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Classic Lasagna Bolognese Recipe
5 from 228 votes

Classic Lasagna Bolognese Recipe

Classic Lasagna Bolognese combines a rich meat sauce of ground pork and beef with vegetables, herbs, crushed tomatoes, and white wine layered with fresh pasta, béchamel sauce, shredded mozzarella, and Parmesan cheese, baked until bubbly and golden. This hearty Italian dish delivers complex flavors and comforting texture in layered form.

Prep Time
2 hrs
Cook Time
2 hrs
Total Time
4 hrs
Servings: 12
Calories: 841 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 yellow onion peeled and roughly chopped
  • 4 carrot peeled and roughly chopped
  • 4 celery stalk roughly chopped
  • 6 garlic cloves
  • 3 tablespoons olive oil
  • 1 ½ pounds ground pork
  • 1 ½ pounds ground beef
  • 3/4 cup white wine pinto Grigio, chardonnay, or sauvignon blanc
  • 28 ounce crushed tomatoes can
  • 1 1/2 béchamel sauce recipes
  • 1 homemade pasta recipe
  • 10 ounces mozzarella cheese shredded, whole milk
  • 1 cup Parmesan Cheese grated
  • sea salt coarse, to taste
  • black pepper coarse, to taste

Instructions

    Cup of Yum
  1. Start making the Bolognese sauce by finely mincing using a chef's knife or processing the onions, celery, carrots, and garlic in a food processor.
  2. Pour 3 tablespoons of oil into a large rondeau pot (8 quarts) over medium heat.
  3. Add the minced vegetables and sauté/sweat them for 4 to 6 minutes while frequently stirring.
  4. Next, add in the ground pork and beef and cook until it is well browned and cooked throughout.
  5. Deglaze with the white wine and reduce the amount of liquid by one half. Pour in the hand-crushed tomatoes, salt, and pepper, and mix to combine. Simmer over low heat until it's ready to be used.
  6. In the meantime, make your pasta dough. Once the dough is rolled out, cut each sheet into 9" to 11" long pieces to fit inside of the 13x9 casserole dish we will use. Set it to the side on a clean surface dusted with flour until it is ready to be boiled.
  7. Make the bechamel sauce and keep it warm over low heat.
  8. Boil about 6 to 7 pasta sheets at a time in a large pot of boiling salted water for 20 to 30 seconds.
  9. Remove the pasta and set them on a clean kitchen towel separate from one another so that they are easy to grab when assembling.
  10. Place a small amount of bechamel sauce to the bottom of a lasagna pan. Next do the same with the Bolognese sauce.
  11. Add a layer of cooked pasta to completely cover both sauces.
  12. Add on both of the sauces in the same manner and then sprinkle a 1/4 cup of mozzarella and 2 tablespoons of parmesan over the sauces.
  13. Repeat the process until the pasta, sauces and cheeses have been used.
  14. Save a good amount of the bechamel to pour over the top of everything at the end. Add the remaining bolognese sauce over the top. Be sure there is plenty left to be able to do this.
  15. Finish by sprinkling on the remaining cheeses to cover every thing and bake at 400° for 35 to 40 minutes or until browned and crispy in the corners.
  16. Let the lasagna sit at room temperature for 10 to 15 minutes before slicing and serving.

Notes

  • Assemble the lasagna up to two days ahead and keep refrigerated before baking directly from the fridge.
  • Reheat leftovers covered in foil at 400° for 15-20 minutes until hot through.
  • Store leftover lasagna covered in the refrigerator for up to five days or freeze for up to two months; thaw in refrigerator for a whole day before reheating.
  • Wine is optional; red wine can replace white if preferred.
  • Store-bought lasagna pasta can be used instead of homemade for convenience.
  • Homemade pasta sheets should be sized to fit the baking dish but do not need perfect shapes.

Nutrition Information

Calories 841kcal (42%) Carbohydrates 60g (20%) Protein 43g (86%) Fat 47g (72%) Saturated Fat 20g (100%) Cholesterol 215mg (72%) Sodium 686mg (29%) Potassium 925mg (20%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 4261IU (85%) Vitamin C 9mg (10%) Calcium 432mg (43%) Iron 6mg (33%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 841

% Daily Value*

Calories 841kcal 42%
Carbohydrates 60g 20%
Protein 43g 86%
Fat 47g 72%
Saturated Fat 20g 100%
Cholesterol 215mg 72%
Sodium 686mg 29%
Potassium 925mg 20%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 4261IU 85%
Vitamin C 9mg 10%
Calcium 432mg 43%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.