Lasagna Bolognese Recipe

Preheat oven to 180°C / 350°F. Lightly oil a 23x33 cm (9x13 in) baking dish with 1 tbs olive oil or butter. If using no-boil sheets, ensure ragù and béchamel have sufficient moisture; otherwise briefly cook lasagna sheets in salted boiling water for 2–3 minutes to soften, then drain and lay flat on lightly oiled tray to prevent sticking.

Arrange a thin layer of béchamel and ragù in the bottom of the dish (about 1/2–3/4 cup combined) before placing the first layer of sheets to prevent sticking and ensure even cooking.

Sweat aromatics & render pancetta

Heat 2 tbs olive oil and 1 tbs butter in a large heavy-bottomed pan over medium heat. Add the chopped pancetta and cook 3–4 minutes until beginning to brown. Add the diced onion, carrot, and celery; sweat gently for 8–10 minutes until softened but not colored. Add the minced garlic and cook 1 minute until fragrant.

Brown the meat

Increase heat to medium-high, add the ground meat in batches, breaking up with a spoon. Cook until meat loses its pink and starts to brown (6–8 minutes). Season with 1 tsp salt and 1 tsp black pepper.

Deglaze & simmer

Pour in 150 ml white wine and simmer for 3–4 minutes to reduce slightly, scraping any browned bits from the pan. Stir in 150 ml milk and cook gently for 4–5 minutes until milk is mostly absorbed. Add 2 tbs tomato paste and stir to combine, then add the crushed tomatoes, 250 ml stock, 1 tsp dried oregano and 1 bay leaf. Bring to a gentle simmer, reduce heat to low, partially cover, and simmer for 45–60 minutes, stirring occasionally. If the sauce reduces too much, add a splash of stock or water to keep it saucy. Taste and adjust salt and pepper at the end.

Make roux

In a medium saucepan, melt 50 g butter over medium heat. Add 50 g flour and stir continuously for 2–3 minutes to cook the raw flour, forming a smooth blond roux; do not let it brown.

Whisk in milk & season

Gradually whisk in the warmed 800 ml milk, a ladle at a time, ensuring no lumps form. Bring to a gentle simmer, whisking until the sauce thickens and coats the back of a spoon (6–8 minutes). Remove from heat, stir in 1 tsp salt, 0.5 tsp black pepper, and 1 tsp freshly grated nutmeg. If too thick, thin with a little warmed milk or stock to a pourable consistency suitable for layering.

Spoon a thin layer (~1/2 cup) of ragù into the bottom of the prepared baking dish. Add a light layer of béchamel over the ragù (2–3 tbs). Lay down the first layer of lasagna sheets to cover the base.

Spread about 1–1.5 cups ragù evenly over the sheets, then spoon 4–5 tbs béchamel, sprinkle 3 tbs grated Parmesan and 50 g shredded mozzarella. Repeat two more times to create 3 layers (sheets, ragù, béchamel, cheeses). Finish with a final layer of sheets, a generous layer of béchamel (about 1 cup), remaining ragù swirled as desired, the remaining Parmesan and mozzarella, and dot with the 20 g butter.

Cover the dish tightly with foil (avoid touching cheese) and bake in the preheated oven for 25 minutes. Remove foil and bake another 20–25 minutes until cheese is golden and bubbling. Let rest 15 minutes before cutting to allow slices to set.

Prepare citrus & dressing

Zest the lemon and squeeze 1 tbs lemon juice into a small bowl. Segment the orange over a bowl to capture juices; reserve segments and juice. Whisk together 2 tbs extra-virgin olive oil, 1 tsp white wine vinegar, the reserved orange juice, 1 tsp honey, lemon juice, lemon zest, 0.5 tsp sea salt and 0.25 tsp black pepper until emulsified.

Dress rocket

Place 60 g wild rocket in a bowl, toss with the citrus dressing until lightly coated, then fold in the orange segments gently. Taste and adjust seasoning. The citrus rocket can be served alongside or spooned a small mound on each lasagna portion to provide a bright, peppery contrast.

Slice lasagna into portions. Serve warm with a small portion (about 30–40 g) of the citrus & wild rocket condiment per plate. Optionally sprinkle extra grated Parmesan at the table.