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Classic Lasagna Bolognese Recipe

This delicious Classic Lasagna Bolognese Recipe is layered with homemade pasta, bechamel, and bolognese for an unforgettable meal.

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

Ingredients

  • 1 peeled and roughly chopped yellow onion
  • 4 peeled and roughly chopped carrots
  • 4 roughly chopped stalks of celery
  • 6 garlic cloves
  • 3 tablespoons of olive oil
  • 1 ½ pounds of ground pork
  • 1 ½ pounds of Ground Beef
  • 3/4 cup white wine (pinto Grigio, chardonnay, or sauvignon blanc)
  • 28 ounce can of crushed tomatoes
  • 1 1/2 recipes for bechamel
  • 1 recipe for homemade pasta
  • 10 ounces shredded whole milk mozzarella cheese
  • 1 cup grated Parmesan cheese
  • coarse sea salt and fresh cracked pepper 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

  • Make-Ahead: Assemble the lasagna entirely and place it in the refrigerator for up to 2 days before serving it.  Place it in the oven directly from the refrigerator and bake at 400° for 55-60 minutes or until browned and cooked.
  • How to Reheat: Place the desired amount into a small pan or in a baking dish, cover with foil, and bake at 400° for 15-20 minutes or until cooked through and hot.
  • How to Store: Place covered in the refrigerator for up to 5 days. Place covered in the freezer for up to 2 months.  Thaw for 1 whole day in the refrigerator before reheating.
  • The wine in this recipe and all of my recipes are optional. You can also use red wine if you'd like.
  • Feel free to use store-bought lasagna pasta when making this recipe.
  • The best thing about using homemade pasta is that the shape of it does not need to be perfect outside of it being long enough to fit in the pan.

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 (26%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 4261IU (85%) Vitamin C 9mg (10%) Calcium 432mg (43%) Iron 6mg (33%)

Nutrition Facts

Serving: 12Serving

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.