Dive into layers of tender pasta, rich meat sauce, and velvety béchamel in this Classic Bolognese Lasagna. Inspired by the Emilia-Romagna region of northern Italy, this lasagna balances savory minced meat, fragrant vegetables, and wine-simmered tomatoes with a luxuriously spiced white sauce. Topped with melted Parmesan and baked to golden perfection, each slice delivers comfort and sophistication. Accompanied by a crisp Mediterranean salad, this meal is ideal for family gatherings, Sunday dinners, or special occasions.
Cooking Time
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Preparation: 30 minutes (chopping, mixing, cooking sauce)
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Simmering Bolognese: 45 minutes
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Making Béchamel: 15 minutes
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Assembling & Baking: 45 minutes
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Total Time: Approximately 2 hours 15 minutes
Ingredients
For the Bolognese Sauce:
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2 Tbsp olive oil
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100–150 g (4–5 oz) bacon or pancetta, diced
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1 large onion, finely chopped
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1 medium carrot, grated
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1 celery stalk, finely chopped
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500 g (17–18 oz) minced pork and/or beef
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150 ml (5–6 oz) dry red wine
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500 g (17–18 oz) canned tomatoes (crushed or chopped) with sauce
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50 ml (2 oz) milk
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5 whole cloves
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Salt and freshly ground black pepper, to taste
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1 handful fresh parsley, chopped
For the Béchamel (White Sauce):
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50 g (2 oz) butter
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3 Tbsp all-purpose flour
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500 ml (17–18 oz) milk
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Pinch of salt
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½ tsp grated nutmeg
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1 large egg, beaten (optional, for extra richness)
For the Lasagna Layers:
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200 g (7 oz) dried lasagna sheets, pre-cooked until al dente per package instructions
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100 g (4 oz) grated Parmesan cheese
For the Mediterranean Salad:
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5–6 cherry tomatoes, halved
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½ avocado, diced
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½ bell pepper, diced
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1 cucumber, sliced
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50 g (2 oz) feta cheese, crumbled
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2 Tbsp olive oil
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Juice of ½ lemon
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1 tsp dried oregano
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1 tsp salt
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1 tsp sugar
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Freshly ground black pepper, to taste
Step-by-Step Cooking Directions
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Cook the Bacon & Vegetables: In a large saucepan, heat olive oil over medium heat. Add diced bacon and cook until lightly crisp. Stir in onion, carrot, and celery; sauté 5–7 minutes until softened.
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Brown the Meat: Increase heat to medium-high. Add minced meat, season with salt and pepper, and cook until no pink remains, breaking up lumps.
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Deglaze with Wine: Pour in red wine, scraping up any browned bits. Simmer until wine reduces by half.
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Add Tomatoes & Milk: Stir in canned tomatoes and milk. Add whole cloves. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 40 minutes, stirring occasionally. Remove cloves and adjust seasoning. Stir in chopped parsley just before using.
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Prepare the Béchamel: In a separate saucepan, melt butter over medium heat. Whisk in flour to form a smooth roux; cook 1–2 minutes. Gradually whisk in milk until smooth. Add nutmeg and salt. Simmer, whisking, until sauce thickens to coat the back of a spoon (5–7 minutes). Stir in beaten egg off the heat if using, for extra creaminess.
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Preheat Oven & Prep Lasagna Sheets: Preheat oven to 180 °C (350 °F). Cook lasagna sheets per package until just tender; drain and lay flat on a lightly oiled tray.
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Assemble the Lasagna: Spread a thin layer of Bolognese sauce on the bottom of a 9×13″ baking dish. Cover with a layer of lasagna sheets. Spoon over more Bolognese, then drizzle béchamel. Sprinkle Parmesan. Repeat layers (noodles–meat–béchamel–cheese) until ingredients are used, finishing with béchamel and a generous Parmesan topping.
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Bake: Cover loosely with foil and bake 30 minutes. Remove foil and bake an additional 15 minutes, until the top is golden and bubbling. Let rest 10 minutes before slicing.
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Toss the Salad: Meanwhile, combine cherry tomatoes, avocado, bell pepper, cucumber, and feta in a bowl. Whisk olive oil, lemon juice, oregano, salt, sugar, and pepper; drizzle over salad and toss gently.
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Serve: Place a hearty square of lasagna on plates alongside the fresh salad. Garnish with extra parsley or basil if desired.
Nutritional Information
(Per serving; recipe yields 8 servings)
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Calories: 550 kcal
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Protein: 28 g
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Carbohydrates: 40 g
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Dietary Fiber: 4 g
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Sugars: 8 g
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Fat: 30 g
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Saturated Fat: 14 g
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Sodium: 920 mg
The Origins and Popularity of the Recipe
Lasagna di carne emerged in Bologna, Italy, during the Middle Ages, layering fresh pasta with meat, cheese, and béchamel. Over centuries, it spread across Italy, with regional variations using local cheeses, ragù styles, or vegetable layers. Today, lasagna stands among the world’s most beloved comfort foods, celebrated in home kitchens and restaurants for its hearty layers, family-style appeal, and ability to feed crowds.
Reasons Why You’ll Love the Recipe
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Rich, Layered Flavor: Each bite balances tangy tomato, savory meat, and creamy béchamel.
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Make-Ahead Friendly: Assemble early, refrigerate, and bake when guests arrive.
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Feeds a Crowd: Generous portions make it ideal for gatherings and potlucks.
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Versatile: Swap meats, add vegetables, or experiment with cheeses.
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Comforting & Elegant: Hearty yet visually striking on any dinner table.
Health Benefits
Lean minced meat delivers high-quality protein and iron. Vegetables add fiber, vitamins, and antioxidants. Tomatoes provide lycopene, a potent antioxidant. Milk-based béchamel supplies calcium and vitamin D. Portion control and use of lean meats keep the dish balanced within a varied diet.
Serving Suggestions
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Garlic Bread: Offer warm, buttery garlic bread to sop up sauces.
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Antipasto Platter: Start with olives, cured meats, and cheeses.
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Dessert Pairing: Follow with a light sorbet or panna cotta.
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Wine Pairing: Serve with Chianti or Barbera for a classic Italian match.
Common Mistakes to Avoid
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Watery Sauce: Simmer uncovered to reduce excess liquid.
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Overcooked Pasta: Cook sheets al dente; undercooked pasta expands during baking.
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Skipping Rest: Let lasagna rest to set layers for clean slicing.
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Thin Layering: Ensure sauces fully coat pasta to prevent dryness.
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Uneven Baking: Cover with foil first to heat through, then uncover to brown.
Pairing Recommendations
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Wines: A medium-bodied Sangiovese or Nero d’Avola complements the richness.
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Beers: Brown ale or amber lager contrasts sweet tomato notes.
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Non-Alcoholic: Sparkling water with lemon or Italian soda refreshes between bites.
Cooking Tips
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Use Fresh Pasta: If available, fresh sheets reduce baking time.
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Season in Layers: Taste and season each sauce component separately.
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Cheese Quality: Grate block Parmesan fresh for optimal melt and flavor.
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Leftovers: Reheat single portions in the oven or microwave, covered, to retain moisture.
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Freezing: Freeze unbaked lasagna, then bake from frozen, adding 10–15 minutes.
Similar Recipes to Try
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Vegetable Lasagna with Spinach & Ricotta
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Seafood Lasagna with Shrimp & Cream Sauce
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Mexican Lasagna with Tortillas & Chorizo
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Gluten-Free Zucchini Lasagna
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Butternut Squash & Sage Lasagna
Variations to Try
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Four-Cheese Lasagna: Layer mozzarella, fontina, ricotta, and Parmesan.
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Pesto Swirl: Add dollops of basil pesto between layers.
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Spicy Arrabbiata: Stir red pepper flakes into the Bolognese sauce.
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Mushroom Ragù: Replace meat with mixed wild mushrooms.
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Vegan: Use plant-based mince, dairy-free béchamel, and vegan cheese.
Ingredient Spotlight
Cloves: Whole cloves in the béchamel infuse a subtle, warm spice that complements nutmeg and adds depth to the white sauce. Remember to remove them before using the sauce.
Conclusion
This Classic Bolognese Lasagna with Creamy Bechamel delivers layers of tradition, flavor, and comfort. Its rich meat sauce, silken white sauce, and tender pasta combine for a dish that delights every palate. Paired with a refreshing salad and your favorite wine, it’s a feast worthy of any occasion. Master this recipe once, and you’ll have a timeless centerpiece to share and savor.
Frequently Asked Questions
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Can I assemble lasagna ahead of time?
Yes—cover and refrigerate up to 24 hours before baking; add 5–10 minutes to bake time if cold. -
How do I prevent a soggy bottom?
Ensure béchamel and Bolognese are not overly thin; preheat the oven fully before baking. -
What’s the best way to reheat leftovers?
Cover with foil and warm in a 160 °C oven for 15–20 minutes until heated through. -
Can I use gluten-free pasta?
Yes—use gluten-free lasagna sheets and check baking time on the package. -
Is it necessary to add milk to the meat sauce?
Traditional Bolognese includes milk to tenderize meat and balance acidity; you may omit, but sauce will be sharper. -
What’s the difference between lasagna and cannelloni?
Lasagna uses flat sheets layered; cannelloni tubes are stuffed and baked with sauce poured over. -
How do I store leftover lasagna?
Cool completely, cover tightly, and refrigerate for up to 3 days; freeze for up to 3 months. -
Can I make it vegetarian?
Substitute meat with lentils or chopped mushrooms; keep béchamel and cheese layers the same. -
Why did my lasagna burn on top?
Cover with foil for the first 30 minutes, then uncover to brown during the last 10–15 minutes. -
How do I achieve a perfectly wavy cheese crust?
Use a fork to create ridges in the top layer of béchamel before adding Parmesan, which crisps beautifully.