Incredible Lasagna alla Bolognese
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Need some satisfying comfort food tonight? Whether you’re treating yourself or serving a crowd, this Incredible Lasagna alla Bolognese has everything you could ask for! A rich and hearty Bolognese sauce, a creamy and velvety bechamel sauce, and a medley of mozzarella and Parmesan cheeses!
Are you scared about making a lasagna because you’re worried you think the layers will just fall apart to mush as soon as you slice into it? Are you put off because you think it’ll take you all day to make? What about cooking the noodles - what if they stick together as you cook them? I’ve been through the ringer while making lasagnas for sure and I’ve definitely had the same fears as you! I used to think that making a lasagna was a grand affair. I’ve also had my noodles stick while cooking them, so I’ve been frustrated and that delayed me by probably an extra 20 minutes having to have water come back up to a boil and start over. I’ve had my noodles stick so I’d have to run to the store to get more! Argh, that was annoying! Then, when I’ve finally made it to the assembly stage and took the time to bake my lasagna, when it came time to slice and serve, my poor lasagna just flopped over on the plate and looked like poop. It tasted okay, but the whole point of a lasagna is to enjoy the layers!
No more faults here with your lasagna anymore! With this step by step Lasagna alla Bolognese recipe, you’ll have the most amazing lasagna ever right from your kitchen! All the layers will be perfectly in tact and you’ll taste all the goodness of the bolognese sauce, the béchamel sauce, the cheeses and the noodles in every bite. Furthermore, no, you won’t be spending all day in the kitchen! You’ll see how quick the lasagna can come together if you already have your Bolognese sauce on hand too, but if not, no worries! You can prepare the other components of the lasagna as your Bolognese sauce simmers.
When I had this lasagna I was totally impressed. This is the comfort food you’ve been craving for! While this lasagna isn’t a huge tower, the ingredients truly do shine here. A bonus - are you cooking for yourself? I’ll show you how you can make this lasagna for one as well! So whether you’re going to serve a crowd or just for you, this lasagna is adaptable for any time! I’ve even whipped this up for lunch!
My tummy is rumbling thinking about this Incredible Lasagna alla Bolognese and I’d love to be eating some right now. I’m sure you’d love it for your dinner tonight, so let’s get to it!
Why Make Lasagna alla Bolognese?
We all know that perfect slice. No, not of pizza, but that feeling is awesome too! I’m talking about lasagna. When you take that first slice out of the casserole and you see those amazing layers of sauce, cheese and noodles. It looks so perfect, you almost don’t want to ruin it! But you know it’s going to be tasty so you just go for it!
This Lasagna alla Bolognese is going to give you exactly that! This lasagna recipe is going to have it all - a hearty Bolognese sauce, but this isn’t your typical Bolognese sauce. While you could follow your favourite traditional authentic Bolognese sauce, I’ll be following my version of Ragu alla Bolognese that I recently shared on the blog. What’s special about my sauce? It’s for all the tomato lovers all there! An authentic Italian Bolognese sauce uses a minimal amount of tomatoes, but I love to have my sauce very saucy without being too liquidy. I find the amount of tomatoes I’m adding nicely complements the meat. Furthermore, are you cooking for picky kids? This Bolognese sauce is loaded with vegetables but… you DON’T TASTE THEM! My Bolognese sauce has the classic sofritto - celery, onions, and carrots - but I’ve also added some eggplants and zucchini. They add extra body to the sauce and of course extra nutrition! I guarantee that the taste of all the veggies disappear, but their health benefits do not!
For more details in my Ragu alla Bolognese, be sure to check out the full recipe!
I’m also combining my Béchamel White Sauce with the Bolognese sauce. I’m actually not going to be using ricotta cheese in this recipe. This may come as a surprise to you - I’m not sure about you, but I always thought that ricotta cheese is an essential component of a lasagna! However, I used to always make my lasagnas with ricotta. What I’ve discovered is that ricotta cheese makes the lasagna dry. The ricotta becomes crumbly and you don’t get a nice creaminess to complement the meat sauce. That’s not good! So I’ve found that using Béchamel instead gives you that amazing silky texture and helps to keep the layers in tact, while still being very saucy!
How Many Layers Should a Lasagna Have?
While there is no traditional number when it comes to preparing a lasagne, most chefs agree that every lasagne should have a minimum of 3 layers. However, feel free to add as many layers as you dare to to your lasagne, as well as if you are preparing it for a large party.
A disclaimer though, the more layers you have, the bigger that risk for the layers to slide over while serving. Let me know what’s your max!
How Do I know when the lasagna has finished baking?
There are two signs that I always look for! A lightly browned cheesy top and a nice crust along the border of the lasagne. We will be baking the lasagne at 400F, which cook the lasagne just enough to warm it throughout, melt all the cheesy layers and develop a beautiful cheese crust.
Tips For Incredible lasagna alla BOLOGNESE
Don’t overload each layer of the lasagne with sauce. Doing so will make the lasagne too watery and will make it hard to cut and serve the lasagne later on while maintaining the several layers.
Cook extra lasagna noodles. You’re better off having too many noodles on hand than not enough! If you’ve got extra noodles, you can save them for later and make another lasagna! To store extra cooked lasagna noodles, I would store them in a large container filled with water.
If you really enjoy sauce like I do, serve extra sauce on the side during lunch/dinner. You could even scoop some up with your extra lasagna noodles if you have any!
Start the assembly of the lasagna with a layer of sauce at the bottom. This will help ensure the bottom layer stays moist.
Criss-Cross the various layers of the lasagna as you go. This makes it easier to serve the lasagne later on since the layers won’t slide over each other as easily.
If you prefer a cheesy crust without any brown spots, cover the top of the casserole with a lid or foil.
Ingredients for Lasagna alla Bolognese
Let’s review what we’ll need for this Lasagna alla Bolognese. Lasagnas are awesome because you can really let your imagination go wild! You can add veggies, meats, cheeses, whatever! In this lasagna, we’re combining my Ragu alla Bolognese and my Béchamel White Sauce. I’m using a béchamel sauce instead of ricotta cheese because I’ve found that ricotta cheese actually makes the lasagna dry. In my experience with past lasagnas, every time I’ve added ricotta, the ricotta would get cooked and become crumbly. So for the desired creaminess, I’ve found that a béchamel sauce is the best choice.
For all measurements and the full instructions, make sure you scroll down to the bottom of this post for the FULL PRINTABLE RECIPE CARD!
For the bolognese sauce
Ground beef: I used extra lean ground beef here to keep the authenticity of the Bolognese. If you don’t eat beef, feel free to substitute with pork. If you’d like to add both proteins, then go for it and let me know in the comments what you think! I’ve read Bolognese variations that also use ground veal.
Vegetables: The “sofritto” of Bolognese consists of onions, carrots, and celery. These are the core veggies of the Bolognese sauce. In my version, I’m also adding zucchini and eggplant to add a little more body.
Tomatoes: A traditional Bolognese sauce only uses a minimal amount of tomatoes (1/2 what I’m using technically). I’m sorry, but I’m Anadi and I love my tomatoes! I’ll be using a combination of passata, which are strained tomatoes, and canned San Marzano tomatoes. The passata will help to create the base of the sauce, and I crushed the San Marzano tomatoes with my hands to add extra texture to the sauce. If you’re a tomato lover like I am, you’re going to love this version of Bolognese!
Wine: Traditionally, a white wine is used. You can use red wine if that’s all you have, and this is used in a typical “ragu.” If you don’t want to cook with wine, you can use beef broth.
Nutmeg: I love nutmeg, I add it to my Béchamel Sauce! Hazan’s recipe uses nutmeg, so I’ll be incorporating that into my Bolognese sauce. The nutmeg really makes the sauce aromatic, and a little definitely goes a long way!
Milk: Adds a rich flavour depth to the sauce in addition to tenderizing the meat.
Bay leaf: Optional, but it adds that extra something something.. you know? I love the flavour that comes from bay leaf!
Salt & pepper: To taste.
For the béchamel sauce
Butter: Used to cook the milk and flour.
All purpose flour: This is used to make the rue of the sauce. The flour will be cooked out with the butter and milk.
Milk: Cold milk is best to avoid lumps in your sauce.
Ground nutmeg: Optional, but I highly recommend it! It’ll add such a lovely aroma to your sauce.
Salt and pepper: To taster.
For the Lasagna
Lasagna noodles: I use regular lasagna noodles, not the oven-ready no-boil ones. I find these are “safer” to use!
Mozzarella cheese: I’m using part-skim mozzarella, and I’m shredding my mozzarella.
Parmesan cheese: I recommend you use the highest quality of Parmesan cheese possible. This will be grated with the mozzarella in the layers and on top.
How to Make Lasagna bolognese
bolognese sauce
Finely chop the veggies and set them aside.
Melt butter in a large pot and add onions, celery and carrots. Stir and cook until the veggies soften and turn sweet.
Add eggplant and zucchini, stir and cook until the veggies start to soften and release some of their moisture.
Add the meat and break any lumps with a wooden spoon while continuously stirring. Season with salt and pepper.
Once the meat is no longer pink, add the milk. Bring the milk to a simmer, turn down the heat and cook until all the milk has simmered away.
Add a fresh grating of nutmeg.
Add the wine, bring to a simmer and cook until all the wine has simmered away.
While the wine is simmering, transfer all the canned San Marzano tomatoes to a large bowl and lightly crush the whole tomatoes with your hands.
Add the hand crushed tomatoes to the pot, along with the passata. Stir well, season with salt, add bay leaf and bring up to a simmer.
Once the sauce reaches a simmer, lower the heat so that the sauce has the laziest of simmers and cook until the sauce reduced and thickened. The sauce is ready when you start seeing some grease along the sides of the pot and the tomatoes have sweetened. At this stage you can simmer it as fast as you want, however, the slower you go, the better the end product will be.
béchamel sauce
Heat a pan on medium heat and add butter. Once the butter melts, mix in the flour and whisk for 2-3 mins until the rawness of the flour is cooked out. The rue will begin to smell nutty, which is a good indicator
Pour in your milk, little bit at a time while whisking to work out any lumps. Once all your milk is mixed in, wait until your sauce starts to come up to a simmer.
As soon as the sauce comes to a simmer, it will begin to thicken. Once the béchamel is thick enough to evenly coat the back of a spoon, season with nutmeg, salt and pepper.
Assembling the lasagna - Layering it properly
Start with a thin layer of the bolognese sauce at the bottom. Then layer the lasagne noodles, overlapping as you fill the surface area of the casserole. Trim any excess from the corner (anything that doesn’t fit).
Then add another layer of bolognese sauce, followed by béchamel sauce, mozzarella. Based on your casserole size, use just enough to fill the surface area of the dish.
Repeat step 2 until you have at least 3 layers.
Finish the top layer with extra mozzarella and generous sprinkling of Parmesan cheese.
How Long to Bake the Lasagna For
Preheat the oven to 400F.
Place the casserole on the middle rack and bake for 25-30 minutes, or until the top layer is lightly browned.
Remove the lasagne from the oven and let it rest for at least 10 minutes.
Slice and serve your slice!
Can I make lasagna ahead of time?
As expected, you can! This is fantastic if you are planning a feast with several sides and desserts. You can easily layer up the lasagne and throw the casserole in the fridge until ready to serve. Of course, this will increase the cook time since the lasagne would be chilled but it’s gonna be worth it.
Storing Cooked Lasagna
If that happens, let the casserole cool completely and then you can store the lasagne in the refrigerator for up to 3-4 days.
How to Freeze Lasagna
Make sure your casserole is freezer friendly. Then just for safe measure, envelop the casserole in a freezer safe ziploc bag to ensure there is no freezer burn. Label and date the bag, find a flat spot in your freezer and store for 2 to 3 months.
Reheating Lasagna alla Bolognese
The quickest and best way to reheat frozen or chilled lasagne would be in an air fryer. Simply preheat the air fryer to 375 F and air fry until the lasagne is warmed through. Cover the lasagne with foil which is lightly greased to ensure the cheese doesn’t get too brown. To check if it is hot enough, insert a knife to reach the centre of the lasagne and touch the knife to feel the temperature. Check every 4-5 minutes.
To reheat the lasagne in an oven, preheat the oven at 350 F. Cover the casserole with foil, ensure it doesn’t touch the cheese and heat for 30-35 minutes or until warmed through. You can use a toaster oven as well. To check if the lasagna is hot enough, insert a knife to reach the centre of the lasagne and touch the knife to feel the temperature.
How can I make an Individual Lasagna?
Individual Lasagna’s are super special, because each individual casserole is pure, unadulterated cheesy fun. To prepare one, ensure you have a personal sized casserole and repeat the same steps for the regular lasagne to assemble the lasagne. Then bake at 400F until the sauce in bubbly along the center and the top is a light golden brown.
Loved Lasagna alla Bolognese? Try More Recipes!
WATCH HOW TO Make Incredible Lasagna alla Bolognese HERE:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Incredible Lasagna alla Bolgonese
Ingredients
- 2 Tbsp Butter
- 1/2 Cup Celery, finely diced
- 1/2 Cup Onions, finely diced
- 1/2 Cup Carrots, finely diced
- 1/2 Cup Eggplant, finely diced
- 1/2 Cup Zucchini, finely diced
- 1 lb/450 g Ground beef/pork/veal
- 1 Cup Milk
- 1/8 tsp Nutmeg
- 1 Cup White wine
- 600 mL Passata
- 1 x 28 oz Can San Marzano tomatoes
- 1 Bay leaf
- salt and pepper to taste
- 1 1/2 Tbsp butter
- 1 1/2 Tbsp all purpose flour
- 1 1/2 Cup cold milk
- 1/4 tsp ground nutmeg (optional)
- salt and pepper to taste
- 10-15 lasagna noodles
- 2 Cups mozzarella cheese
- 1/2 Cup Parmesan cheese
Instructions
- Finely chop the veggies and set them aside.
- Melt butter in a large pot and add onions, celery and carrots. Stir and cook until the veggies soften and turn sweet.
- Add eggplant and zucchini, stir and cook until the veggies start to soften and release some of their moisture.
- Add the meat and break any lumps with a wooden spoon while continuously stirring. Season with salt and pepper.
- Once the meat is no longer pink, add the milk. Bring the milk to a simmer, turn down the heat and cook until all the milk has simmered away.
- Add a fresh grating of nutmeg.
- Add the wine, bring to a simmer and cook until all the wine has simmered away.
- While the wine is simmering, transfer all the canned San Marzano tomatoes to a large bowl and lightly crush the whole tomatoes with your hands.
- Add the hand crushed tomatoes to the pot, along with the passata. Stir well, season with salt, add bay leaf and bring up to a simmer.
- Once the sauce reaches a simmer, lower the heat so that the sauce has the laziest of simmers and cook until the sauce reduced and thickened. The sauce is ready when you start seeing some grease along the sides of the pot and the tomatoes have sweetened. At this stage you can simmer it as fast as you want, however, the slower you go, the better the end product will be.
- Heat a pan on medium heat and add butter. Once the butter melts, mix in the flour and whisk for 2-3 mins until the rawness of the flour is cooked out. The rue will begin to smell nutty, which is a good indicator
- Pour in your milk, little bit at a time while whisking to work out any lumps. Once all your milk is mixed in, wait until your sauce starts to come up to a simmer.
- As soon as the sauce comes to a simmer, it will begin to thicken. Once the béchamel is thick enough to evenly coat the back of a spoon, season with nutmeg, salt and pepper.
- Start with a thin layer of the bolognese sauce at the bottom. Then layer the lasagne noodles, overlapping as you fill the surface area of the casserole. Trim any excess from the corner (anything that doesn’t fit).
- Then add another layer of bolognese sauce, followed by béchamel sauce, mozzarella. Based on your casserole size, use just enough to fill the surface area of the dish.
- Repeat step 2 until you have at least 3 layers.
- Finish the top layer with extra mozzarella and generous sprinkling of Parmesan cheese.
- Preheat the oven to 400F.
- Place the casserole on the middle rack and bake for 25-30 minutes, or until the top layer is lightly browned.
- Remove the lasagne from the oven and let it rest for at least 10 minutes.
- Slice and serve your slice!
Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
