Lasagna Bolognese Recipe

Prepare aromatics and render pancetta

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add olive oil and 1 tablespoon butter. When butter foams, add chopped pancetta (if using) and cook 3–4 minutes until fat renders and pieces are golden. Add finely diced onion, carrot, and celery and cook, stirring, 8–10 minutes until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Brown the meats

Increase heat to medium-high. Add ground beef and ground pork in a single layer. Break up with a spoon and cook without stirring for 2 minutes to allow browning, then stir and continue to cook 5–7 minutes until no pink remains and meat has some brown bits. Season with 1 tsp salt and 1/2 tsp pepper while cooking.

Deglaze and simmer

Stir in tomato paste and cook 1–2 minutes to caramelize. Pour in white wine and scrape up brown bits with a wooden spoon; simmer until most of the wine's aroma has cooked off, about 2–3 minutes. Pour in milk and simmer 3–4 minutes so it reduces slightly and combines with the meat (this mellows acidity). Add crushed tomatoes and stock, bay leaf, and dried oregano. Bring to a gentle simmer, reduce heat so the sauce barely bubbles, partially cover, and cook 45–60 minutes, stirring occasionally. If sauce thickens too much, add a little water or stock to reach a saucy but not watery consistency.

Finish Bolognese

Taste and adjust seasoning with remaining salt and pepper. Stir in chopped fresh basil if using. Remove and discard bay leaf. Keep sauce warm while preparing béchamel and assembling lasagna.

Make roux

In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in 4 tablespoons flour and cook, whisking constantly, 1.5–2 minutes until the raw flour smell disappears and the mixture is pale and slightly golden (do not brown).

Add milk and thicken

Gradually whisk in the warmed milk, a ladle at a time, making sure each addition is fully incorporated before adding more to avoid lumps. Bring mixture to a gentle simmer, whisking constantly, and cook 6–8 minutes until the sauce thickens to a smooth, coat-the-back-of-a-spoon consistency.

Season and finish béchamel

Remove from heat and whisk in ground nutmeg, 3/4 tsp salt, 1/4 tsp pepper, and 1/2 cup grated Parmesan until melted and incorporated. Taste and adjust seasoning. Keep béchamel warm; if it thickens too much before assembly, whisk in a splash of warm milk to loosen.

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (or similar) baking dish with 1 teaspoon olive oil or spray to prevent sticking.

Layer lasagna (three-layer method)

Spread a thin layer (about 1 cup) of Bolognese on the bottom of the prepared dish to prevent the noodles from sticking. Place a single layer of 4 lasagna noodles to cover the base. Spoon about 1 to 1 1/2 cups Bolognese over noodles, spread evenly. Dollop or spread about 1/3 of the béchamel over the meat (about 3/4 cup), then sprinkle about 3/4 cup shredded mozzarella and 2–3 tablespoons grated Parmesan. Repeat with a second layer of 4 noodles, 1 to 1 1/2 cups Bolognese, 1/3 béchamel, and 3/4 cup mozzarella + 2–3 tablespoons Parmesan. Top with remaining 4 noodles, the last of the Bolognese, all remaining béchamel, and the remaining mozzarella and Parmesan, spreading cheese evenly.

Bake

Cover the dish tightly with foil (spray underside with oil or tent so it doesn't stick to cheese). Bake in preheated oven 25 minutes. Remove foil and bake uncovered an additional 15–20 minutes until top is bubbling and golden. For extra browning, place under the broiler 1–2 minutes—watch closely to avoid burning.

Rest and serve

Let lasagna rest 15 minutes out of the oven to set for clean slices. Garnish with chopped fresh parsley. Slice into 8–12 portions and serve hot.