Lasagna Bolognese
Lasagna (lasagne) Bolognese is a hearty Italian classic recipe with layers of fresh pasta, Bolognese sauce, béchamel sauce and Parmesan cheese. Perfect for feeding a crowd or freezing for future use.
Last week I made a low and slow cooked traditional Bolognese sauce that is the main ingredient to this lasagna. There are just 4 ingredients to this lasagna, the meat sauce, a béchamel sauce (which is a simple white sauce), Parmesan cheese and fresh pasta sheets.
Fresh pasta vs Dried Pasta
I chose to use fresh pasta because it has a better texture than dried and you can cut through the layers so much easier with fork. I like to make my own pasta, but many stores now carry fresh pasta that is very good. If you see sheets of fresh pasta in the refrigerated section of the grocery store I highly recommend using it.
If you are using fresh pasta, there is no need to pre-boil before assembling the lasagna as they take very little cooking time. I do recommend cooking the dried pasta (just a few minutes shy of the recommended time on the box). Unless you are using the no-boil lasagna noodles that are available now.
If you like to make your own pasta (like I do), I have a Homemade Tagliatelle pasta recipe (< click text for link) that you can cut into lasagna sheets.
This is a well-stacked lasagna and feeds a lot. I am not stingy on the layers here because I don’t like a whimpy tower of lasagna on my plate. Look a the layers in the picture below!
The best pan to use
You will need a deep casserole dish for this lasagna recipe, 2-3 inches deep as there are 5 layers of pasta.
Assembling the Lasagna
My number 1 rule is to divide all the ingredients into 5 even parts when you start to assemble. There will be 5 layers and this way you know that you will not run out of ingredients.
Lasagna Bolognese make ahead instructions
Prepare the recipe up to step 5 (all the layers are complete). Cover tightly with foil and refrigerate for up to 1 day. The day you’re ready to bake, remove from the fridge and bring to room temperature while the oven preheats. Never put a cold ceramic dish in a hot oven. Bake as directed.
No mozzarella?
You will notice that there is no mozzarella in this lasagna (see above picture). But what is that on the top that looks like mozzarella, you ask? It is the béchamel sauce topped with Parmesan cheese to give a gooey topping.
Béchamel
When adding the béchamel sauce, you do not need to spread it thickly on each layer. Simply drizzle in lines across the layer. It will melt and spread as it bakes.
This is not a travesty, this is because in Bologna Italy, where the sauce and the dish originates, they do not use mozzarella in their lasagna. Nor do they use ricotta, a white béchamel sauce is used instead.
Freezing tip
This lasagna Bolognese is the perfect make ahead dish that freezes really well. If you want to make it and freeze uncooked in the dish (make sure it is freezer friendly), just cover with 2 layers of plastic wrap and foil. When you are ready to bake, defrost in the fridge overnight and cook according to the recipe.
Leftovers freezing tip
If you want to freeze the lasagna after baking, allow it to come to room temperature, then cover with 2 layers of plastic wrap and foil, then freeze. Defrost overnight in the fridge then reheat in a 375°F oven, covered in foil for 30 minutes or until heated through.
I also like to freeze it in individual servings, by cutting in squares. This way they are quicker to defrost.
Lasagna Bolognese
Layers of fresh pasta sheets, Bolognese sauce, bechamel sauce and Parmesan cheese. Perfect for feeding a crowd or freezing.
Ingredients
- 1 pound (453 grams) lasagna sheets
- 2 1/2 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 2 cups (473 ml) whole milk, warm
- Salt to taste
- ½ teaspoon freshly ground nutmeg
- 12 cups (6 pints, 2.8 liters) Bolognese sauce
- 10 ounces (283 grams) Parmesan cheese, grated
Instructions
- Cook the lasagna sheets a for 8-10 minutes. Drain the sheets and lie flat on towels to cool, then stack between sheets of parchment paper until ready to use. Set aside. Skip this step if using fresh pasta sheets.
- To a saucepan add the butter over medium heat. When melted, whisk in the flour and cook for a few minutes until it turns a light golden color. Slowly pour in the milk while whisking. Bring to a simmer until thickened. Turn off the heat and stir in the nutmeg and a little salt to taste. Set aside.
- Preheat oven to 375°F/190°C.
- Set all your ingredients up in a line, Bolognese sauce, lasagna sheets, Parmesan cheese and the béchamel (white sauce).
- Use unsalted butter to grease a 9 x 13-inch (23 x 33cm) casserole dish. Spread a ladle full of Bolognese sauce over the bottom of the pan in an even layer. Divide the ingredients into 5, you will be making 5 layers. Line with lasagna sheets on top of the sauce, slightly overlapping. Spread 1/5 of the Bolognese, sprinkle Parmesan cheese then drizzle a thin layer of béchamel sauce, you don't need to cover the entire area. Repeat, pasta, Bolognese, Parmesan, béchamel until all the ingredients are gone and the pan is full. The last topping being a layer of pasta with Bolognese and béchamel, top with Parmesan. See note for directions to prepare ahead.
- Cover with foil, place on a baking sheet in case it bubbles over and bake for 30 minutes.
- After 30 minutes remove the foil and bake for 15 minutes more. Use a small knife to insert into the pasta, it should be tender. If not, place back into the oven until done (cooking times will vary according to your oven and may be quicker if using fresh pasta).
- Allow to rest for 30 minutes before slicing.
Notes
To make ahead: Prepare the recipe up to step 5 (all the layers are complete). Cover tightly with foil and refrigerate for up to 1 day. The day you're ready to bake, remove from the fridge and bring to room temperature while the oven preheats. Never put a cold ceramic dish in a hot oven. Bake as directed.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 313Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 53mgSodium 1199mgCarbohydrates 21gFiber 4gSugar 10gProtein 13g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
47 Comments on “Lasagna Bolognese”
I can’t wait to make this! Your photos are absolutely gorgeous. Questions:
1) Does the Bolognese recipe make 16 cups or 12 cups? Both quantities are mentioned.
2) If in fact there are 16 cups that means there will be 4 cups sauce leftover since the Lasagna needs only 12 cups, correct?
3) Will there be 5 layers of lasagna sheets or 6 layers? Both numbers are mentioned.
4) I calculate that each layer will get about 2 cups of sauce?
5) I’ll be using Barilla Oven-Ready Lasagna noodles (first time – I’m nervous). Each package is 9 oz with 15 sheets. A 13×9 pan will hold 3 sheets per layer…so to make 5 layers of pasta, I’ll be using 15 sheets…which is the amount in one 9 oz package. So why does the recipe call for 1 lb of lasagna sheets?
6) You said to drizzle a thin layer of béchamel with no need to cover the entire area. But it IS necessary to cover the ENTIRE area of the oven-ready sheets with the Bolognese in order for the sheets to cook, right?
7) Can I prepare the lasagna the day before I bake it without the oven-ready sheets getting soggy and resulting in mushy sheets once it’s baked?
8) Once I remove it from the oven, how long will it stay warm covered under foil before I slice it and serve it to my guests?
Thank you SO much in advance for your feedback as soon as possible – your answers will be extremely helpful. Assuming the lasagna turns out good, I promise to write a rave review!
1. The Bolognese sauce yields 16 cups.
2. Yes, but you can use as much sauce on the lasagna as you want to use it up if you need to.
3. There will be 5 layers.
4. You can use as much sauce that will fit into your pan if you want to use up all the sauce
5. 1 pound of pasta sheets are what it took when I tested the recipe.
6. The bechamel spreads when baking and the sheets should cook as they will be covered in the Bolognese sauce.
7. I can’t answer personally as I have never used oven-ready sheets, but on the Barilla website they say that it is OK to make ahead up to 24 hours.
8. It should stay warm for about 30-40 minutes out of the oven.
I hope you enjoy the lasagna andhope I helped you to be able to create the best recipe possible. I do appreciate the feedback.
Do you have a recipe for the fresh lasagna pasta?
I do have a fresh pasta recipe. It is for tagliatelle, but all you need to do is just roll it out into sheets just like the recipe and cut into lasagna sheets instead of tagliatelle. Let me know if you have any more questions.I hope this helps and enjoy. Here’s the link: https://culinaryginger.com/homemade-tagliatelle-pasta/
So good, this was the best lasagna I made. 😋👍
Thank you so much
Hi Janette love your recipe I wanna make and freeze ahead using no boil pasta sheets. Can I assemble while sauces are hot and let it cool before freezing? I’d prefer not to bake first but if this is the best option, let me know. I’m going to be making enough for a big family so I want the easiest option for defrosting and serving
Yes, you can freeze the lasagna before baking. I would assemble the lasagna with the sauces that are cooled, not hot. Assemble in a container that is freezer friendly, then wrap really well and freeze. I would defrost in the fridge overnight when you are ready to bake. I hope this helps and enjoy.
Hi
Thank you for the response! I did that and it came out great
This is great to hear.
How would I go about making this the night before? Assemble the lasagna after the sauces have cooled, wrap, and put in the fridge overnight? Thank you for the help (and the recipe)!
I’m sorry, I thought I included this in the body of the text, I’ll go ahead and add it. I would prepare the lasagna up to step 5, just like you said. Cover tightly with foil or a lid and refrigerate. Bring to room temperature while your oven preheats. If you’re using a ceramic dish, make sure it is not cold when you put it in the oven. Email me if you have any more questions and enjoy!
I just made this lasagna again for the second time. I make it the day before, then bake it the following day. That way I can spread out the process over a couple of days. It is quite labor intensive and I make my own pasta as well. Plus I make a garlic pull-apart bread the day of. Goes really well together.
This is the only recipe I will use from now on. The layers come out well defined and the taste is superb, especially as leftovers.
I’d say it even tastes better the second time around.
I believe getting good quality Parmesan and tomato purée is also important here.
This is the first time I’ve ever posted a comment for a recipe on someone’s site and I get most of my recipes from Pinterest these days.
Thank you!
Thank you so much for the feedback and tips, they are always appreciated. I am with you, I like to make it over the 2 days also (and the sauce is better the next day IMO) and always better with fresh pasta and good quality ingredients. Have a great weekend.
Hi, I will surely make this lasagna tomorrow but my question is can I make the hole dish in the morning to be cooked only for dinner ? Will the pasta get wet ?
Thanks
Yes, you can fully make the lasagna in the morning, cover and refrigerate until you are ready to bake, the pasta will be ok. I would suggest removing it from the fridge about 30-45 minutes before baking (you don’t want to put the cold pan in a hot oven). Enjoy!
I love this recipe, made for. A friend. They raved about it. I made it today for my family. They were spook pleased. We Love the sauce.
This great to hear, thank you for leaving the feedback.
My family is originally from Bologna and I made this over the weekend for some of my family. My father Brought some Parmigiano back with him that I used and my aunt made the fresh pasta Which was a treat and everyone was very happy, thank you for this, my father said it’s just like my Nonna (his mother) used to make.
Wow, this is the highest compliment. Thank you so much for choosing my recipe and sharing this.
So I made your bolognese and then used it for this lasagna. The problem I found was first way too much salt in the béchamel, two teaspoons seemed like an awful lot and I should’ve used by better judgement. Second there was not near enough béchamel for six layers of lasagna. I made another batch and cut the salt back to one teaspoon, better. The next problem was the lasagna was very pungent, all you could really taste was Parmesan. We all are parm lovers but it was so much it was almost all we could taste.
I loved the way it presented when cut and it was good but definitely need to make some changes in Parmesan. Also it took much longer to bake than 30 minutes covered and 30 uncovered
With the the time it took me to prepare both the bolognese, béchamel and then the lasagna, I was quite disappointed.
I’m sorry the lasagna was not what you expected. I make this often and as recently as Christmas Eve (which also gives me a chance to test my own recipe, which I stand-by since it’s an old recipe of my Italian in-laws).Could you elaborate when you say the lasagna was ‘pungent’? There are many factors that could have been causing this. From bad cheese (and there are many bad Parmesan cheeses available) to bad milk and overall quality of ingredients. I have no control over which type of ingredients you used and could not tell you what the cause was since I was not there. The Bolognese being the main ingredient should have been the prominent flavor, not Parmesan cheese. The bechamel I feel is the right amount as there should only be a thin layer per layer of pasta. Regarding baking time, that is based on my oven. Not all ovens are calibrated the same so it will take more or less for this reason and takes a little judgment on the cooks part, for which I have no control over. Your responses would be much appreciated to not only help me, but my readers for the future.
AMAZING…Your bolognese sauce is the best I ever had/ made… Thank you!
I’m so happy you liked it, my Bolognese sauce is very popular right now. Thank you for the feedback.
Do you need to pre-cook the lasagna sheets even if using fresh pasta? I plan to freeze ahead for Christmas.
This is a great question, you do not need to pre-cook the fresh pasta. Enjoy!
I don’t remember how I came across your recipe for bolognese sauce but you said in the intro that we should trust you about the 4 hour cooking time and so I did. WOW!! I will NEVER look for another recipe. We were having guests over who were bringing their children known to be picky about what they eat. I served it with spaghetti, not the best choice for the sauce but Everyone had seconds. For Christmas I’m making it again and will follow your lasagna recipe to the T. Thank you thank you!!
I’m so glad you found my recipe too. Thank you for sharing and let me know if you have any questions on the lasagna. Enjoy!
Should I be using unsalted butter in the bechamel sauce?
Yes, unsalted is alway best so you can control the salt
Have it ready to bake– Have made the sauce for pasta and wonderful. Looking forward to dinner tonight-hope as good as it looks in photo and mine not baked yet. Wanted a simple lasagne like Nonna used to make in Italy
You could use more to your liking. I have found that too much can make the lasagna too wet and soupy.
I’m Italian and my Mom made a massive pot of sauce once a month – freezing it and using it then throughout the month.
I’m a “lazy Italian” and the best I do is just doctor-up jarred store-bought sauce.
NO MORE! This was unbelievable! Your blog was spot-on, my daughter and I started dipping into it at hour #2 and it was already delicious – by hour #4 we simply bypassed the pasta, grabbed a hunk of crusty bread and a bowl of sauce!
Easy and crazy, crazy good! Thank you so so much for posting it. I can’t wait for my Mom to try it!
This is the biggest compliment, thank you so much.
I’m making the bolognese recipe for the 2nd time tonight and tomorrow I’ll be making this lasagna recipe, for the 2nd time as well. These recipes are amazing, I’ve made them my own this time around, but the recipes listed are initial starters and my family and I, LOVE!
Thank you. I’ll post pictures later, if I remember 😉
I just made a batch of the Bolognese yesterday and wish I was making lasagna today. Enjoy and I’m happy you love the recipe.
Amazing! I could wish for more, it’s just so delicious!
I love your clicks! This Lasagna looks so flavorful.
Cannot. Stop. Drooling. Seriously, this looks AMAZING! Definitely need to try this soon!
I could make friends with that picture of your delectable lasagna very quickly! Beautiful
Hehe I am totally with you there, there’s nothing more disappointing than a tiny wimpy ‘tower’ of lasagne, especially if it all slides apart the minute it hits the table. Looks like you have no troubles like that with this recipe though! 😛 Can’t wait to make myself a true lasagne tower!
I did not know that béchamel sauce was used in Italian lasagna instead of mozzarella or ricotta – thanks for helping me learn something new! This mile-high pile of lasagna looks amazing and I’m mesmerized by how good that layer with béchamel sauce melted together with Parmesan cheese looks!
My taste buds could make friends with that picture of your delectable lasagna very quickly! Beautiful.
Oh I think this must taste just like heaven! At the very least it looks divine! My family will devour this!
The ultimate comfort food. Perfect for dinner parties too.
Looks wonderful but has actually make this that can leave a review?!
Hi Lisa, you can see 3 pictures and 5comments from people that have made the recipe on the Pinterest pin: https://www.pinterest.com/pin/272538214935237467/