbly crust when baked.

Step 4: Bake the Lasagna

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake the lasagna for 25-30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

Step 5: Rest the Lasagna

Once the lasagna is done baking, remove it from the oven and let it rest for 10-15 minutes before serving. This allows the layers to set and makes it easier to slice.

Serving Lasagna Bolognese

Lasagna Bolognese is a hearty dish that pairs well with simple sides. Here are some serving suggestions:

• Green Salad: A fresh green salad with a light vinaigrette helps balance the richness of the lasagna.
• Garlic Bread: Crispy garlic bread is a classic accompaniment that’s perfect for soaking up any extra sauce.
• Roasted Vegetables: A side of roasted vegetables, such as zucchini, bell peppers, and eggplant, adds color and nutrition to the meal.

Tips for Perfect Lasagna Bolognese

1. Use Fresh Pasta: Fresh lasagna sheets are softer and more delicate than dried noodles, and they cook more evenly. If using dried noodles, cook them al dente before layering.
2. Slow-Cooked Bolognese: The key to a rich Bolognese sauce is slow cooking. Don’t rush the process; allow the sauce to simmer for several hours.
3. Even Layers: Spread each layer evenly to ensure that every bite of lasagna has a balance of flavors and textures.
4. Rest Before Serving: Let the lasagna rest after baking to allow the layers to set. This makes slicing and serving easier.

Storing and Reheating Lasagna Bolognese

Lasagna Bolognese can be made ahead of time and stored for later use:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until heated through.
• Freezing: Lasagna freezes well. Wrap the entire dish (or individual portions) in aluminum foil and place it in a freezer-safe container. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in a 350°F (175°C) oven for 30-40 minutes.

Conclusion

Lasagna Bolognese is a labor of love that rewards you with layers of rich, comforting flavors. The combination of slow-cooked Bolognese sauce, creamy béchamel, and tender pasta creates a dish that’s perfect for special occasions or a hearty family dinner. While it requires time and effort, the result is a lasagna that’s bursting with flavor and sure to become a favorite. Whether you’re an experienced cook or trying your hand at Italian cuisine for the first time, this Lasagna Bolognese recipe is a delicious way to bring the taste of Italy into your home.

Yield: 12

Lasagna Bolognese

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Lasagna Bolognese is a rich and satisfying Italian dish that combines layers of fresh pasta, creamy béchamel sauce, and a hearty Bolognese ragu. This classic comfort food is perfect for gatherings, special occasions, or a cozy family dinner. While it requires some time and effort to prepare, the results are well worth it. In this comprehensive guide, we'll walk you through the process of making an authentic Lasagna Bolognese, from preparing the Bolognese sauce to assembling and baking the lasagna.

Prep Time 50 minutes

Cook Time 1 hour

Ingredients

• Lasagna Bolognese:
• 6-7 cups Bolognese Sauce
• 20 sheets egg lasagna noodles
• 5 tablesoons unsalted butter
• 1/4 cup all purpose flour
• 4 cups whole milk, warmed
• 1/8 tsp freshly grated nutmeg
• 2 1/2 cups freshly grated parmesan, divided
• 16 oz fresh mozzarella, diced
• Bolognese Sauce:
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 oz pancetta diced small
• 1 lb ground sirloin 90/10
• 1 lb ground Italian sausage
• 1 yellow onion roughly chopped
• 2 carrots peeled and chopped
• 2 celery ribs chopped
• 4 garlic cloves minced
• 1 – 6 oz can tomato paste
• 1 – 28 oz can high-quality crushed tomatoes
• 1 1/2 cups medium-bodied red wine
• 1 cup whole milk
• 2 bay leaves
• 1 parmesan rind
• Kosher salt
• freshly cracked pepper

Instructions

Bolognese Sauce

• Crisp up the pancetta. Melt the butter and olive oil in a dutch oven over medium low heat. Add the pancetta, and cook while occasionally stirring, until crispy. This process takes about 10-12 minutes, don't rush. Use a slotted spoon to remove the pancetta from the pot and transfer to a small bowl.

• Finely mince the veggies. While the pancetta cooks, Add all the veggies and garlic to the bowl of a food processor and pulse until everything is finely minced. This saves tons of time!

• Cook the beef and sausage. Add the ground beef and Italian sausage to the pot and keep the heat low. Cook while stirring often until the meat is cooked through and really finely broken up. Don't brown the meat, just cook low and slow until it's cooked through.

• Add the veggies. Increase the heat to medium and add the finely chopped veggies to the pot. Cook for 6-8 minutes, stirring occasionally, until the veggies are soft. Add the tomato paste to the pot and really mix it in. Cook until it's darkened in color, about 5 minutes.

• Add the remaining ingredients. Add the wine to the pot and use it to help scrape up any brown bits on the bottom of the pan. Add the milk, tomatoes, bay leaves, crispy pancetta, and parmesan rind to the pot. Season with salt and pepper and reduce the heat to low. Cover the pot.

• Simmer. Simmer on low for 2 1/2 – 3 hours, stirring every hour or so. The sauce should be thick and deep red in color. Season to taste with salt and pepper and remove the bay leaves. You can store the sauce in an airtight container up to 1 week after it's cooled to room temperature.

  Lasagna Bolognese

  • Boil the noodles. To cook the lasagna noodles, bring a large pot of salted water to a rolling boil. Add 5-6 lasagna noodles at a time and cook them until al dente, in the case of the brand I used I boiled them for about 4 minutes. Store them on a baking sheet between layers of parchment that have been drizzled with olive oil.

  • Make the bechamel. In a non-reactive 2 qt saucepan, melt the butter over medium heat. Once the butter is hot and foamy, sprinkle in the flour and whisk well to combine. Cook for 2-3 minutes, whisking constantly. Whisk in the warm milk 1 cup at a time, whisking constantly until all the milk is added. Bring to a simmer until thick and stir in 1/2 cup of parmesan, salt and freshly cracked pepper to taste plus the nutmeg. Cool for 10 minutes.

  • Assemble the lasagna. Lightly grease a deep 9×13 baking dish (see notes below). Spread a thin layer of bechamel. Use 4 noodles and lay them on top of the bechamel. Spread 1 1/2 cups bolognese sauce over the noodles. Drizzle 3/4 cup of bechamel over the bolognese. Sprinkle with some of the diced mozzarella and 1/2 cup of the parmesan. Repeat with the remaining ingredients. On the top layer, just spread the bechamel with mozzarella and parmesan. At this point, you can cover and refrigerate the unbaked lasagna overnight.

  • Preheat an oven to 375 F.

  • Bake. Cover the lasagna with foil and bake for 1 hour, covered. Remove the cover and bake for 15 minutes, until the top is browned and bubbly. Rest the lasagna for 20-30 minutes before serving. Top with freshly grated parmesan.

Notes

1. If you use no-boil noodles, let the lasagna rest at room temperature, covered, for 1 hour before baking. 
2. When assembling your lasagna, make sure to use the right size pan. I used a deep (3 1/2″) 9×13 ceramic baking dish (linked above). This keeps your lasagna from bubbling over. You also want to use only stainless steel, ceramic, or pyrex baking dishes. DO NOT USE ALUMINUM. The acidity of the sauce will react with the aluminum and give the lasagna an off flavor.
3. If you’re using a smaller pan, decrease the amount of ingredients used accordingly. 
4. Once the lasagna is assembled, it can be covered and stored in the fridge overnight before baking.