Lasagna Bolognese

A classic Italian lasagna made with homemade pasta, rich Bolognese sauce, and creamy béchamel.

Preparation Time

• Prep: 24 hours (includes resting time)
• Cook: 2 hours
• Total: 26 hours (mostly inactive)

Ingredients

Bolognese Sauce

• 1 large onion, coarsely chopped
• 1 medium carrot, peeled, coarsely chopped
• 1 celery stalk, coarsely chopped
• 2 tablespoons olive oil
• 1 pound ground beef chuck
• 1 pound ground pork
• 4 oz. pancetta (Italian bacon), finely chopped
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine
• 1 cup whole milk
• 1 14.5-oz. can crushed tomatoes
• 3 cups low-sodium chicken broth, divided

Fresh Pasta Dough

• ½ teaspoon kosher salt
• 3 cups all-purpose flour plus more
• 4 large eggs, room temperature

Béchamel

• 5 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 cups whole milk, warmed
• Pinch of freshly ground nutmeg
• Kosher salt

Assembly

• Kosher salt
• Unsalted butter, room temperature (for dish)
• 2 cups finely grated Parmesan

Instructions

Bolognese Sauce

1. Pulse onion, carrot, and celery in a food processor until finely chopped
2. Heat oil in a large heavy pot over medium heat
3. Add beef, pork, pancetta, and vegetables; cook until well browned (25-30 minutes)
4. Season with salt and pepper
5. Add wine, bring to boil, scrape up browned bits (2 minutes)
6. Add milk, simmer until mostly evaporated (8-10 minutes)
7. Add tomatoes and 2 cups broth, simmer until thickened (2½-3 hours)
8. Cool and chill for at least 12 hours

Fresh Pasta

1. Mix salt and flour, make well for eggs
2. Mix to form shaggy dough, then knead until smooth
3. Rest dough 1-2 hours
4. Roll through pasta maker to 1/16” thickness
5. Cut into 16 8”-long noodles

Béchamel

1. Heat butter until foaming
2. Add flour, cook 1 minute
3. Whisk in warm milk gradually
4. Simmer until cream consistency (8-10 minutes)
5. Add nutmeg and salt

Assembly

1. Reheat both sauces
2. Cook noodles briefly (10 seconds), cool in ice water
3. Layer in buttered 13x9” dish:
   • ¼ cup béchamel
   • Noodles
   • ¾ cup Bolognese
   • ½ cup béchamel
   • ¼ cup Parmesan
4. Repeat for 8 total layers
5. Bake at 350°F for 50-60 minutes
6. Rest 45 minutes before serving

Notes

• Bolognese can be made 2 days ahead
• Pasta dough can be made 1 day ahead
• Béchamel can be made 1 day ahead
• Entire lasagna can be assembled 12 hours ahead
• For make-ahead assembly: cover, chill, bring to room temp 2 hours before baking
• Cook covered with foil until last 20 minutes