Lasagna with Rich Bolognese and Creamy Bechamel Sauce Recipe
This classic lasagna recipe features a rich and hearty Bolognese sauce simmered to perfection, paired with a creamy béchamel sauce, and layered between tender oven-ready noodles and a blend of mozzarella and Parmesan cheeses. The result is a perfectly baked, golden, and bubbling lasagna that rests to lock in flavors and ensures every slice is deliciously satisfying.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes plus 20-30 minutes resting time
- Yield: 8 to 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Bolognese Sauce
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 500g ground beef (80/20 blend)
- 200g Italian sausage, casings removed
- 3 cloves garlic, minced
- 150ml red wine
- 800g crushed tomatoes
- 3 tbsp tomato paste
- 2 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
Béchamel Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 600ml whole milk, warm
- Pinch of nutmeg
- Salt and white pepper, to taste
Assembly Components
- 12-15 lasagna noodles (oven-ready or pre-cooked)
- 400g fresh mozzarella, shredded
- 150g Parmesan cheese, grated
- Fresh basil, for garnish
Instructions
- Prepare the Bolognese Sauce: Heat olive oil over medium heat and sauté onion, carrots, and celery until softened, about 8-10 minutes. Increase heat to medium-high and add ground beef and Italian sausage. Brown the meats thoroughly for 10-12 minutes, ensuring good caramelization for flavor. Add minced garlic and cook for 1 minute, then pour in red wine, scraping up browned bits. Let the wine reduce by half, about 3-4 minutes. Stir in crushed tomatoes, tomato paste, oregano, and basil. Season with salt and black pepper. Reduce heat to low and simmer uncovered for 60 minutes, stirring occasionally until sauce thickens significantly.
- Make the Béchamel Sauce: Melt butter over medium heat. Whisk in flour and cook for 2 minutes until golden to create a roux. Gradually add warm milk in three additions, whisking constantly to avoid lumps and achieve a smooth texture. Add a pinch of nutmeg, salt, and white pepper and simmer gently for 5 minutes until the sauce thickens and coats the back of a spoon like heavy cream.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread 1/2 cup of the prepared Bolognese sauce on the bottom of a 9×13-inch baking dish. Layer 3-4 lasagna noodles over the sauce. Spread 1/3 of the Bolognese sauce over the noodles, followed by 1/4 of the béchamel sauce, then sprinkle 1/3 of the shredded mozzarella and a light sprinkling of Parmesan cheese. Repeat this layering process twice more. Finish with a final top layer of noodles, the remaining béchamel sauce, and the remaining mozzarella and Parmesan cheeses.
- Bake the Lasagna: Cover the dish tightly with foil and bake for 40 minutes. This step traps steam to cook the noodles thoroughly. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbling.
- Rest Before Serving: Remove the lasagna from the oven and allow it to rest for 20-30 minutes before cutting. This resting period is essential to let the layers set and avoid a watery consistency when served.
Notes
- Use an 80/20 blend of ground beef and Italian sausage for optimal flavor and moisture balance in the Bolognese.
- Sauté the soffritto vegetables slowly to develop deep, sweet flavors that enhance the sauce.
- For a smoother béchamel, make sure the milk is warm before adding to the roux.
- Resting the lasagna after baking is crucial for clean-cut slices that hold together.
- Oven-ready noodles save preparation time, but if using regular noodles, pre-cook according to package instructions.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
