Lasagna alla Bolognese Recipe – Italian Special
Lasagna alla Bolognese is a beloved Italian baked pasta dish from Emilia-Romagna, combining silky lasagna sheets with slow-simmered Bolognese ragù, creamy béchamel sauce, and a generous sprinkle of Parmesan. The rich, comforting layers create an indulgent main course perfect for family gatherings, cozy weekends, or special dinners. With tender meat sauce, velvety béchamel, and golden cheese on top, this dish represents the heart of Italian comfort food and delivers restaurant-quality flavor at home.
- Prep Time40 min
- Cook Time1 hr 30 min
- Total Time2 hr 10 min
For the Ragù (Meat Sauce):
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 400g ground beef (or beef + pork mix)
- 150ml red wine
- 400g canned tomatoes (or passata)
- 2 tbsp tomato paste
- 1 cup beef stock
- 1 tsp dried oregano
- 2 bay leaves
- Salt & pepper, to taste
For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups whole milk (warmed)
- 1/4 tsp nutmeg
- Salt & pepper, to taste
For Assembly:
- 12–14 sheets lasagna pasta (fresh or no-boil)
- 1 cup Parmesan cheese, grated
- Olive oil or butter (for greasing dish)
Lasagna alla Bolognese Instructions:
Heat olive oil in a pan; sauté onion, carrot, celery until softened.
Add garlic and ground meat; cook until browned.
Pour in red wine, simmer until reduced.
Stir in tomatoes, tomato paste, beef stock, oregano, bay leaves, salt, and pepper.
Simmer gently for 45–60 minutes until thick and rich; remove bay leaves.
Prepare béchamel: melt butter, whisk in flour, then gradually add warm milk.
Cook until smooth and creamy; season with nutmeg, salt, and pepper.
Preheat oven to 180°C (350°F).
Grease a baking dish with butter or oil.
Spread a thin layer of ragù, then a layer of pasta sheets.
Add a layer of béchamel, followed by ragù, and sprinkle Parmesan.
Repeat layers until all ingredients are used, finishing with béchamel + Parmesan.
Bake uncovered for 40–50 minutes until golden and bubbling.
Let rest 10–15 minutes before slicing and serving.
Recipe Notes :
Make-Ahead Friendly: Assemble the lasagna a day in advance and bake just before serving.
Cheese Options: Add mozzarella or provolone between layers for extra gooeyness.
Wine Swap: White wine can be used instead of red for a lighter flavor profile.
Freezer Friendly: Bake, cool, portion, and freeze for up to 3 months.
Resting Tip: Let the lasagna rest 10–15 minutes after baking to set layers for cleaner slices.
