Lasagne Bolognese is Italian comfort food at its very best. Rich meat ragu slow-simmered for two hours, silky homemade besciamella, tender pasta, and melted cheese layered together and baked until bubbling. It takes time and it is absolutely worth every minute. This is the lasagna that ruins all other lasagna for you.
Make it for a Sunday dinner, a holiday table, or any occasion that deserves something truly special. If you love hearty Italian pasta dishes, also try my Rigatoni alla Bolognese and Creamy Sausage Rigatoni.
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This is the version of lasagna that comes from Bologna, in the Emilia-Romagna region of northern Italy, where besciamella replaces ricotta and the bolognese sauce is the real star. It is a weekend project in the best possible sense.
Why You'll Love This Lasagne Bolognese
- This is the authentic version. Bolognese lasagna uses besciamella, not ricotta. Once you try it this way, the besciamella version becomes the only version.
- The ragu is worth the time. Simmering the meat sauce for two hours builds a depth of flavor you simply cannot rush. It freezes beautifully so make a double batch.
- Feeds a crowd. One 13x9 pan serves 8 to 10 people generously and reheats perfectly the next day, often tasting even better.
- Make ahead friendly. Both the ragu and the besciamella can be made a day ahead, which makes assembly and baking day completely stress free.
- Pure Italian comfort food. There is no dish that brings a table together quite like a proper lasagne Bolognese fresh out of the oven.
What Is Lasagne Bolognese?
Lasagne Bolognese is the classic lasagna of Bologna, the capital of Emilia-Romagna and one of the great food cities of Italy. Unlike the American style lasagna made with ricotta cheese, the authentic Bolognese version layers pasta with a slow cooked meat ragu and besciamella, a simple Italian white sauce made from butter, flour, and milk. The result is richer, creamier, and more deeply flavored than any lasagna you have had before.
The word lasagne refers to the pasta itself, wide flat sheets that are layered into the dish. In Bologna, fresh egg pasta is traditional, often made with spinach to give it a characteristic green color. For a home version, good quality dried lasagna noodles work beautifully and save considerable time.
This recipe is inspired by my mother-in-law Teresa, who makes her lasagne from complete scratch, including the pasta dough. This year I even attempted to film her making her famous lasagne. Teresa makes portions for about 40 people, which means a lot of sauce, a lot of dough, and a kitchen filled with the kind of organized chaos only an Italian grandmother can pull off. I help her as much as she allows me to, which she claims is not very much at all.
You may be wondering why I wrote lasagne and not lasagna. In Italian, lasagne means more than one lasagna noodle, so it refers to the whole dish. Lasagna would refer to literally one single noodle. Because you have made more than one noodle, it becomes lasagne. I have to keep it grammatically correct when it comes to Teresa's recipe, so lasagne it is.
Ingredients
For the Bolognese ragu:
- 1 tablespoon olive oil
- ¼ cup onion, chopped (sweet or yellow onion both work)
- 2 stalks celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- ¼ pound pancetta, chopped (optional but adds great depth)
- 1½ pounds lean ground beef (a mix of beef and pork also works beautifully)
- 1 cup dry white wine
- 1 can (6 ounces) tomato paste
- 1 can (28 ounces) crushed tomatoes, San Marzano recommended
- 6 fresh basil leaves
- ½ cup fresh flat leaf parsley, chopped
- 2½ teaspoons sea salt
- ¼ teaspoon black pepper
For the besciamella:
- ½ cup (1 stick) unsalted butter
- ¼ cup all purpose flour
- 6 cups whole milk
- ¼ teaspoon freshly grated nutmeg
- Salt and pepper to taste
To assemble:
- Lasagna noodles, no boil or regular (fresh pasta sheets if you are feeling ambitious)
- 1 cup mozzarella cheese, chopped or shredded
- ½ cup Parmigiano Reggiano, freshly grated
- Salt and pepper to taste
How to Make Lasagne Bolognese
Step 1: Make the Bolognese ragu
Heat the olive oil in a medium saucepan or Dutch oven over medium heat. Add the onion and cook for 2 minutes until softened. Add the celery, carrot, and garlic and cook for 5 minutes more. If using pancetta, add it now and cook for 5 minutes, then add the ground beef. Break up any large lumps and cook, stirring frequently, until the meat is no longer pink, about 10 minutes.
Add the tomato paste, crushed tomatoes, parsley, and basil. Stir to combine. Add the white wine and remaining seasonings. Stir everything together, reduce the heat to low, and simmer uncovered for 2 hours, stirring occasionally. The sauce should be thick and deeply rich by the end. Taste and adjust seasoning.
Step 2: Make the besciamella
Melt the butter in a heavy medium saucepan over medium heat. Add the flour and whisk constantly until fully incorporated, about 1 minute. The mixture will look dry and clumpy at first.
Raise the heat to medium high and begin adding the milk in ½ cup portions, whisking constantly after each addition. Once all the milk is added, bring to a gentle boil, then reduce the heat to medium and simmer, whisking frequently, until the sauce thickens, about 5 minutes. Remove from heat. The besciamella will continue to thicken as it cools. If it becomes too thick, whisk in a little more milk to loosen it. Whisk in the nutmeg and season with salt and pepper to taste.
Step 3: Assemble the lasagna
Preheat the oven to 375°F. Lightly grease a 13x9 inch baking dish.
Spread a thin layer of meat sauce across the bottom of the dish. Cover with a layer of lasagna noodles. Spread a layer of besciamella over the noodles, then scatter over one third of the mozzarella. Add another layer of noodles, more besciamella, about 1 cup of meat sauce, and half the remaining mozzarella. Finish with a final layer of noodles, the remaining meat sauce, and the remaining mozzarella. Sprinkle the Parmigiano Reggiano evenly over the top.
Step 4: Bake
Cover the dish tightly with aluminum foil. Bake covered for 30 minutes, then remove the foil and bake uncovered for an additional 15 to 20 minutes, until the cheese on top is golden and bubbling. Let the lasagna rest for at least 15 minutes before cutting and serving. This resting time is important as it allows the layers to set and makes slicing much cleaner.
Tips for the Best Lasagne Bolognese
- Do not rush the ragu. Two hours of simmering is not optional. It is where all the flavor develops. If you are short on time, make the ragu the day before.
- Season the besciamella properly. Taste it before you use it. A well seasoned besciamella makes a huge difference to the finished dish.
- Let the lasagna rest. Cutting into it immediately means it will fall apart. Give it at least 15 minutes after it comes out of the oven.
- Use San Marzano tomatoes. They are sweeter and less acidic than regular canned tomatoes and make a noticeably better sauce.
- Fresh Parmigiano Reggiano only. Do not use pre-grated cheese from a container. Freshly grated Parmigiano melts beautifully and tastes completely different.
- Cover with foil for the first half of baking. This traps steam and ensures the noodles cook through. Removing it for the last 15 to 20 minutes gives you that golden bubbly top.
- Make it the day before. Lasagne Bolognese is genuinely better the next day. The layers settle and the flavors deepen overnight. Reheat covered in a 350°F oven for 20 to 25 minutes.
How to Store and Reheat Lasagne Bolognese
Refrigerator: Cover the baking dish tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish covered in a 350°F oven for 20 to 25 minutes.
Freezer: Lasagne Bolognese freezes exceptionally well. Let it cool completely, then wrap the whole dish or individual portions tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Freezing the components separately: Both the Bolognese ragu and the besciamella can be frozen separately. The ragu freezes for up to 3 months. The besciamella is best used fresh but can be frozen for up to 1 month. Thaw and whisk well before using.
Frequently Asked Questions
Traditional American style lasagna uses ricotta cheese as a layer. Authentic Lasagne Bolognese from the Emilia-Romagna region of Italy uses besciamella, a creamy white sauce, in place of ricotta. The result is richer, creamier, and more refined. The Bolognese meat ragu is also traditionally simmered for much longer than a standard meat sauce.
Yes, no boil noodles work well in this recipe. The besciamella and meat sauce provide enough moisture to cook the noodles through during baking. If you find the edges are drying out, add a small splash of water around the edges before covering with foil.
You can substitute the ground beef with a mix of finely diced mushrooms, lentils, or a combination of both for a vegetarian version. The besciamella and pasta layers remain the same. The sauce will be lighter but still very delicious.
This recipe makes 3 layers of pasta, which is the classic standard for a 13x9 pan. You can add a fourth layer if your pan is deep enough and you have extra sauce.
Lumps form when the milk is added too quickly or the heat is too high. Add the milk gradually, in small portions, whisking constantly after each addition. If lumps do form, pass the sauce through a fine mesh strainer before using.
Yes, this is actually a great approach. Assemble the lasagna completely, cover tightly, and refrigerate overnight. Bring it to room temperature for 30 minutes before baking, then bake as directed, adding an extra 10 minutes to the covered baking time.
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Lasagne Bolognese (Authentic Italian Lasagna)
Equipment
- 13x9 inch baking dish
Ingredients
Bolognese Ragu:
- 1 tablespoon olive oil
- ¼ cup onion chopped (sweet or yellow onion)
- 2 stalks celery diced
- 2 carrots diced
- 4 cloves garlic minced
- ¼ pound pancetta chopped (optional)
- 1½ pounds lean ground beef a mix of beef and pork also works well
- 1 cup dry white wine
- 1 can 6 ounces tomato paste
- 1 can 28 ounces crushed tomatoes, preferably San Marzano
- 6 fresh basil leaves
- ½ cup fresh flat leaf parsley chopped
- 2½ teaspoons sea salt
- ¼ teaspoon black pepper
- Besciamella White Sauce:
- ½ cup 1 stick unsalted butter
- ¼ cup all purpose flour
- 6 cups whole milk
- ¼ teaspoon freshly grated nutmeg
- Salt and pepper to taste
To Assemble:
- Lasagna noodles no boil or regular (enough for 3 layers in a 13x9 pan)
- 1 cup mozzarella cheese chopped or shredded
- ½ cup Parmigiano Reggiano freshly grated
- Salt and pepper to taste
Instructions
Make the Bolognese ragu:
- Heat the olive oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook for 2 minutes until softened.
- Add the celery, carrot, and garlic and cook for 5 minutes, stirring occasionally.
- If using pancetta, add it now and cook for 5 minutes. Add the ground beef and cook, breaking up any lumps, until the meat is no longer pink, about 10 minutes.
- Add the tomato paste, crushed tomatoes, parsley, and basil. Stir to combine. Pour in the white wine and add the salt and pepper. Stir everything together.
- Reduce the heat to low and simmer uncovered for 2 hours, stirring occasionally, until the sauce is thick and deeply rich. Taste and adjust seasoning.
Make the besciamella:
- Melt the butter in a heavy medium saucepan over medium heat. Add the flour and whisk constantly until fully incorporated, about 1 minute.
- Raise the heat to medium high. Add the milk gradually in ½ cup portions, whisking constantly after each addition.
- Once all the milk is added, bring to a gentle boil, then reduce the heat to medium and simmer, whisking frequently, until the sauce thickens, about 5 minutes.
- Remove from heat. Whisk in the nutmeg and season with salt and pepper. If the sauce becomes too thick, whisk in a little more milk to loosen it. Set aside.
Assemble and bake:
- Preheat the oven to 375°F. Lightly grease a 13x9 inch baking dish.
- Spread a thin layer of meat sauce across the bottom of the dish. Cover with a layer of lasagna noodles.
- Spread a layer of besciamella over the noodles, then scatter over one third of the mozzarella.
- Add another layer of noodles, more besciamella, about 1 cup of meat sauce, and half the remaining mozzarella.
- Finish with a final layer of noodles, the remaining meat sauce, and the remaining mozzarella. Sprinkle the Parmigiano Reggiano evenly over the top.
- Cover the dish tightly with aluminum foil. Bake covered for 30 minutes.
- Remove the foil and bake uncovered for an additional 15 to 20 minutes, until the cheese is golden and bubbling.
- Remove from the oven and let rest for at least 15 minutes before slicing and serving.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Ragu: The ragu can be made up to 2 days ahead and stored covered in the refrigerator. It also freezes well for up to 3 months.
- Besciamella: Best made fresh, but can be made a day ahead. Store covered in the refrigerator and reheat gently over low heat, whisking in a splash of milk to loosen before using.
- Noodles: No boil noodles work great here. If using regular noodles, cook according to package directions before assembling. Fresh pasta sheets are the most authentic option if you want to go the extra mile.
- Meat: Ground beef works perfectly, but a 50/50 mix of ground beef and ground pork gives the ragu extra richness and is closer to the traditional Bolognese.
- Pancetta: Optional but highly recommended. It adds a savory depth to the base of the sauce.
- Cheese: Use freshly grated Parmigiano Reggiano, not pre-grated. The difference in flavor and how it melts is significant.
- Make ahead: Assemble the full lasagna the night before, cover tightly, and refrigerate. Bring to room temperature for 30 minutes before baking and add 10 extra minutes to the covered baking time.
- Leftovers: Store covered in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 20 to 25 minutes. Lasagne Bolognese tastes even better the next day.
- Freezer: Freeze fully baked and cooled lasagna wrapped tightly for up to 3 months. Thaw overnight in the refrigerator before reheating.
