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.

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

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

Scale

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

Cook Mode Prevent your screen from going dark

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