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A slice of homemade lasagna, crafted from an authentic lasagna bolognese recipe, features layers of pasta, rich meat sauce, and melted cheese on a white plate, set on a marble surface.
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5 from 5 vote

Lasagne Bolognese (Authentic Italian Lasagna)

Lasagne Bolognese is the ultimate Italian comfort food, with a rich slow simmered Bolognese ragu, creamy besciamella, tender pasta, and layers of melted cheese baked until golden and bubbling. This is the authentic version from Bologna, made the traditional way.
Prep Time45 minutes
Cook Time2 hours 50 minutes
Total Time3 hours 35 minutes
Course: Dinner
Cuisine: Italian
Servings: 10
Calories: 336kcal
Author: Lora

Equipment

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:

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.

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.

Nutrition

Calories: 336kcal | Carbohydrates: 13g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 920mg | Potassium: 581mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2664IU | Vitamin C: 5mg | Calcium: 318mg | Iron: 2mg