Italian Lasagna Bolognese

Italian Lasagna Bolognese 

Get ready… this isn’t just lasagna. This is the ultimate Lasagna alla Bolognese—the kind you dream about after a trip to Italy.
Fresh pasta sheets soaked in a rich, slow-simmered ragù, layered with velvety béchamel, soft mozzarella, and a generous snowfall of Parmigiano Reggiano.
Comfort food, but elevated. Classic, but unforgettable

Ingredients

Ragù alla Bolognese

  • 1 lb ground beef

  • 1 lb ground pork

  • 6 oz pancetta, diced

  • 1 tbsp butter

  • 1 onion, finely chopped

  • 2 carrots, finely diced

  • 2 celery stalks, finely diced

  • 1 cup dry white wine

  • 2 tbsp tomato paste

  • 2 cups tomato passata

  • 2 cups vegetable stock

  • 2 bay leaves

  • Salt & black pepper

  • Pinch of nutmeg

  • 1 cup warm whole milk

Béchamel Sauce

  • 500 g whole milk

  • 50 g butter

  • 50 g flour

  • Salt & pepper

  • Pinch nutmeg

For the Lasagna

  • 1 lb fresh lasagna sheets

  • 1 lb fresh mozzarella, cubed

  • Parmigiano Reggiano

Instructions

1. Prepare the Ragù

Start by gently cooking the pancetta in a large pot until the fat melts and turns fragrant.

Add the butter, onion, carrot, and celery—cook slowly until everything softens.

Add the beef and pork, season well, and brown the meat thoroughly. Pour in the white wine and let it evaporate completely.

Stir in the tomato paste and let it cook for a minute or two. Then add the passata, stock, bay leaves, and nutmeg.
Lower the heat and let the ragù simmer gently for about 2 hours, stirring every now and then.

Finish by adding the warm milk and let it bubble softly for another 30 minutes until the sauce becomes silky and luxurious.

2. Make the Béchamel

Melt the butter in a small pot, whisk in the flour, and cook for 1 minute.
Slowly pour in the milk, whisking continuously until the sauce thickens.
Season with salt, pepper, and nutmeg.

3. Assemble the Lasagna

Spread a thin layer of ragù in the bottom of your baking dish.
Add a sheet of pasta, then more ragù, béchamel, mozzarella cubes, and Parmigiano.

Repeat until you reach the top.
Finish with a beautiful layer of ragù, a swirl of béchamel, and plenty of Parmigiano.

4. Bake

  • 30 minutes covered at 400°F

  • 15 minutes uncovered

  • 10 minutes on broil for that golden, bubbly top

Let it rest before slicing. Trust me—it's worth the wait.

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