88% would make this again

Lasagna Bolognese Sauce Recipe

Q: What is Lasagna Bolognese?

Lasagna Bolognese is a classic Italian layered pasta dish from Bologna made with rich ragù Bolognese meat sauce, creamy béchamel (white sauce), sheets of lasagna and grated cheese baked until bubbly and golden. It combines silky béchamel and deep slow-simmered ragù for a comforting and flavourful meal.

Q: What ingredients do you need for Lasagna Bolognese?

The main ingredients are minced beef and pork for the Bolognese sauce, a soffritto base of onion, carrot and celery, passata or crushed tomatoes, white milk for the béchamel, lasagna sheets and grated Parmesan or similar cheese. Many traditional versions do not use ricotta or mozzarella but focus on béchamel and Parmesan for richness.

Q: How long should I cook the Bolognese sauce for the lasagna?

For best flavour, simmer the Bolognese sauce for at least 45 minutes to an hour so the meat melds with the tomatoes and aromatics and the sauce becomes rich and slightly thickened. Some cooks even simmer longer if time allows to build deeper and more complex flavours.

Q: Do I need béchamel sauce in Lasagna Bolognese?

Yep béchamel is a defining part of classic Lasagna Bolognese because it adds silky texture and balances the acidity of the meat sauce, especially in versions without ricotta. Simply mixing butter, flour and milk until thick creates this creamy layer between the meat and pasta.

Q: Can I use no boil lasagna noodles?

Yes, you can use no boil lasagna sheets but ensure your Bolognese and béchamel are moist enough so the noodles soften properly as the pasta bakes. If your sauce is slightly thick then be sure to wet the noodles quickly before layering so they cook through evenly.

Q: How do I prevent my lasagna from being watery?

To avoid a watery lasagna, simmer your Bolognese long enough so excess liquid reduces, avoid over-saucing the layers and cook your béchamel to a thick consistency before assembling. Letting this dish rest after baking also helps any steam settle so the layers hold together.

Q: Can I make Lasagna Bolognese ahead of time?

Yes many people make the Bolognese sauce a day ahead because the flavours deepen overnight and you can assemble the whole lasagna in advance then bake when ready. Lasagna also freezes well either before or after baking, making it great for meal prep or special occasions.

Vish G

January 15, 2026

A Lasagna Bolognese Sauce recipe is one of those meals that brings everyone together. This simple dinner sets the mood from the first bite. It’s warm, cheesy with rich flavourful meat. This dish is a family classic that everyone can enjoy even for a lunch idea. A great pick me up for a cold winters evening that just makes you feel good.

PREP TIME

25 MIN

COOK TIME

75 MIN

SERVINGS

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
500 g minced beef (about 1 lb)
250 g minced pork (about 8 oz)
120 ml dry red wine (½ cup)
700 g passata or crushed tomatoes (about 24 oz)
2 tablespoons tomato paste
120 ml whole milk (½ cup)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
1 bay leaf
50 g butter (3½ tablespoons)
50 g plain flour (about ⅓ cup)
600 ml whole milk (2½ cups)
Pinch of nutmeg
Salt to taste
250 g fresh lasagna sheets or no boil dried sheets (about 9 oz)
80 g grated Parmesan cheese (about ¾ cup)
150 g shredded mozzarella (about 1½ cups)
Fresh basil leaves for serving

Instructions

Heat the olive oil in a large pan over medium heat, add the onion, carrot and celery and cook for about 6 to 8 minutes until soft and lightly golden.
Add the garlic and cook for 30 seconds until fragrant, then add the minced beef and pork and cook until well browned, breaking it up as it cooks.
Pour in the red wine and let it bubble for 2 to 3 minutes until mostly reduced.
Stir in the passata, tomato paste, salt, pepper, oregano and bay leaf then lower the heat and simmer gently for 40 minutes, stirring now and then.
Pour in the milk, stir well and simmer for another 10 minutes, then remove from the heat and discard the bay leaf.
In a separate saucepan, melt the butter over medium heat, stir in the flour and cook for 1 minute.
Slowly whisk in the milk a little at a time until smooth then cook gently until thickened.
Season with a pinch of nutmeg and salt to taste, then remove from the heat.
Preheat the oven to 180 C or 350 F.
Spoon a thin layer of meat sauce into the bottom of a baking dish, then add a layer of lasagna sheets.
Spread more meat sauce over the pasta, drizzle with béchamel and sprinkle with a little Parmesan.
Repeat the layers until everything is used, finishing with béchamel, mozzarella and the remaining Parmesan on top.
Cover loosely with foil and bake for 30 minutes, then remove the foil and bake for another 20 to 25 minutes until golden and bubbling.
Let the lasagna rest for 10 to 15 minutes before slicing so the layers hold together.
Serve warm with fresh basil on top.