Classic Lasagne Bolognese with Ragù and Béchamel

Classic lasagne bolognese with a slow-cooked meat ragù and creamy béchamel, layered and baked until golden and bubbling.

Classic Lasagne Bolognese with Ragù and Béchamel
Prep
30 min
Cook
2 h 30 min
Total
3 h
Servings
6 servings
Calories
580 kcal
Category
First Courses
Cuisine
Italian

Want lasagne that slices into neat portions, with clearly defined layers and a creamy heart, instead of a dry, compact block? Then follow this recipe: it’s the classic Emilian version, the one served on Sundays.

Lasagne bolognese is the celebration dish par excellence, and its secret lies entirely in two preparations done properly: a slow-cooked meat ragù, thick and fragrant, and a velvety béchamel that binds every layer. No shortcuts on time: it’s the long simmer of the ragù that separates an ordinary lasagne from an unforgettable one.

It has at least three real advantages: you can prepare it ahead (in fact, the ragù tastes better the next day), it’s perfect for large lunches because all you need is a baking dish and a few minutes in the oven, and it freezes beautifully, even pre-portioned.

The most important tip: don’t rush the ragù. It should simmer gently for at least an hour and a half, until thick and pulling away from the bottom of the pan. And keep the béchamel soft: if it’s too thick, the lasagne turns out dry and the sheets stay hard.

Once out of the oven, let it rest for 10 to 15 minutes before cutting: this is the step that turns a messy tray into perfect slices.

Ready? Let’s make lasagne bolognese.

Base preparations used

Meat ragù Béchamel Tomato

To make this recipe

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Oven tray or baking dish

Perfect for baking meatballs and vegetables. Choose a non-stick tray for better results and easy cleaning.

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Steps

  1. Finely chop the carrot, celery, and onion. Warm them in a pot with a drizzle of oil and sauté gently for 8 to 10 minutes, until softened without browning too much.
  2. Raise the heat, add the ground meat, and brown it well, stirring, until it loses its pink color and starts to sizzle. Deglaze with the red wine and let it evaporate completely.
  3. Add the tomato passata and the 100 ml of milk, season with salt and pepper, then lower the heat to a minimum. Cook the ragù partly covered for 1½ to 2 hours, stirring now and then, until thick and rich.
  4. Make the béchamel: melt the butter in a small pot, add the flour, and stir for 1 to 2 minutes. Pour in the hot milk a little at a time, whisking constantly, bring to a gentle simmer, and cook until it thickens. Season with salt and nutmeg.
  5. Assemble the lasagne: spread a thin layer of ragù and béchamel over the base of the dish, then alternate pasta sheets, ragù, béchamel, and parmesan. Continue for 4 to 5 layers and finish with béchamel and a generous shower of parmesan.
  6. Bake in a preheated oven at 190°C (375°F) for 35 to 40 minutes, until the top is golden and bubbling. Let rest for 10 to 15 minutes before cutting so the portions stay neat.

Helpful tips

The ragù is even better made the day before: the flavors concentrate and assembly is faster.

Keep the béchamel fluid, not too thick: it helps the pasta sheets cook and makes the lasagne creamier.

With moist ragù and béchamel there's no need to pre-boil the egg sheets: they cook in the oven, absorbing the sauces.

Resting out of the oven is key to clean slices. Lasagne freezes beautifully, even in pre-cut portions.

Useful features

With meatMedium difficultyOven-bakedMid-range costLunch ideaDinner ideaCan be frozen

Average nutrition per serving

Calories
580 kcal
Carbohydrates
45.0 g
Sugars
9.0 g
Protein
32.0 g
Fat
30.0 g
Saturated fat
14.0 g
Fiber
4.0 g
Sodium
720 mg

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