Classic Lasagna Bolognese
Classic Lasagna Bolognese
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, small, finely chopped
- 2 carrots, medium, finely chopped
- 2 celery stalks, medium, finely chopped
- 3 garlic cloves, minced
- 1/2 cup dry red wine
- 28 ounces crushed tomatoes, 1 can
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 cup whole milk
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For the Béchamel Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Lasagna Assembly
- 9 no-boil lasagna noodles, about 12 ounces
- 1 1/2 cups Parmesan cheese, freshly grated
- 2 cups mozzarella cheese, shredded, low-moisture
Instructions
- 1
Prepare the Bolognese Sauce: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 2
Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 10 min
- 3
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until almost completely evaporated, about 5 minutes.
⏱️ 5 min
- 4
Stir in the crushed tomatoes, tomato paste, beef broth, whole milk, dried oregano, bay leaf, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 1 1/2 hours (90 minutes), or up to 3 hours, stirring occasionally. Remove the bay leaf before assembling the lasagna.
⏱️ 90 min
- 5
Prepare the Béchamel Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.
⏱️ 3 min
- 6
Gradually whisk in the warm whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes.
⏱️ 7 min
- 7
Stir in the freshly grated nutmeg, salt, and white pepper. Remove the béchamel sauce from heat.
⏱️ 2 min
- 8
Assemble the Lasagna: Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 9
Spread a thin layer of béchamel sauce (about 1/2 cup) on the bottom of the prepared baking dish.
⏱️ 2 min
- 10
Arrange 3 lasagna noodles over the béchamel, slightly overlapping if necessary.
⏱️ 1 min
- 11
Spread about 1 1/2 cups of Bolognese sauce evenly over the noodles.
⏱️ 1 min
- 12
Sprinkle with 1/2 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese.
⏱️ 1 min
- 13
Top with another layer of béchamel sauce (about 1/2 cup).
⏱️ 1 min
- 14
Repeat layers: noodles, Bolognese, mozzarella, Parmesan, béchamel, twice more, using the remaining ingredients.
⏱️ 3 min
- 15
For the final layer, place the last 3 noodles, then spread remaining Bolognese, followed by remaining béchamel, and sprinkle generously with the remaining mozzarella and Parmesan cheese.
⏱️ 2 min
- 16
Cover the baking dish loosely with aluminum foil. Bake for 25 minutes.
⏱️ 25 min•🌡️ 375
- 17
Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 375
- 18
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Lasagna Bolognese
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, small, finely chopped
- 2 carrots, medium, finely chopped
- 2 celery stalks, medium, finely chopped
- 3 garlic cloves, minced
- 1/2 cup dry red wine
- 28 ounces crushed tomatoes, 1 can
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 cup whole milk
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For the Béchamel Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Lasagna Assembly
- 9 no-boil lasagna noodles, about 12 ounces
- 1 1/2 cups Parmesan cheese, freshly grated
- 2 cups mozzarella cheese, shredded, low-moisture
Instructions
- 1
Prepare the Bolognese Sauce: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 2
Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 10 min - 3
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until almost completely evaporated, about 5 minutes.
⏱️ 5 min - 4
Stir in the crushed tomatoes, tomato paste, beef broth, whole milk, dried oregano, bay leaf, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 1 1/2 hours (90 minutes), or up to 3 hours, stirring occasionally. Remove the bay leaf before assembling the lasagna.
⏱️ 90 min - 5
Prepare the Béchamel Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.
⏱️ 3 min - 6
Gradually whisk in the warm whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes.
⏱️ 7 min - 7
Stir in the freshly grated nutmeg, salt, and white pepper. Remove the béchamel sauce from heat.
⏱️ 2 min - 8
Assemble the Lasagna: Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 9
Spread a thin layer of béchamel sauce (about 1/2 cup) on the bottom of the prepared baking dish.
⏱️ 2 min - 10
Arrange 3 lasagna noodles over the béchamel, slightly overlapping if necessary.
⏱️ 1 min - 11
Spread about 1 1/2 cups of Bolognese sauce evenly over the noodles.
⏱️ 1 min - 12
Sprinkle with 1/2 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese.
⏱️ 1 min - 13
Top with another layer of béchamel sauce (about 1/2 cup).
⏱️ 1 min - 14
Repeat layers: noodles, Bolognese, mozzarella, Parmesan, béchamel, twice more, using the remaining ingredients.
⏱️ 3 min - 15
For the final layer, place the last 3 noodles, then spread remaining Bolognese, followed by remaining béchamel, and sprinkle generously with the remaining mozzarella and Parmesan cheese.
⏱️ 2 min - 16
Cover the baking dish loosely with aluminum foil. Bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 17
Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 375 - 18
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set and prevents it from falling apart.
⏱️ 15 min