Lasagna Bolognese

Ingredients

• For the Bolognese Sauce:
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 lb ground beef (or a mix of beef and pork)
  • 1/2 cup dry red wine (optional)
  • 1 (28 oz) can crushed tomatoes
  • 1 cup whole milk
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg
• For the Béchamel Sauce:
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • Pinch of salt
  • Pinch of nutmeg
• For Assembly:
  • 1 box (approx. 9 oz) lasagna noodles (oven-ready or regular, cooked al dente)
  • 1.5 cups grated Parmesan cheese

Instructions

1. Make the Bolognese: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened (about 10 minutes). Add ground meat, breaking it up, and cook until browned. Drain excess fat. Add wine (if using) and cook until evaporated. Stir in crushed tomatoes, milk, salt, pepper, and nutmeg. Bring to a simmer, then reduce heat to low, cover, and let cook for at least 1 hour (preferably 2-3 hours), stirring occasionally.
2. Make the Béchamel: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth. Bring to a simmer, whisking constantly, until thickened (about 5-7 minutes). Remove from heat and stir in salt and nutmeg.
3. Preheat Oven: Preheat oven to 375°F (190°C).
4. Assemble: Spread a thin layer of Bolognese sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles over the sauce. Spread about 1/3 of the remaining Bolognese sauce over the noodles, followed by about 1/3 of the Béchamel sauce, and sprinkle with 1/3 of the Parmesan cheese. Repeat layers twice more (noodles, Bolognese, Béchamel, Parmesan). Finish with a final layer of noodles topped with the remaining Béchamel and Parmesan.
5. Bake: Cover the dish loosely with foil (tent it so it doesn't touch the cheese) and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
6. Rest: Let the lasagna rest for 10-15 minutes before slicing and serving.

Why It's Special

Lasagna Bolognese is a cornerstone of Italian comfort food. Originating from the Emilia-Romagna region, this rich, multi-layered dish combines slow-cooked meat sauce (ragù alla Bolognese), creamy béchamel, tender pasta, and savory Parmesan cheese. It's a labor of love that results in a deeply satisfying and flavorful meal, perfect for family gatherings.