Lasagna Bolognese Recipe

Prep and sweat vegetables

Heat a large heavy-bottomed sauté pan or Dutch oven over medium heat. Add 2 tbs extra-virgin olive oil and 1 tbs butter. When the butter has melted and begins to foam, add the finely diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork in batches, breaking up with a spoon. Cook until meat is nicely browned and most liquid has evaporated, about 8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper as it cooks.

Deglaze and build flavor

Stir in 3 tbs tomato paste and cook 1–2 minutes until it darkens slightly. Pour in 3 tbs dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce for 1–2 minutes.

Add dairy and tomatoes

Pour in 1/2 cup whole milk and simmer gently for 3–4 minutes (this softens tomato acidity). Add the canned crushed tomatoes, 1 cup stock, bay leaf, thyme sprigs, and 1 tsp dried oregano. Stir to combine.

Simmer long and low

Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer very gently for 45–60 minutes, stirring occasionally. If the sauce reduces too much, add a little water or stock to reach a thick, spoon-coating consistency. Taste and adjust seasoning with up to 1/2 tsp additional salt and the optional 1/2 tsp sugar to balance acidity. Remove and discard the bay leaf and thyme stems before assembling.

Warm the milk

Place 4 cups whole milk in a small saucepan and warm over low heat until steaming (do not boil). Keeping milk warm prevents lumps when adding to the roux.

Make roux

In a separate medium saucepan, melt 6 tbs unsalted butter over medium heat. When foaming, add 1/2 cup all-purpose flour and whisk continuously for 1–2 minutes to cook the flour without browning; this creates the roux.

Whisk in milk

Gradually whisk the warmed milk into the roux in several additions, whisking constantly to ensure a smooth sauce. After all milk is incorporated, increase heat to medium and cook, whisking frequently, until the béchamel thickens to a coat-the-back-of-a-spoon consistency, about 6–8 minutes.

Finish the béchamel

Remove from heat and stir in 3/4 cup grated Parmigiano-Reggiano, 1 tsp salt, 1/4 tsp ground nutmeg and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm; if it sits, rewarm gently and whisk before using.

Preheat oven and prepare dish

Preheat oven to 375°F (190°C). Lightly butter or oil a 9x13-inch (or similar) baking dish. If using no-boil noodles, ensure you have sauce slightly more fluid; if using pre-cooked noodles, have them drained and ready.

Layer lasagna

Spread a thin layer (about 1/2 cup) of Bolognese on the bottom of the dish to prevent sticking. Place a single layer of 3–4 lasagna noodles to cover the bottom. Spoon one-third of the Bolognese over noodles (about 1 1/2–2 cups), spread about 1 cup of béchamel over the meat, and sprinkle 1/3 cup shredded mozzarella and 2 tbs grated Parmigiano. Repeat for a second layer: noodles, one-third Bolognese, 1 cup béchamel, 1/3 cup mozzarella, 2 tbs Parmigiano. Add a final noodle layer, top with remaining Bolognese, pour the remaining béchamel evenly over the top, and finish with the remaining 1 cup mozzarella and 1/4 cup grated Parmigiano-Reggiano.

Bake

Cover the dish tightly with aluminum foil (spray foil with a little oil or tent so it doesn't touch cheese) and bake in the preheated oven for 25 minutes. Remove foil and bake an additional 15–20 minutes until top is bubbling and golden.

Rest and serve

Remove from oven and let rest 15–20 minutes to set (this makes slicing cleaner). Garnish with fresh basil leaves if using. Cut into portions and serve hot.