Lasagna Bolognese

Course: All Recipes, Main DishesCuisine: Italian

Servings

servings

Lasagna Bolognese is a rich, multi-layered pasta dish featuring 8 cups of savory Bolognese sauce made from ground beef, pork, and a mix of aromatic vegetables, pancetta, herbs, and wine. It's complemented by 6 cups of creamy Bechamel sauce, thinly sliced ham, and layers of lasagna noodles. Finely grated Parmesan is sprinkled throughout for added depth and richness. Each layer is a harmonious blend of textures and flavors, creating a hearty, comforting meal perfect for any occasion. Greased with extra-virgin olive oil and seasoned with kosher salt, this lasagna is a culinary masterpiece.

Cook Mode

Keep the screen of your device on

Ingredients

Ingredients for Lasagna
8 cups Bolognese sauce*
6 cups Bechamel sauce*
2 cups finely grated Parmesan
1/2 Lb. thinly sliced, ham of the bone
1 1/4 lb. dried or fresh lasagna noodles
Kosher salt
Extra-virgin olive oil (for greasing)
Ingredients for Bolognese Sauce
2 large carrots, roughly chopped
1 stalk celery, roughly chopped
1 large yellow onion, roughly chopped
4 ounces pancetta, roughly chopped (see Recipe Notes)
6 cloves garlic
kosher salt ; ground black pepper, to season
2 Tbsp olive oil
1 pound ground beef
1 pound ground pork
1 6-ounce can tomato paste
1 cup red wine
3 sprigs fresh rosemary
10 sprigs fresh thyme
2 bay leaves
1 parmesan rind
1 28-ounce can crushed tomatoes
2 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Ingredients for Bechamel Sauce
1/2 cup unsalted butter
1/2 cup all-purpose flour
6 cups warm whole milk
4 oz. Parmesan, coarsely grated (about 1 cup)
Pinch ground nutmeg
Kosher salt, freshly ground pepper

Directions

Assemble of Lasagna
Working in batches, cook lasagna noodles in a large pot of boiling salted water according to package directions.
Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper or cloth towels between each layer, making sure noodles do not touch.
Lightly oil a 13x9" glass or ceramic baking dish.
Spread 11/2 cups Bolognese sauce in dish. Lay a single layer of noodles over sauce. if needed, trim the noodles during assembly to fill pan without much overlap.
Spoon 11/4 cups béchamel over noodles, spreading in an even layer with a spoon, or a small offset spatula. Layer some slices of ham and top with 1/4 cup Parmesan.
Top with a layer of noodles, spread over 1 cup Bolognese sauce.
Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 9 layers, or depending on how deep your pan is.
Finish with Bolognese and parmesan.
Cover with a lightly oiled piece of foil and set on a baking sheet.
Bake lasagna until bubbling gently around the edges, about 1 hour.
Remove from oven and increase oven temperature to 425°F.
Carefully uncover and place lasagna in the oven. Continue to bake until top is browned and crisp around the edges, 10–15 minutes.
Let sit 20-30 minutes before serving.
Preparation of Bolognese Sauce
Add the roughly chopped carrot, celery & onion to the bowl of a food processor. Pulse just until the mixture is broken down into fine pieces – but should not be puréed. Transfer to a medium bowl & set aside.
Add the pancetta & garlic to the bowl of the same food processor used to make the sofritto (no need to wash it!). Pulse just until the mixture is broken down into fine pieces. Set aside.
Add the olive oil to a heavy-bottomed pot, with at least 4-quart capacity, over medium heat. Once hot, carefully add the pestata mixture from Step 1 and cook, stirring occasionally, until the pancetta renders, 4-5 minutes.
Add the soffritto mixture from Step 1 to the pot with the pestata. Season with 1 tsp kosher salt and stir to combine. Cook, stirring occasionally, until deeply browned & fragrant, 15-20 minutes. If the veggies begin to brown too quickly, reduce the heat to medium-low or low. Once browned, push the pestata & sofrito mixture to the outer edges of the pot.
Generously season the beef and pork with 1 tsp kosher salt each. Add the meat to the center of the pot with the soffritto & pestata mixture. Do not touch the meat for 2-3 minutes, allowing it to brown deeply. Turn the meat over and brown the second side for 2-3 minutes. Once browned on both sides, use a wooden spoon to break the meat apart into small pieces. Stir to combine with the soffritto mixture. Cook, stirring occasionally, until browned completely, 8-10 minutes. Add the tomato paste, stirring to coat the meat & soffritto mixture. Cook for 2-3 minutes to brown.
Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed into the meat mixture.
Tie the herbs together using kitchen twine, then add to the pot with the bay leaves & parmesan rind. Add the crushed tomatoes & broth or water, stirring to combine.
Reduce the heat to low and simmer, stirring occasionally, for two hours.
Stir in the heavy cream and grated parmesan. Taste and season with additional kosher salt and ground black pepper, as desired.
Preparation of Bechamel Sauce
Melt butter in a large saucepan over medium heat.
Add flour and cook, whisking occasionally, about 4 minutes.
Quickly whisk in milk and increase heat to medium-high. Season with salt, pepper, and nutmeg.
Bring to a simmer and cook, whisking occasionally, until béchamel thickens, about 4 minutes. Reduce heat to medium-low and cook, whisking occasionally, until smooth and velvety, about 30 minutes.
Remove from heat and whisk in Parmesan.
Transfer to a bowl, cover with plastic wrap, and use within 1 hour or chill.