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Lasagna alla Bolognese


For the bolognese sauce:

  • 1 lb ground beef

  • 8 oz pancetta or chopped bacon

  • 1 26oz box chopped or crushed San Marzano tomatoes (Pomi brand works well)

  • 1 carrot, finely chopped

  • 1 celery stalk, finely chopped

  • 1 small onion, finely chopped

  • 3 cloves garlic, finely chopped

  • 1/2 cup white wine

  • 1/2 cup whole milk

  • 1/2 cup chicken or beef stock

  • Olive oil or lard

  • Salt and pepper

For the bechamel sauce:

  • 4 Tbsp butter

  • 4 Tbsp flour

  • 2 cups milk

  • Salt, pepper, nutmeg

For assembly:

  • 1 box lasagna noodles

  • Freshly grated parmeggiano reggiano cheese

  • Handful fresh, chopped basil


  1. Cook noodles according to package instructions, toss in some oil to prevent sticking and set aside to cool slightly

Meanwhile, make the bolognese sauce:

  1. Add some olive oil to a pan

  2. Add carrot, celery, and onion and saute until softened and onions are translucent, do not burn

  3. Add ground beef and pancetta, cooking until browned

  4. Add white wine and garlic, scraping up any browned bits on the bottom of the pan

  5. Add milk, stir and allow the beef to absorb the milk

  6. Add tomatoes and broth

  7. Season with salt and pepper to taste

  8. Simmer gently while you make the bechamel sauce

Make the bechamel sauce:

  1. Melt butter in a small saucepan and add flour

  2. Whisk constantly until it creates a paste and has cooked for about 1 minute

  3. Slowly add milk, whisking to minimize lumps

  4. Continue to whisk until thickened

  5. Season with salt, pepper, and nutmeg

  6. Set aside

Assemble the Lasagna:

  1. Add 1/4 cup bechamel to the bottom of your casserole dish and spread it around the coat the dish

  2. Top with lasagna noodles

  3. Top with a layer of about 1/4 cup bolognese sauce

  4. Add a couple tablespoons bechamel, swirl to combine, top with parmesan cheese

  5. Repeat 4-5 times with noodles, bolognese, bechamel, cheese

  6. Top the final layer with plenty of cheese to make a nice crust when baking

  7. Bake at 350 for 30 minutes, cool for 10 minutes, top with fresh basil and serve

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