Lasagna Bolognese

Named for Bologna, lasagna Bolognese layers pasta with a long-simmered meat ragù rather than a quick tomato sauce. Beef, pork, wine, and a splash of milk build the deep, cozy bake families love to make ahead.

Serves 8

Estimate for one serving

• 620 cal
• 32g protein
• 38g carbs
• 36g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 2 tbsp olive oil
• 1 large (about 8 oz), finely chopped yellow onion
• 1 large (about 4 oz), finely chopped carrot
• 1, finely chopped celery stalk
• 3, minced garlic cloves
• 1 lb ground beef (80/20)
• 8 oz ground pork
• 3 tbsp tomato paste
• 1 cup dry red wine
• 28 oz can crushed tomatoes
• 1 cup whole milk
• 2 dried bay leaves
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk (for béchamel)
• 1/4 tsp ground nutmeg
• 12 oz (about 15 sheets) no-boil lasagna noodles
• 12 oz, shredded whole-milk mozzarella
• 1 cup, freshly grated Parmesan cheese

Instructions

1. 1Make the Bolognese sauce (can be done 1–2 days ahead): Heat olive oil in a large Dutch oven over medium heat. Add chopped onion, carrot, and celery. Cook 8–10 minutes until softened.
2. 2Add minced garlic and cook 1 minute until fragrant. Increase heat to medium-high and add ground beef and pork. Cook, breaking up meat with a wooden spoon, until browned and no pink remains, about 8 minutes.
3. 3Stir in tomato paste and cook 2 minutes. Pour in red wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes.
4. 4Add crushed tomatoes, milk, bay leaves, salt, and black pepper. Bring to a simmer, then reduce heat to low. Partially cover and gently simmer for 1½–2 hours, stirring occasionally, until sauce is thick and rich. Remove bay leaves and adjust seasoning. You should have sauce.
5. 5While sauce simmers (or the day before), make béchamel: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 2 minutes until golden and nutty-smelling.
6. 6Slowly whisk in milk. Add salt and nutmeg. Bring to a gentle boil, whisking constantly, then simmer 3–4 minutes until thickened to a creamy consistency. Remove from heat and cover surface with plastic wrap to prevent skin from forming.
7. 7Assemble the lasagna: Preheat oven to 375°F. Spread Bolognese sauce on the bottom of a 9×13-inch baking dish.
8. 8Arrange 4–5 no-boil noodles in a single layer over sauce (break if needed to fit). Spread 1½ cups Bolognese over noodles, then ⅓ of the béchamel (about ¾ cup), then ⅓ of the shredded mozzarella and ⅓ of the Parmesan.
9. 9Repeat layers two more times: noodles, sauce, béchamel, cheeses. Finish with a final layer of noodles, remaining sauce, remaining béchamel, and all remaining cheeses.
10. 10Cover dish with foil (spray foil with oil so it doesn’t stick to cheese) and bake 25 minutes. Remove foil and bake another 20–25 minutes until bubbling and cheese is golden brown.
11. 11Let lasagna rest 15–20 minutes before slicing. This allows it to set for clean slices. Serve with extra grated Parmesan if desired.