Lasagna Bolognese: Comfort Food That Warms Your Soul

This Lasagna Bolognese is a must-try homemade comfort food that soothes the soul and is perfect for gatherings.

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Prep Time 30

Cook Time 3

Resting Time 30

Total Time 4

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bolognese Sauce

1 pound Ground Sirloin Use high-quality meat for the best flavor.
1 pound Italian Sausage Can substitute with ground turkey for a lighter option.
4 ounces Pancetta A rich addition; omit for a vegetarian version.
2 tablespoons Olive Oil Used for sautéing.
1 large Onion Can use diced onion or onion powder.
2 medium Carrots Finely chop for even cooking.
2 stalks Celery Essential for a traditional base.
4 cloves Garlic Fresh is best, but garlic powder works in a pinch.
2 tablespoons Tomato Paste Intensifies tomato flavor.
28 ounces Canned Crushed Tomatoes Provides body and acidity.
1 cup Red Wine Replace with beef stock for a non-alcoholic version.
2 leaves Bay Leaves Remember to discard them after cooking.
1 piece Parmesan Rind Impacts umami; keep it in the simmering sauce.

For the Béchamel Sauce

4 tablespoons Unsalted Butter Creates a smooth béchamel.
1/4 cup All-Purpose Flour Thickens the sauce.
3 cups Whole Milk Provides creaminess.
1/4 teaspoon Freshly Grated Nutmeg Adds warmth.
1 cup Freshly Grated Parmesan Using fresh gives a better taste.

For the Lasagna Assembly

12 sheets Egg Lasagna Noodles Fresh is ideal for the best texture.
8 ounces Fresh Mozzarella Offers gooey texture.

Equipment

large pot
Medium saucepan
Deep baking dish
Colander
Parchment Paper

Method

Step-by-Step Instructions for Lasagna Bolognese

Prepare the Bolognese Sauce: Heat a large pot over medium heat. Add diced pancetta and sauté until crispy, about 5 minutes. Remove and set aside, then use the residual fat to cook ground sirloin and Italian sausage, breaking apart until fully cooked, about 8-10 minutes. Stir in finely chopped onions, carrots, celery, and minced garlic, cooking until softened, about 5 minutes. Gradually mix in tomato paste, allowing it to cook and caramelize for 5 minutes. Pour in red wine, scraping up any bits, followed by crushed tomatoes, bay leaves, and parmesan rind. Simmer on low for 2.5 to 3 hours.
Cook the Lasagna Noodles: In a large pot, bring salted water to a rolling boil. Add egg lasagna noodles and cook according to package instructions, usually about 4 minutes for al dente. Drain in a colander and quickly spread on a sheet of parchment paper drizzled with olive oil.
Make the Béchamel Sauce: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of flour until smooth, cooking for 2 minutes. Gradually pour in 3 cups of whole milk, whisking until thick, about 5-7 minutes. Stir in freshly grated parmesan and a pinch of grated nutmeg.
Assemble the Lasagna: Preheat oven to 375°F and grease a deep baking dish with butter. Spread a layer of béchamel on the bottom, followed by a layer of lasagna noodles, then Bolognese, and mozzarella. Repeat the layering process, finishing with béchamel and a sprinkle of mozzarella on top.
Bake: Cover with aluminum foil and bake for 60 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden brown. Allow to rest for 20-30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 450IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

Simmer slowly for rich flavors. Use fresh noodles for better texture. Let it rest for 20-30 minutes after baking to set layers.

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