Lasagna Bolognese is one of the most iconic dishes in Italian cuisine, known for its rich, meaty sauce, velvety béchamel, and perfectly layered pasta sheets. Originating from the Bologna region of Italy, this dish is a comforting and satisfying meal that brings families together around the dinner table. Unlike the American-style lasagna, which often includes ricotta and mozzarella, the traditional Italian version features a slow-cooked Bolognese sauce and creamy béchamel for an authentic and luxurious taste. If you’re looking for a dish that combines depth of flavor with indulgent textures, this Lasagna Bolognese recipe is the perfect choice.

The History of Lasagna Bolognese

Lasagna has been a staple in Italian cuisine for centuries, with origins dating back to ancient Rome. However, the version we know today as Lasagna Bolognese was refined in the Emilia-Romagna region, particularly in the city of Bologna. The classic Ragù alla Bolognese, a slow-cooked meat sauce, is the heart of this dish, traditionally layered with fresh pasta sheets and béchamel sauce instead of ricotta. This method enhances the flavors and creates a creamy, melt-in-your-mouth experience. Over time, this beloved dish has become a favorite worldwide, with variations found in different cultures, but nothing quite compares to the authentic Italian preparation.

Ingredients You Will Need

To make an authentic Lasagna Bolognese, you’ll need three essential components: the Bolognese sauce, the béchamel sauce, and fresh pasta sheets.

For the Bolognese Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 pound (450g) ground beef (or a mix of beef and pork)
• 1/2 cup (120ml) dry red wine
• 1 can (14 oz / 400g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg (optional, for extra depth)
• 1/2 cup (120ml) whole milk

For the Béchamel Sauce:

• 4 tablespoons (1/2 stick) unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups (480ml) whole milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup (50g) grated Parmesan cheese

Additional Ingredients:

• 12 fresh lasagna sheets (or dried, pre-cooked according to package instructions)
• 1/2 cup (50g) grated Parmesan cheese (for layering and topping)
• 2 tablespoons butter (for greasing and finishing)

Step-by-Step Cooking Instructions

Step 1: Prepare the Bolognese Sauce

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for another minute. Add the ground beef and cook until browned, breaking it apart with a spoon. Once the meat is fully cooked, pour in the red wine and let it simmer until reduced by half.

Next, stir in the crushed tomatoes, tomato paste, oregano, salt, black pepper, and nutmeg. Reduce the heat to low and let the sauce simmer gently for at least 45 minutes, stirring occasionally. For a deeper flavor, you can let it cook for up to 2 hours. Towards the end of cooking, stir in the milk to add richness and balance the acidity of the tomatoes. Once done, set the sauce aside.

Step 2: Prepare the Béchamel Sauce

In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1–2 minutes until it forms a smooth paste. Gradually pour in the warm milk, whisking constantly to prevent lumps from forming. Continue stirring until the sauce thickens, about 5 minutes. Season with salt and nutmeg, then remove from heat and stir in the grated Parmesan cheese.

Step 3: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter. Start by spreading a thin layer of Bolognese sauce at the bottom of the dish. Place a layer of lasagna sheets over the sauce, ensuring they slightly overlap. Spread a layer of Bolognese sauce, followed by a layer of béchamel sauce, and a sprinkle of Parmesan cheese. Repeat this layering process until all ingredients are used, finishing with a generous layer of béchamel and Parmesan on top.

Step 4: Bake the Lasagna

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the top is golden and bubbling. For an extra crispy top, broil for the last 2–3 minutes. Once done, remove from the oven and let the lasagna rest for 10–15 minutes before slicing. This helps the layers set and makes serving easier.

Tips for the Perfect Lasagna Bolognese

• Use Fresh Pasta Sheets: Fresh pasta creates a more tender texture compared to dried sheets. If using dried, pre-boil them slightly to ensure they don’t remain chewy after baking.
• Simmer the Bolognese Sauce Longer: The longer the sauce simmers, the more intense and flavorful it becomes.
• Layer Evenly: Spread the sauces evenly to ensure each bite is rich and creamy.
• Let it Rest Before Serving: Allowing the lasagna to cool slightly before cutting helps it hold its shape.
• Make it Ahead: You can assemble the lasagna a day in advance and store it in the refrigerator until ready to bake.

Lasagna Bolognese is the ultimate comfort food, packed with layers of slow-cooked meat sauce, creamy béchamel, and tender pasta. Whether you’re cooking for a special occasion, a family dinner, or simply craving an authentic Italian meal, this recipe delivers a perfectly balanced, restaurant-quality dish. Try it at home and experience the warmth and flavor of a true Italian classic!