Lasagna Bolognese
User Reviews
4.9
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Total Time
2 hrs
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Servings
6
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Course
Main Course
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Cuisine
Italian
Lasagna Bolognese
Description
Lasagna Bolognese features a slowly simmered sauce combining ground beef, cremini mushrooms, sweet onion, garlic, and a mix of tomato pastes and canned tomatoes with dried basil, oregano, and red pepper flakes. The sauce is enriched with brown sugar and dry red wine, which deepens the flavor and rounds out acidity. Parmesan cheese is stirred in during simmering to add umami and richness.
The béchamel sauce, made from butter, flour, milk, nutmeg, and Parmesan, adds a creamy and lightly spiced element to the dish. Uncooked whole wheat lasagna noodles are layered with the meat sauce and béchamel, then topped with mozzarella and additional Parmesan cheese. The no-boil noodles absorb moisture during baking, yielding a tender yet structured texture.
This lasagna is well suited for a comforting family meal and can be made ahead, as the sauce benefits from slow simmering for flavor development. It pairs well with a simple green salad and crusty bread for a balanced meal. The layers meld during baking to provide a satisfying mix of meaty, cheesy, and creamy textures.
The recipe offers flexibility in simmer time; cooking longer develops deeper flavors. Preparing the meat sauce in advance saves time on assembly day. Freshly grated cheeses ensure good melting and flavor integration.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic minced, cloves
- 8 ounces cremini mushrooms chopped
- 1 pound ground beef lean
- 2 tablespoons tomato paste
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/4 teaspoon red pepper flakes crushed
- 1 tablespoon brown sugar
- 1/2 cup red wine dry
- 1 fire roasted tomatoes 14 ounce can
- 1 crushed tomatoes canned 28 ounce
- 1/2 cup Parmesan Cheese freshly grated
bechamel & noodles
- 4 tablespoons butter unsalted
- 4 tablespoons all-purpose flour
- 4 cups milk whole
- 1/8 teaspoon nutmeg freshly grated
- 1 whole wheat lasagna noodles 9 ounce package, no-boil
- 1 cup Parmesan Cheese freshly grated
- 1 cup mozzarella cheese freshly grated
Instructions
- Heat a large pot over medium heat and add the olive oil. Add in the onions with the salt and pepper and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add in the garlic and mushrooms. Stir and cook for another 5 or 6 minutes, until the mushrooms soften. Add in the beef and break it apart with a wooden spoon. Brown it, stirring and breaking it apart, until it's cooked through, about 10 minutes. Stir in the tomato paste, dried basil, oregano, pepper flakes and brown sugar. Cook for 5 minutes.
- Add in the wine, tomatoes and parmesan. Bring the mixture to a boil then reduce to a simmer and cover, cooking for at least 30 minutes (or even longer if you wish!). You can make this ahead of time.
- To make your bechamel, melt the butter in a saucepan over medium heat. Whisk in the flour until smooth to create a roux, then cook it for 3 to 4 minutes, until it's nutty and fragrant. Very slowly pour in the milk in small batches, whisking the entire time. Make sure to whisk the bottom to prevent sticking. Whisk in the nutmeg. Bring the mixture to a boil while whisking, then reduce to a simmer and cook for 5 to 6 minutes, whisking often, until thickened.
- Preheat the oven to 350 degrees F.
- To make the lasagna, spray an 8x8 baking dish with nonstick spray. Spread a spoonful of the bechamel in the bottom of the dish and layer with the lasagna noodles. Add about 1/2 to 3/4 cup of the bolognese, about 1/2 cup of the bechemal sauce and a handful of the cheeses. Repeat this for 4 or 5 layers (or more/less if you can fit!) until you reach the top. I like to finish with a layer of noodles and cover it with the remaining sauce and cheese alone.
- Bake for 50 to 60 minutes, until the cheese is golden and bubbly. Remove and let stand for about 30 minutes before you slice into it. DELISH.
- You can make this ahead of time, it freezes and reheats very well!
Notes
- Simmering the Bolognese sauce longer intensifies flavor; it can be made a day ahead and refrigerated.
- Use freshly grated Parmesan and mozzarella for best texture and melting in layers.
- No-boil whole wheat lasagna noodles absorb moisture during baking for tender layers without pre-cooking.
- Adjust seasoning after simmering the sauce to achieve the desired balance between acidity and sweetness.
User Reviews
Overall Rating
4.9
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