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bolognese lasagna final
Anneke Silva

Bolognese Lasagna

4.72 from 14 votes
This Bolognese Lasagna is the ultimate comfort food. Layers of savoury bolognese sauce, al dente pasta, creamy bechamel, and melted mozzarella finished with beautiful sharp parmesan to top it all off. This lasagna is time consuming to prepare, but with some preplanning can be ready to eat in under an hour and a half. I promise you that this amazing meal is worth every minute of prep time, and will become a favourite in your home as it is in ours.
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Prep Time 25 minutes
Cook Time 45 minutes
Bolognese Preparation 4 hours 38 minutes
Total Time 1 hour 10 minutes
Servings: 8 peoples
Course: dinner
Cuisine: Italian
Calories: 454
Ingredients Equipment Method Notes

Ingredients
  

Bolognese Sauce
  • 1/4 Pork and Beef Bolognese recipe
  • 1 cup Passata
Beschamel Sauce
  • 4 cups Milk 2 %
  • 1/4 cup Unsalted butter
  • 1/4 cup All purpose flour
  • 1/4 tsp Kosher salt
Bolognese Lasagna
  • 1 box Dried lasagna noodles (~500g)
  • 250 grams Mozzarella
  • Parmesan to taste

Equipment

  • French Oven
  • Kitchen knife
  • Kitchen Aid Food Processor
  • Wooden spoon
  • Cutting Board
  • Sauce pan
  • Baking Dish

Method
 

Bolognese Sauce
  1. Mix together 1/4 of my Pork and Beef Bolognese Sauce with a cup of passata to loosen it.
    Mix together 1/4 of my Pork and Beef Bolognese Sauce with a cup of passata to loosen it.
Bechamel Sauce
  1. Heat the milk in a small pot over medium heat.
  2. In a second small pot heat the butter over medium low heat for 3-5 minutes until melted.
    In a second small pot heat the butter over medium low heat for 3-5 minutes until melted.
  3. Once it's melted, remove from the heat and whisk in the flour a bit at a time until it forms a smooth paste.
    Once it's melted, remove from the heat and whisk in the flour a bit at a time until it forms a smooth paste.
  4. Place the pot with the flour and butter back on the stove on medium heat.
  5. Add the milk a few ladles at a time while whisking.
  6. Each time the mixture thickens (2-3 minutes), add some more milk and keep whisking.
  7. Continue until you've used all the milk and the bechamel is smooth, then set aside.
    Continue until you've used all the milk and the beschamel is smooth, then set aside.
Bolognese Lasagna
  1. Grate the mozzarella and divide it into four piles.
  2. Preheat the oven to 375 F.
  3. Spoon a few ladles of sauce into the bottom of the baking dish and spread it.
  4. Place the lasagna sheets in a layer on the bottom of the pan, slightly overlapping at the edges.
  5. Spoon several ladles of bolognese onto the pasta and spread it.
    Spoon several ladles of bolognese onto the pasta and spread it.
  6. Spoon 1/4 of the bechamel sauce onto the bolognese.
    Spoon 1/4 of the beschamel sauce onto the bolognese.
  7. Sprinkle one of the piles of mozzarella onto the bechamel.
    Sprinkle one of the piles of mozarella onto the beschamel.
  8. Layer more lasagna sheets onto the cheese.
    Layer more lasagna sheets onto the cheese.
  9. Continue layering bolognese, bechamel, mozzarella and pasta for two more layers.
  10. Spread some more bolognese onto the top layer of noodles.
  11. Sprinkle the last of the mozzarella onto the lasagna and grate some Parmesan on top.
    Sprinkle the last of the mozarella onto the lasagna and grate some Parmesan on top.
  12. Bake uncovered for 40 minutes until it starts to brown.
  13. Turn the oven to broil and bake until crisp, another 4-6 minutes.
    Turn the oven to broil and bake until crisp, another 4-6 minutes.

Notes

*Note nutritional facts for this recipe do NOT include the nutritional facts for the bolognese sauce which is calculated separately in the bolognese sauce recipe.