Back to RecipesItalian Lasagna Bolognese
The authentic Italian lasagna — layers of hand-rolled pasta, slow-cooked Bolognese ragù, silky béchamel, and aged Parmigiano-Reggiano. This is the real thing, not the American shortcut version.
Total Time
180 min
Servings
8
Cuisine
Italian
Rating
4.8 (456)
Prep Time
60 min
Cook Time
120 min
Total Time
180 min
Ingredients
- For Bolognese: 500g ground beef, 200g ground pork, 1 onion, 2 carrots, 2 celery stalks, 400g crushed tomatoes, 150ml red wine, 150ml whole milk
- For Béchamel: 60g butter, 60g flour, 600ml whole milk, pinch nutmeg
- 12 fresh or dried lasagna sheets
- 150g Parmigiano-Reggiano, grated
- 200g fresh mozzarella
Instructions
- 1
Make Bolognese: Sauté vegetables until soft. Add meat and brown. Add wine and reduce. Add tomatoes and milk. Simmer 2 hours until thick and rich.
- 2
Make Béchamel: Melt butter, whisk in flour, cook 2 minutes. Gradually whisk in milk until smooth. Season with nutmeg and salt.
- 3
Cook lasagna sheets until al dente. Preheat oven to 180°C (350°F).
- 4
Layer: béchamel, pasta, Bolognese, Parmigiano. Repeat 4-5 times. Finish with béchamel and mozzarella.
- 5
Bake 45 minutes until bubbling and golden. Rest 15 minutes before cutting.
- 6
Serve with a green salad and Chianti.
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