Ultimate Lasagne Bolognese Recipe

If you’re on the hunt for the absolute best comfort food to wow the family or impress friends, you’ve got to try this Ultimate Lasagne Bolognese Recipe. It’s the kind of dish that fills your house with irresistible aromas for hours and results in layers of tender pasta, rich meaty sauce, and creamy béchamel that just melt in your mouth. When I first tried making a traditional lasagne Bolognese, I struggled with dryness and tough pasta, but this recipe nails that perfect balance of flavors and textures every single time. Trust me, once you make it, you’ll be hooked!

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Ingredients You’ll Need

Each ingredient here plays a key role in building layers of flavor and texture. From the mix of meats to fresh herbs and the choice of wines and stocks, you’ll find this combination creates an unbeatable sauce and pasta. Plus, the flour mix for fresh pasta and the béchamel ingredients really bring it all together with that comforting touch.

• Olive oil: Use a good quality extra virgin for the best base flavor in the meat sauce.
• Ground beef and ground pork: Using both gives depth – pork brings sweetness, beef brings richness.
• Pancetta: Adds a smoky, salty punch – don’t skip it because it’s a game changer.
• Brown onions, carrots, celery: Classic soffritto veggies that slowly melt into the sauce for incredible flavor.
• Garlic: Fresh and finely chopped; it perks up the sauce without overpowering.
• Fresh rosemary and sage: Robust herbs that infuse a fragrant earthiness.
• Tomato paste: Adds concentrated tomato flavor and richness to the sauce.
• White wine: Sauvignon Blanc works beautifully to deglaze and add acidity.
• Chicken stock: For depth and moisture in the sauce without overpowering it.
• Whole milk: Used to mellow the acidity and create a silky sauce texture.
• Salt, pepper, fresh lemon juice: Essential to balance and brighten flavors.
• ’00’ flour and semola rimacinata: The perfect flour combo for making tender yet sturdy pasta sheets.
• Eggs: For richness and binding the pasta dough.
• Butter, plain flour, milk: The classic béchamel trio to build that creamy white sauce.
• Parmesan cheese: Adds umami and finishes the dish with a nutty kick.
• Lemon zest: A surprising, fresh lift in your béchamel (trust me on this one).

Variations

I love how this recipe invites tweaking, whether you’re after a lighter version or catering to different diets. You can easily make changes without losing that classic Bolognese charm. Adding your personal twists really makes it feel like your own signature dish.

• Vegetarian Version: Swap the meats for lentils and finely chopped mushrooms – my family was skeptical the first time, but they went crazy for it!
• Gluten-Free Pasta: Use gluten-free flour blends for the pasta sheets or buy ready-made gluten-free sheets, it still tastes amazing.
• Spicier Bolognese: Add a pinch of chili flakes to the sauce while cooking to give it a little kick I personally like on cooler nights.
• Cheese Variations: Mix in some mozzarella or pecorino for a different cheesy twist that melts beautifully.

How to Make Ultimate Lasagne Bolognese Recipe

Step 1: Crafting the Rich Bolognese Sauce

Start by heating the olive oil in a large heavy-bottomed pan. Add the finely diced onions, carrots, celery, and pancetta – sauté them gently over medium heat until they soften and begin to caramelize, about 10-15 minutes. This slow sweat brings out sweetness and depth, so don’t rush it. Next, toss in the ground beef and pork, breaking it up with your spoon. Cook until browned but not too dry. Adding garlic and fresh rosemary & sage now lets their aroma bloom without burning. Stir in the tomato paste to coat everything, then pour in the white wine to deglaze the pan, scraping up those flavorful bits. Let it simmer until the wine reduces by half, then add the chicken stock and whole milk. Bring everything to a gentle simmer, season well with salt, pepper, and fresh lemon juice, and let it cook slowly for at least an hour—stirring occasionally so nothing sticks. This slow braise is where the magic happens, transforming simple ingredients into something unforgettable.

Step 2: Making the Fresh Pasta Sheets

While the sauce bubbles away, mix together the ’00’ flour and semola rimacinata on a clean surface or in a large bowl. Create a well in the center and crack in the eggs (weighing about 280g without shells). Slowly bring the flour into the eggs using a fork, then knead the dough by hand until smooth, elastic, and not sticky—this usually takes around 8 to 10 minutes. If it feels too dry, add a tiny splash of water. Wrap the dough in plastic and let it rest for at least 30 minutes. Then, divide it into pieces and roll out your pasta sheets thinly, almost translucent but still strong enough to hold the sauce. I love using a pasta machine for this step, but you can do it by hand if you have the patience!

Step 3: Preparing the Creamy Béchamel Sauce

Melt the butter gently in a saucepan over medium heat. Whisk in the plain flour and cook for about 2 minutes to remove the raw taste, stirring constantly. Gradually add warm milk, whisking continuously to avoid lumps. Keep stirring until the sauce thickens to a pourable consistency. Season with sea salt, black pepper, a touch of lemon zest for brightness, and fold in 100g of finely grated parmesan cheese for that distinct nuttiness. This silky béchamel is what sets this recipe apart from your average lasagne – it adds moisture without heaviness.

Step 4: Assembling and Baking the Lasagne

Now for the fun part! Start with a thin layer of béchamel at the bottom of your baking dish to stop the pasta from sticking. Lay down your first pasta sheets, followed by a generous spread of the Bolognese sauce, then another layer of béchamel. Repeat the layers about 3-4 times depending on your dish height, finishing with béchamel. Sprinkle the remaining 100g parmesan cheese evenly on top. Cover with foil and bake in a preheated oven at 180°C (350°F) for about 40 minutes. Remove the foil the last 10 minutes to get a golden, bubbly crust. Let it rest for 10 minutes before serving so it sets perfectly.

How to Serve Ultimate Lasagne Bolognese Recipe

Garnishes

I’m a simple garnish person for lasagne: a sprinkle of freshly chopped basil or flat-leaf parsley adds that fresh green pop and aroma right before serving. Sometimes, I grate a little extra parmesan on top for cheesier lovers. A light drizzle of good olive oil can also elevate each serving.

Side Dishes

A crisp, peppery rocket salad tossed with lemon vinaigrette is my go-to side—it cuts perfectly through the richness. Garlic bread, lightly toasted and buttered, is always a crowd-pleaser, especially for soaking up leftover sauce. Roasted seasonal vegetables like asparagus or zucchini work beautifully, too.

Creative Ways to Present

For special occasions, I like serving individual lasagne portions in small ramekins for a personal touch. Another fun idea is cutting the baked lasagne into neat squares and plating it on a wooden board with charcuterie or antipasti for an Italian-themed feast. A drizzle of basil pesto on top adds a fresh twist that your guests will adore.

Make Ahead and Storage

Storing Leftovers

After the lasagne cools, I store leftovers in an airtight container in the fridge for up to 3 days. It tastes even better the next day as the flavors continue to meld. Make sure to cover it tightly to prevent drying out.

Freezing

This recipe freezes brilliantly. I either freeze it whole (in a freezer-safe dish) or portion it out in smaller containers. When freezing whole, wrap the dish with plastic wrap and foil to prevent freezer burn. It keeps well up to 2 months, so it’s perfect for batch cooking.

Reheating

To reheat, thaw in the fridge overnight if frozen. Warm it in the oven at 160°C (320°F), covered with foil, for about 30-40 minutes or until heated through. Removing the foil in the last 10 minutes ensures the top gets golden and bubbly again. Avoid microwaving if you can – the oven preserves that luscious texture best.

FAQs

Final Thoughts

Making this Ultimate Lasagne Bolognese Recipe is like a warm hug on a plate—it’s truly one of those dishes that brings people together. The time and love you put into slow-cooking the sauce, crafting fresh pasta, and layering it all with rich béchamel really pay off the moment you take that first bite. Whether it’s a cozy family dinner or a special occasion, I wholeheartedly recommend giving this recipe a try. You’ll see why it’s become a favorite in my kitchen, and soon it might be in yours too!

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