Classic Lasagna Bolognese

It hits you first like a warm breeze through an open window – that slow-simmered, tomato-sweet, deeply savory scent that makes the whole kitchen feel like someone’s standing there with arms wide open. A good, proper Lasagna Bolognese doesn’t shout. It sits there—golden, heavy, noble—and waits to be carved into. And what comes out between those layers is comfort, plain and clear. The béchamel melts like whispered silk. The slow-cooked meat sauce, it feels like hours of someone’s time and care on a fork. And the pasta, it softens just enough to hold it all. I don’t believe in perfect meals… but this one gets close.

Why You’ll Crave It

• Because it’s the kind of dish that warms the house from the oven out – comforting, full, a little nostalgic.
• The layering of béchamel and ragù makes every bite tender and rich without being too heavy (well, a little heavy, but in the right way).
• Much of the cooking is hands-off once the sauces are going – just build, bake, and breathe it in.
• It freezes well and tastes somehow even better re-warmed (though it’s rare to have any left).
• Your home will smell like an Italian grandmother’s kitchen for hours after… which is really half the reason, isn’t it?

The first time I made this for friends, we ended up standing around the table long after the plates were empty – those kinds of meals are rare, and I treasure them.

What You’ll Need

• Pasta sheets: 12, preferably fresh or the kind you boil gently first – try to avoid the no-boil ones unless you absolutely must
• Ground beef: 500 grams, not too lean – you want that richness to come through
• Pork sausage: 250 grams, casing removed, the kind with fennel if you can find it
• Onion: 1 large, finely chopped – nothing fancy here
• Carrot: 1, peeled and diced small (this gives a hint of sweetness)
• Celery: 1 stalk, finely chopped – don’t skip it, it really matters in flavor building
• Garlic: 2 cloves, minced or crushed (not too much, just a whisper)
• Tomato paste: 2 tbsp, for that concentrated backbone
• Canned tomatoes: 400 grams, crushed or whole and squished with your hands
• Red wine: 150 ml, something drinkable – you’re only using a splash but it brings so much depth
• Milk: 300 ml, whole milk ideally, added to mellow the acidity
• Olive oil: 2 tbsp, for softening the vegetables
• Béchamel sauce: 500 ml – homemade if you can manage it, but store-bought works too in a pinch
• Parmesan cheese: 100 grams, finely grated – the real stuff, not the shaker
• Mozzarella cheese: 200 grams, shredded – don’t overdo it, just enough for creaminess
• Salt and pepper: to taste, added as you go
• Nutmeg: just a pinch, in the béchamel – it gives it that soft, almost invisible warmth

Easy How-To

Start your meat sauce first

In a big, wide pan, heat the olive oil, then go in with your finely chopped onion, carrot, and celery. Let them soften slowly – no rushing. Once they’re lazy and golden at the edges, add the garlic. Stir till fragrant, then in go the meats. Break them up gently and brown them well, until all the pink is gone. Add the wine, stir slowly and let it reduce a bit. Then in go the tomato paste, canned tomatoes, and a generous pinch of salt. Stir again. Add the milk last, and let everything simmer – uncovered – for at least 30 minutes. More if you can. It should be thick and not watery. Deep red. Taste and adjust salt.

Make the béchamel

In a separate saucepan, melt the butter and whisk in the flour. Keep it moving gently until it smells a little toasty, like warm almonds. Slowly add the milk, whisking all the time so it stays smooth. Keep over medium heat until it’s thickened slightly – not gloopy, just silky. Stir in a bit of salt and a tiny bit of nutmeg. Set aside.

Preheat and prep your pasta

Heat your oven to 180°C (350°F). If you’re using dried pasta sheets, cook them till they’re al dente – pliable but still holding shape. Spread them out on a clean towel so they don’t stick.

Assemble your masterpiece

In a baking dish (not too shallow), start layering: meat sauce, then béchamel, a grating of parmesan, pasta sheet. Repeat… meat sauce, béchamel, parmesan, pasta. Three or four rounds of that. Top it all with more béchamel and the mozzarella and remaining parmesan. Don’t worry if it looks rustic – it should.

Bake till golden and singing

Place the dish on a baking tray (just in case of bubbling over), and bake for about 35–40 minutes. It should smell absolutely glorious and have a gently browned, bubbling top. Let it rest at least 10 minutes before serving. I know it’s hard to wait.

Good to Know

• You’ll feel like you’ve used too many pans. That’s normal. Wash later.
• Your spoon will keep stealing tastes of the Bolognese as it simmers. Also normal.
• The corner pieces are fiercely fought over in my family. They get extra crispy.

Serving Ideas

• Serve with a gently dressed arugula salad and a glass of Chianti – lets the lasagna shine.

Top Tricks

• Let it rest. Honestly, the lasagna cuts better and tastes more balanced after sitting 10–15 minutes.
• If you’re planning ahead, make the sauce and béchamel one day, assemble and bake the next – the flavors deepen, and you work less.

Frequently Asked Questions

Can I make this lasagna Bolognese vegetarian?

Yes, definitely. Swap the meats for a medley of mushrooms, eggplant, and maybe lentils for texture. The same sauces and layers work just as beautifully.

What’s the best type of pasta to use?

Fresh pasta sheets (found in the refrigerated section) give the silkiest texture, but high-quality dried lasagna sheets, boiled just until flexible, do the job well too. Avoid instant if you can.

Can I freeze it?

Yes, it freezes beautifully. Wrap tightly. Bake it straight from frozen, covered with foil at first, then uncovered to get the top melted and crisp again.

How do I reheat leftovers?

Cover with foil and bake in a medium oven until hot through. The microwave works too, but oven gives a better texture. Add a splash of water underneath if it looks dry.

What if my lasagna turns out watery?

One word: simmering. Make sure your meat sauce reduces enough before layering. And avoid wet cheese like buffalo mozzarella unless it’s drained really well.