Lasagna Bolognese Recipe is a comforting, deeply flavorful twist on a classic Italian favorite. This homey favorite layers rich, slow-simmered Bolognese with creamy béchamel and melty mozzarella, using the convenience of oven‑ready noodles for an effortless prep. Whether you’re cooking for a weeknight dinner or preparing a crowd‑pleasing feast, this recipe marries ease and gourmet appeal in every cheesy, saucy bite. Ready to delight your family and wow your guests with minimal hassle and maximum flavor? Let’s get started!
Why You’ll Love This Recipe
- Effortless preparation with oven‑ready noodles—no boiling needed means less mess and fewer steps.
- Deep, complex flavors—the meat‑rich Bolognese is simmered with wine, pancetta, and vegetables, then softened with milk for a luxuriously balanced taste.
- Silky béchamel layers—the creamy white sauce, seasoned with nutmeg, adds a luscious, indulgent texture that complements the robust meat sauce beautifully.
- Make‑ahead friendly—you can assemble ahead, refrigerate, and bake later, or even freeze portions for stress‑free meals down the road.
- Crowd‑pleasing, comforting finish—a golden, bubbly top with melted mozzarella and parmesan is irresistible at any gathering.
Ingredients
(rewritten for clarity and flow)
For the Bolognese Sauce
- 1 pound ground beef
- ½ pound Italian sausage, casings removed
- A drizzle of olive oil
- 1 medium yellow onion, finely diced
- 1 large carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 2 ounces pancetta or prosciutto, finely diced
- 5–6 garlic cloves, minced
- 3 teaspoons fresh thyme (or 1 teaspoon dried Italian seasoning)
- ¾ cup Pinot Noir (or another medium-bodied red wine)
- Three 14 oz cans crushed tomatoes
- 2 bay leaves (dried or fresh)
- Salt and pepper, to taste
- ½ cup whole milk (plus more later, if desired)
For the Béchamel Sauce
- ½ cup unsalted butter
- ½ cup all‑purpose flour
- 4½ cups whole milk (plus more, as needed)
- A pinch of ground or grated nutmeg
- Salt and pepper, to taste
To Assemble
- One 9 oz box of oven‑ready (no‑boil) lasagna sheets (such as Barilla)
- 1 pound shredded whole‑milk mozzarella
- ½ cup of freshly grated Parmesan cheese, with additional for sprinkling at the table.
Step‑by‑Step: How to Make Lasagna Bolognese
(rewritten for ease and clarity)
- Preheat your oven to 375°F (190°C).
- Brown the meats: In a large 6‑quart pot over medium‑high heat, cook the ground beef and sausage until fully browned (6–8 minutes). Drain excess moisture with a paper towel if needed, then remove the meat and set it aside.
- Sauté the soffritto: In the same pot, add a drizzle of olive oil. Cook the diced onion, carrot, and celery over medium heat until softened (about 6–8 minutes), scraping up browned bits.
- Add pancetta and aromatics: Stir in pancetta, cooking to release fat. Add garlic and thyme, cooking until fragrant—about 2 minutes.
- Deglaze with wine: Pour in the Pinot Noir and scrape up any caramelized bits. Simmer until reduced by half.
- Build the sauce: Stir in crushed tomatoes, bay leaves, and return the meat to the pot. Season with salt and pepper, bring to a boil, then reduce to a simmer for 30–35 minutes with the lid partially ajar (this thickens the sauce).
- Finish with milk: Stir in ½ cup whole milk at the end for added richness.
- Prepare the béchamel: While the Bolognese simmers, melt butter over medium‑low heat in a separate pot. Whisk in flour and cook for about 3–4 minutes until nutty-smelling. Gradually whisk in 2 cups milk, stirring to avoid lumps. Season with salt, pepper, and nutmeg. Add more milk if the sauce becomes too thick—it should cling to a spoon and leave a clear path when you swipe your finger across it.
- Assemble the layers:
- Begin by spooning a thin layer of Bolognese sauce into the bottom of a 9×13-inch baking dish.
- Layer on no‑boil noodles, 2–3 ladles of Bolognese, followed by 2–3 ladles of béchamel, and a layer of mozzarella.
- Repeat this layering three more times.
- Top with three noodle sheets fully covered in sauce, a thin mozzarella layer, and ½ cup parmesan. Ensure noodles are fully sauced so they bake through.
- Bake: Cover the lasagna loosely with foil and set it on a baking sheet to catch any bubbling over. Bake at 375°F for 30 minutes. Remove foil, bake another 8 minutes until bubbly. Broil for 1–2 minutes for a golden crust—watch closely to avoid burning.
- Rest and serve: Let the lasagna cool for 15–20 minutes before slicing. Serve with extra parmesan if desired.
Helpful Tips
- To achieve better browning, drain off excess fat while cooking the meat—just be sure to retain a bit for flavoring the vegetables.
- Sauté the vegetables until soft and aromatic to form a balanced, flavorful base.
- Bring that wine reduction down by half to concentrate flavor without needing a large amount.
- After assembling, letting the lasagna rest before cutting helps it set, so the layers stay intact.
- Use a large sheet pan underneath when baking to avoid messy spills and easy cleanup.
Substitutions And Variations
- Meats: Swap ground beef or sausage for ground pork or turkey for a lighter version.
- Pancetta: If you don’t have pancetta, diced bacon or prosciutto makes a delicious substitute.
- Herbs: If you don’t have fresh thyme, 1 teaspoon dried Italian seasoning is a good substitute.
- Cheese: Experiment with fontina, provolone, or a blend of Italian cheeses for extra depth.
Storage Instructions
- Refrigerator: Keep leftover slices in an airtight container in the refrigerator for up to three days.
- Freezer: You can freeze the unbaked assembled pan for up to 2 months. Thaw overnight in the fridge or bake straight from frozen—just remember to extend the baking time.
- Reheat: Warm in a 350°F (180°C) oven until heated through, or use the microwave for quicker portions.
Nutritional Information
(Per slice, approximate)
- Calories: 738 kcal
- Carbohydrates: 19 g
- Protein: 37 g
- Fat: 55 g (Saturated fat: 28 g; Polyunsaturated: 3 g; Monounsaturated: 19 g; Trans fat: 1 g)
- Cholesterol: 165 mg
- Sodium: 870 mg
- Potassium: 605 mg
- Fiber: 1 g
- Sugar: 10 g
- Vitamin A: 2404 IU
- Vitamin C: 4 mg
- Calcium: 598 mg
- Iron: 3 mg
Serving Suggestions
- Pair with a fresh, peppery arugula salad lightly tossed with olive oil and lemon juice to balance the richness.
- A crusty garlic bread or toasted ciabatta makes a perfect accompaniment.
- Serve with a glass of Pinot Noir or a light-bodied white like Pinot Grigio for a delightful wine pairing.
- Garnish with fresh basil or parsley and a drizzle of extra‑virgin olive oil to elevate the presentation.
Frequently Asked Questions About Lasagna Bolognese
(Approx. 150 words total)
Is it possible to substitute regular lasagna noodles for the oven-ready kind?
Absolutely! If using traditional noodles, cook them according to package directions—usually until al dente—before layering them into the lasagna.
Is there a vegetarian alternative to the meat-based Bolognese?
Absolutely. For a vegetarian twist, substitute the ground meats with crumbled tofu, lentils (green or brown), or a plant‑based ground “meat.” Sauté the soffritto as usual, then stir in one of these alternatives with a splash of vegetable broth. Simmer with the tomatoes and herbs to build flavor, and finish with milk for the traditional richness.
Can I prepare the sauces in advance?
Yes! The Bolognese and béchamel can be made a day ahead and stored in the fridge. On assembly day, simply layer and bake as directed. This is especially handy for meals planned around busy schedules.
Will freezing affect texture or flavor?
Minimal. For best results, tightly wrap the assembled lasagna or use an airtight container. When ready to bake, thaw in the fridge overnight. If baking from frozen, add extra baking time—about 15–20 minutes—till it’s fully heated through and bubbly.
Conclusion
Thanks a ton for giving this recipe a try—I truly hope it brings as much comfort and happiness to your table as it does to mine. Lasagna Bolognese is one of my all‑time favorite comfort dishes—easy to pull together, wonderfully rich in flavor, and endlessly satisfying. With its seamless blend of hearty Bolognese, creamy béchamel, and that melty, golden cheese topping, it’s both effortless and indulgent. Wishing you a delightful, stress‑free cooking experience—and thanks for being part of our food‑loving community. Enjoy every delicious bite!
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Lasagna Bolognese Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
Lasagna Bolognese with No Boil Noodles is a classic Italian-inspired casserole layered with hearty meat sauce, creamy béchamel, mozzarella, and oven-ready pasta sheets—no boiling required! It’s rich, flavorful, and easy enough for weeknights but special enough for gatherings.
Ingredients
1 lb ground beef
½ lb Italian sausage, casings removed
Olive oil
1 yellow onion, diced
1 carrot, diced
1 celery stalk, diced
2 oz pancetta or prosciutto, diced
5–6 garlic cloves, minced
3 tsp fresh thyme or 1 tsp dried Italian seasoning
¾ cup red wine (Pinot Noir)
3 (14 oz) cans crushed tomatoes
2 bay leaves
Salt and pepper, to taste
½ cup whole milk
½ cup unsalted butter
½ cup all-purpose flour
4½ cups whole milk
Pinch of nutmeg
One 9 oz box no-boil lasagna sheets
1 lb whole milk shredded mozzarella
½ cup freshly grated Parmesan cheese (plus more for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Brown the meats: In a large 6‑quart pot over medium‑high heat, cook the ground beef and sausage until fully browned (6–8 minutes). Drain excess moisture with a paper towel if needed, then remove the meat and set it aside.
- Sauté the soffritto: In the same pot, add a drizzle of olive oil. Cook the diced onion, carrot, and celery over medium heat until softened (about 6–8 minutes), scraping up browned bits.
- Add pancetta and aromatics: Stir in pancetta, cooking to release fat. Add garlic and thyme, cooking until fragrant—about 2 minutes.
- Deglaze with wine: Pour in the Pinot Noir and scrape up any caramelized bits. Simmer until reduced by half.
- Build the sauce: Stir in crushed tomatoes, bay leaves, and return the meat to the pot. Season with salt and pepper, bring to a boil, then reduce to a simmer for 30–35 minutes with the lid partially ajar (this thickens the sauce).
- Finish with milk: Stir in ½ cup whole milk at the end for added richness.
- Prepare the béchamel: While the Bolognese simmers, melt butter over medium‑low heat in a separate pot. Whisk in flour and cook for about 3–4 minutes until nutty-smelling. Gradually whisk in 2 cups milk, stirring to avoid lumps. Season with salt, pepper, and nutmeg. Add more milk if the sauce becomes too thick—it should cling to a spoon and leave a clear path when you swipe your finger across it.
- Assemble the layers:
- Begin by spooning a thin layer of Bolognese sauce into the bottom of a 9×13-inch baking dish.
- Layer on no‑boil noodles, 2–3 ladles of Bolognese, followed by 2–3 ladles of béchamel, and a layer of mozzarella.
- Repeat this layering three more times.
- Top with three noodle sheets fully covered in sauce, a thin mozzarella layer, and ½ cup parmesan. Ensure noodles are fully sauced so they bake through.
- Bake: Cover the lasagna loosely with foil and set it on a baking sheet to catch any bubbling over. Bake at 375°F for 30 minutes. Remove foil, bake another 8 minutes until bubbly. Broil for 1–2 minutes for a golden crust—watch closely to avoid burning.
- Rest and serve: Let the lasagna cool for 15–20 minutes before slicing. Serve with extra parmesan if desired.
Notes
Use whole milk mozzarella for best melt. Always fully cover no-boil noodles in sauce for proper cooking. Lasagna can be assembled ahead or frozen. Reheat in oven or microwave. Add extra baking time if frozen.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 738 kcal
- Sugar: 10 g
- Carbohydrates: 19 g
- Protein: 37 g