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Lasagna Bolognese

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

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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. 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. 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. 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. 4

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

  5. 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. 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. 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. 8

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

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Questions

How much time should I plan for Lasagna Bolognese?

As written, 120 minutes: 30 of prep and 90 of cooking. The longest single stretch is step 3 (30 minutes): "Add 1 cup beef broth, season with 1 tsp salt and 1/2 tsp black pepper, and simmer for 30 minutes, stirring occasionally."

What oven temperature does Lasagna Bolognese need?

For Lasagna Bolognese, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 25 minutes, in step 7. The target internal temperature is 160 F (about 70 C), given in step 8. A probe thermometer removes the guesswork.

What should Lasagna Bolognese look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until the top is golden and bubbling. A reading of 160 F on a thermometer settles it.

Why rest the meat in Lasagna Bolognese?

Step 8 reads: "Let rest for 10 minutes before serving." Heat drives the juices toward the center. The rest in step 8 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Can I use ground turkey instead of ground beef in Lasagna Bolognese?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Lasagna Bolognese uses 1.5 lbs ground beef.

Can I make Lasagna Bolognese dairy-free?

Yes. The dairy in Lasagna Bolognese 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 Lasagna Bolognese 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.

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