Lasagna Bolognese Recipe

Ash Tyrrell

Lasagna Bolognese Recipe

I just made this Lasagna Bolognese and wow — the layers of tender pasta, rich meat sauce, and creamy béchamel made me feel like I was in Italy. It takes some time, but every minute waiting is totally worth it when you get that bubbly, golden top.

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Prep Time 1

Cook Time 1 15

Servings: 9

Ingredients Method Notes

Ingredients

1 tablespoon cooking oil olive oil works well; grapeseed or avocado oil are good too because of their more neutral flavor and higher smoke points — helps brown the meat without burning, yields better flavor.
1½ pounds ground beef 93% lean — lean enough to avoid too much grease, but still juicy.
½ teaspoon salt — helps bring out beef’s flavor.
¼ teaspoon black pepper — fresh-ground is preferred for aroma.
4 cloves garlic chopped — never skip fresh garlic; pre-minced loses flavor.
1 tablespoon dried basil — dried herbs have concentrated flavor if fresh aren’t on hand.
2 teaspoons dried oregano — same as basil: adds that classic Italian herbal note.
½ cup water — keeps the sauce from being too thick or sticky.
1 28 ounce can crushed tomatoes — best quality you can find; whole-peeled, crushed fresh-taste works great.
1 teaspoon sugar — balances the natural acidity of tomatoes.
4 tablespoons butter — gives richness; salted or unsalted depending on other seasoning.
¼ cup all-purpose flour — the thickening agent; cook it properly so no raw flour taste.
3 1/2 cups milk divided (preferably whole milk for creaminess; 2% works in a pinch) — whole milk gives the best texture.
Pinch ground nutmeg — small but noticeable; gives warmth to white sauce.
1 pound dried lasagna noodles — I prefer dried over “no-boil” for better texture and those curly edges.
4 ounces Parmigiano-Reggiano finely grated — the only cheese you need here; it adds sharpness and richness.

Method

I start by heating oil in a heavy skillet or Dutch oven over medium heat. Once hot, I brown the ground beef with salt and pepper, breaking it into small pieces.
Then I stir in garlic, dried herbs, water, and crushed tomatoes, let it come to a gentle boil, cover, and let it simmer for about 30 minutes so flavors meld. At the end, I taste and adjust with sugar, salt, pepper until everything is balanced.
While the ragu simmers, I melt butter in another saucepan over medium heat. I whisk in flour and cook it for a few minutes until it’s lightly golden.
Then I slowly add milk (first a cup while whisking vigorously, then the rest) on medium-low heat until it thickens and becomes smooth. I finish by adding nutmeg, and if I needed more salt if butter was unsalted.
I bring a large pot of well-salted water to a rolling boil, put in the dried lasagna noodles, and stir gently so they don’t stick. Once they’re cooked according to package directions, I drain them and lay them flat on a baking sheet so they don’t clump together.
First, I preheat the oven to 325°F (about 165°C). I oil or spray the baking dish lightly. Then I spread a thin layer of ragu (just enough so the noodles don’t stick but the bottom still shows). I add noodles, béchamel, a sprinkle of Parmigiano, then another layer of ragu. I keep layering until ingredients are used, finishing with noodles, béchamel, and cheese on top. I cover the dish tightly with foil, bake it for about 1 hour. After that, remove foil, increase heat to around 400°F (200°C), and bake for another 10-15 minutes so edges get golden and cheesy. Let it rest about 10 minutes before cutting so it sets.

Notes

I always taste the ragu sauce before assembling. Adjusting seasoning there (salt, pepper, sugar) makes a big difference later.
I don’t rush the béchamel — whisking slowly on low heat keeps it silky. If milk boils, texture suffers.
Laying noodles flat and separated after boiling stops them sticking together, giving nicer layers.
Let the lasagna rest 10 minutes before slicing. Slices hold shape better when it cools down just a bit.
If edges brown too fast, cover loosely with foil and continue baking so the top finishes without burning.