Name: Classic Lasagna Bolognese
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 2 tbsp olive oil; 2 tbsp tomato paste; 1 cup crushed tomatoes; 1/2 cup dry white wine; 1 cup whole milk (for ragù); 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups whole milk (for béchamel); 1 lb fresh lasagna sheets or high-quality dried pasta; 1 cup grated Parmigiano-Reggiano cheese; Salt and black pepper to taste

Jump to Recipe·Leave a Review

Lasagna Bolognese is one of those dishes that I find both comforting and elegant. Originating from Emilia-Romagna in north-central Italy, it’s a refined combination of slow-cooked Bolognese ragù, creamy béchamel sauce, tender pasta, and Parmigiano-Reggiano. The result is a perfectly balanced casserole that makes me feel like I’ve stepped right into an Italian kitchen.

Classic Lasagna Bolognese

Why You’ll Love This Recipe

I love how this recipe highlights simple ingredients turned into something extraordinary. The slow-cooked sauce builds deep flavor, while the béchamel adds just the right touch of creaminess. When I layer everything together, the pasta absorbs just enough sauce to stay tender without losing structure. I also like that this dish feels special enough for a holiday table, yet comforting enough for a Sunday dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (for the Bolognese sauce)
Onion, carrot, and celery (classic soffritto base)
Tomato paste and crushed tomatoes
Dry white wine
Whole milk
Butter and flour (for the béchamel)
Whole milk (for the béchamel)
Fresh lasagna sheets or high-quality dried pasta
Parmigiano-Reggiano cheese
Olive oil
Salt and black pepper

Directions

I start by cooking the soffritto in olive oil until it’s fragrant and lightly golden.
I add the ground beef and brown it thoroughly before stirring in tomato paste.
I deglaze with white wine, then add crushed tomatoes and milk, letting the ragù simmer slowly for at least 2 hours.
While the sauce cooks, I make a béchamel by whisking butter, flour, and warm milk into a silky cream sauce.
To assemble, I spread a thin layer of ragù at the bottom of a baking dish, then alternate layers of pasta, ragù, béchamel, and Parmigiano-Reggiano.
I finish with béchamel and cheese on top, then bake until golden and bubbling.

Servings and timing

This lasagna serves 8 people. It usually takes me about 30 minutes to prepare the components, 2 hours for the sauce to simmer, and 45 minutes to bake. Altogether, I plan for around 3 ½ hours from start to finish, but most of that time is hands-off while the sauce cooks.

Variations

Sometimes I swap out some of the beef for ground veal or chicken for a lighter profile.
I’ve tried making it with fresh spinach pasta sheets for a colorful twist.
A layer of mozzarella can make it a bit gooier if I want more cheese pull.
For a very light version, I occasionally use turkey instead of beef.

storage/reheating

I usually store leftover lasagna in the refrigerator for up to 4 days. I cover it tightly to keep it from drying out. To reheat, I like baking it covered at 350°F until warmed through, though a microwave works in a pinch. If I plan to freeze it, I portion it first, wrap each piece, and reheat straight from frozen in the oven.

FAQs

Can I make this lasagna ahead of time?

Yes, I often assemble the lasagna a day in advance, refrigerate it, and then bake it before serving.

Do I need to cook the pasta sheets first?

If I use fresh pasta, I don’t pre-cook them. For dried pasta, I parboil briefly to soften them.

What’s the difference between Lasagna Bolognese and American-style lasagna?

I notice that American lasagna often uses ricotta and mozzarella, while this Italian version relies on béchamel and Parmigiano-Reggiano for creaminess and flavor.

Can I make this dish without wine?

Yes, I sometimes replace the wine with extra broth or water if I want to skip it.

How do I keep my lasagna from being watery?

I make sure the ragù is cooked down until thick and concentrated, and I avoid adding too much béchamel at once.

Conclusion

Classic Lasagna Bolognese is one of those recipes that rewards patience. I like how the layers come together into something rich yet balanced, with every bite offering a taste of slow-simmered sauce, creamy béchamel, and tender pasta. It’s the kind of dish I make when I want to treat my family or friends to something truly special.