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