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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.

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.

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.

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.

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.

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.

Stir in the freshly grated nutmeg, salt, and white pepper. Remove the béchamel sauce from heat.

Assemble the Lasagna: Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Spread a thin layer of béchamel sauce (about 1/2 cup) on the bottom of the prepared baking dish.

Arrange 3 lasagna noodles over the béchamel, slightly overlapping if necessary.

Spread about 1 1/2 cups of Bolognese sauce evenly over the noodles.

Sprinkle with 1/2 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese.

Top with another layer of béchamel sauce (about 1/2 cup).

Repeat layers: noodles, Bolognese, mozzarella, Parmesan, béchamel, twice more, using the remaining ingredients.

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.

Cover the baking dish loosely with aluminum foil. Bake for 25 minutes.

Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.

Let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set and prevents it from falling apart.


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.

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.

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.

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.

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.

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.

Stir in the freshly grated nutmeg, salt, and white pepper. Remove the béchamel sauce from heat.

Assemble the Lasagna: Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Spread a thin layer of béchamel sauce (about 1/2 cup) on the bottom of the prepared baking dish.

Arrange 3 lasagna noodles over the béchamel, slightly overlapping if necessary.

Spread about 1 1/2 cups of Bolognese sauce evenly over the noodles.

Sprinkle with 1/2 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese.

Top with another layer of béchamel sauce (about 1/2 cup).

Repeat layers: noodles, Bolognese, mozzarella, Parmesan, béchamel, twice more, using the remaining ingredients.

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.

Cover the baking dish loosely with aluminum foil. Bake for 25 minutes.

Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.

Let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set and prevents it from falling apart.
