Italian
Classic Lasagna alla Bolognese
A comforting masterpiece of Italian cuisine featuring slow-cooked meat ragù layered with silky pasta sheets and creamy béchamel sauce.
Watch it madeBrooklyn Brothers Cooking · 11:52
Ingredients
- Ground Beef500g
- Ground Pork250g
- Lasagna Sheets12 sheets
- Tomato Puree700ml
- Milk1 liter
- Butter100g
- Flour100g
- Parmesan Cheese150g
Method
- Sauté the chopped onions, carrots, and celery in olive oil until soft, then add the ground beef and pork, cooking until browned.
- Add the tomato puree, wine, and broth to the meat mixture. Simmer on low heat for 2 hours to create a thick ragù.
- In a separate saucepan, melt butter, whisk in flour, and gradually add milk to create a smooth, creamy béchamel sauce.
- Layer the baking dish: ragù, pasta sheets, béchamel, and Parmesan cheese. Repeat until the dish is full.
- Bake in a preheated oven at 375°F (190°C) for 45 minutes until the top is golden and bubbly.
Common questions
Can I substitute the ground pork or beef in lasagna alla Bolognese?
Yes. Use all beef, all pork, or a mix of beef, pork, and veal. For a leaner version, choose turkey, but add a little olive oil or butter so the sauce doesn’t turn dry during the long simmer.
How long does the ragù need to simmer for the best flavor?
Aim for at least 2 hours on very low heat. The sauce should thicken and become rich, not boil aggressively. If it looks dry, add a splash of broth or milk and stir occasionally to prevent sticking.
What are the most common mistakes when making béchamel for lasagna?
The biggest mistakes are adding the milk too quickly, not whisking enough, or cooking on too high a heat. Add milk gradually and whisk constantly to avoid lumps and scorching. The sauce should be smooth and pourable, not stiff.
How should I store leftover lasagna, and can I freeze it?
Cool it completely, then refrigerate covered for up to 4 days. For freezing, wrap portions tightly or freeze the whole baked lasagna for up to 3 months. Thaw overnight in the fridge before reheating until hot throughout.
What’s the best way to serve lasagna alla Bolognese?
Let it rest 15 to 20 minutes after baking so the layers set. Serve warm in clean slices with a simple green salad or sautéed greens. A little extra Parmesan on top is enough; it’s already rich and filling.