This Bolognese lasagna is a hearty layered dish filled with rich meat sauce and gooey cheese. It’s like a warm hug on a plate and sure to please everyone at the table!
Honestly, the smell while it’s baking is enough to make you drool. I love serving it with a simple salad on the side—dinner can’t get easier than this!
Key Ingredients & Substitutions
Ground Meat: I like to use a mix of beef and pork for more flavor, but you can use just beef if you prefer. For a lighter option, ground turkey or chicken will work, too, just keep in mind it may change the taste.
Lasagna Sheets: Fresh lasagna sheets are my favorite for a softer texture. If you have dried sheets, just be sure to cook them al dente. If time is short, no-boil lasagna sheets can save you some hassle.
Cheeses: I recommend a mix of mozzarella for melty goodness and Parmesan for a savory touch at the end. If you’re avoiding dairy, look for plant-based cheese alternatives, which can also work well!
Red Wine: For cooking, choose a dry red wine like Chianti or Merlot. If you don’t have wine, beef broth adds richness, just skip the wine simmering step.
How Do You Achieve the Perfect Bolognese Sauce?
The key to a rich Bolognese sauce is slow cooking. Don’t rush it! It’s all about layering the flavors.
- Start by sweating the onions, carrots, and celery. This builds a solid flavor base.
- Brown the meat well. The more color, the more flavors you develop.
- Adding wine after browning deglazes the pan, picking up those flavorful bits stuck to the bottom.
- Let it simmer uncovered to reduce and concentrate the flavors. The addition of milk at the end keeps the sauce creamy.
What’s the Best Way to Layer Your Lasagna?
Layering is essential for even flavor distribution and texture. Here’s how to do it right:
- Start with a thin layer of Bolognese sauce on the bottom to prevent sticking.
- Evenly distribute your lasagna sheets, alternating with both Bolognese and Bechamel sauces, and sprinkling mozzarella in between.
- Finish with Bechamel sauce on top, garnished with Parmesan cheese for a nice crust.
- Let it rest after baking; this helps the layers set and makes it easier to cut.
Following these tips will help your Bolognese lasagna shine, creating a comforting dish that leaves a lasting impression!
How to Make Bolognese Lasagna
Ingredients You’ll Need:
For the Bolognese Sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 500g (1 lb) ground beef (or a mixture of beef and pork)
- 1 cup dry red wine
- 800g (28 oz) canned crushed tomatoes
- 2 tbsp tomato paste
- 1 cup whole milk
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional)
For the Bechamel Sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- Salt and white pepper, to taste
- 1/4 tsp ground nutmeg
For the Lasagna:
- 9-12 lasagna sheets (fresh or dried)
- 2 cups grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delicious Bolognese lasagna takes about 1 hour for preparation and cooking, plus an additional 10-15 minutes for resting after baking. You’ll enjoy layers of flavor in every bite, making it worth the wait!
Step-by-Step Instructions:
1. Make the Bolognese Sauce:
Start by heating olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, and celery, cooking until they soften, which should take around 5-7 minutes. Next, add the minced garlic and cook it for about 1 minute. Increase the heat to medium-high, add the ground meat, and use a spoon to break it up as it cooks until browned. Pour in the red wine and simmer it down until it’s reduced by half. Mix in the crushed tomatoes, tomato paste, dried oregano, salt, pepper, and if you like it, a pinch of nutmeg. Lower the heat and let the sauce simmer uncovered for at least 1 hour, occasionally stirring. Lastly, add the milk and simmer for another 30 minutes until nice and thick. Don’t forget to taste and adjust the seasoning!
2. Make the Bechamel Sauce:
In a separate saucepan, melt the butter over medium heat. Stir in the flour and let it cook for about 1-2 minutes to form a roux, but make sure it doesn’t brown. Gradually whisk in the warmed milk while stirring to avoid lumps. Cook until the sauce thickens enough to coat the back of a spoon. Finally, season with salt, white pepper, and nutmeg before removing from heat.
3. Cook the Lasagna Sheets:
If you are using dried lasagna sheets that are not labeled as no-boil, cook them in salted boiling water according to the package directions until they are al dente. Drain them and separate the sheets to prevent sticking.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Start by spreading a thin layer of Bolognese sauce on the bottom of a 9×13 inch baking dish. Now, place a layer of lasagna sheets over the sauce. Next, spread another layer of Bolognese sauce followed by a layer of Bechamel sauce, and sprinkle some grated mozzarella on top. Repeat these layers (sheets, Bolognese, Bechamel, mozzarella) until you run out of ingredients, making sure to finish with Bechamel sauce on top. Don’t forget to sprinkle Parmesan cheese over the last layer!
5. Bake the Lasagna:
Cover the dish loosely with aluminum foil and bake it for 25 minutes. After that, remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly. Once done, let the lasagna rest for about 10-15 minutes before slicing, which allows it to set and makes it easier to serve.
6. Serve:
Garnish your delicious Bolognese lasagna with chopped parsley or basil. Serve it warm with a side of crusty bread and maybe a nice glass of red wine. Enjoy this comforting classic!
Bon appétit!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great leaner alternative. Just keep in mind that it may have a slightly different flavor and texture compared to beef or a beef-pork mix, so consider adding extra seasonings to enhance the taste.
Can I Make the Bolognese Sauce Ahead of Time?
Yes, you can! The Bolognese sauce actually tastes better the next day as the flavors meld together. Just cook it, let it cool, and store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months.
How Do I Store Leftover Lasagna?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating to maintain its best texture!
Can I Use No-Boil Lasagna Sheets?
Definitely! No-boil lasagna sheets are convenient and can save you time. Just layer them directly in the dish without pre-cooking, and ensure there’s enough sauce in your layers to cook them through during baking.
