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Lasagna Bolognese has layer upon layer of tender lasagna noodles, rich Bolognese and creamy Bechamel sauces, plus Parmesan cheese.
What is Lasagna Bolognese?
It’s a variation of lasagna that originated in Bologna, the city in the Emilia-Romagna region of Northern Italy.
It differs from a classic (and arguably more popular) Southern Italian meat lasagna in the following ways:
- It uses a thick Bolognese sauce rather than a loose tomato-based meat sauce.
- There are no eggs or ricotta – instead it has a white, creamy Bechamel sauce in some of the layers.
- It bakes up firm with distinctive layers and a luxurious texture thanks to that tender meaty Bolognese.
- In the Bologna region, you might also find Lasagna Bolognese made with green lasagna noodles that have been prepared with spinach in the pasta.
We took a little bit of liberty with our recipe today, adding a mozzarella cheese and tomato sauce topping – but traditionally, you’d just find Lasagna Bolognese served with more Bechamel on top.
Why you’ll love Lasagna Bolognese
- It has classic Italian flavors with an irresistibly tender texture from the Bolognese sauce.
- The creamy Bechamel layer allows the meaty Bolognese flavors to shine through.
- It’s the perfect way to enjoy a homemade Bolognese sauce.
Key Ingredients & Substitutions
- Bolognese Sauce – Prepare this recipe here. This lasagna uses one full recipe – or 10 cups of Bolognese.
- Bechamel Sauce – This creamy white sauce is made with butter, all-purpose flour, whole milk, seasonings, and a little grated Parmesan cheese.
- Tomato Sauce – You can make your own or use a jar of your favorite tomato sauce. Half will be used on the bottom of the baking dish before the first layer, and the other half is used across the top before baking.
- Lasagna Noodles – This recipe requires 18 dry/uncooked lasagna noodles – approximately one pound in weight. Just note that brands vary with weight and the number of noodles in each box so plan accordingly. Our box was one pound and contained 18 noodles.
- Parmesan Cheese
- Shredded Mozzarella Cheese – For the topping.
Special Tools Needed
- Large Pot – To boil the lasagna noodles
- Large Bowl of Ice Water – To cool the noodles after boiling
- Large Saucepan – To make the Bechamel sauce.
- Small Saucepan – To heat the tomato sauce.
- 9×13-inch Baking Dish
- Various Measuring Cups and Spoons
- Cheese Grater
- Whisk
- Small Ladle
- Sharp Knife – To cut portions for serving.
How do I make Lasagna Bolognese?
- Make the Bolognese following this recipe. (Since the sauce takes about four hours to prepare, you can do this step a day in advance.)
- Boil the lasagna noodles until slightly under-cooked, then cool in a bowl of ice water.
- Make the Bechamel sauce.
- Heat the tomato sauce. Grate and measure out the cheeses.
- Assemble the lasagna (see layering order in the recipe card below).
- Bake uncovered for 40 minutes.
- Allow the lasagna to cool and set up for 15 minutes. Then cut 3X4 into 12 pieces.
- Serve immediately.
Tips & Tricks
The Bolognese sauce can be made a day in advance (it takes 4+ hours) and chilled. Reheat prior to assembling the Lasagna Bolognese.
Frequently Asked Questions
- Can I make Lasagna Bolognese ahead of time? Yes, just bring to room temperature before baking.
- How do I store leftovers? Store covered and refrigerated for up to three days.
- How do I reheat leftovers? Reheat portions in the microwave or heat the entire pan in the oven. If using the oven, we suggest covering the baking dish with parchment and foil. Add a little more tomato sauce if necessary.
- Can I freeze Lasagna Bolognese? Yes, this freezes very well.
- Can I make this lasagna with the pre-cooked or no-boil noodles? We’ve only tested this recipe as written, with the classic pasta noodles that require you to partially cook before assembling. Without testing other types of noodles, we don’t know if any other adjustments are needed.
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Lasagna Bolognese
Lasagna Bolognese has layer upon layer of tender lasagna noodles, rich Bolognese and creamy Bechamel sauces, plus Parmesan cheese.
Ingredients
10 cups Bolognese sauce, prepare the full recipe here
1 teaspoon kosher salt to salt the pasta water
1 pound dry lasagna noodles (18 strips)
3 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk, heated
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
Few grinds fresh nutmeg
2 cups plus 2 tablespoons grated Parmesan cheese, divided
Olive oil to grease the baking dish
1 16-ounce jar of your favorite tomato sauce
2 cups shredded mozzarella cheese
Instructions
- Prepare the Bolognese per our recipe here and have it heated and ready.
- Place a large pot of water on to boil. Once boiling, add a teaspoon of kosher salt.
- Add the noodles and using tongs, make sure they do not stick to each other while cooking. Cook about four minutes less than the box recommends. They should be a little chewy and will cook further when baked. Our box stated to cook for 14 minutes. We removed at the ten-minute mark.
- Have a bowl of ice water standing by and gently lift each partially cooked lasagna noodle out one at a time and slip into the ice water. Drain water and fill back up with more cold water then drain and set aside.
- In a large saucepan, over medium heat, melt butter then whisk in the flour. Cook and stir for three minutes.
- Slowly whisk in the heated milk and whisk until creamy.
- Add the salt, pepper, dry mustard, nutmeg, and two tablespoons of grated Parmesan cheese. Whisk then remove from heat. Set it aside.
- Brush a little olive oil into a 9×13-inch baking dish to coat bottom and sides.
- Preheat the oven to 400 degrees F.
- Heat the jarred tomato sauce in a small saucepan.
- Begin building the lasagna in this order; ½ of the tomato sauce on the pan bottom, three lasagna noodles, 1/5th of the Bolognese spread over the noodles, 1/5th of the mozzarella, three more noodles, 1/5th Bolognese, ¼ of the Parmesan cheese, 1/5th mozzarella, 1/3rd Bechamel sauce, three noodles, 1/5th Bolognese, three noodles, 1/5th Bolognese, ¼ Parmesan, 1/5th mozzarella, 1/3rd Bechamel, three noodles, 1/5th Bolognese, ¼ Parmesan, 1/5th mozzarella, 1/3rd Bechamel, three noodles, remaining half of the tomato sauce, ¼ Parmesan and 1/5th mozzarella cheese.
- Bake for 40 minutes uncovered with a sheet of foil on the rack below the baking dish to catch drips. Check at the 30-minute mark to make sure the top is not getting too dark. Cover loosely with foil if it is.
- Since everything is already cooked, all you are really doing is heating it through and getting a nice little crust on the top. Use a probe thermometer to check the center. It should be at least 145 degrees F and the top should be nicely browned.
- Let sit at room temperature for 15 minutes then cut 3X4 into 12 servings.
- Serve immediately.
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