Authentic Lasagna alla Bolognese Recipe (Step-by-Step Guide)
Lasagna alla Bolognese Recipe is the authentic Italian classic made with slow-simmered ragù, creamy béchamel, and delicate pasta sheets layered to perfection. This dish is comfort food with elegance, and I’m here to guide you through every step—without making you feel like you need an Italian nonna on speed dial.
What It Is & Why It Matters
So what makes Lasagna alla Bolognese different from the gooey mozzarella bombs you might be used to? Elegance. Balance. Subtlety.
Instead of ricotta overload, this version focuses on:
- A slow-simmered ragù alla Bolognese—the heart of it all. Rich, meaty, a little wine-kissed, with that surprise splash of milk at the end to mellow the tomato bite.
- A silky béchamel sauce—creamy and nutmeggy, slipping between layers like the peacemaker holding the family together.
- Fresh pasta sheets—sometimes green from spinach, sometimes dried, but always thin and delicate.
- Parmigiano-Reggiano—not mozzarella! The sharp saltiness that ties everything together.
The result? A dish that’s hearty but not heavy, comforting but not sloppy. It’s the difference between wearing sweatpants and rocking a tailored suit. Both cozy, but one’s a bit more refined.
Ingredients for the Lasagna alla Bolognese Recipe
Yes, the list looks long. But remember: you’re basically building two sauces and then stacking them. The reward is worth the grocery haul.
For the Ragù alla Bolognese
- Olive oil — a splash
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 100g pancetta, finely chopped (or bacon if that’s what you’ve got)
- 400g (just under 1 lb) ground beef
- 200g (½ lb) ground pork (or veal if you’re feeling traditional)
- 1 cup dry white wine (though red works too)
- 700ml tomato passata (or crushed tomatoes)
- 2 tbsp tomato paste
- 1 cup beef or vegetable stock (optional, if sauce needs loosening)
- 1 cup whole milk
- Salt & pepper to taste
For the Béchamel
- 4 tbsp butter
- 4 tbsp flour
- 4 cups whole milk, warmed
- Pinch of nutmeg
- Salt & pepper
For Assembly
- Fresh or dried lasagna sheets (about 12–15 pieces)
- 1½ cups grated Parmigiano-Reggiano
- Butter, for greasing the dish
Step-by-Step Lasagna alla Bolognese Recipe Instructions
Step 1: Make the Ragù
Heat olive oil in a big, heavy pot. Toss in the pancetta and let it render its salty, smoky fat. Add onion, carrot, and celery (aka the Italian holy trinity, soffritto). Cook until softened but not browned.
Next, in goes the ground beef and pork. Break it up with your spoon until crumbly and browned. Deglaze with wine—sizzle sizzle—and scrape up those caramelized bits from the bottom. Let the wine almost completely disappear.
Now stir in the tomato passata and tomato paste. Season with salt and pepper. Lower the heat and let it gently bubble for at least 90 minutes (longer if you can). Near the end, pour in the milk—it softens acidity and gives a luxurious texture. Taste, adjust seasoning. You’ll want to eat it with a spoon, but resist. This ragù has a higher calling.
Step 2: Make the Béchamel
Melt butter in a saucepan. Whisk in flour until it looks like a golden paste (this is a roux, and yes, you’re fancy now). Slowly whisk in warm milk—start small so you don’t end up with flour clumps that look like sad dumplings.
Keep whisking until it thickens enough to coat the back of a spoon. Season with salt, pepper, and a whisper of nutmeg. Taste. If you grin, you nailed it.
Step 3: Prep the Pasta Sheets
If you’re rocking fresh pasta (bonus points if it’s spinach-green), cut it to fit your dish. Some folks blanch them for a minute or two, others layer raw—depends how thin your sheets are. No-boil pasta works too, just make sure your sauces are juicy enough to hydrate them.
Step 4: Preheat the Oven
Set it to 180°C (350°F). Butter your baking dish. Yes, butter. Oil works, but butter makes it taste like angels baked it.
Step 5: Layer Like a Pro
Here’s your roadmap:
- Smear a little béchamel on the bottom—like priming your canvas.
- Add pasta sheets (don’t overlap too much, they’ll expand).
- Spoon over ragù, spread evenly.
- Drizzle béchamel over ragù.
- Sprinkle Parmigiano generously.
Repeat until you’re out of stuff, aiming for at least 3–4 glorious layers. End with béchamel + Parmigiano. You want that top golden, bubbly, irresistible crust.
Step 6: Bake
Cover with foil (spray or oil the foil underside so it doesn’t steal your cheese). Bake 30 minutes. Remove foil, then bake another 15–20 minutes until the top is browned and bubbling like molten joy.
Step 7: Rest, Slice, Devour
Let it sit for 10–15 minutes. This step is crucial, as it allows the layers to set. Here’s the science on why you should rest lasagna.
Tips, Tricks & Common Pitfalls
- Rushing the ragù? Don’t. A 30-minute ragù tastes fine. A 2-hour ragù tastes legendary.
- Cheese thief foil: If you forget to grease your foil, kiss half your Parmigiano goodbye.
- Too much sauce: Lasagna isn’t meant to swim. Keep layers balanced—enough sauce to coat, not drown.
- Cutting too early: Just don’t. Unless you enjoy lasagna puddles.
- Overthinking pasta: Fresh, dried, no-boil—all work. The real key is saucy layers.
Variations & Substitutions
- Meat swaps: Don’t eat pork? Double the beef or try turkey for a lighter touch.
- Vegetarian option: Lentils + mushrooms + a splash of soy sauce = shockingly satisfying ragù.
- Gluten-free: Gluten-free lasagna sheets + arice flour béchamel. Nobody will notice.
- Herbal twists: A sprig of rosemary simmered in the ragù can be magical. Just fish it out before layering.
- Cheese rebel: Purists may gasp, but sneaking in mozzarella or provolone adds gooey drama.
More Classic Comfort Food Recipes You’ll Love
- Easy Slow Cooker Chicken Pot Pie (The ultimate set-it-and-forget-it comfort food)
- Creamy Tortellini Soup Recipe (A quick and cozy one-pot meal)
- Creamy Garlic Shrimp over Mashed Potatoes (An elegant and indulgent dinner)
FAQ
Q: Do Italians really make it without mozzarella?
A: Yep. Parmigiano is king here. Mozzarella is a tasty intruder, but not traditional.
Q: Can I make this ahead of time?
A: Absolutely. Assemble, refrigerate up to 24 hours, then bake. Perfect party trick.
Q: Freezer-friendly?
A: Heck yes. Wrap tightly and freeze before baking, or portion leftovers and freeze for instant dinners.
Q: Why milk in the ragù?
A: Softens acidity, rounds out flavor. It’s the Italian grandma trick you didn’t know you needed.
Q: How many layers is ideal?
A: Usually 3–5. Any taller and you’re entering Jenga territory.
Q: Can I use jarred sauce?
A: Only if you enjoy disappointing your taste buds.
Q: How long will leftovers last?
A: Up to 4 days in the fridge. Tastes even better the next day.
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Final Thoughts
Making Lasagna alla Bolognese is an act of love. It’s not a throw-together Tuesday pasta bake—it’s a dish that rewards time and care. But the payoff? Slices of savory, creamy, cheesy perfection that make everyone at the table close their eyes after the first bite.
So, get your pot simmering, your oven preheating, and your appetite ready. And remember: never trust anyone who cuts into lasagna before it rests.
Lasagna alla Bolognese Recipe
Ingredients
For the Ragù alla Bolognese:
- 2 tbsp olive oil
- 100 g pancetta (or bacon), finely chopped
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 400 g (just under 1 lb) ground beef
- 200 g (½ lb) ground pork (or veal, optional)
- 1 cup dry white wine (red wine works too)
- 700 ml tomato passata (or crushed tomatoes)
- 2 tbsp tomato paste
- 1 cup beef or vegetable stock (optional, to loosen sauce)
- 1 cup whole milk
- Salt & pepper, to taste
For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp flour
- 4 cups whole milk, warmed
- Pinch of nutmeg
- Salt & pepper, to taste
For Assembly:
- 12–15 fresh or dried lasagna sheets (no-boil works too)
- 1½ cups grated Parmigiano-Reggiano
- Butter, for greasing the dish
Instructions
- Make the Ragù: Heat olive oil in a heavy pot. Add pancetta and render fat. Stir in onion, carrot, and celery; cook until softened. Add ground beef and pork, breaking up with a spoon. Deglaze with wine, scraping the bottom. Stir in passata, tomato paste, salt, and pepper. Simmer gently for 90 minutes. Add milk near the end, stir, and adjust seasoning.
- Prepare the Béchamel: Melt butter in a saucepan. Whisk in flour to form a roux. Gradually add warm milk, whisking constantly to avoid lumps. Cook until thickened. Season with salt, pepper, and nutmeg.
- Prep the Pasta: Cut fresh pasta sheets to fit your baking dish. Blanch briefly if needed. If using no-boil pasta, ensure sauces are slightly loose.
- Preheat Oven: Set oven to 180°C / 350°F. Grease a 9x13-inch baking dish with butter.
- Layer the Lasagna: Spread a thin layer of béchamel on the dish bottom. Add pasta sheets, then ragù, béchamel, and Parmigiano. Repeat 3–4 times, finishing with béchamel and Parmigiano on top.
- Bake: Cover with greased foil. Bake 30 minutes. Remove foil, bake an additional 15–20 minutes until top is golden and bubbling.
- Rest and Serve: Let lasagna rest 10–15 minutes before slicing. Serve warm.
Notes
Nutrition Information:
Yield: 8-10Amount Per Serving: Calories: 480Total Fat: 25gSaturated Fat: 12gCarbohydrates: 34gFiber: 3gSugar: 6gProtein: 30g
