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Italian

Lasagne alla Bolognese

Lasagne alla Bolognese layers pasta sheets with slow-simmered meat ragù, creamy béchamel, and Parmesan for a classic Emilia-Romagna bake.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Lasagne alla Bolognese

1 hr 45 mintotal

1 hr 5 min hands-on40 min hands-off

Prep 25 min · Cook 1 hr 20 min

Serves
4
Difficulty
Hard
Spice
None
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Ingredients

Quantities are for 4 servings.

You'll need: Stovetop, Oven.

Includes sauce simmering, baking, and 10 minutes of resting time. Resting is what lets the layers slice instead of sliding apart.

Method

  1. Heat the measured olive oil in a heavy pan. Add the onion, carrot, and celery, then cook until softened.

  2. Add the beef mince and pork mince. Cook while breaking up the meat until it loses its raw color and starts to brown lightly.

  3. Add tomato puree, measured water, part of the salt, and part of the black pepper powder. Simmer until thick and rich.

  4. For the béchamel, melt the measured butter in a saucepan. Add the flour and stir for 1 minute without browning.

    1 min

  5. Gradually whisk in the warm milk until smooth. Cook until the sauce thickens enough to coat the back of a spoon.

  6. Season the béchamel with the remaining salt, remaining black pepper powder, and nutmeg powder.

  7. Preheat the oven to 190°C. Spread a thin layer of ragù in a baking dish.

  8. Layer lasagne sheets, ragù, béchamel, and Parmesan cheese. Repeat until the ingredients are used, finishing with béchamel and Parmesan on top.

  9. Bake until the top is golden, the edges bubble, and the pasta sheets are cooked through.

  10. Rest for 10 minutes before slicing so the layers hold together.

    10 min

How to tell it's done

The lasagne should cut into soft but defined layers, with a rich meat sauce and creamy béchamel.

Getting it right

Tip

Resting after baking is essential; slicing too early makes the layers slide apart.

What to serve it with

Serve as a main dish with a simple green salad or roasted vegetables.

Common mistakes

The lasagne is loose when sliced.
Simmer the ragù until thick, keep the béchamel spoon-coating, and rest the baked lasagne before cutting.

Substitutions

  • Use packet instructions for Lasagne Sheets because some sheets need pre-boiling while others are oven-ready.
  • Using only Beef Mince is possible, but the classic Bolognese-style flavor will be less rounded than the beef-pork mix.
  • Do not rush the ragù; a thicker sauce gives cleaner layers and better flavor.

Storing and reheating

Refrigerate lasagne for up to 4 days. Reheat covered until hot; freeze portions for up to 2 months.