Classic Lasagna Bolognese

There was nothing, and I mean nothing, like my Nana’s lasagna bolognese. I lived for it. I think most Italians think their grandmothers make the best lasagna and I’m no different. I’ve made lasagna type dishes before, like my meaty lasagna roll ups, chicken Florentine lasagna rolls, and even my Mexican version. It was time for the big guns this week though and I tried my best to recreate my Nana’s magic with her classic lasagna bolognese. She was painstaking in the kitchen and made everything from scratch. So this wasn’t complicated to make but did take some time and love. Just like anything worth making, right?

It wouldn't be much of a lasagna bolognese without an amazing bolognese sauce! I started that first since it needed to cook the longest. I used beef, pork and veal as the meat to get all of those different flavors. The secret though was my sachet of flavor. I wrapped rosemary, thyme, peppercorns and the rind from my wedge of parmesan in cheesecloth and submerged it in the sauce. Then it cooked low and slow for two hours!
It wouldn’t be much of a lasagna bolognese without an amazing bolognese sauce! I started that first since it needed to cook the longest. I used beef, pork and veal as the meat to get all of those different flavors. The secret though was my sachet of flavor. I wrapped rosemary, thyme, peppercorns and the rind from my wedge of parmesan in cheesecloth and submerged it in the sauce. Then it cooked low and slow for two hours!
What really sent this lasagna bolognese over the top though was making my lasagna noodles from scratch. I made the dough, rolled it out into 4 sheets, and cut each sheet into 4 noodles. The noodles were the perfect length to go across the width of my 9 x 13 pan. To get the full details on how to make and roll out the pasta, be sure to check out my post on fresh pasta making here!
What really sent this lasagna bolognese over the top though was making my lasagna noodles from scratch. I made the dough, rolled it out into 4 sheets, and cut each sheet into 4 noodles. The noodles were the perfect length to go across the width of my 9 x 13 pan. To get the full details on how to make and roll out the pasta, be sure to check out my post on fresh pasta making here!
The last key component to the lasagna bolognese was my bechamel sauce. It was creamy, dreamy and the perfect glue to the dish!
The last key part to the lasagna bolognese was my bechamel sauce. It was creamy, dreamy and the perfect glue to the dish!
Then it was time to put together the layers! I used fresh mozzarella instead of the bagged shredded stuff. It was all about simple, pure ingredients put together in perfect harmony here. I also used lots of freshly grated parmesan. Once it was assembled, I let it sit in the refrigerator overnight to develop flavor. It could have also been frozen for weeks. It was a make ahead marvel!
Then it was time to put together the layers! I used fresh mozzarella instead of the bagged shredded stuff. It was all about simple, pure ingredients put together in perfect harmony here. I also used lots of freshly grated parmesan. Once the lasagna bolognese was assembled, I let it sit in the refrigerator overnight to develop flavor. It could have also been frozen for weeks. It was a make ahead marvel!

I baked the lasagna bolognese the next day until it was bubbly and hot. It needed to cool and set for just a couple of minutes before I cut it and served it with crusty bread. Oh my goodness, it was like being back in my Nana’s kitchen. I could never capture her magic, but it was darn close. Enjoy this Italian classic! xoxo

Classic Lasagna Bolognese
Classic Lasagna Bolognese
5 from 1 vote
Classic Lasagna Bolognese
Classic Lasagna Bolognese
Prep Time
2 hrs
Cook Time
3 hrs
Total Time
5 hrs 1 min
 

It really does not get much better than this amazing classic lasagna bolognese! It's flavorful layers of Italian goodness that can be made ahead.

Course: Main Course
Cuisine: Italian
Keyword: Lasagna, Lasagna Bolognese
Servings: 8
Calories: 784 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE BOLOGNESE SAUCE
  • 4 cloves garlic peeled
  • 1 whole onion peeled and quartered
  • 2 stalks celery quartered
  • 1 whole carrot peeled and quartered
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 whole rind from parmesan cheese
  • 1 tablespoon whole black peppercorns
  • 1 dash olive oil
  • 1.5 pounds meatloaf mix equal parts beef, pork and veal
  • 8 ounces cremini mushrooms thinly sliced
  • 1 pinch salt
  • 1 cup red wine
  • 1 dash worcestershire sauce
  • 2 cans crushed tomatoes 28 ounce size
FOR THE LASAGNA NOODLES
  • 4 cups flour
  • 6 whole eggs
  • 2 pinches truffle salt
FOR THE BECHAMEL SAUCE AND ASSEMBLY
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 3 cups milk
  • 1 pinch truffle salt
  • 1 pinch nutmeg
  • 2 pounds fresh mozzarella thinly sliced
  • 1 1/2 cups freshly grated parmesan cheese divided into 1/2 cup portions
  • 1 sprig fresh rosemary finely chopped, for garnish
Instructions
  1. First, make the bolognese sauce. Set up your food processor and get the garlic, onion, celery and carrot into it's bowl. Puree the aromatic mixture together completely. Set it aside. Then get some cheesecloth out. Lay out the rosemary, thyme, parmesan rind and peppercorns on it and gather it up into a tight parcel. Tie it tightly with kitchen twine to keep it together. Set it aside. Then heat the olive oil in a large Dutch oven over medium high heat. Brown the meatloaf mixture in it while you break it up, then add the mushrooms and pureed aromatics. Let them get soft for a couple of minutes. Season it all with a pinch of salt. Then pour in the wine, Worcestershire and crushed tomatoes. Submerge the cheesecloth parcel in the sauce. Bring it to a low boil, then reduce it to a simmer to cook for 2 hours.
  2. While the sauce cooks, make the pasta dough. Arrange the flour into a large well, then fill it with the eggs and truffle salt. Beat the eggs with a fork while slowly incorporating the flour until it starts to form a dough. With clean hands, bring it together into a ball of dough and knead it for 2-3 minutes. It will become really springy and fight back. That's when it is done. Wrap it in plastic and set it aside to rest for 30 minutes.
  3. While the dough rests, make the bechamel sauce. Combine the butter and flour in a saucepan and heat it over medium high heat. As it starts to cook, whisk it together until it is smooth and thick. While still whisking, slowly pour in the milk. Then add the nutmeg and salt. Let the sauce gently bubble for 10-15 minutes, whisking it occasionally to keep it smooth. When it is done, take it off of the heat and set it aside covered in the refrigerator until you need it for assembly.
  4. Get a large pot of water on the stove and bring it to a boil. The pasta dough should be just about ready by this point and ready to roll out. Cut the ball of dough into quarters. Take the first quarter and roll it out enough to be able to fit through a pasta roller. Roll out that quarter in a pasta roller until it is thin enough to almost see your hand through it. It will be extremely long. Cut it into four equal pieces and trim any scraggly ends away. They should be just the perfect size to fit the width of a 9 x 13 pan. Repeat this process with the other 3 quarters of dough. You should have 16 lasagna noodles total. Boil the noodles for just 30 seconds to a minute. Drain them, then use clean oven mitts to lay them out right away so that they don't stick together. You will probably only need 12 of the noodles, but I built in a buffer in case any of them stuck together or ripped too much. I tossed the remaining 4 noodles with pesto sauce and cherry tomatoes for a light lunch!
  5. Time to assemble the lasagna! Lightly grease the bottom of a 9 x 13 pan with a spoonful of the bolognese sauce. Then lay out 4 of the noodles across the bottom. Spread half of the bolognese sauce across the noodles, followed by half of the bechamel sauce. Then sprinkle a 1/2 cup of the grated parmesan over it. Finish the layer by laying out 8 slices of the mozzarella. Repeat the process for the next layer. Finish with a top layer of noodles, a last sprinkling of parmesan and 8 more slices of mozzarella. At this point, cover the baking dish with aluminum foil and refrigerate the lasagna overnight. It can also be frozen for weeks!
  6. When you are ready to bake the lasagna, pre-heat the oven to 350. Bake the lasagna covered for 40 minutes. Uncover it and bake it for another 10 minutes. Take it out and let it set for a couple of minutes. Sprinkle the chopped rosemary on top for garnish. Then cut and serve immediately with crusty bread!
Nutrition Facts
Classic Lasagna Bolognese
Amount Per Serving (1 serving)
Calories 784 Calories from Fat 323
% Daily Value*
Fat 35.9g55%
Saturated Fat 17.4g109%
Cholesterol 228mg76%
Sodium 601mg26%
Potassium 416mg12%
Carbohydrates 70.8g24%
Fiber 5.5g23%
Sugar 8.9g10%
Protein 39g78%
Calcium 260mg26%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Classic Lasagna Bolognese
Classic Lasagna Bolognese

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10 thoughts on “Classic Lasagna Bolognese”

  1. I cannot fathom how incredibly wonderful this dish must have tasted! With fresh ingredients and made from scratch pasta I’m sure your recipe is top notch! Thank you for sharing.

  2. I have eaten this at my aunt’s house but have never even considered making it myself. Now that I have a recipe, let’s see if I can top hers!

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