Authentic Bolognese Lasagna: A Family Favorite and a Funny Story
There’s something magical about a well-made Bolognese Lasagna. It’s a dish that brings people together, a comforting meal layered with rich, hearty flavors. For me, lasagna is more than just food—it’s a symbol of love, tradition, and the joy of sharing something special with the people you care about most.
The Many Versions of Lasagna
Lasagna is one of those recipes that varies from region to region and even from family to family. Some versions use ricotta, others add mozzarella, and some skip béchamel altogether. But for me, the authentic Bolognese Lasagna is the one rooted in Italian tradition: layers of slow-cooked meat sauce, creamy béchamel, and tender pasta sheets. It’s simple, timeless, and absolutely irresistible. While there are countless adaptations, this recipe holds a special place in my heart for its authenticity and deep, comforting flavors.
The Lasagna That Sealed the Deal
One of my favorite lasagna memories is from when I first moved to Chicago from Italy. My boyfriend (now husband) and I were living in his parents’ apartment, which he rented from them. I had just moved in, and the plan was to find a new place together. It wasn’t uncommon for his parents to drop by for dinner, so one evening, I decided to make my Bolognese Lasagna.
Everyone loved it—so much so that the next day, my boyfriend’s dad called him to share a surprising update: his mom had dreamed about my lasagna! She was so enchanted by the meal that they asked us to consider staying in the apartment for another year—just so they could enjoy more lasagna dinners like that one. Needless to say, the lasagna won their hearts, and we ended up staying!
Why This Recipe is So Special!
This lasagna isn’t just a meal; it’s a connection to my roots and a way to share a piece of Italy with the people I love. It’s hearty enough for big family dinners and special enough for any occasion. The slow-cooked Bolognese sauce, paired with creamy béchamel, creates a rich, satisfying dish that never fails to impress.
If you’re looking for a lasagna recipe that’s authentic, delicious, and has the power to create unforgettable memories, this is the one. Try it, and who knows? It might just become the dish your family dreams about, too!
Bolognese Lasagna
8
servings2
Hours3
HoursKeep the screen of your device on
- For the Bolognese Ragú
2 lb 2 85% lean Ground Beef
1 lb 1 Ground Veal or Pork
1 1 Slice 1-inch tick Italian Pancetta
48 oz 48 Tomato Purée (2 bottles)
1 1 Celery Stem, Chopped
1 1 Medium Yellow Onion, Chopped
2 2 Cloves of Garlic
1 1 1 Large Carrots, chopped
3 Tbsp 3 Extra Virgin Oil
1/2 Cup 1/2 Cup White Wine
2 Tbsp 2 Tomato Paste
- For the Italian béchamel sauce
1/3 Cup 1/3 Salted Butter
1/2 Cup 1/2 Flour
4 Cup 4 Whole Milk
Salt to taste
1 tsp 1 Nutmeg Powder
- For the Lasagna Filling
4 lb 4 Mozzarella Low Moisture
1 Cup 1 Grated Parmesan Cheese
3 3 Boxes of Lasagna sheet pasta
2 tbsp 2 Salted Butter
Directions
- 1. Bolognese Ragù
- Begin by finely chopping the onion, carrots, celery, and garlic in a food processor, setting aside this aromatic mix, and setting it aside.
- Dice the pancetta for that delightful burst of flavor.
- In a generously sized pot, pour in the Extra Virgin Olive oil and the diced pancetta, turn the heat to medium, and let warm up for 3 minutes.
- When the pancetta appears transparent, introduce the chopped vegetable blend and the tomato paste, allowing them to dance together for 5 minutes over medium heat, stirring the flavors into a symphony.
- Cook over low heat for 20 minutes. Stir frequently.
- Add the ground meat to the pot. Break it down with a spoon and stir frequently. Cook for 10 minutes or until the meat is evenly cooked.
- Pour in the white wine, letting it evaporate for approximately 10 minutes, leaving behind a melody of flavors. Stir and add salt and pepper. Mix well.
- Add the tomato purèe, cover it, and gently simmer for at least 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.
- In a saucepan, heat the milk until it is warm but not boiling. Keep it warm on low heat while you prepare the roux.
- In a separate large saucepan, melt the butter over medium heat. Once the butter is melted, add the flour to the saucepan, stirring constantly to form a smooth paste or roux. Continue cooking and stirring for 2-3 minutes or until golden.
- 2. Bèchamel Sauce
- Gradually pour the warm milk into the roux, whisking constantly to avoid lumps.
- Continue to cook and stir the mixture until it thickens, usually around 10-15 minutes. The sauce should coat the back of a spoon.
- Season the béchamel with salt and nutmeg. Stir well.
- To prevent the formation of skin or lumps, cover the surface of the béchamel with plastic wrap, ensuring the wrap is in direct contact with the sauce.
- 3. Assembly the Lasagna
- Bring 4-6 quarts of water to a boil. Add salt to taste. Add pasta to boiling water.
- Boil uncovered for 8 minutes, gently stirring occasionally. Drain and set aside.
- Spread a layer of butter in the lasagna pan to prevent sticking.
- Lay the pasta sheet in the pan and layer with some bolognese ragù, some béchamel sauce, mozzarella, and grated parmesan cheese cover it with another layer of pasta. Repeat the process 3 or 4 times.
- After placing the last sheet, add the Bolognese sauce, sprinkle with grated cheese, add some tufts of butter, and bake in a preheated static oven at 350°F (180°C) for 40 minutes.
