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This classic Lasagna Bolognese stands out for its rich, layered flavors developed over hours of slow simmering, making it a comforting yet impressive dish.
What makes this recipe special is its balanced combination of high-quality proteins from three meats—ground beef, pork, and Italian sausage—offering a robust 33 grams of protein per serving.
The inclusion of fresh vegetables in the soffritto and the slow-cooked tomato base also adds fiber and vital nutrients.
The béchamel sauce brings creaminess with good fats from butter and milk, providing a luscious texture without relying on heavy creams.
Despite its indulgent taste, the recipe manages to keep saturated fats moderate and offers a satisfying meal that fills you up while still being approachable for home cooks.
It’s ideal for meal prepping or feeding a family, thanks to its make-ahead potential and ability to taste even better as leftovers.
Must-Have Tools for Perfect Results
Heavy-Bottomed Saucepan
Essential for slow simmering the Bolognese sauce evenly without burning, this pan ensures consistent heat distribution for developing deep flavors. A versatile kitchen staple, it’s perfect for sauces, soups, and stews.
Sauté Pan
Used for making the soffritto and browning meats, this pan offers a large surface area to develop rich caramelization, enhancing flavor. Its multi-use design is ideal for everyday frying and sautéing.
13×9-Inch Baking Pan
The ideal size for layering your lasagna; a non-reactive glass or stainless steel pan preserves the true taste of your tomato sauce without metallic interference. Great for casseroles, roasting, and baking.
Whisk
Crucial for making smooth béchamel sauce by preventing lumps during roux incorporation. A must-have for emulsifying sauces, beating eggs, and mixing batters.
Colander
Used to drain pasta efficiently, ensuring noodles don’t stick. A kitchen essential for all types of rinsing and draining tasks.
Lasagna Bolognese
Equipment
- 1 heavy-bottomed saucepan
- 1 sauté pan
- 1 13×9-inch baking pan (glass or stainless steel)
- 1 Whisk
- 1 colander
Ingredients
For the Bolognese Sauce:
- 2 oz pancetta finely diced
- 1 medium yellow onion finely chopped
- 1 celery stalk finely diced
- 1 carrot finely chopped
- 4 tbsp unsalted butter
- 11 oz ground beef
- 4 oz ground pork
- 4 oz Italian sausage ground
- 1 whole clove freshly ground
- Pinch of ground cinnamon
- 1 tsp freshly ground black pepper
- 2 lbs peeled chopped tomatoes (fresh or canned)
- 1 cup whole milk
- ½ tsp sea salt
For the Béchamel Sauce:
- 2 cups whole milk
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
For Assembly:
- Approximately 16 lasagna noodles De Cecco recommended, enough for four layers in a 13 x 9-inch baking dish
- 1 cup freshly grated Parmesan cheese
- Olive oil for greasing
Instructions
- Prepare the Soffritto Base: In a large sauté pan, melt the butter over medium heat. Add the diced pancetta, onion, celery, and carrot. Cook gently, stirring often, until the onion softens and becomes a pale golden color—this slow sauté builds a fragrant vegetable base essential for the sauce.
- Brown the Meat Mixture: Increase heat to medium-high and add the ground beef, pork, and Italian sausage to the soffritto. Cook, stirring and breaking up the meat, until browned evenly. Sprinkle in the ground clove, cinnamon, and black pepper. This step develops complex layers of flavor and richness.
- Incorporate Tomatoes and Simmer: Stir in the peeled, chopped tomatoes, breaking up any large pieces if using canned. Bring the mixture to a gentle simmer, then lower the heat to medium and cook for about 15 minutes, allowing the tomato flavors to meld with the meat.
- Add Milk and Slow Cook: Pour in the whole milk and season with sea salt. Reduce heat to low and let the sauce simmer uncovered for 2.5 hours, stirring every 20 minutes to prevent sticking. If the sauce reduces too much and begins to stick, add 1/4 cup water and scrape the bottom to lift browned bits. This slow simmer yields a rich, thick sauce with deep flavor.
- Make the Béchamel Roux: Warm the milk in a saucepan until nearly boiling, then set aside. In a separate heavy-bottomed pan, melt butter over low heat. Stir in the flour, whisking continuously for about 1 minute to create a smooth paste without browning. This roux is the base for the creamy béchamel.
- Combine Milk with Roux: Gradually pour half the hot milk into the roux while whisking constantly to avoid lumps. Once smooth, return the mixture to low heat and slowly add the remaining milk, whisking until the sauce thickens and comes to a gentle boil. Season lightly with sea salt. If lumps form, vigorously whisk them out.
- Prepare the Pasta Sheets: Cook the lasagna noodles in boiling salted water for about 8 minutes or until just tender (al dente). Drain and rinse under cold water to stop cooking. Lay noodles flat on clean kitchen towels without overlapping to keep them from sticking.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). Lightly grease a 13×9-inch non-reactive baking dish (glass or stainless steel preferred). Start by layering noodles on the bottom. Spread one-third of the Bolognese sauce evenly over the noodles, followed by one-third of the béchamel sauce, then sprinkle with Parmesan. Repeat this layering two more times. Finish with a top layer of noodles and a final Parmesan sprinkle.
- Bake and Rest: Cover the assembled lasagna with foil and bake in the oven for 20–30 minutes, until the top is lightly golden and bubbly. Remove from oven and let rest for 5 to 10 minutes before slicing to allow the layers to set properly.
Notes
- Pan Choice Matters: Use a glass or stainless steel baking dish to prevent any metallic taste from reacting with the acidic tomato sauce. Avoid aluminum pans.
- Slow Simmer Is Key: Patience in simmering the Bolognese sauce develops deep, nuanced flavors — don’t rush this step.
- Leftovers Improve: Lasagna often tastes even better the next day as flavors continue to meld. It freezes well, making it ideal for meal prep.
- Pasta Noodles: If pressed for time, no-boil noodles can be substituted, but pre-cooked fresh pasta sheets yield the best texture.
- Adjust Seasonings: Taste the Bolognese before assembling and adjust salt or pepper as needed for your preference.
Chef’s Secrets to Authentic Lasagna
Achieving an authentic, deeply flavorful lasagna Bolognese hinges on patience and technique.
The soffritto—a slow-cooked mixture of finely chopped pancetta, onion, celery, and carrot—forms the aromatic foundation of the sauce, releasing sweetness and depth that elevate the dish.
Browning the meat thoroughly is crucial for developing rich umami notes, so avoid overcrowding the pan to ensure proper caramelization.
The long, gentle simmer of the sauce allows the flavors to marry and the texture to thicken beautifully; stirring regularly prevents burning and helps incorporate all ingredients.
For the béchamel, warming the milk beforehand and adding it slowly to the roux while whisking ensures a silky, lump-free sauce.
Finally, layering the lasagna with precision and using a non-reactive baking dish preserves the sauce’s bright acidity and keeps the flavors clean and vibrant.
Serving Suggestions for Perfect Pairing
Lasagna Bolognese is a hearty main course that pairs wonderfully with light, refreshing sides to balance its richness.
A crisp green salad with a tangy vinaigrette or a simple arugula salad with lemon juice and olive oil cuts through the creaminess and meatiness.
Roasted seasonal vegetables such as asparagus or Brussels sprouts add texture and color to the plate.
For wine lovers, a medium-bodied red like Chianti or Sangiovese complements the tomato and meat flavors perfectly.
When serving for a crowd or family, consider warm crusty bread to mop up the luscious sauce and béchamel layers, enhancing the dining experience.
Smart Storage Tips for Lasagna
Proper storage ensures your lasagna maintains its flavor and texture for days or even weeks.
After cooling the baked lasagna to room temperature, cover it tightly with foil or plastic wrap and refrigerate for up to 3-4 days.
To freeze, portion the lasagna into airtight containers or wrap tightly with freezer-safe wrap and foil; it can last up to 3 months frozen.
When reheating, thaw overnight in the fridge if frozen, then warm gently in the oven covered with foil to prevent drying out.
Leftover lasagna can also be reheated in the microwave but cover loosely to retain moisture.
These practices preserve the creamy béchamel and tender pasta while keeping the sauce flavorful.
Frequently Asked Questions Answered Clearly
1. Can I make this lasagna ahead of time?
Absolutely! Lasagna Bolognese is perfect for preparing a day in advance. In fact, letting it rest overnight allows the flavors to meld beautifully. Simply assemble, refrigerate, and bake when ready.
2. What type of noodles work best?
Traditional dried lasagna noodles like De Cecco work well, especially when boiled until al dente. Fresh pasta sheets are also excellent for a tender texture. Avoid no-boil noodles if you prefer a firmer bite.
3. Can I substitute meats or make it vegetarian?
While the classic recipe relies on a mix of beef, pork, and sausage for depth, you can substitute ground turkey or chicken for a leaner version. For vegetarian options, replace meats with hearty mushrooms and lentils.
4. How do I prevent the béchamel from lumping?
Warming your milk before adding it to the roux and adding it slowly while whisking continuously helps keep the sauce smooth. If lumps form, vigorous whisking or straining the sauce can fix it.
5. Is this recipe freezer-friendly?
Yes! Lasagna freezes beautifully. Wrap tightly and freeze in portions for up to 3 months. Reheat in the oven after thawing for best texture and flavor retention.
This recipe is inspired by simplyrecipes and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.