Description
A comforting Bolognese Lasagna made with rich sauce, creamy béchamel, and gooey cheese that’s perfect for family dinners and gatherings.
Ingredients
- 6-7 cups Bolognese Sauce
- 20 sheets egg lasagna noodles
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/8 tsp freshly grated nutmeg
- 2 1/2 cups freshly grated Parmesan, divided
- 16 oz fresh mozzarella, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 oz pancetta, diced small
- 1 lb ground sirloin (90/10)
- 1 lb ground Italian sausage
- 1 yellow onion, roughly chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 4 garlic cloves, minced
- 1 – 6 oz can tomato paste
- 1 – 28 oz can high-quality crushed tomatoes
- 1 1/2 cups medium-bodied red wine
- 1 cup whole milk
- 2 bay leaves
- 1 Parmesan rind
- Kosher salt
- Freshly cracked pepper
Instructions
- Make your Bolognese Sauce: In a large pot, heat olive oil and butter over medium heat. Add diced pancetta and sauté until nice and crisp. Toss in the ground sirloin and Italian sausage, cooking until browned. Mix in your onion, carrots, celery, and garlic; cook until softened. Stir in tomato paste, crushed tomatoes, wine, bay leaves, and that Parmesan rind. Season with salt and pepper, then let this simmer for about 60 minutes.
- Prepare the Béchamel Sauce: In a separate saucepan, melt 5 tablespoons of butter over low heat. Whisk in the flour and keep whisking for about a minute. Gradually add the warmed milk, stirring until the sauce thickens. Season with nutmeg, salt, and stir in 1 cup of Parmesan.
- Assemble the Lasagna: In a large baking dish, ladle a layer of Bolognese sauce at the bottom. Layer on the lasagna noodles, followed by a scoop of béchamel, more Bolognese, and a sprinkle of diced mozzarella. Repeat the layers until all ingredients are used, finishing with béchamel and a final topping of Parmesan.
- Bake: Preheat your oven to 375°F. Cover the dish with foil and bake for 30 minutes. After that, remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden.
- Rest and Serve: Let your magnificent lasagna rest for about 10-15 minutes before slicing. Serve it up alongside a crisp green salad and some rustic bread for a complete meal.
Notes
Feel free to swap the ground meat for your favorites or add extra veggies to the Bolognese for a twist. Great for make-ahead meals.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian