Here’s a recipe for Ultimate Lasagna Bolognese, featuring a rich, flavorful Bolognese sauce, creamy béchamel, and layers of tender pasta. It’s a classic Italian dish that’s both comforting and impressive!
Ingredients:
For the Bolognese Sauce:
- Olive oil – 2 tbsp
- Butter – 2 tbsp
- Yellow onion – 1, finely chopped
- Carrot – 1, finely chopped
- Celery stalks – 2, finely chopped
- Garlic – 4 cloves, minced
- Ground beef – 500g (about 1 lb)
- Ground pork – 500g (about 1 lb)
- Tomato paste – 2 tbsp
- Crushed tomatoes – 800g (28 oz can)
- Dry red wine – 1 cup (optional but recommended)
- Whole milk – 1 cup
- Bay leaves – 2
- Fresh thyme – 2-3 sprigs (or 1 tsp dried thyme)
- Nutmeg – 1/4 tsp (for the milk)
- Salt and pepper – to taste
- Parmesan rind – optional, for extra flavor
For the Béchamel Sauce:
- Butter – 4 tbsp
- All-purpose flour – 1/4 cup (about 30g)
- Whole milk – 3 cups
- Salt – to taste
- White pepper – to taste
- Freshly grated nutmeg – a pinch
For the Lasagna:
- Lasagna noodles – 12-15 sheets (use fresh or no-boil pasta)
- Fresh mozzarella – 200g (7 oz), sliced or shredded
- Grated Parmesan cheese – 1 cup (or more for topping)
Instructions:
1. Prepare the Bolognese Sauce:
- Heat olive oil and butter in a large pot over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened (about 10 minutes).
- Add minced garlic and cook for 1-2 minutes more.
- Add the ground beef and pork. Brown the meat, breaking it up with a wooden spoon. Cook until the meat is no longer pink.
- Stir in the tomato paste and cook for 2-3 minutes until it darkens and becomes fragrant.
- Pour in the red wine (if using), scraping the bottom of the pot to release any brown bits. Let it reduce for 3-5 minutes.
- Add the crushed tomatoes, bay leaves, thyme, and Parmesan rind (if using). Stir well, bring to a simmer, and lower the heat to low. Let the sauce cook gently for 2-3 hours, stirring occasionally.
- Once the sauce has thickened and developed rich flavors, stir in the milk and season with salt, pepper, and a pinch of nutmeg. Continue simmering for an additional 30 minutes. Remove bay leaves and thyme sprigs.
2. Prepare the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat.
- Add the flour and whisk constantly for 1-2 minutes to form a roux.
- Gradually add the milk, whisking constantly to avoid lumps. Bring the mixture to a simmer, continuing to whisk, until it thickens (about 5-7 minutes).
- Season with salt, white pepper, and freshly grated nutmeg. Remove from heat and set aside.
3. Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- If using regular lasagna noodles, cook them according to the package instructions and drain. If using no-boil noodles, skip this step.
- In a large baking dish (9×13 inches), spread a thin layer of Bolognese sauce on the bottom.
- Add a layer of lasagna noodles, followed by a layer of Bolognese sauce, then a layer of béchamel. Sprinkle with some grated Parmesan cheese and add a few pieces of mozzarella.
- Repeat the layers until all the ingredients are used, finishing with a top layer of béchamel and Parmesan.
- Cover the lasagna with aluminum foil (tenting it so it doesn’t touch the top layer) and bake for 30-40 minutes.
- Remove the foil and bake for another 15 minutes, until the top is golden and bubbly.
- Let the lasagna sit for 10-15 minutes before slicing. This helps it set for cleaner slices.
4. Serve:
- Serve hot, garnished with extra grated Parmesan if desired. Enjoy with a side salad and some garlic bread!
Tips:
- Make ahead: The Bolognese sauce can be made a day ahead, which will allow the flavors to deepen. It also freezes well.
- For a richer flavor: You can add a tablespoon of heavy cream to the béchamel sauce.
- For a crispy top: Add an extra layer of mozzarella or Parmesan cheese just before baking uncovered.
Enjoy this indulgent and flavorful Ultimate Lasagna Bolognese! It’s perfect for a family dinner or special occasion.
