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Layers of rich, slow-simmered meat sauce, creamy béchamel, and tender pasta, all baked under a blanket of melted mozzarella and Parmesan. This is the ultimate comfort food, perfect for family dinners.
For 8 servings
Prepare the Bolognese Sauce (Ragù)
Prepare the Béchamel Sauce
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Layers of rich, slow-simmered meat sauce, creamy béchamel, and tender pasta, all baked under a blanket of melted mozzarella and Parmesan. This is the ultimate comfort food, perfect for family dinners.
This italian recipe takes 245 minutes to prepare and yields 8 servings. At 700.35 calories per serving with 42.42g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Prepare for Assembly
Assemble the Lasagna
Bake the Lasagna
Rest and Serve
Replace the ground meat with a mixture of finely chopped mushrooms, lentils, and walnuts to create a rich, vegetarian ragù.
Add 1/2 teaspoon of red pepper flakes to the soffritto along with the garlic for a gentle kick of heat.
Substitute the ground pork with mild or hot Italian sausage (casings removed) for a different flavor profile.
Incorporate a layer of sautéed spinach or zucchini between the pasta and sauce for extra nutrients and flavor.
The combination of ground beef, pork, milk, and cheese provides a high amount of protein, which is essential for muscle repair, growth, and overall body function.
With significant amounts of milk, Parmesan, and mozzarella cheese, this dish is rich in calcium, a vital mineral for maintaining strong bones and teeth.
The carbohydrates from the pasta noodles are a primary source of energy, providing fuel for your body and brain throughout the day.
The cooked tomatoes in the Bolognese sauce are a great source of lycopene, a powerful antioxidant linked to a reduced risk of certain diseases.
A typical slice of this Lasagna Bolognese (1/8th of the dish) contains approximately 650-750 calories, depending on the exact ingredients used, such as the fat content of the meat and milk.
Lasagna Bolognese is a rich, calorie-dense dish that is best enjoyed in moderation. It provides significant protein, calcium, and carbohydrates. To make it healthier, you could use leaner ground meat, skim milk, and add a layer of vegetables like spinach.
Absolutely! You can assemble the entire lasagna (without baking), cover it tightly, and refrigerate it for up to 2 days. When ready to bake, you may need to add 10-15 minutes to the covered baking time.
Yes, it freezes very well. You can freeze it either baked or unbaked. For an unbaked lasagna, wrap it tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. For a baked lasagna, let it cool completely, then freeze. Reheat in the oven.
This recipe uses Béchamel, a creamy white sauce made from butter, flour, and milk, which is traditional in Northern Italy (Emilia-Romagna). Ricotta-based lasagna is more common in Southern Italy and Italian-American cooking, where ricotta cheese is often mixed with eggs and parsley to create a cheesy layer.
A watery lasagna can be caused by a few things: the Bolognese sauce was too thin, the noodles were not drained properly (if using boil-type), or the lasagna wasn't allowed to rest after baking. Ensure your sauce is simmered until thick and always let the finished lasagna rest for at least 15 minutes to allow the layers to set.