Lasagna alla Bolognese is one of the most beloved and comforting Italian dishes, featuring layers of rich meat sauce, creamy béchamel, and gooey melted cheese this version is with a savory homemade Bolognese sauce and a silky smooth béchamel, this lasagna is a perfect dish for family gatherings, special occasions, or any time you’re craving classic Italian comfort food. Follow this easy recipe to make a lasagna that everyone will love!
Ingredients:
For the Bolognese Sauce:
- 1 1/3 pounds ground beef
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes (or tomato passata)
- 2 tbsp tomato paste
- Salt and pepper, to taste
- A pinch of nutmeg (optional)
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
For the Béchamel Sauce:
- 4 cups whole milk
- 7 tbsp butter
- 7 tbsp all-purpose flour
- Salt, pepper, and nutmeg to taste
For the Lasagna:
- 12 lasagna noodles (fresh or no-boil)
- 9 oz mozzarella (about 1 1/2 cups), cubed
- 1/2 cup grated Parmesan cheese
Instructions:
1. Prepare the Bolognese Sauce:
- In a large pan, heat 2 tbsp of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until softened.
- Add the minced garlic and cook for another minute.
- Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink.
- Stir in the crushed tomatoes, tomato paste, salt, pepper, and nutmeg (if using). Bring to a simmer.
- Reduce heat and let the sauce simmer on low for 1 to 1 1/2 hours, stirring occasionally. If the sauce gets too thick, add a bit of water or broth to thin it.
- Once done, garnish with fresh parsley and set aside.
2. Prepare the Béchamel Sauce:
- In a saucepan, melt 7 tbsp butter over medium heat. Add 7 tbsp flour and whisk for 1-2 minutes to form a roux (a thick paste).
- Gradually pour in the 4 cups of milk, whisking constantly to prevent lumps. Continue cooking and stirring for 5-7 minutes, until the sauce thickens.
- Season with salt, pepper, and a pinch of nutmeg to taste. Once thickened, remove from heat and set aside.
3. Assemble the Lasagna:
- If using regular lasagna noodles, cook them in a large pot of salted boiling water for 8-10 minutes (if using no-boil noodles, skip this step). Drain and set aside.
- Preheat your oven to 350°F.
- Spread a thin layer of Bolognese sauce on the bottom of a 9×13-inch baking dish.
- Add a layer of lasagna noodles on top of the sauce. Spread a layer of béchamel sauce over the noodles, followed by a layer of Bolognese sauce, and then sprinkle with cubed mozzarella.
- Repeat the layers until all ingredients are used up, finishing with a layer of Bolognese sauce on top. Sprinkle with grated Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
Tips:
- Make-ahead: You can prepare the Bolognese sauce and béchamel a day ahead. Just refrigerate them, and when you’re ready, assemble the lasagna and bake.
- No-boil noodles: If you’re using no-boil noodles, just layer them directly without boiling first.
- Rest before cutting: Let the lasagna cool for 10-15 minutes after baking to help it set, making it easier to slice.
Now you have a delicious Lasagna alla Bolognese without pork and wine! This hearty dish is full of rich flavors, and it’s a true crowd-pleaser. Perfect for any occasion, it will warm your heart and satisfy your taste buds. Buon appetito!