The Beach House Kitchen

Lasagna Bolognese

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This Lasagna Bolognese is absolutely droolworthy! Homemade bolognese and bechamel sauces make this a lasagna you’ll never forget!

Lasagna Bolognese in a white baking dish with a blue and white striped napkin

Folks. This Lasagna Bolognese. It’s amazing!

If you’re a regular follower of the blog, you know me pretty well by now right? Obviously, I love everything I share with you guys here at the BHK or I wouldn’t be sharing it, but seldom do I say it’s the best thing I’ve ever made.

Well, today I’m breaking tradition, because this Lasagna Bolognese is the BEST!

Overhead shot of lasagna bolognese in a white baking pan with a blue and white striped dish cloth

The Best Lasagna Bolognese Recipe

My love for bolognese sauce runs deep. It has always been one of my favorite comfort foods.

On the site, I’ve shared my Bucatini Bolognese and my Bolognese Bake, both total hits with my family and friends.

Closeup of the mouthwatering lasagna bolognese in a white baking pan

Bolognese Sauce Ingredients

  • olive oil
  • onions
  • carrots
  • celery
  • garlic cloves
  • pancetta
  • meatloaf mix
  • ground pork
  • whole milk
  • crushed tomatoes
  • chicken stock
  • white wine
  • tomato paste
  • salt and pepper

Bechamel Sauce Ingredients

  • milk
  • unsalted butter
  • all-purpose flour
  • kosher salt
  • pepper
  • nutmeg

Lasagna Ingredients

  • fresh lasagna sheets
  • shredded mozzarella cheese
  • Parmesan cheese
  • unsalted butter
  • fresh parsley

Overhead shot of the ingredients: bolognese sauce, bechamel sauce, shredded mozzarella cheese, lasagna sheets and mouse cheese shaker

Do This If You Don’t Like Ricotta Cheese

When it comes to lasagna, for some crazy reason both my boys have an aversion to ricotta cheese, so I never make homemade lasagna with ricotta.

I make mine with a rich and creamy bechamel sauce. And I up the flavor by using my homemade bolognese instead of tomato sauce.

I use my regular recipe for bolognese sauce with a few minor tweaks. Take it from me, once you try lasagna this way, you’ll NEVER, ever turn back.

Overhead shot of big pot of bolognese sauce with a wooden whisk on top of the pot

I’m not gonna lie, making homemade lasagna is somewhat labor intensive. There are a few steps that must be taken before it all comes so beautifully and deliciously together.

It’s perfect for feeding a crowd too. Enjoy!

A Few Cook’s Notes

What’s great about this recipe is that it can be made in advance. I make the bolognese sauce a day or two ahead of time so all the flavors meld together.

And you can assemble the lasagna in the morning, cover it with foil and place in the refrigerator before you’re ready to bake it.

 

Ready homemade lasagna bolognese in a white baking pan looking extra delicious and inviting

5 from 2 votes
Lasagna Bolognese in a white baking dish with a blue and white striped napkin
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Lasagna Bolognese
Prep Time
2 hrs
Cook Time
45 mins
Total Time
2 hrs 45 mins
 

This Lasagna Bolognese is absolutely droolworthy! Homemade bolognese and bechamel sauces make this a lasagna you'll never forget!

Course: Main Course, Pasta
Cuisine: Italian
Keyword: homemade lasagna, italian dinner ideas, lasagna bolognese recipe
Servings: 8 servings
Calories: 1050 kcal
Author: MaryAnn Dwyer
Ingredients
Bolognese Sauce:
  • 3 Tbsp. olive oil
  • 1 1/2 cups onions, finely chopped
  • 1 1/2 cup carrots, finely chopped
  • 2 cups celery, finely chopped
  • 6 garlic cloves, minced
  • 4 ounces pancetta, finely chopped
  • 1 pound meatloaf mix, beef/pork/veal
  • 1 pound ground pork
  • 1 cup whole milk
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • 1 6 oz. can tomato paste
  • 1 tsp. kosher salt
  • 1 tsp. ground pepper
Bechamel Sauce:
  • 4 cups whole milk
  • 1/2 cup one stick unsalted butter
  • 1/2 cup all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/8 tsp. nutmeg
Lasagna:
  • 1 lb. fresh lasagna sheets
  • 3 cups shredded mozzarella cheese
  • 1 cup freshly grated parmesan cheese, plus extra for serving
  • 1 Tbsp. unsalted butter, cut into small cubes
  • Garnish: 1/4 cup fresh parsley leaves, finely chopped, if desired
Instructions
Bolognese Sauce:

  1. Heat oil over medium heat in a large pot. Add onions, carrots, celery and garlic. Saute for about 10 minutes until vegetables begin to brown.

  2. Increase the heat to high and add the pancetta. Saute for 3 minutes. Add the meatloaf mix and the ground pork and continue to cook until meat is no longer pink, breaking up meat with a fork.

  3. Add the milk and cook, stirring often until most of the milk is cooked down, about 15 minutes.

  4. Add the tomatoes, chicken stock and white wine. Reduce heat to medium low and simmer for 1 hour, uncovered, stirring occasionally.

  5. Add the tomato paste and mix until incorporated. Continue to cook for 20 more minutes. Season with the salt and pepper. Remove from heat and set aside.

Bechamel Sauce:

  1. Add the milk to a medium saucepan and bring to a simmer over medium heat. In another saucepan, melt butter over medium heat. Whisk in flour. Reduce the heat to low and cook for 1 minute, whisking often.

  2. Slowly whisk in the milk a ladle at a time. Increase the heat to medium low and simmer, whisking often until the sauce is smooth and thickened, about 5 minutes. Add salt, pepper and nutmeg.

  3. Preheat oven to 375 degrees. Spray a large deep 13x9 baking dish with nonstick cooking spray.
Assembling the Lasagna:

  1. Spread about 3/4 cup bolognese in bottom of dish. Top with lasagna sheets overlapping slightly. I used O'Sole Mio fresh lasagna sheets from my grocery's refrigerated section. The sheets are about 5x9 inches. For each layer of pasta I used three sheets. Two full sheets, and then I cut another sheet into two pieces to cover the additional space.

  2. Sprinkle 1/4 cup of the parmesan and 3/4 cup of the shredded mozzarella. Top with about 2 cups of the bolognese, spreading with a rubber spatula, then 1 cup of the bechamel, also spreading with the rubber spatula to the edges.

  3. Repeat pasta, parm, mozzarella, bolognese, bechamel two more times.

  4. Finish with a layer of pasta, the remaining bechamel, and then the remaining bolognese. I like to place a few scoops of the bolognese randomly on top of the bechamel and then just slightly spread.

  5. Then sprinkle remaining shredded mozzarella, also in random clumps here and there on top, then a sprinkle of the remaining parm. Dot the top of the lasagna with the small cubes of butter.

  6. Cover with foil and place baking dish on a large baking sheet. Bake for 30 minutes covered, then remove the foil and continue to bake for 15 minutes uncovered until lightly browned and until the sauce is bubbly. Let stand for 10 minutes, then sprinkle with parsley, if desired.

  7. Cut into squares and serve immediately.

Recipe Notes
  • Make the bolognese sauce a day or two ahead of time so all the flavors meld together.
  • Assemble the lasagna in the morning, cover it with foil and place in the refrigerator before you're ready to bake it.
  • Use homemade bolognese instead of tomato sauce for the richer taste.
  • This recipe is perfect for feeding a crowd too.
Nutrition Facts
Lasagna Bolognese
Amount Per Serving
Calories 1050 Calories from Fat 576
% Daily Value*
Fat 64g98%
Saturated Fat 28g175%
Cholesterol 223mg74%
Sodium 1581mg69%
Potassium 1327mg38%
Carbohydrates 66g22%
Fiber 5g21%
Sugar 19g21%
Protein 53g106%
Vitamin A 5780IU116%
Vitamin C 20.4mg25%
Calcium 631mg63%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.
Lasagna Bolognese

BEFORE YOUR FIRST BITE, SNAP A PHOTO & SHARE!

If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag #thebeachhousekitchen

Thanks so much!

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Comments

  1. Dawn - Girl Heart Food says

    I believe you, I believe you! I mean, everything you make looks absolutely delicious, but this is seriously making me want to jump right through my screen, lol. I could do some serious damage to this pan of lasagna, my friend ;) Pinned! Have a great weekend! XO

    Reply

  2. Cheyanne @ No Spoon Necessary says

    Holy smokes, Mare!!! This isn’t your average lasagna for sure! This is just EPIC!! I haven’t had breakfast yet, and now I’m craving this hearty deliciousness! Seriously, send napkins, because I’m drooling like a rabid dog! Pinning to try! Cheers!! xo

    Reply

  4. Kelsie | the itsy-bitsy kitchen says

    I can’t remember the last time I made (or ate) lasagna, which is terrible because it’s one of my favorite meals. Your idea of making this for Valentine’s Day is perfect. . .but I might make it this weekend too. You know, just to practice :).

    Reply

  7. Tanya says

    Mary Ann,
    Thank you so much for posting this delicious lasagna recipe! I am so excited to share this with my family!

    Reply

  12. Marissa says

    This lasagna looks absolutely divine! And though it does take some effort (totally worth it!), using fresh pasta sheets is a nice way to skip a step while actually adding to the flavor!

    Reply

  19. Katherine | Love In My Oven says

    Ok, now I know exactly where to go the next time I want to blow my husband’s socks off!! This lasagna looks just plain epic!! I usually do use ricotta cheese, but I’m no stranger to béchamel so I just know we’d all LOVE this. Mmm!

    Reply

  20. Traci | Vanilla And Bean says

    I find there are recipes that are just worth all the effort to make it happen and this one looks over the top incredible! I get what your boys mean about ricotta. I used to not be a fan, and only like it in some lasagna recipes (and other dips). But my mouth is totally watering over that Bechamel sauce! Come to mamma!!! I gotta get on board for V day! Well done my dear!

    Reply

    • Mary Ann says

      Thanks Traci! I don’t mind ricotta, but the bechamel is amazing! It does take some extra time to put a good lasagna together, but it’s always so worth it. Happy weekend!

      Reply

  27. Matt says

    Great Recipe! This truly is a labor of love. I love how it’s all fresh from scratch recipes (no powdered/dried spices), I bet this has such a depth of flavor! Looks like it takes time to get to the end result but wowza I bet its awesome! Thanks for sharing :)

    Reply

  29. Emily says

    Indeed, Mary Anne, this looks like the very best lasagna. :) I bet the fresh lasagna with your wonderful sounding bolognese makes this worth every bit of prep time. And I spy the most adorable little mouse salt shaker! Where did you find something so cute?!

    Reply

    • Mary Ann says

      Hi Hilary. They’re in the refrigerated section of the supermarket with the refrigerated tortellini and other pastas. You’re going to LOVE this. It takes time, but it’s so worth it! Enjoy!

      Reply

  32. Jonathan Gustafson says

    I know this has been up for a few years but this has become my go-to for lasagna. Few things I did was added minced garlic to the butter in the béchamel sauce. Let it Sautee for a few minutes and really gives the sauce some garlic flavor. Next I add an extra pound of meat and boost the liquids a bit. I like a really saucey lasagna myself. Last I add in Fontana cheese. Turns out amazing.

    Reply

    • Mary Ann says

      Hi Jonathan! I’m so happy you enjoy this recipe! And I love your change ups. This recipe takes time, but it’s so worth it. I don’t think I’ve ever served it to anyone who hasn’t loved it. Thanks so much for taking the time to drop a comment and for following along here at the BHK. Have a very Happy Holiday!

      Reply

  33. Helena says

    I’ve got to admit – I have been making lasagna so often that I had to stop at some point. But your recipe made me excited about making it again – so delicious!

    Reply

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