Classic Lasagna Bolognese Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 40 minutes
Servings:
8 Servings
Ingredients
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 1 yellow onion, finely chopped
  • 1 pound minced beef
  • 1 pound minced pork
  • 1 beef broth pot
  • 2 14-ounce cans chopped tomatoes
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • 1 tablespoon chopped basil
  • 1 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 1 pound no-boil lasagna noodles
  • 1 cup finely grated Parmesan
  • 1 ball mozzarella
Directions
  1. Melt the butter over a low heat in a pan, then add the flour. Stir until combined, and cook on low for 1-2 minutes. Whisk in the milk gradually until you have a sauce. Add a pinch of salt and pepper. Keep whisking until the sauce thickens. Once done, set it aside.
  2. In a large skillet, heat the olive oil. Add the onion and garlic and sauté for 2-3 minutes. Then, add the carrot and celery and continue to cook until softened.
  3. Add the pork and beef meat and cook until browning. Add the beef broth pot, then the bay leaves, basil, and mixed herbs, and give it a good stir.
  4. Add the Worcestershire sauce, then the red wine and let it all simmer. Then add the canned tomatoes. Give it a good stir, turn down the heat, and let the bolognese simmer for around 40 minutes, stirring occasionally.
  5. Preheat the oven to 300 F. Once the bolognese is ready, layer the lasagna in a baking dish.
  6. Start by first adding a third of each of the bolognese, then the lasagna noodles, then the bechamel sauce. Repeat two more times.
  7. Top with the Parmesan and torn mozzarella, then bake for 45 mins, until piping hot and crisp on top. Serve immediately.