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🇮🇹🍝 Lasagna alla Bolognese – The Italian Classic Done Right

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This is not your average lasagna — it’s the real-deal Lasagna alla Bolognese, layered with rich ragù, creamy béchamel, and tender pasta sheets. No ricotta here — just deeply savory, slow-cooked goodness straight from Emilia-Romagna.

Ingredients

(Serves 6–8)

🥩 For the Ragù Bolognese:

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery stalk, finely chopped

  • 2 garlic cloves, minced

  • 500g (1 lb) ground beef (or a mix of beef + pork)

  • 1/2 cup dry white wine

  • 1 cup whole milk

  • 1 (14 oz / 400g) can crushed tomatoes

  • 2 tbsp tomato paste

  • Salt, pepper, and a pinch of nutmeg

  • Bay leaf (optional)

  • Simmer low & slow: 1.5–2 hours

🥛 For the Béchamel Sauce:

  • 4 tbsp butter

  • 1/4 cup flour

  • 3 cups whole milk, warm

  • Salt, white pepper, nutmeg

🍝 Other layers:

  • Lasagna noodles (fresh or no-boil are ideal)

  • 1/2 cup grated Parmigiano-Reggiano

Instructions

1. Make the RagĂą:

  • In a large pot, heat olive oil, then sautĂ© onion, carrot, celery until soft (about 10 mins).

  • Add garlic, then ground meat. Brown and break it up.

  • Pour in wine, simmer until evaporated.

  • Add milk, simmer until absorbed.

  • Stir in tomatoes, paste, season with salt, pepper, nutmeg, and bay leaf.

  • Simmer uncovered on low for 1.5–2 hours, stirring occasionally.

2. Make the BĂ©chamel:

  • Melt butter in a saucepan, whisk in flour to form a roux.

  • Slowly add warm milk, whisking constantly until smooth.

  • Simmer 5–7 mins until thickened.

  • Season with salt, white pepper, and a hint of nutmeg.

3. Assemble the Lasagna:

Preheat oven to 375°F (190°C).

Layer in a 9×13″ baking dish (or similar):

  1. Thin layer of ragĂą

  2. Layer of noodles

  3. RagĂą

  4. BĂ©chamel

  5. Sprinkle of Parmesan

➡️ Repeat until you’ve used everything (about 3–4 layers).
Finish with béchamel and a generous layer of Parmesan on top.

4. Bake:

  • Cover with foil and bake for 25 minutes.

  • Uncover and bake another 15–20 minutes until golden and bubbly.

  • Let rest 10–15 minutes before slicing (essential for clean cuts!).

Notes

✔️ Use fresh pasta if you can — it melds beautifully with the sauces
✔️ Make both sauces a day ahead for deeper flavor
✔️ Freezes like a dream — great for meal prep or make-ahead dinners

Find it online: https://psrecipeswillow.com/2025/04/%f0%9f%87%ae%f0%9f%87%b9%f0%9f%8d%9d-lasagna-alla-bolognese-the-italian-classic-done-right/