Lasagna Bolognese

Name: Lasagna Bolognese
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1.5 lbs ground beef; 1 onion, finely diced; 1 carrot, finely diced; 1/2 cup celery, finely diced; 6 tbsp tomato paste; 2 cups whole milk; 4 tbsp unsalted butter; 4 tbsp all-purpose flour; 1/4 tsp ground nutmeg; 1 lb dried lasagna noodles; 1 cup grated Parmesan cheese; 1 tsp salt; 1/2 tsp black pepper; 1 cup beef broth

Layers of tender pasta sheets, rich meat ragù, and creamy béchamel sauce, slow-simmered for deep, savory flavors.

120 minMediumServes 8520 cal/serving

ItalianDinnerOven and StovetopStandard

Ingredients

1.5 lbs ground beef
1 onion, finely diced
1 carrot, finely diced
1/2 cup celery, finely diced
6 tbsp tomato paste
2 cups whole milk
4 tbsp unsalted butter
4 tbsp all-purpose flour
1/4 tsp ground nutmeg
1 lb dried lasagna noodles
1 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 cup beef broth

Instructions

1

Preheat oven to 375°F. In a large pot, heat 4 tbsp unsalted butter over medium-high heat. Add 1 finely diced onion, 1 finely diced carrot, and 1/2 cup finely diced celery, cook until softened, about 5 minutes.
2

Add 1.5 lbs ground beef and cook until browned, breaking it apart as it cooks, about 8 minutes. Stir in 6 tbsp tomato paste and cook for 2 minutes.
3

Add 1 cup beef broth, season with 1 tsp salt and 1/2 tsp black pepper, and simmer for 30 minutes, stirring occasionally.
4

While ragù simmers, cook 1 lb dried lasagna noodles according to package directions. Drain and lay flat on parchment paper.
5

Make béchamel: In a separate pot, melt 4 tbsp unsalted butter over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 1 minute. Gradually add 2 cups whole milk, stirring constantly until thickened, about 8 minutes. Season with 1/4 tsp ground nutmeg, 1 tsp salt, and 1/2 tsp black pepper.
6

In a 9x13-inch baking dish, spread a thin layer of ragù on the bottom. Layer 3-4 dried lasagna noodles sheets, then ragù, then béchamel, then 1 cup grated Parmesan cheese. Repeat layers, ending with béchamel and Parmesan.
7

Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until the top is golden and bubbling.
8

Let rest for 10 minutes before serving. Check that meat reaches 160°F internal temperature.

Questions

Can I make Lasagna Bolognese dairy-free?

Yes. The dairy in this entry is 2 cups whole milk, 4 tbsp unsalted butter, 1 cup grated Parmesan cheese. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Lasagna Bolognese gluten-free?

Yes. The gluten in this entry is 4 tbsp all-purpose flour, 1 lb dried lasagna noodles. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Can I make Lasagna Bolognese ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

Can I halve or double Lasagna Bolognese?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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