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LASAGNA BOLOGNESE

LASAGNA BOLOGNESE

Even if culinary critics say this is not an authentic recipe, I will tell you that it is incredibly delicious! 🤤😅 Lasagna Bolognese made with the most incredible and flavorful Bolognese Ragu, creamy bechamel sauce, and layers of fresh lasagna. A comforting and truly special recipe that’s worth all the effort. Perfect for a family Sunday dinner or special occasions like Christmas or Easter.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 550 kcal

Ingredients
  

For the Bolognese Ragu:

  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 1 onion finely chopped
  • 3 tablespoons olive oil
  • 500 g ground beef
  • 2 tablespoons tomato paste
  • 400 g crushed tomatoes MUTTI brand preferred
  • ½ cup white or red wine
  • 1 cup beef broth
  • Salt and pepper to taste

For the Lasagna Assembly:

  • Fresh or dried lasagna sheets about 12 sheets
  • 2 cups bechamel sauce
  • 1 cup grated Parmesan cheese

Instructions
 

Prepare the Bolognese Ragu:

  • Heat olive oil in a large pot over medium heat. Add the chopped carrot, celery, and onion, and sauté until softened but not browned, about 5-10 minutes.
  • Add the ground beef and cook until browned.
  • Stir in the tomato paste and cook over high heat for 2 minutes.
  • Add the crushed tomatoes and simmer for about 3 minutes.
  • Pour in the wine and let it simmer over low heat for 1 hour.
  • Add the beef broth and simmer for an additional 30 minutes over low heat.
  • Season with salt and pepper to taste, and let the sauce simmer uncovered for another 30 minutes.

Assemble and Bake the Lasagna:

  • Preheat your oven to 200°C (400°F).
  • In a deep 15×24 cm (6×9 inch) ceramic baking dish, start layering the lasagna. Begin with a layer of Bolognese sauce, followed by a layer of bechamel sauce and a sprinkle of Parmesan cheese. Place a layer of lasagna noodles on top. Repeat the process until you have four layers, ending with a generous layer of bechamel sauce and Parmesan on top.
  • Cover the dish with foil and bake at 190°C (380°F) for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
  • Let the Lasagna Bolognese rest for 15-20 minutes before slicing and serving.

Notes

  • Making lasagna from scratch is time-consuming, so I recommend making the Bolognese sauce the day before.
  • Traditional Lasagna Bolognese does not typically include mozzarella, and it's not necessary due to the richness of the ragu.
  • If you can’t find fresh pasta sheets, use dried pasta sheets but cook the lasagna for 10-15 minutes longer.
Keyword Lasagna Bolognese, Italian Lasagna, Homemade Lasagna, Bolognese Sauce