Lasagne Bolognese Recipe

Prepare aromatics

Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter is melted, add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork (if using). Break meat up with a spoon and cook until well browned and most liquid has evaporated, about 8–10 minutes. Season with 1 tsp salt and 0.5 tsp black pepper while browning.

Deglaze and build sauce

Add the tomato paste and cook, stirring, for 2 minutes to caramelize slightly. Pour in the red wine to deglaze, scraping up browned bits, and simmer until reduced by about half, 2–3 minutes. Stir in the crushed tomatoes, beef stock, dried oregano, dried basil, remaining salt and pepper, and 1/4 cup whole milk. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer gently, uncovered, for 30–40 minutes until thickened and flavors meld. Taste and adjust salt and pepper. Stir in chopped fresh parsley just before using.

Make roux

In a medium saucepan over medium heat, melt 4 tbs butter. Add 1/3 cup flour and whisk continuously to form a smooth roux. Cook the roux for 1–2 minutes without browning (you want it pale).

Add milk

Gradually whisk in the 4 cups warmed milk in a few additions, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer; the sauce will thicken as it heats. Simmer for 3–5 minutes, whisking, until it coats the back of a spoon.

Season and finish

Remove from heat. Stir in 1/4 tsp nutmeg, 3/4 tsp salt, 1/4 tsp black pepper and 1/2 cup grated parmesan. If the bechamel is too thick, whisk in up to 2 tbs warmed milk to reach a pourable consistency. Keep warm.

In a small bowl, combine 1 cup marinara with 2 tbs chopped basil, 1 tsp olive oil and 1/4 tsp red pepper flakes if using. Stir and set aside to spoon over finished lasagne for a fresh herb finish.

Preheat and prepare dish

Preheat oven to 375°F (190°C). Lightly butter or oil a 9x13-inch (or similar) baking dish.

Layer 1

Spread a thin layer (about 1 cup) of Bolognese on the bottom of the dish, then a thin layer of bechamel (about 3/4 cup). Arrange lasagne noodles to cover the base (3–4 sheets, overlapping slightly).

Layer 2

Spread about 1 1/2 cups Bolognese over the noodles, dot with 1/2 cup ricotta if using (spread thin), spoon 3/4 cup bechamel over, and sprinkle 1 cup shredded mozzarella. Repeat layering: noodles, 1 1/2 cups Bolognese, bechamel, ricotta (optional), and 1 cup mozzarella. Finish with a final layer of noodles, remaining bechamel spread evenly, remaining Bolognese (if any) spooned lightly, and top with remaining mozzarella and 1/2 cup grated parmesan.

Bake

Cover the dish tightly with foil (spritz foil with oil or tent so it doesn't stick to cheese) and bake for 30 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbling and golden. Let the lasagne rest 15 minutes before slicing to set the layers.

Sauce garnish

Warm the herbed marinara briefly and spoon a little over each slice when plating, or serve on the side.

Prepare garlic butter

Preheat oven to 400°F (200°C). In a small bowl, combine 4 tbs softened butter, 3 minced garlic cloves, 2 tbs chopped parsley and 1/4 tsp salt until smooth.

Assemble and bake

Slice the baguette in half lengthwise (or into 1-inch slices for individual pieces). Spread the garlic butter evenly over cut sides. Place on a baking sheet and bake 8–10 minutes until the edges are crisp and butter has melted. For extra color, broil 1–2 minutes until golden—watch carefully.

Serve

Slice and serve warm alongside lasagne. Leftover garlic baguette can be reheated in oven at 350°F (175°C) for 8 minutes.