Bolognese Lasagna is a warm and comforting dish filled with layers of pasta, rich meat sauce, creamy cheese, and a touch of herbs. It’s like a big hug on a plate!
When I make this, the smell in the kitchen is irresistible! I sneak bites of the cheese while it cooks—don’t tell anyone! 😉 Pair it with a simple salad, and you’ve got a cozy meal ready to enjoy.
Key Ingredients & Substitutions
Olive Oil: This is essential for sautéing and adding flavor. You can substitute with any cooking oil, such as canola or avocado oil, if needed.
Ground Beef: While beef is traditional, mixing it with ground pork gives a richer flavor. If you’re looking for leaner options, ground turkey or chicken work well too.
Canned Crushed Tomatoes: For a fresher taste, use fresh tomatoes, peeled and pureed. If you want something sweeter, canned diced tomatoes can be a nice swap.
Red Wine: It adds depth to the sauce, but you can skip it or use beef broth or grape juice as a non-alcoholic substitute without losing too much flavor.
Béchamel Sauce: This creamy layer can be made with plant-based milk and butter for a dairy-free version. Almond milk typically works well.
Lasagna Sheets: You can use whole wheat or gluten-free lasagna sheets. If you’re in a pinch, even regular noodles can be used by cooking them ahead of time.
How Do You Get Your Béchamel Sauce Just Right?
The béchamel sauce is a key part of this lasagna, and it can be a bit tricky if you’re not familiar with it. Here’s how to make it smooth and creamy:
- Melt butter in a saucepan over medium heat until bubbly. Don’t let it brown.
- Add flour and whisk continuously to cook out the raw taste – about 2 minutes is perfect.
- Gradually pour in warm milk while whisking to keep the mixture smooth and avoid lumps.
- Keep stirring until the sauce thickens; it should coat the back of a spoon nicely in about 5-7 minutes.
- Season with salt, pepper, and nutmeg for a subtle warmth.
Remember, patience is key! If you rush it, the sauce might clump. Just keep whisking and you’ll get a beautiful creamy sauce.
Bolognese Lasagna Recipe
Ingredients You’ll Need:
For the Bolognese Sauce:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 500g (1 lb) ground beef (or a mix of beef and pork)
- 400g (14 oz) canned crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine (optional)
- 1 cup beef stock
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
For the Béchamel Sauce:
- 50g (3.5 tbsp) butter
- 50g (1/3 cup) all-purpose flour
- 600ml (2.5 cups) milk, warmed
- A pinch of nutmeg
- Salt and pepper to taste
For Assembling:
- Lasagna sheets (fresh or dried, enough for 3-4 layers)
- 250g (9 oz) mozzarella cheese, shredded
- 50g (1/2 cup) grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
You’ll need about 15-20 minutes for prepping the ingredients, 45 minutes for cooking the Bolognese sauce, and about 10 minutes for preparing the béchamel. The assembly takes another 15 minutes, followed by 35-45 minutes of baking. So, plan for about 1 hour and 30 minutes to 2 hours total for this delicious lasagna!
Step-by-Step Instructions:
1. Prepare the Bolognese Sauce:
Start by heating the olive oil in a large pan over medium heat. Once the oil is hot, add the chopped onion, minced garlic, finely diced carrot, and diced celery. Sauté these veggies until they soften, about 5-7 minutes. Next, add the ground beef, breaking it apart with a spoon and cooking it until it’s browned all over. Stir in the tomato paste, then pour in the crushed tomatoes, red wine (if using), and beef stock. Now add the dried oregano and basil, and season with salt and pepper. Let this simmer gently for at least 45 minutes. Stir occasionally so it doesn’t stick to the bottom of the pan.
2. Make the Béchamel Sauce:
In a medium saucepan, melt the butter over medium heat until it’s bubbling but not browned. Quickly add the flour, whisking continuously for about 2 minutes to cook out that raw flour taste. Gradually add the warmed milk while whisking to keep the mixture smooth and creamy. Keep stirring until it thickens and coats the back of a spoon, which should take about 5-7 minutes. Finally, season the béchamel with salt, pepper, and a pinch of nutmeg to taste.
3. Preheat the Oven:
Now it’s time to preheat your oven to 180°C (350°F) so it’s nice and hot when you pop in the lasagna.
4. Assemble the Lasagna:
In a baking dish, start by spreading a thin layer of the Bolognese sauce on the bottom. Next, lay down your first layer of lasagna sheets. On top of the sheets, add a hearty layer of the Bolognese sauce, followed by a drizzle of béchamel sauce and a sprinkle of shredded mozzarella cheese. Repeat this layering process (pasta, Bolognese, béchamel, mozzarella) until you run out of ingredients, making sure to finish with a layer of béchamel sauce topped with the grated Parmesan cheese.
5. Bake:
Place your lasagna in the preheated oven and bake it for 35-45 minutes, or until the top is beautifully golden and bubbling. If you notice it browning too quickly, cover it loosely with foil for the last 10-15 minutes to prevent burning.
6. Rest and Serve:
After baking, let the lasagna rest for about 10-15 minutes before serving. This resting time helps set it up for easier slicing. If you’d like, garnish with fresh basil leaves for a lovely touch. Enjoy your rich, hearty Bolognese Lasagna with that perfectly browned cheesy crust!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative to beef and works well in the Bolognese sauce. Just be aware that it may slightly change the flavor and texture, but it’s a delicious option!
How Can I Make This Lasagna Ahead of Time?
You can prepare the Bolognese and béchamel sauces in advance and assemble the lasagna up to one day ahead. Just cover it tightly and store it in the fridge. When you’re ready to bake, you might need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
What If I Don’t Have Red Wine?
If you don’t have red wine or prefer not to use it, you can simply omit it or use additional beef stock or a splash of balsamic vinegar to add some acidity. Just adjust the seasoning to taste!
Can I Freeze Leftover Lasagna?
Yes, you can freeze leftover lasagna! Cut it into portions, wrap it tightly in plastic wrap, and then place in an airtight container or freezer bag. It will keep well for up to 3 months. To reheat, thaw overnight in the fridge and bake at a low temperature until warmed through.
