Lasagna Bolognese
Indulge in the ultimate comfort food with this authentic Lasagna Bolognese, a timeless Italian classic that layers silky béchamel sauce, rich and savory bolognese made with ground beef and pork, and perfectly tender lasagna noodles. The slow-simmered bolognese, infused with aromatic herbs, red wine, and a touch of milk for added creaminess, creates a deeply flavorful base. Topped with a golden, cheesy crust of mozzarella and Parmesan, this hearty dish is the perfect crowd-pleaser for family dinners or special occasions. With its balance of textures and robust flavors, this lasagna is the epitome of Italian home cooking and is sure to make your table the centerpiece of a memorable meal. Ready in just over 3 hours and serving up to 8 people, it’s worth every delicious layer.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 500 grams ground beef
- 300 grams ground pork
- 2 tablespoons tomato paste
- 800 grams canned tomatoes
- 200 ml red wine
- 150 ml milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 lasagna noodles
- 50 grams butter
- 50 grams all-purpose flour
- 500 ml whole milk
- 0.25 teaspoon nutmeg
- 100 grams Parmesan cheese, grated
- 200 grams mozzarella cheese, shredded
Instructions
Heat olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery and sauté for 5-7 minutes until softened.
Stir in minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to high and add ground beef and pork to the saucepan. Cook for about 8-10 minutes until browned all over, breaking the meat apart with a spoon.
Add tomato paste, stirring to coat the meat and vegetables. Cook for 2 minutes.
Pour in the red wine, allowing it to simmer for 3-4 minutes until reduced by half.
Stir in canned tomatoes, milk, oregano, basil, salt, and pepper. Bring the sauce to a boil, then lower the heat to maintain a gentle simmer.
Cook the bolognese sauce for 1.5-2 hours, partially covered, stirring occasionally until the sauce has thickened.
Meanwhile, prepare the béchamel sauce. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
Slowly add whole milk to the flour mixture, whisking constantly to prevent lumps. Cook for about 5-7 minutes until the sauce is smooth and thickened.
Season the béchamel sauce with nutmeg and remove from heat.
Preheat your oven to 180°C (350°F).
Lightly grease a large baking dish. Spread a thin layer of bolognese sauce on the bottom.
Place a layer of lasagna noodles over the sauce, followed by more bolognese sauce and some béchamel.
Sprinkle a layer of Parmesan cheese over the sauces, then repeat layering with noodles, bolognese, béchamel, and cheeses until all ingredients are used, finishing with a layer of béchamel sauce and mozzarella on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
Allow the lasagna to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.6 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 490 mg | 38% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
