Lasagna alla Bolognese

Classic layered Italian lasagna with rich meat ragù, creamy béchamel, and melted Parmigiano — the ultimate comfort dish.

Nutrition per serving

• 1 lbLasagna sheets
• 1 lbGround beef
• 1/2 lbGround pork
• 28 oz canSan Marzano tomatoes
• 1 largeOnion
• 1Carrot
• 1 stalkCelery
• 3 cupsWhole milk
• 4 tbspButter
• 4 tbspFlour
• 1 cup gratedParmigiano-Reggiano
• 2 cups shreddedMozzarella
• 1/2 cupRed wine
• a pinchNutmeg

1. 1

   Make ragù: sauté finely diced onion, carrot, and celery in olive oil until soft.

2. 2

   Add ground beef and pork, cook until browned. Pour in red wine and let it evaporate.

3. 3

   Add crushed San Marzano tomatoes, salt, and pepper. Simmer on low for 1 hour, stirring occasionally.

4. 4

   Make béchamel: melt butter, whisk in flour, cook 2 minutes. Gradually add milk, whisking constantly until thick and smooth. Season with salt and nutmeg.

5. 5

   Cook lasagna sheets in salted boiling water until al dente. Drain and lay flat.

6. 6

   Preheat oven to 375°F (190°C).

7. 7

   Layer in a deep baking dish: thin béchamel, pasta sheets, ragù, béchamel, Parmigiano. Repeat 4-5 layers.

8. 8

   Top final layer with béchamel, mozzarella, and Parmigiano.

9. 9

   Bake 35-40 minutes until golden and bubbling. Rest 15 minutes before slicing.

💡 Tips for Lasagna alla Bolognese

• • Let meat rest for 5 minutes after cooking to keep it juicy.
• • Use room-temperature eggs for more even cooking and better volume.

Frequently Asked Questions

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