Description
A classic Italian Lasagna Bolognese layered with rich homemade bolognese sauce, creamy béchamel, and melted mozzarella cheese, baked to golden perfection. This comforting dish combines savory meat sauce, tender lasagna sheets, and a luscious cheese topping for a satisfying meal.
Ingredients
Scale
Bolognese Sauce
- 1 pound ground beef
- ½ pound Italian sausage – casings removed
- Olive oil, for cooking
- 1 medium yellow onion, finely diced
- 1 large carrot, peeled and finely diced
- 1 stalk celery, finely diced
- 2 ounces finely diced pancetta or prosciutto
- 5 to 6 cloves fresh garlic, minced
- 3 teaspoons fresh thyme leaves or 1 teaspoon dried Italian seasoning
- ¾ cup red wine – Pinot Noir
- 3 cans (14-ounce each) crushed tomatoes
- 2 bay leaves – dried or fresh
- Salt and pepper, to taste
- ½ cup whole milk plus more to taste
Béchamel Sauce
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 ½ cups whole milk plus more as needed
- A pinch of grated or ground nutmeg
- Salt and pepper, to taste
To Assemble the Lasagna
- 1 (9-ounce) box oven-ready lasagna sheets (Barilla brand recommended)
- 1 pound whole milk shredded mozzarella
- ½ cup freshly grated parmesan cheese plus more for serving
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit in preparation for baking the lasagna.
- Cook the Meat: In a large 6-quart pot over medium-high heat, cook ground beef and Italian sausage, breaking it up, for about 8 minutes until browned and cooked through. Remove meat from pot and set aside. Use paper towels to soak excess moisture if necessary.
- Sauté Vegetables: In the same pot, add a few drizzles of olive oil and cook diced onions, carrots, and celery over medium heat for about 8 minutes until softened, stirring and scraping brown bits with a wooden spoon.
- Add Pancetta and Garlic: Add pancetta and cook for a few minutes to render fat. Stir in minced garlic and thyme leaves, cooking 2 more minutes until fragrant.
- Deglaze with Wine: Pour in red wine, scraping any browned bits from the pot. Simmer on low until wine reduces by half, a few minutes.
- Simmer Sauce: Add crushed tomatoes, bay leaves, cooked meat, salt, and pepper. Bring mixture to a boil, then reduce heat to partially covered simmer for 35 minutes to thicken the sauce.
- Finish Bolognese: Stir in ½ cup whole milk to balance flavors and add richness.
- Make Béchamel Sauce: In medium pot, melt butter over medium-low heat. Whisk in flour and cook 3-4 minutes until nutty aroma develops.
- Add Milk to Béchamel: Gradually whisk in 4 ½ cups whole milk, stirring to break lumps. Season with salt, pepper, and a pinch of nutmeg. Cook until sauce coats spoon thickly.
- Assemble Lasagna: In a 9×13 inch baking pan, spread a thin layer of bolognese sauce. Layer one sheet of oven-ready lasagna sheets on top. Add 2-3 ladles of bolognese, then 2-3 ladles of béchamel, followed by a layer of shredded mozzarella. Repeat layering 3 more times.
- Final Layer: Finish with 3 lasagna sheets covered by remaining bolognese and béchamel sauces, a thin mozzarella layer, and ½ cup freshly grated parmesan cheese, ensuring sheets are fully covered.
- Bake Covered: Cover pan loosely with aluminum foil. Place on a large sheet pan and bake at 375 degrees F for 30 minutes.
- Uncover and Finish Baking: Remove foil and bake uncovered for 8 minutes until bubbly and cheese melted.
- Broil: Broil for 1-2 minutes to brown the top until golden. Watch carefully to prevent burning.
- Rest and Serve: Let lasagna cool 15-20 minutes before slicing. Serve warm with extra parmesan cheese if desired. Enjoy!
Notes
- Use oven-ready lasagna sheets to skip boiling. If using regular sheets, boil as package directs.
- Ensure lasagna sheets are fully coated with sauce to cook properly.
- Use whole milk shredded mozzarella for better melting compared to part-skim.
- A good bolognese sauce is thick but not dry; simmer with lid partially covered.
- Béchamel sauce is ready when it coats a spoon thickly and sauce stays separated when running your finger through it.
- Make ahead by assembling and refrigerating overnight; add extra baking time if starting cold.
- Freeze unbaked lasagna up to 2 months; thaw in fridge before baking or bake from frozen, adjusting baking time.
- Store leftovers in airtight container in refrigerator up to 3 days; reheat in 350°F oven or microwave.
- Substitute meats with ground pork or turkey; replace pancetta with bacon or prosciutto; use dried Italian seasoning if fresh thyme is unavailable.
