Lasagna alla Bolognese

• Lasagna Bolognese is one of the most iconic dishes in Italian cuisine. Known for its rich ragù, creamy béchamel, and perfectly layered pasta sheets, this recipe represents the heart of traditional Italian home cooking. Originating from Bologna, in the Emilia-Romagna region of Italy, Lasagna Bolognese has been enjoyed for centuries as a comforting family meal, especially on Sundays and special occasions.
• What makes this Lasagna Bolognese unique is the slow-cooked ragù, a flavorful meat sauce made with ground beef, onion, carrot, celery, tomato, and a splash of red wine. The ragù is then layered with silky béchamel sauce and fresh pasta sheets, creating a dish that is both hearty and elegant.
• This recipe is designed to be easy to follow, even if it’s your first time making lasagna from scratch. With clear step-by-step instructions, you’ll learn how to prepare the ragù, béchamel, and how to assemble the layers like a true Italian cook. Whether you’re cooking for a family dinner, a festive holiday, or simply craving authentic Italian comfort food, this Lasagna Bolognese will become a favorite at your table.

• If you’ve been searching for the best Lasagna Bolognese recipe, this authentic version is exactly what you need. With its layers of pasta, flavorful ragù, and creamy béchamel, it delivers the perfect balance of textures and flavors in every bite.
• This dish is ideal for preparing ahead of time, making it perfect for family gatherings or dinner with friends. Pair it with a glass of Italian red wine and a simple salad for a complete meal. Leftovers also keep well and taste even better the next day, as the flavors continue to develop.
• Try this Lasagna Bolognese at home and enjoy a true taste of Italy, straight from your oven to your table.

How to Make Lasagna Bolognese Step by Step

Lasagna alla Bolognese

If you’re looking for the best Lasagna Bolognese, this recipe will bring authentic Italian flavors straight to your table.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 350 g ground beef (or beef-pork mix)
• 1 small onion finely chopped
• 1 small carrot diced
• 1 celery stalk diced
• 30 ml olive oil
• 400 g tomato passata
• 15 g tomato paste
• 100 ml dry red wine
• 200 ml beef broth (or water)
• Salt, pepper, pinch of nutmeg
• For the béchamel sauce:
• 50 g butter
• 50 g flour
• 500 ml milk
• Salt, pepper, pinch of nutmeg
• For assembly:
• 250 g lasagna sheets (fresh or dried)
• 100 g parmesan cheese, grated

Equipment

• Large saucepan (for ragù)
• Medium saucepan (for béchamel)
• Pyrex baking dish
• Wooden spoon

Method

 

1. Make the ragù: Heat olive oil, sauté onion, carrot, celery. Add ground meat, brown well. Deglaze with wine. Stir in tomato paste, passata, broth. Season and simmer 1–1h 15 min.
   
2. Make the béchamel: Melt butter, whisk in flour. Slowly add milk while whisking. Season and cook until thick and creamy.
3. Assemble the lasagna: In a baking dish, spread ragù. Layer pasta → ragù → béchamel → parmesan. Repeat, finishing with béchamel + parmesan.
   
4. Bake: Cover with foil, bake 25 min at 180°C (350°F). Remove foil, bake 20 min more until golden.
5. Serve: Rest 10 minutes before slicing.
   

Notes

• Can be prepared in advance and refrigerated up to 24h.
• Freezes well for up to 2 months.
• For extra flavor, add pancetta to the ragù base.

• Looking for more Italian classics? Try our creamy Tiramisu or the rich Carbonara pasta.
• For additional inspiration, see this Classic Lasagna recipe on BBC Good Food.

🛒 Recommended products for Lasagna

• Barilla Lasagne Sheets
• Pyrex Irresistible Rectangular Glass Baking Dish
• Parmigiano Reggiano (DOP)

Tips & Tricks

• To make the best Lasagna Bolognese, take your time with the ragù. A slow simmer of at least one hour allows the flavors of the meat, vegetables, and wine to develop into a rich, deep sauce. If you want an even more traditional taste, you can add a small amount of pancetta at the beginning of cooking.
• For the béchamel, the secret is to whisk continuously while adding the milk. This ensures a silky, lump-free sauce that blends perfectly with the ragù. If you prefer a slightly lighter version, you can replace part of the butter with olive oil.
• When assembling, always start with a thin layer of ragù on the bottom of the baking dish to prevent the pasta from sticking. Finish with béchamel and parmesan for a golden, bubbling crust that everyone will love.

Serving Suggestions

• Lasagna Bolognese is a complete meal on its own, but it pairs beautifully with a few simple side dishes. A crisp green salad with olive oil and balsamic vinegar balances the richness of the pasta. Freshly baked garlic bread or focaccia also make the perfect accompaniment.
• When it comes to drinks, this lasagna shines with a medium-bodied Italian red wine such as Chianti, Sangiovese, or Barbera. For a non-alcoholic option, try sparkling water with a slice of lemon to cleanse the palate.
• This recipe also works wonderfully for meal prep. You can refrigerate the lasagna before baking and cook it the next day, or freeze portions for up to two months. Reheat in the oven until hot and bubbling for a quick and delicious dinner.

Storage & Reheating

• One of the best things about Lasagna Bolognese is that it tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 180°C (350°F) for about 20 minutes, or until hot all the way through. You can also freeze individual portions for up to 2 months for an easy, ready-to-serve meal.