Lasagna Bolognese is one of those dishes that makes your kitchen smell like an Italian grandmother’s been cooking there all day. It’s rich, meaty, cheesy, and has that perfect balance of savory Bolognese and creamy béchamel sauce running through every layer. When you cut into it, you get these beautiful distinct layers of pasta, meat, and cheese that hold together perfectly—not soupy, not dry, just right.
I’m not going to lie: this isn’t a quick weeknight dinner.
Between the Bolognese that needs to simmer for a couple of hours and making béchamel from scratch, you’re looking at some real time in the kitchen. But here’s the thing—most of that time is just letting the sauce do its thing while you go about your day. The actual hands-on work is pretty straightforward: brown some meat, make a simple white sauce, and layer everything together.
The taste is absolutely worth it. That slow-simmered Bolognese develops this deep, complex flavor you just can’t rush. The béchamel adds this creamy richness that keeps the whole thing moist and luxurious. And when it all bakes together with Parmesan and mozzarella on top getting golden and bubbly? That’s the moment you realize why people have been making lasagna this way for generations.
What I love about this recipe is that it’s actually pretty forgiving once you understand the basics. The Bolognese is just building layers of flavor—aromatics, meat, tomatoes, and time. The béchamel is a classic roux-based sauce that comes together in about 10 minutes once you get the hang of it. The assembly is like building with edible Legos: sauce, noodles, repeat.
This is the lasagna you make when you want to feed people you care about, when you have a weekend afternoon to spend in the kitchen, or when you want leftovers that somehow taste even better the next day.
Let’s get into how to make it.
Ingredients
- 1. Bolognese (Minced Beef) Sauce Ingredients
Meat: 500g (about 1 lb) minced beef (a mix of beef and pork is also classic)
Aromatics: 1 large onion, finely chopped; 2 cloves garlic, minced; 1 carrot, finely chopped; 1 stick celery, finely chopped (this vegetable base is called soffritto)
Fat: 1 tbsp olive oil, 1 tbsp butter (optional, for richness)
Liquid/Flavor: 1 cup dry red wine (optional, but highly recommended), 1 (400g/14 oz) can chopped tomatoes, 1 (400ml/14 fl oz) can crushed tomatoes or passata, 1/2 cup beef stock or water, 2 tbsp tomato paste
Seasoning: 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper, 1 bay leaf
- 2. Béchamel (White) Sauce Ingredients
Base: 50g (3.5 tbsp) unsalted butter, 50g (1/2 cup) all-purpose flour
Liquid: 500ml (2 cups) whole milk, warmed
Seasoning: Pinch of freshly grated nutmeg, salt and white pepper (or black pepper) to taste
- 3. Lasagna Assembly Ingredients
12-16 sheets of lasagna noodles (dried or fresh, follow package instructions for pre-cooking if needed, or use oven-ready)
2 cups (approx. 200g) grated mozzarella cheese (optional, but great for a cheesy top)
1 cup (approx. 100g) freshly grated Parmesan cheese
Directions
- Part 1: Make the Bolognese Sauce
- Sauté Aromatics:
Heat the olive oil and butter (if using) in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrot, and celery.
Cook gently for about 5-7 minutes until soft, but not browned.
Add the minced garlic and cook for 1 more minute. - Brown the Meat:
Add the minced beef and cook over medium-high heat, breaking it up with a wooden spoon, until it is thoroughly browned.
Drain off any excess fat. - Deglaze (Optional):
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
Let it bubble and reduce by half. - Simmer:
Stir in the tomato paste, then add the chopped tomatoes, crushed tomatoes/passata, stock/water, oregano, basil, salt, pepper, and bay leaf. Bring to a gentle simmer. - Cook:
Reduce the heat to very low, cover, and let it simmer for at least 2 to 3 hours, stirring occasionally.
The longer it simmers, the richer the flavor. The sauce should be thick, not watery.
Remove the bay leaf before assembling. - Part 2: Make the Béchamel Sauce
- Make the Roux:
Melt the butter in a medium saucepan over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly (this is the roux). It should look like a paste. - Add Milk:
Slowly pour in the warm milk, whisking continuously to prevent lumps. - Thicken:
Continue to cook over medium-low heat, stirring regularly, until the sauce comes to a gentle boil and has thickened enough to coat the back of a spoon (about 5-10 minutes). - Season:
Remove from heat and stir in the nutmeg, salt, and pepper to taste. - Part 3: Assemble and Bake
- Prep:
Preheat your oven to 180°C (350°F).
Lightly grease a 9×13 inch (23×33 cm) baking dish. - First Layer:
Spread a thin layer of Bolognese sauce on the bottom of the baking dish to prevent the pasta from sticking. - Pasta:
Lay a single layer of lasagna noodles over the sauce, trimming them to fit as needed.
(If using oven-ready noodles, no pre-cooking is necessary). - Sauce Layers:
Spread a layer of Bolognese sauce over the pasta, followed by a layer of Béchamel sauce, and a light sprinkle of Parmesan cheese. - Repeat:
Repeat the layering process: Noodles, Bolognese, Béchamel, Parmesan. Continue until you have 3 or 4 layers, reserving some Béchamel and the remaining cheeses for the top. - Top Layer:
Finish with a final layer of noodles, then pour over the remaining Béchamel sauce, making sure to cover all the pasta.
Sprinkle generously with the remaining Parmesan and the mozzarella cheese. - Bake:
Cover the dish loosely with aluminum foil (you can spray the underside with cooking spray to prevent sticking).
Bake for 25 minutes. - Brown:
Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown. - Rest:
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set and makes it much easier to cut!
What to Pair with Lasagna on Thanksgiving Day
If you’re serving lasagna Bolognese for Thanksgiving instead of traditional turkey, keep the sides simple and complementary.
The lasagna is already rich and hearty, so balance it with fresh, light options like an apple salad to cut through all that cheese and meat sauce. Garlic bread is absolutely essential—you’ll want something to soak up every bit of that Bolognese. Add some roasted vegetables or crispy roasted potatoes for a heartier side, and consider starting with pumpkin soup to keep that Thanksgiving feel. If you’re feeding kids or picky eaters, having fried chicken as an option never hurts.
Honestly, lasagna is already a complete meal with pasta, meat, and cheese built right in, so you really just need a good salad, some bread, and maybe a vegetable side to round things out.
How to Store and Reheat Lasagna
One of the best things about lasagna is how well it keeps and reheats—honestly, I think it tastes even better the second day once all the flavors have had time to meld together.
For refrigerator storage, let the lasagna cool completely (within 2 hours), then cover tightly with foil or transfer to airtight containers. It’ll keep for 4-5 days in the fridge.
For longer storage, wrap portions tightly in plastic wrap and foil, label with the date, and freeze for up to 3 months. You can even assemble lasagna unbaked and freeze it for later—just add 15-20 minutes to the baking time when cooking from frozen.
When reheating, the oven method works best for maintaining that perfect texture. Preheat to 350°F (175°C), cover the lasagna with foil, and bake for 20-30 minutes until heated through. Remove the foil for the last 5 minutes if you want the cheese to crisp up again.
If you’re in a hurry, the microwave works too—just cover with a damp paper towel and heat on medium power for 2-3 minutes.
Pro tip: if the lasagna seems dry, add a tablespoon of water or extra marinara before reheating to restore moisture. The leftovers genuinely taste amazing, and I often make lasagna specifically with leftovers in mind because it makes lunch or dinner throughout the week so easy.
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