This is a classic lasagna bolognese recipe with bechamel sauce and bolognese sauce, it is one of the most well-known Italian dishes. We will show you easy way to make it at home, just follow step by step instructions. We have added separate recipes for bolognese sauce and bechamel sauce below.
Lasagna bolognese is probably one of the most well-known Italian dishes. But in fact, it has Greek origins, the layering of ingredients and pasta has been adopted by the Italians, which took it to the next level when Bolognese was introduced.
Nowadays there are many different variations, vegetarians lasagne enriched with seasonal garden ingredients, a simple ricotta and spinach lasagne as well as silky fish lasagne. However, in my opinion, the classic lasagna bolognese got my vote!
How many layers should be in a Lasagna?
This will entirely vary on your preferences; in my opinion it should not be below 3 and not more then 5.
We have fantastic pasta recipes which you will enjoy, spaghetti aglio olio or pasta frittata which is a delicious! For your fish lovers we have mezze maniche with octopus!
Does real Lasagna bolognese contain ricotta?
There are many variations to this dish, what is considered to be the classic consist of Bolognese sauce and bechamel sauce. Nevertheless, in Campania region is quite common to add ricotta cheese as well as ham and boiled eggs.
You might want to start your meal with a little bruschetta with Sicilian caponata. What about a little dessert which is easy to make with your children – polenta biscuits!
Let's make lasagna bolognese
Ingredients
- 500 g dry egg pasta lasagna sheets
- 1 Bolognese sauce batch
- 1 Bechamel sauce batch
- 3x 125 g mozzarella bowls
- 15 g parmesan
How do can i make bechamel sauce from scratch?
Ingredients:
- 1 litre Milk
- 80 g Butter
- 80 g White flour
- ½ or 3 g Nutmeg
- Salt and pepper to taste
Let's make bechamel sauce!
Method:
Prep time: 2 min Cooking Time: 5 min
Ofcourse you can buy ready made bechamel sauce, however it is so easy to make it yourself and does not take any time at all. Follow step by step instructions how to make a bechamel sauce from scratch for your perfet lasagne bolognese recicepe:
- Place the butter in a large pot, cook on moderate heat until a hazelnut colour is reached, then add the flour and whisk constantly for one minute
- Whisk in the milk and cook until the sauce thickens.
- Remove from the heat and add the grated nutmeg and the seasoning.
Ok so now you have bechamel sauce ready, what about bolognese sauce you might ask. We have a fantastic recipe for authentic bolognese sauce, click on the link to follow the recipe. Check out the quantity of ingredients needed for this lasagna bolognese recipe . You will find them in the recipe card below.
check out our video-how to make a perfect lasagna bolognese
- Spread 1 ladle of Bolognese in the baking tray (this will act as non-stick and will help to cook the bottom layer of pasta sheet)
- Arrange a layer of dry egg lasagne sheets
- Ladle 1/4 of the Bolognese sauce and 1/4 of the bechamel sauce and spread evenly, torn 1 mozzarella bowl on top and finish with the grated parmesan cheese.
- Repeat this process 3 times more
- To finish the top layer, ladle ½ of the leftover Bolognese sauce and all remaining bechamel sauce, spread evenly before finishing with the remaining Bolognese and parmesan cheese. (this will help crisp up the top layer)
- Bake in a pre-heated oven at 180C or 360 F for about 60 minutes, rest for 10 minutes before serving.
Recommended Products
Equipment
- baking tray
Ingredients
- 500 g dry egg pasta lasagna sheets
- 1 Bolognese batch
- 1 Bechamel batch
- 3 each mozzarella bowls x125 g
- 15 g parmesan
Bolognese Sauce
- 250 g Beef mince
- 250 g Pork mince
- 200 g Carrots
- 200 g Celery
- 200 g Onions
- 200 g Passata
- 30 g Tomato paste
- 20 ml Olive oil
- 10 g Basil
- 6 g Thyme
- 6 g Rosemary
- Salt and pepper to taste
Bechamel Sauce
- 1 Lt Milk
- 80 g Butter
- 80 g White flour
- ½ Nutmeg 3 g
- Salt and Pepper to taste
Instructions
- Spread 1 ladle of Bolognese in the baking tray (this will act as non-stick and will help to cook the bottom layer of pasta sheet)
- Arrange a layer of dry egg lasagne sheets
- Ladle 1/4 of the Bolognese sauce and 1/4 of the bechamel sauce and spread evenly, torn 1 mozzarella bowl on top and finish with the grated parmesan cheese.
- Repeat this process 3 times more
- To finish the top layer, ladle ½ of the leftover Bolognese sauce and all remaining bechamel sauce, spread evenly before finishing with the remaining Bolognese and parmesan cheese. (this will help crisp up the top layer)
- Bake in a pre-heated oven at 180C or 360 F for about 60 minutes, rest for 10 minutes before serving.
Bolognese Sauce - cooking time 1hr 40 minutes
- Place a large cast iron pot or a large saucepan on the heat and pour the oil inside.
- Once the pot is hot, place the mince beef and pork inside steering occasionally,slightly salt the meet. Depending on the quality and fat content of the meet,it will release some liquid in the pot, keep cooking and steering the meet until it has fully evaporated and the meet start to take colour through caramelization.
- Meanwhile finely chop or pulse in a food processor the carrots, onions, celery, thyme and rosemary.
- Once the meet is caramelized add the soffritto (chopped veg and herbs) and steer well, lower the heat and cook for a few minutes.
- Add the tomato paste and about 100 ml of water, then the passata. Reduce the heat to a minimum, cover the pot and cook steering every 15 minutes for at least 90 minutes, tasting and adjusting seasoning after 60 min
- When cooked, add the roughly chopped basil, switch off the heat and let the sauce rest covered for 10 min before preparing the Lasagna
Bechamel Sauce - cooking time 7 minutes
- Place the butter in a large pot, cook on moderate heat until a hazelnut colour is reached, then add the flour and whisk constantly for one minute
- Whisk in the milk and cook until the sauce thickens
- Remove from the heat and add the grated nutmeg and the seasoning.
Video
Notes
HINT AND TIPS:
This recipe is great for freezing, so bake a larger bath and you can enjoy the rest at later date.Remember to freeze individual portions and reheat above 75 C or 170 F before serving. Allergens: CELERY, GLUTEN, EGG, MILK
We hope you have enjoyed lasagna bolognese recipe, share it with your friends and family. It has never been so easy to make a lasagna from scratch at your home. Freeze the dish for later if you made to much. We would suggest to freeze lasagna bolognese in individual portions which would make it easier to defrost and limit the wastage.
Check out our selection of recipes where you will find many different easy to cook recipes to satisfy your family. We have some lovely chicken and apple salad and pasta salad for your bbq’s during the warm weather. Also, for you meat lovers – we have a fantastic recipe of pork escalopes in aromatic breadcrumbs.
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Stay safe and eat well!
mmm this looks delicious!!
My girls love lasagne! I must admit to often cheating as my son doesn’t like it, so sometimes I buy a ready made one. He does however love bolognaise. This recipe sounds delicious.
Yum and yum! I do love lasagne and this looks so rich and tasty. Will be trying this- thank you!
I must admit that I’ve never made this from scratch before but that’s more because I didn’t know how. I should really give it a whirl
Oh my gosh how I love lasagna, I’m excited to try this recipe!
Lasagna is one of my all time favourites! I’ve never actually made the white sauce myself – so i’m determined to give this a go!
This is making me feel hungry lol. Looks delicious x
cant beat a good lasagne, so comforting
This looks amazing! I wish I could hire you as my personal chef! I have my own recipe for lasagne, but will look at this before I make it next time and tweak it with yours in mind.
We love a veg lasagna so we will adapt accordingly ?
I’ve never thought about making my own lasagne before…it looks great!
Oooh I have been looking for a lasagna recipe for ages. Think this just might be the one!
Thank you for this – I”m definitely going to try it!
This is one of my absolute favourites! I make is with quorn as I am veggie (although I believe it is amazing with lentils too). I have never made it with mozzarella though – absolutely mut give that a go sometime very soon.
This is a big favourite in our house, it even gets asked for their birthday meals!
I love your blog, thanks for the contribution