Lasagna Bolognese

★ 4.9 · Advanced

Layers of tender pasta sheets, a long-simmered meat ragu, and a silky bechamel bake together into the ultimate Italian comfort food centerpiece.

40 minPrep Time

150 minCook Time

190 minTotal Time

10 servingsYield

Why You'll Love This

A true from-scratch ragu and bechamel, no jarred shortcuts
Impressive make-ahead centerpiece for gatherings
Freezes well in individual portions

Ingredients

1 box (16 oz)no-boil or regular lasagna noodles
2 tbspolive oil
1medium onion, finely diced
2carrots, finely diced
2celery stalks, finely diced
1 lbground beef
1 lbground pork
1 cupdry white wine
28 oz cancrushed tomatoes
1 cupwhole milk
2 tspkosher salt, divided, plus more for pasta water
1/2 tspblack pepper
6 tbspunsalted butter
6 tbspall-purpose flour
4 cupswhole milk (for bechamel)
1/4 tspground nutmeg
2 cupsshredded mozzarella cheese
1 cupgrated Parmesan cheese

Nutrition (estimated per serving)

620Calories

34gProtein

32gFat

48gCarbs

4gFiber

820mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Make the ragu: heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 8 to 10 minutes, stirring often, until softened.
Add the ground beef and pork and cook, breaking up with a spoon, for 8 to 10 minutes until browned; drain excess fat if there is more than 2 tablespoons.
Pour in the white wine and simmer for 3 to 4 minutes, scraping up any browned bits, until mostly evaporated.
Stir in the crushed tomatoes, 1 cup milk, 1 teaspoon salt, and the pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 90 minutes, stirring every 15 minutes, until thick and rich; the sauce should hold its shape on a spoon with no pooling liquid.
While the ragu simmers, make the bechamel: melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until pale and bubbling (this is a roux).
Slowly whisk in the 4 cups of milk, a little at a time, whisking out any lumps before adding more.
Cook, whisking frequently, for 8 to 10 minutes until the sauce thickens enough to coat the back of a spoon and holds a line when you drag a finger through it. Season with the remaining 1 teaspoon salt and the nutmeg. Remove from heat.
If using regular (not no-boil) noodles, cook them in a large pot of salted boiling water for 2 minutes less than package directions, then lay flat on oiled baking sheets so they do not stick together.
Preheat the oven to 375 F.
Spread a thin layer of ragu on the bottom of a 9x13-inch baking dish. Add a layer of noodles, then a layer of ragu, then a layer of bechamel, then a scattering of mozzarella; repeat the layering 3 more times, ending with bechamel, mozzarella, and the Parmesan on top.
Cover with foil (tented so it does not touch the cheese) and bake for 30 minutes.
Remove the foil and bake for another 20 to 25 minutes, until bubbling and golden brown on top.
Let the lasagna rest for 15 to 20 minutes before slicing so the layers set and hold together when cut.

Tips

Simmer the ragu low and slow for the full 90 minutes; rushing it leaves a watery sauce that will make the lasagna soupy once baked.
Resting the finished lasagna for a full 15 to 20 minutes is not optional; slicing too soon causes the layers to collapse into a puddle on the plate.