Say hello to a warm and hearty Bolognese Lasagna! Layered with rich meat sauce, creamy cheese, and soft pasta, it’s a crowd-pleaser for sure.
Let’s face it, who can resist cheesy goodness? I always make extra to enjoy later—it tastes even better the next day! 🥳
Key Ingredients & Substitutions
Ground Beef: This is the star of the Bolognese sauce! You can mix it with ground pork for added flavor. If you want a leaner option, consider ground turkey or chicken, though the flavor will slightly change.
Milk: Whole milk creates a rich sauce, but you can use 2% milk or even unsweetened almond milk if you’re looking for a dairy alternative. Just remember that this could alter the creaminess level.
Lasagna Noodles: You can use no-boil noodles for convenience, or traditional ones. If you’re gluten-free, look for gluten-free pasta options that can be used in the same way.
Parmesan Cheese: Grated Parmesan adds a depth of flavor. If you don’t have it, Pecorino Romano or a good quality aged cheddar can work as substitutes.
What’s the Best Way to Avoid Soggy Lasagna?
Soggy lasagna can happen if too much liquid is present. To keep your layers nice and firm, here are a few tips:
- Make sure to simmer your Bolognese sauce long enough to reduce excess moisture.
- Use less béchamel if you perceive it as too watery. You can also let it cool and thicken slightly before using.
- Allow the lasagna to rest for 10-15 minutes after baking; this helps it set and makes for cleaner slices.
Enjoy your delicious homemade Bolognese lasagna and the satisfaction that comes from making it yourself!
Bolognese Lasagna Recipe
Ingredients:
For the Bolognese Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 500g (1 lb) ground beef (or a mix of beef and pork)
- 1/2 cup dry white wine
- 1 cup whole milk
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried oregano or Italian seasoning
- A pinch of nutmeg (optional)
For the Béchamel Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- A pinch of ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
For Assembly:
- 9-12 lasagna noodles (no-boil or pre-cooked according to package)
- 2 cups shredded mozzarella cheese
- Chopped parsley for garnish (optional)
Time Needed:
You’ll need about 30 minutes for preparation and around 1 hour and 15 minutes for cooking and baking. Afterward, let it rest for 10-15 minutes before serving. So, total time is approximately 2 hours, but it’s so worth the wait!
Instructions:
1. Prepare the Bolognese Sauce:
In a large pan over medium heat, heat the olive oil. Add the finely chopped onion, diced carrot, diced celery, and minced garlic. Sauté gently for about 5-7 minutes until the vegetables soften and the onion becomes translucent. Next, add the ground meat, breaking it up with a spoon, and cook until browned. Pour in the white wine and let it reduce for a few minutes. Stir in the milk and let it simmer until most of the liquid evaporates. Finally, add the crushed tomatoes, tomato paste, oregano, salt, pepper, and optional nutmeg. Lower the heat and let it simmer uncovered for 1 to 1.5 hours, stirring occasionally until it thickens.
2. Make the Béchamel Sauce:
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux, ensuring it doesn’t brown. Gradually whisk in the warmed milk, continuing to whisk to avoid lumps. Cook, stirring constantly until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and nutmeg, then stir in half of the Parmesan cheese. Remove from heat.
3. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel on the bottom of a 9×13 inch (23×33 cm) baking dish. Place a layer of lasagna noodles on top, then spread a layer of Bolognese sauce over the noodles. Spoon béchamel sauce over the meat sauce and sprinkle a layer of shredded mozzarella. Repeat the layering with the remaining noodles, meat sauce, béchamel, and mozzarella until you finish with a béchamel layer. Sprinkle the remaining Parmesan cheese on top.
4. Bake the Lasagna:
Cover the lasagna with foil to prevent the cheese from burning and bake for 25 minutes. Afterward, remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly. Allow it to rest for 10-15 minutes before serving to set properly.
5. Serve and Enjoy:
If you like, garnish with chopped parsley for a fresh touch. Cut into squares and serve warm. Enjoy every cheesy, delicious bite of your homemade Bolognese lasagna!
Can I Use Different Meats for the Bolognese Sauce?
Absolutely! While ground beef is traditional, you can mix in ground pork for extra flavor or use ground turkey or chicken for a leaner option. Just remember that this may slightly change the flavor of the sauce.
Is There a Substitute for White Wine in the Sauce?
Yes! If you prefer not to use wine, you can substitute it with an equal amount of beef broth or vegetable broth. This will still add some depth to the sauce without the alcohol.
Can I Make This Lasagna Ahead of Time?
Definitely! You can assemble the lasagna a day ahead, cover it tightly, and refrigerate. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions for convenience.
