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This easy lasagna recipe layers tender noodles with rich bolognese sauce, creamy béchamel, parmesan, and mozzarella for a cozy baked pasta that feels a little more classic than a standard ricotta lasagna. It takes about 20 minutes of prep time and about 1 hour to cook, making it a great make-ahead dinner for weekends, holidays, or a comforting family meal.
Table of Contents
Kellie’s Note
The Ultimate Lasagna
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.
I’ve made this lasagna bolognese for family dinners and special weekend meals more times than I can count, and it’s one of my favorite versions because the béchamel gives the layers a silky texture while the bolognese adds deep, savory flavor in every bite. It’s hearty, reliable, and absolutely worth the extra layer of comfort.
If you’re looking for a lasagna recipe that feels a little more elevated but is still easy enough to make at home, this is the one. It bakes up bubbling and golden, slices beautifully after a short rest, and tastes even better the next day.
Why This Lasagna Bolognese Works
This lasagna bolognese stands out from a more traditional ricotta-based lasagna because each layer brings a little extra richness and structure to the finished dish.
- It’s a great make-ahead meal for family dinners, holidays, or cozy Sunday suppers.
- Bolognese adds deeper flavor than a basic meat sauce, giving every bite a richer, more savory taste.
- Béchamel makes the layers silky and cohesive, so the lasagna feels creamy without being heavy.
- Mozzarella and parmesan create the perfect finish, with plenty of melty cheese and a golden top.
Ingredients for Lasagna with Bolognese
A few simple ingredients make this lasagna recipe feel extra special.
- Lasagna noodles: Cook the noodles just until al dente so they hold their shape after baking. Be sure to drain them well so you don’t add extra water to the layers.
- Bolognese sauce: A rich, thick bolognese works best here. If the sauce is too loose, the lasagna can turn out messy and watery.
- Béchamel: This is what gives lasagna bolognese its signature creamy texture. It should be smooth and spreadable, but not thin or runny.
- Mozzarella: Fresh mozzarella gives you a softer, richer melt. For a firmer top layer, you can use low-moisture mozzarella instead.
- Parmesan: Parmesan adds saltiness and sharp flavor that balances the richness of the sauce and béchamel.
Ingredient Substitutions
This lasagna bolognese is flexible enough for a few easy adjustments.
- No homemade bolognese? Use your favorite prepared meat sauce or a hearty jarred sauce.
- Need a vegetarian option? Swap in a rich vegetable-based pasta sauce.
- Using low-moisture mozzarella? That works well and gives the top a slightly firmer finish.
- Want to use oven-ready noodles? You can, but make sure your sauce and béchamel have enough moisture to soften them as the lasagna bakes.
How to Make Lasagna Bolognese
Once your noodles, bolognese, and béchamel are ready, all that’s left is layering and baking.
- Spread a thin layer of béchamel in the bottom of the baking dish to help prevent sticking.
- Add a layer of noodles, then spoon over bolognese, béchamel, parmesan, and mozzarella.
- Repeat the layers until the dish is full, finishing with béchamel, mozzarella, and parmesan on top.
- Bake until the top is golden in spots and the sauce is bubbling around the edges.
- Let the lasagna rest before slicing so the layers can set and hold together.
Kellie’s Tips for Making the Best Lasagna
- Your béchamel should be thick enough to coat the back of a spoon before layering.
- If your bolognese sauce seems thin, simmer it a little longer before assembling.
- Drain noodles well and lay them flat so the layers stay neat.
- Let the baked lasagna rest for at least 15 minutes before slicing.
How to Store Leftovers
Lasagna bolognese stores beautifully, which makes it perfect for meal prep or next-day lunches.
Store leftovers tightly covered in the refrigerator for up to 4 days. For longer storage, wrap slices or the full dish well and freeze for up to 2 months.
To reheat, cover the lasagna and warm it in the oven until heated through, or microwave individual slices in short intervals. If it looks a little dry, add a spoonful of extra sauce before reheating.
Make It In Advance
This is a great make-ahead lasagna recipe.
- You can assemble the lasagna up to 1 day in advance, cover it tightly, and refrigerate it until you’re ready to bake. If baking straight from the fridge, add a little extra covered baking time before uncovering the dish.
- You can also freeze the assembled lasagna before baking. Wrap it tightly, freeze, then thaw overnight in the refrigerator before baking as directed. Already baked lasagna can also be frozen in individual portions for easy reheating later.
What to Serve with Lasagna Bolognese
This hearty lasagna recipe pairs well with simple sides that balance the richness.
- Our Best House Salad
- Italian Chopped Salad
- Sautéed Broccoli Rabe
- Easy Homemade Garlic Bread
- Roasted Green Beans
More Italian-inspired comfort meals!
- The Very Best Baked Ziti
- Baked Rigatoni Bolognese
- Gnocchi Alla Sorrentina
- Chicken Fettuccine Alfredo
- Skillet Lasagna
- Ravioli Lasagna
For more easy pasta dinners, follow us on Instagram and Facebook!
Lasagna Bolognese Recipe
Equipment
- 1 13×9 baking dish
- saucepan
- whisk
- spatula
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
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 to prevent sticking.
- 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. Cook until smooth, creamy, and thick enough to coat the back of a spoon, approximately 10 minutes. Remove from heat and let cool to room temperature, stirring occasionally.
- Add the bolognese sauce to a large saucepan and reheat 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. Be sure to layer the noodles, bolognese, béchamel, parmesan, and mozzarella evenly so every slice has balanced flavor and texture. 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. Bake until the top is golden brown in spots and the sauce is bubbling around the edges.
- Rest the lasagna for 15 minutes before slicing and serving.
Notes
- Let the béchamel cool slightly before assembling so it spreads more evenly.
- Drain the noodles well before layering to prevent extra moisture.
- A thicker bolognese will give you cleaner, sturdier slices.
- Rest the lasagna before serving so the layers hold together.
- Fresh mozzarella gives a softer, richer finish, while low-moisture mozzarella creates a firmer top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, but make sure there is enough moisture in the bolognese and béchamel so the noodles soften properly as the lasagna bakes.
Lasagna usually falls apart when it hasn’t rested long enough after baking. Let it sit for at least 15 minutes before slicing so the layers can set.
Yes. Assemble it the day before, refrigerate it covered, and bake it when you’re ready to serve.
Lasagna bolognese typically uses béchamel instead of ricotta, which gives the finished dish a smoother, silkier texture.
