This is the ultimate lasagna bolognese—because nothing beats homemade! The rich, flavorful bolognese sauce is surprisingly simple to prepare and pairs perfectly with the creamy, velvety béchamel sauce. And of course, no ultimate lasagna is complete without plenty of cheese. Each layer is filled with shredded mozzarella, with an extra cheesy topping that bakes to crispy, golden perfection. It’s ooey, gooey, and absolutely irresistible!
INGREDIENTS
For the Meat Sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 celery rib, finely diced
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning blend (or to taste)
- 34 oz (1 kg) ground beef or a mix of ground beef and pork (60-40% blend recommended)
- 3 heaping tablespoons tomato paste
- ¼ cup red wine (optional, for deglazing)
- 24 oz (700 ml) Passata or strained tomatoes
- 14 oz (410 ml) crushed tomatoes
- 2 beef or vegetable bouillon cubes, crushed (or use liquid bouillon)
- 1-2 teaspoons Worcestershire sauce (optional)
- 1-2 teaspoons sugar or honey (optional, to balance acidity)
- Salt and pepper, to taste
For the White Sauce (Béchamel)
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3½ cups whole milk, room temperature or slightly warmed
- 1 cup freshly grated Parmesan
- Pinch of nutmeg or clove
- Salt and pepper, to taste
For the Lasagna
- 13 oz (375 grams) fresh lasagna sheets, trimmed as needed
- 17 oz (4 cups) fresh mozzarella cheese, shredded
- Chopped fresh parsley or basil, for garnish
DIRECTIONS
Meat Sauce
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Sauté garlic, onion, celery, and carrots for 8-10 minutes, until softened but not browned.
- Increase heat, add ground meat, and cook, breaking it apart until browned. Stir in tomato paste and Italian seasoning; cook for 1 minute. Deglaze with red wine, if using, and simmer for another minute.
- Add Passata, crushed tomatoes, bouillon, and Worcestershire sauce, if using. Stir to combine.
- Reduce heat to a gentle simmer, cover, and cook for 30 minutes, stirring occasionally. Uncover and simmer for 10-15 minutes more until thickened. Adjust seasoning with salt, pepper, and sugar or honey, if needed. Cool to room temperature before assembling or refrigerate overnight.
Béchamel Sauce
- Melt butter in a saucepan over medium-low heat. Whisk in flour, stirring constantly for 1 minute.
- Gradually add 1 cup of milk, whisking to avoid lumps. Once smooth, add the remaining milk while whisking.
- Increase heat to medium-high. Stir frequently until the sauce thickens and coats the back of a spoon (5-8 minutes).
- Remove from heat and stir in Parmesan, nutmeg, salt, and pepper. Adjust consistency by whisking in extra milk if too thick.
Assembly
- Preheat oven to 350°F (175°C).
- Spread 1 cup of meat sauce in a 9×13-inch baking dish. Cover with lasagna sheets. Layer with 2 cups meat sauce, 1 cup béchamel, and ½ cup mozzarella. Repeat layers, reserving extra cheese for the top.
- For the final layer, cover with pasta sheets, top with remaining meat sauce, béchamel, and mozzarella. Place the dish on a baking sheet to catch drips.
- Bake for 25 minutes or until golden and bubbling. Let cool for 10-15 minutes before slicing. Garnish with parsley or basil.
TIPS AND NOTES
- Using No-Boil Noodles: Add ½-1 cup extra liquid to the sauce and tightly cover with greased foil before baking. Follow the noodle package instructions.
- Pre-Boiled Noodles: Prepare as directed on the package and use as you would fresh sheets. You may need extra noodles due to smaller sheet sizes.
- Make Ahead: Assemble and refrigerate up to 24 hours in advance. For longer storage, freeze instead.
- To Freeze: Wrap assembled lasagna tightly in plastic wrap and foil; freeze for up to 1 month. Bake from frozen at 375°F, covered, for 1 hour. Uncover and bake for 10 more minutes to brown the cheese.
Enjoy this rich, cheesy, and comforting lasagna that’s perfect for any occasion!
