Lasagna Bolognese is a classic Italian dish that features layers of wide lasagna noodles, a rich meat-based Bolognese sauce, creamy béchamel sauce, and melted cheese. This hearty and comforting dish is perfect for a family dinner or a special occasion.
Lasagna Bolognese
Ingredients
- For the Bolognese sauce: 1 pound ground beef 1 pound ground pork 1 onion, finely chopped 2 celery stalks, finely chopped 2 carrots, finely chopped 4 garlic cloves, minced 2 tablespoons tomato paste 1 cup red wine 2 cans (28 ounces each) crushed tomatoes 1 cup beef broth 2 bay leaves Salt and black pepper, to taste For the béchamel sauce: 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 4 cups whole milk 1/2 teaspoon freshly grated nutmeg Salt and white pepper, to taste For the lasagna: 12 lasagna noodles 1 pound shredded mozzarella cheese 1 cup grated Parmesan cheese Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- In a large skillet or Dutch oven, heat some olive oil over medium-high heat.
- Add the ground beef and ground pork to the skillet and cook until browned, about 10 minutes.
- Remove the meat from the skillet and set it aside.
- Add the onion, celery, and carrots to the skillet and cook until softened, about 5-7 minutes.
- Add the garlic to the skillet and cook for an additional minute.
- Stir in the tomato paste and cook for another minute.
- Add the red wine to the skillet and bring it to a simmer, scraping the bottom of the skillet to loosen any browned bits.
- Add the crushed tomatoes, beef broth, bay leaves, salt, and black pepper to the skillet and bring the sauce to a boil.
- Reduce the heat to low and add the browned meat back to the skillet. Cover the skillet and let the sauce simmer for 1-2 hours, stirring occasionally, until the sauce has thickened.
- To make the béchamel sauce, melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk and continue to whisk until the sauce has thickened, about 10 minutes.
- Stir in the nutmeg, salt, and white pepper.
- Cook the lasagna noodles according to package instructions until al dente. Drain the noodles and set them aside.
- To assemble the lasagna, spread a layer of the Bolognese sauce on the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles on top of the sauce.
- Spread a layer of the béchamel sauce over the noodles, followed by a layer of shredded mozzarella cheese and grated Parmesan cheese.
- Repeat the layers of Bolognese sauce, noodles, béchamel sauce, mozzarella cheese, and Parmesan cheese until you’ve used up all the ingredients.
- Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking the lasagna for an additional 20-25 minutes, or until the cheese is melted and golden brown.
- Let the lasagna cool for a few minutes before slicing and serving.
- Garnish with chopped parsley, if desired.
