Lasagna Bolognese
Submitted by sharon024
Rich Bolognese meat sauce layered with tender noodles, creamy béchamel, and nutty Parmesan in this authentic Italian comfort classic that feeds a crowd.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
This isn’t your typical red-sauce lasagna.
Authentic Lasagna Bolognese swaps ricotta for a silky white sauce (béchamel) that mingles with slow-simmered meat ragù, creating layers of pure indulgence.
The combo of milk, cream, butter, and Parmesan gives you that melt-in-your-mouth texture Italian nonnas have perfected over generations, while the golden-brown top delivers just the right crispy contrast.
Chef Tips
- Rest before slicing: Let the lasagna stand 10 minutes after baking so layers set and slices hold their shape.
- Sauce consistency: Your Bolognese should be thick, not watery. Simmer it down until it clings to a spoon.
- Noodle hack: Rinse cooked lasagna noodles under cold water and lay them on a damp towel to prevent sticking.
- Cheese upgrade: Freshly grated Parmigiano-Reggiano beats the pre-shredded stuff every time for deeper flavor.
Ingredients
Directions
Melt butter in saucepan, blend in flour.
Gradually add milk and cream, stirring until thickened and smooth.
Add salt and pepper.
Cook lasagna noodles in boiling salted water, according to package directions.
Drain, rinse and spread on a damp towel.
Spread a thin layer of bolognese meat sauce in a 13×9 inch baking dish .
Top with a layer of half the lasagna noodles, half the meat sauce, half the white sauce and half the cheese.
Repeat layers.
Bake uncovered at 375 degrees, 35 to 40 minutes, or until mixture is bubbly and top is golden brown.
Let stand 10 minutes.
Cut into squares and serve.
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