Lasagna Bolognese
Lasagna Bolognese is a hearty, comforting, downright delicious weeknight dinner! Layers of lasagna noodles are separated by homemade bolognese sauce, parmesan, and mozzarella cheese. When you need a filling dinner that really hits the spot, this is the recipe to turn to.
Lasagna Bolognese
When it comes to lasagna, I’m pretty much Garfield. I mean, it’s hard not to obsess over tender pasta sheets layered with robust marinara sauce and gooey cheeses! And now with the addition of homemade bolognese sauce, this classic dinner has never been more filling… or easier to crave. And I’m not alone in my craving! My entire family practically begs for this easy dinner on a weekly basis.
While it may be easy to toss a frozen lasagna into the oven and call it a day, making a homemade one is SO worth your time and effort! Besides, the prep time here isn’t all that lengthy. It’s the bake time and rest time that’ll drive you nuts, and you’d have to do that with a frozen lasagna anyways! When this lasagna bolognese bakes, just be prepared for your kitchen to smell like the most delicious Italian restaurant ever.
I’ll be very transparent about this – lasagna bolognese is a comfy pants meal. You know that one oversized t-shirt dress in your closet? Or maybe the pair of trusty sweatpants you’ve owned since high school? Those are the items of clothing to snuggle into when you enjoy a heaping portion of cheesy, saucy, meaty lasagna bolognese. This comfort dish is no joke! Oh, and as filling as it is, you’ll be wanting seconds. Don’t say I didn’t warn you!
How to Make Lasagna Bolognese
- Prepare the pasta. Cook the pasta in boiling salted water according to the manufacturer’s directions and transfer to a bowl of ice water. Drain the noodles and stack on a baking sheet with a paper towel between each layer. Set aside.
- Preheat and grease. Preheat oven to 350 degrees. Grease a 13 x 9 inch baking dish with butter.
- Make a roux. In a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour and cook, stirring constantly for 1 minute.
- Boil, simmer, then cool. Slowly whisk in the milk, 1/2 a cup at a time. Bring to a boil and then reduce heat to low. Simmer over low heat, whisking often, until it’s thick and creamy, approximately 10 minutes. Remove from heat and let cool to room temperature, stirring occasionally.
- Reheat. Reheat the Bolognese Sauce until warmed through.
- Assemble the layers. Spread 1/4 cup of the bechamel sauce in the bottom of the baking dish. Top with a layer of noodles and spread 3/4 cup of the bolognese over the noodles. Top the bolognese with 1/2 cup bechamel and 1/4 cup of parmesan. Repeat the process starting with the noodles and ending with the Parmesan until you have 8 layers.
- Top it off. Arrange the mozzarella slices on the top of the lasagna.
- Bake. Place the baking dish, covered with foil, on a baking sheet and bake the lasagna for approximately 30 minutes. Remove the foil and bake for an additional 20-30 minutes or until bubbling and beginning to brown on top.
- Rest. Let the lasagna bolognese rest for about 45 minutes prior to serving.
How to Store Leftovers
Any leftovers you have of this lasagna will stay fresh for about 3-4 days. While you can reheat your leftover in the microwave, it’s even better when popped back into the oven.
How To Make In Advance
Yes! The lasagna can be assembled the day before, cover and refrigerate. Let it stand at room temperature for 2 hours before baking.
You can freeze Lasagna by covering tightly with plastic wrap after assembling and then wrapping in foil to prevent freezer burn. Freeze for up to 3 months. To cook, unwrap and bake at 350˚F for one hour or until cooked through, bubbling and golden.
Check out more of my favorite Italian-inspired comfort meals!
- The Very Best Baked Ziti
- Baked Rigatoni Bolognese
- Gnocchi Alla Sorrentina
- Chicken Fettuccine Alfredo
- Skillet Lasagna
- Ravioli Lasagna
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Get the Recipe: Lasagna Bolognese Recipe
Ingredients
- 6 tablespoons unsalted butter
- 1/3 cup all purpose flour
- 4 cups whole milk
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 3 cups Bolognese Sauce
- 16 8 inch long lasagna noodles
- 2 1/2 cups grated parmesan
- 6 ounces fresh mozzarella, cut into 1/4 inch slices
Equipment
- 1 13×9 baking dish
Instructions
- Cook the pasta in boiling salted water according to the manufacturer’s directions and transfer to a bowl of ice water. Drain the noodles and stack on a baking sheet with a paper towel between each layer. Set aside.
- Preheat oven to 350 degrees. Grease a 13 x 9 inch baking dish with butter.
- In a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour and cook, stirring constantly for 1 minute. Slowly whisk in the milk, 1/2 a cup at a time. Bring to a boil and then reduce heat to low. Simmer over low heat, whisking often, until it’s thick and creamy, approximately 10 minutes. Remove from heat and let cool to room temperature, stirring occasionally.
- Reheat the Bolognese Sauce until warmed through.
- Spread 1/4 cup of the bechamel sauce in the bottom of the baking dish. Top with a layer of noodles and spread 3/4 cup of the bolognese over the noodles.
- Top the bolognese with 1/2 cup bechamel and 1/4 cup of parmesan. Repeat the process starting with the noodles and ending with the Parmesan until you have 8 layers.
- Arrange the mozzarella slices on the top of the lasagna.
- Place the baking dish, covered with foil, on a baking sheet and bake the lasagna for approximately 30 minutes.
- Remove the foil and bake for an additional 20-30 minutes or until bubbling and beginning to brown on top.
- Let the lasagna rest for 25-30 minutes before serving.