First off, let’s clear the air—this isn’t your authentic Italian grandma’s bolognese lasagna. I’ve tweaked it for quicker preparation and skipped the milk, but trust me, it’s still incredibly tasty!
The flavor lowdown
Great dishes start with flavor foundations, and for this lasagna, it’s all about building those layers. We kick things off with a classic mirepoix. That’s just a fancy French term for a simple mix of onions, celery (yeah, that’s salsão), and carrots. They form the perfect flavor base that complements everything you add next, from the ground beef to a splash of dry white wine.
Typically, you’d see mirepoix ratios like 1 part onion to half-part each celery and carrot, but feel free to tweak it to your liking!
Ingredients you’ll need for the bolognese lasagna:
- Onion
- Celery
- Carrot
- Garlic, finely minced
- Ground beef (I prefer lean cuts, but choose what you like!)
- Bacon or pancetta, chopped (because everything is better with bacon, right?)
- Dry white wine
- Canned whole peeled tomatoes
- Bay leaf
- Butter
- Milk (Optional, I usually skip it)
- Flour
- Nutmeg, salt, and pepper
- Lasagna noodles
- Mozzarella cheese, sliced
- Freshly grated Parmesan cheese
How to whip It up:
- Start your mise en place: That’s just a chef-y way to say get your ingredients ready. Chop your veggies and measure out your spices so you’re not scrambling later.
- Cook the veggies: In a large pan, heat some olive oil over medium heat and sauté your onion, carrot, and celery until they’re just soft. Toss in the garlic for the last minute to avoid burning it.
- Brown the meat: Add the ground beef and bacon to the pan. Cook until the beef is well-browned, stirring occasionally. Pour in the wine and let it cook down until it’s almost evaporated.
- Tomato time: Stir in the canned tomatoes (crush them with your hand or a spoon for a rustic texture) along with the bay leaf. Let this simmer on low heat until the sauce thickens. Season to taste with salt and pepper.
- Bechamel sauce: Meanwhile, in another pan, melt some butter. Stir in flour to form a paste and cook until golden. Gradually whisk in milk if using, stirring constantly until the sauce thickens. Season with nutmeg, salt, and pepper.
- Layer and bake: In a baking dish, start with a layer of meat sauce, a drizzle of bechamel, then sheets of lasagna, followed by mozzarella. Repeat the layers, finishing with a generous topping of mozzarella and Parmesan. Bake at 375°F for about 25 minutes, or until bubbly and golden on top.
- Serve and enjoy: Let it cool slightly, then cut into it. Perfect for making any day feel a bit more special!
And there you have it—lasagna that’s easy enough for a weeknight but special enough for sunday dinner.
Enjoy the feast, and if you snap a pic for Instagram, tag me @casacaroba, I’d love to see your creation!
Print
Bolognese Lasagna
Ingredients
Scale
For the bolognese sauce:
- 1 large onion
- 1/2 carrot
- 1/2 celery stick
- 2 cloves garlic
- 1.5 lbs ground beef (preferably lean)
- 7 oz bacon, chopped
- 1 cup dry white wine
- 1 can peeled tomatoes
- 2 bay leaves
- Olive oil (as needed)
- Salt and ground black pepper (to taste)
For the bechamel sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Approximately 3 1/3 cups milk (adjust according to the sauce consistency)
- Freshly ground nutmeg (to taste)
- Salt and ground pepper (to taste)
For the lasagna assembly:
- 9 oz fresh lasagna noodles
- Mozzarella cheese, sliced
- Freshly grated parmesan cheese
Instructions
Preparing the bolognese sauce:
- Dice the celery, onion, and carrot. Mince the garlic.
- In a large skillet, heat some olive oil and begin sautéing the celery, onion, and carrot until the onion becomes translucent. Season with salt and pepper.
- Add the garlic and bay leaves, and sauté for another 2 minutes.
- Increase the heat, add the ground beef and chopped bacon, and cook until browned.
- Pour in the white wine and let it reduce.
- Add the peeled tomatoes, crush them to avoid large chunks, mix well, cover, and simmer on low heat for about 10 minutes.
Making the bechamel sauce:
- In a saucepan, melt the butter and wait until it starts to foam. Stir in the flour and cook until it forms a light golden paste.
- Gradually add cold milk, continuously stirring to prevent lumps. Cook for an additional 3 minutes after all milk has been added, ensuring the sauce is creamy but not too thick or thin. Adjust the thickness by adding milk gradually.
- Season with freshly ground nutmeg, salt, and pepper to taste.
Assembling the lasagna:
- In a baking dish, start with a layer of both sauces to create a base. Lay down the first layer of fresh lasagna noodles.
- Add more sauce and Bolognese on top of the noodles, followed by slices of mozzarella cheese.
- Repeat layering noodles, sauces, and cheese until all ingredients are used, finishing with a layer of Bolognese and mozzarella.
- Generously top with freshly grated Parmesan cheese for a golden crust.
Baking:
- Bake in a preheated oven at 375°F for about 20 minutes if using fresh pasta (or 40 minutes if using other types of pasta). For a golden top, turn on the broiler in the last few minutes of baking.
