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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
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Creamy Bolognese Lasagna Recipe
- Prep Time: 45 minutes
- Rest Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
A classic Italian lasagna featuring a rich Bolognese meat sauce layered with creamy béchamel, mozzarella, and parmesan cheeses, baked to golden perfection. This comforting dish combines slow-simmered flavors with easy assembly using oven-ready lasagna sheets, perfect for a hearty family meal.
Ingredients
Bolognese Sauce
- 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
Béchamel Sauce
- 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
To Assemble the Lasagna
- 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
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit, ensuring it's ready for baking once the lasagna is assembled.
- Make Bolognese Sauce: In a large 6-quart pot over medium-high heat, cook ground beef and Italian sausage, breaking up the meat, for 6-8 minutes until browned and cooked through. Remove and set aside. In the same pot, drizzle olive oil and cook diced onions, carrots, and celery over medium heat for 6-8 minutes until softened, scraping brown bits from the bottom. Add pancetta and cook a few minutes to render fat. Stir in garlic and thyme, cooking 2 minutes until fragrant. Pour in red wine, scraping bottom, simmer until reduced by half. Add crushed tomatoes, bay leaves, and return cooked meat. Season with salt and pepper, bring to boil then simmer partially covered for 30-35 minutes until sauce thickens. Finish by stirring in 0.5 cup whole milk to enrich the sauce.
- Make Béchamel Sauce: In a medium pot over medium-low heat, melt butter. Whisk in flour and cook for 3-4 minutes until nutty aroma develops, avoiding burning by using medium-low heat. Gradually add milk, whisking to prevent lumps. Continue to cook until sauce thickens and coats spoon. Season with salt, pepper, and a pinch of nutmeg.
- Assemble Lasagna: Spread a thin layer of Bolognese sauce in a 9x13 inch baking dish. Place one layer of oven-ready lasagna sheets on top. Add 2-3 ladles of Bolognese sauce, followed by 2-3 ladles of béchamel sauce, then a layer of shredded mozzarella. Repeat this layering process three more times. For the final layer, place three lasagna sheets covered fully with sauces, a thin mozzarella layer, and sprinkle 0.5 cup grated parmesan cheese on top. Ensure sheets are fully covered with sauce for proper cooking.
- Bake the Lasagna: Loosely cover the dish with aluminum foil and place it on a sheet pan to catch any spills. Bake at 375 degrees Fahrenheit for 30 minutes. Remove foil and bake uncovered for an additional 8 minutes until bubbly and melted. Broil for 1-2 minutes until golden and browned, watching closely to prevent burning.
- Rest and Serve: Allow the lasagna to cool for 15-20 minutes before slicing. Serve warm with extra parmesan cheese if desired. Enjoy your homemade classic lasagna!
Notes
- Use oven-ready lasagna sheets for convenience; if using regular sheets, pre-boil according to package instructions.
- Make sure lasagna sheets are completely covered with sauce to ensure even cooking.
- Whole milk shredded mozzarella provides better melting and creaminess compared to part-skim.
- Bolognese sauce should be thick but not dry after simmering for 30 minutes with lid partially covered.
- Béchamel sauce is ready when it coats a spoon and holds shape when you run a finger through it.
- Make ahead by cooling sauces, assembling lasagna, and refrigerating covered overnight. Add extra baking time if cold.
- Lasagna can be frozen unbaked for up to 2 months. Thaw overnight in fridge or bake from frozen with additional cooking time.
- Store leftovers in airtight container in refrigerator for up to 3 days. Reheat in 350 degrees Fahrenheit oven or microwave.
- Substitutions: Use ground pork or turkey instead of beef and sausage; bacon or prosciutto instead of pancetta; dried Italian seasoning instead of fresh thyme.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
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