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All ingredients for Lasagna alla Bolognese arranged on a table – ground beef, pasta sheets, onion, carrot, celery, tomato passata, parmesan, butter, milk, olive oil, and red wine.

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
Cook Time 1 hour 30 minutes
Total Time 2 hours
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.
    Pan with ground beef, onion, carrot, and celery, with tomato sauce being added – preparation of the ragù for Lasagna alla Bolognese.
  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.
    Baking dish with layers of lasagna pasta sheets, ragù sauce, creamy béchamel, and parmesan cheese before baking.
  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.
    Lasagna Bolognese served on a plate with visible layers

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.