Creamy Bolognese Lasagna: Luxurious Comfort Food Favorite

Name: Creamy Bolognese Lasagna Recipe
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 pound ground beef; 0.5 pound Italian sausage, casings removed; Olive oil, for cooking; 1 medium yellow onion, finely diced; 1 large carrot, peeled and finely diced; 1 stalk celery, finely diced; 2 ounces pancetta, finely diced (or prosciutto); 5 cloves fresh garlic, minced; 3 teaspoons fresh thyme leaves (or 1 teaspoon dried Italian seasoning); 0.75 cup red wine (Pinot Noir); 3 cans (14-ounce each) crushed tomatoes; 2 bay leaves, dried or fresh; Salt and pepper, to taste; 0.5 cup whole milk, plus more to taste; 0.5 cup unsalted butter; 0.5 cup all-purpose flour; 4.5 cups whole milk, plus more as needed; Pinch of grated or ground nutmeg; Salt and pepper, to taste; 1 (9-ounce) box oven-ready lasagna sheets (Barilla brand recommended); 1 pound whole milk shredded mozzarella cheese; 0.5 cup freshly grated parmesan cheese, plus more for serving

This might be the richest, most comforting lasagna you'll ever make—velvety béchamel, hearty Bolognese, and melty cheese all in one. If you're craving classic Italian comfort food with a luscious twist, this Creamy Bolognese Lasagna Recipe is your answer.

The dish is a baked lasagna in a white rectangular baking dish with two handles on each side. It has multiple layers visible from the missing portion: a base layer of rich, red tomato sauce mixed with ground meat and soft pasta sheets, followed by creamy melted cheese layers that are golden and slightly browned on top. The surface is bubbling with patches of browned cheese and sauce, with some sauce residue along the edges. The dish sits on a white marbled surface with a neutral cloth napkin nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Bolognese Lasagna Recipe
Top Tip
How to Serve Creamy Bolognese Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Bolognese Lasagna Recipe

Why You'll Love This Recipe

I've made this creamy Bolognese lasagna recipe countless times, and it always feels like a warm hug at the dinner table. What makes it stand out is the perfect balance between rich meat sauce and the smooth, delicate béchamel that ties everything together — it just melts in your mouth.

Deep flavor layers: The slow-simmered Bolognese with pancetta and red wine adds incredible depth you don’t get from a quick sauce.
Luxurious creaminess: The homemade béchamel sauce doesn't just add creaminess—it adds a silky texture that lifts this dish.
Simple assembly: Using oven-ready lasagna sheets means you skip boiling noodles, making dinner less stressful without sacrificing any flavor.
Make-ahead friendly: This recipe does wonders for meal prep—you can assemble it a day ahead or freeze portions for busy nights.

Ingredients & Why They Work

Every ingredient in this creamy Bolognese lasagna recipe plays a vital role, from the meat to the sauces. Together, they create layers of texture and flavor, making each bite satisfying. Here are some tips on what to look for when shopping and why these ingredients work so well.

Flat lay of fresh ground beef and Italian sausage, a medium yellow onion finely diced on a simple white ceramic plate, a peeled large carrot diced, a single stalk celery diced, small white ceramic bowl with diced pancetta, a few peeled garlic cloves minced beside fresh thyme leaves scattered, a small white ceramic bowl filled with deep red crushed tomatoes, two fresh bay leaves, a small white ceramic bowl of whole milk, a cube of unsalted butter, a small white ceramic bowl with all-purpose flour, a pinch of ground nutmeg sprinkled on flour, a small white ceramic bowl with shredded whole milk mozzarella, a small white ceramic bowl with freshly grated parmesan cheese, whole uncracked brown eggs, a stack of oven-ready rectangular lasagna sheets arranged neatly, and a small white ceramic bowl with bright golden olive oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: Opt for 80/20 lean ground beef to keep meat juicy but not greasy.
Italian sausage: Removing the casings lets it mix thoroughly into the sauce, adding a robust flavor.
Olive oil: You'll sauté veggies and pancetta to build your sauce’s base—extra virgin is best for the richest flavor.
Onion, carrot, celery: The classic soffritto combo creates that traditional Bolognese sweetness and aroma.
Pancetta: If you don’t find pancetta, prosciutto or diced bacon can work; they render tasty fat that flavors the sauce deeply.
Garlic & thyme: Fresh garlic and thyme provide a fragrant, herbal lift that keeps the sauce interesting.
Red wine: Pinot Noir is my go-to—it adds acidity and richness without overpowering the sauce.
Crushed tomatoes: Canned whole tomatoes crushed by hand can make your sauce taste fresher.
Bay leaves: A subtle woody note that adds complexity during the long simmer.
Whole milk: Adds creaminess and mellows the acidity of the tomatoes beautifully in the sauce and béchamel.
Butter & all-purpose flour: These start the béchamel sauce, giving it that silky texture essential for creaminess.
Mozzarella: Use whole milk shredded mozzarella for better melt and gooey texture—it really makes a difference.
Parmesan cheese: Freshly grated for sharp umami that cuts through the richness.
Lasagna sheets: Oven-ready no-boil noodles keep assembly easy and eliminate extra cooking steps.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love this recipe exactly as it is, one of the best things about homemade lasagna is that it easily allows for personal twists. Feel free to play with the meat, cheese, and herbs to match your taste or dietary needs.

Variation: I often swap ground beef for ground pork or turkey when I want a lighter version—just brown it the same way—it still packs flavor.
Herbs: If you don’t have fresh thyme, dried Italian seasoning works great and is easy to keep on hand.
Cheese: For an extra indulgent touch, layer ricotta with the béchamel or sprinkle some pecorino romano along with parmesan.
Vegetarian twist: Swap the meats with finely chopped mushrooms and lentils for a meaty texture and protein boost.

Step-by-Step: How I Make Creamy Bolognese Lasagna Recipe

A thick slice of lasagna is shown on a white plate with a white marbled surface below. The lasagna has four visible layers of wide yellow pasta sheets, with a rich reddish-brown meat sauce mixed with bits of red tomato and melted creamy white cheese in between each layer. The top layer is covered in a golden brown melted cheese crust with a mix of crispy and soft texture. Behind the plate, the white baking dish holds the rest of the lasagna, showing more melted cheese and sauce on top. The lighting highlights the moist and cheesy texture of the lasagna. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Meats with Love

Start by heating your pot over medium-high and cook the ground beef and Italian sausage together until they're nicely browned, about 6-8 minutes. Break up the meat well with your spatula. A tip I've found useful: if the meat releases water, dab it with paper towels to caramelize better—that’s where flavor lives!

Step 2: Build the Flavor Base

Without wiping the pot clean, drizzle in some olive oil and sweat down diced onions, carrots, and celery for about 6-8 minutes until soft. Scrape up those lovely browned bits on the bottom as they add deep flavor. Then toss in pancetta to render the fat, followed by garlic and thyme—cook until fragrant, just a couple of minutes.

Step 3: Deglaze and Simmer

Pour in the Pinot Noir, scraping the bottom to loosen all those flavorful bits, then let it simmer and reduce by half. Next, add crushed tomatoes, bay leaves, and the browned meats. Season generously with salt and pepper, bring to a boil, then reduce to a simmer with the lid partially on to allow thickening for about 30-35 minutes. Finish by stirring in half a cup of whole milk to mellow the acidity and give it extra richness.

Step 4: Whip Up the Béchamel

While the Bolognese simmers, melt butter gently over medium-low heat and whisk in flour, cooking for 3-4 minutes until it develops a slightly nutty aroma—don’t rush or burn it! Gradually add whole milk, whisking constantly to keep the sauce smooth. Season with salt, pepper, and a pinch of nutmeg. When your béchamel coats the back of the spoon and holds its shape after a finger swipe, it’s ready.

Step 5: Layer It Up

In a 9×13-inch pan, spread a thin layer of Bolognese. Add a layer of no-boil lasagna sheets, then alternate layers of Bolognese, béchamel, and shredded mozzarella, repeating three times. For the final layer, cover lasagna sheets with the remaining sauces, a thin mozzarella layer, and sprinkle with parmesan. Make sure noodles are fully covered so they cook perfectly!

Step 6: Bake to Perfection

Cover your lasagna loosely with foil and pop it on a baking sheet to catch any spills. Bake at 375°F for 30 minutes, then remove the foil and bake for another 8 minutes until bubbly. For that golden crisp on top, broil for 1-2 minutes—but watch closely so it doesn’t burn. Let it rest for 15-20 minutes before serving so it sets nicely.

Top Tip

Through many lasagna experiments, I've learned that timing and layering matter just as much as ingredients. Here are some insider tips to ensure your creamy Bolognese lasagna comes out perfectly every time.

Pat the meat dry: Removing excess moisture when browning beef and sausage helps develop better browning and flavor.
Simmer uncovered partially: Leaving the lid slightly ajar over the sauce traps flavor but lets excess moisture escape to thicken the sauce.
Béchamel consistency check: The spoon test (run your finger across and if it holds the line) is your best friend to avoid lumpy sauce.
Layer coverage: Always make sure noodles are well covered in sauce—they absorb liquid and soften during baking.

How to Serve Creamy Bolognese Lasagna Recipe

A side-by-side image shows a red pot on a stove with a white marbled surface in the background. On the left, the pot contains a yellow, bubbling liquid with a wooden spoon stirring it, showing a rough and foamy texture. On the right, the same red pot holds a smooth, creamy white sauce, with the wooden spoon lifting some of the sauce, showing its thick, velvety texture dripping slightly off the spoon. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this lasagna with a sprinkle of fresh parsley or basil for a pop of color and freshness. Extra grated parmesan on the side lets everyone customize their cheese level—because honestly, you can never have too much!

Side Dishes

This creamy Bolognese lasagna pairs beautifully with a crisp green salad dressed simply with lemon and olive oil or some roasted garlic bread to soak up all those delicious juices.

Creative Ways to Present

For dinner parties, I’ve layered individual portions into small ramekins for individual servings, making the presentation extra special and easy to serve. You can also top each portion with a small basil leaf or a drizzle of high-quality olive oil for extra flair.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I store leftover lasagna in an airtight container in the fridge for up to 3 days. It reheats beautifully and actually tastes even better as the flavors develop overnight.

Freezing

I freeze unbaked lasagna pans or individual portions wrapped tightly in foil and plastic wrap for up to 2 months. When you want to eat it, thaw overnight in the fridge and bake as usual, adding extra baking time to compensate for the chill.

Reheating

My favorite way to reheat is in a 350°F oven until warmed through—this keeps the layers from drying out and preserves the melt-in-your-mouth texture. The microwave works for convenience, but I recommend covering with a damp paper towel to hold moisture.

Frequently Asked Questions:

Can I use regular lasagna noodles instead of oven-ready?

Yes! If you prefer traditional noodles, you’ll want to boil them according to package instructions before assembling to ensure they’re soft and cook through properly.

What makes the béchamel important in this lasagna?

The béchamel sauce adds a creamy texture that balances the acidity of the tomato-based Bolognese and gives the lasagna a luscious, smooth mouthfeel that traditional recipes sometimes miss.

Can I make this lasagna vegetarian?

Absolutely! Replace the meat with sautéed mushrooms and cooked lentils or your favorite plant-based meat substitute. Make sure to build flavor with plenty of herbs and umami-rich ingredients.

How long can I store leftovers in the fridge?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freezing is best to keep the flavor and texture intact.

Final Thoughts

This creamy Bolognese lasagna recipe isn’t just a meal, it’s a celebration of comfort food done right in your own kitchen. I always feel proud serving it to friends and family because it hits all the right notes: rich, creamy, hearty, and satisfying. Give it a try—you’ll be asking yourself why you didn’t make it sooner!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way