This might be the creamiest, most comforting lasagna you’ll ever make. When I first tried this Creamy Bolognese Lasagna Recipe, it instantly became a family favorite — rich layers of meat sauce and silky béchamel come together in such a dreamy way, you’ll want to make it again and again.
Jump to:
Why You'll Love This Recipe
This Creamy Bolognese Lasagna Recipe is a real treasure if you love authentic Italian comfort food with a luxurious twist. It’s the kind of dish that turns any weekday into a special occasion — and it’s not as hard to make as you might think.
- Deeply flavorful: Slow-simmered bolognese sauce packed with fresh aromatics, red wine, and a touch of pancetta makes every bite taste like a hug.
- Creamy richness: The béchamel sauce adds a silky texture that balances the tomato-based meat sauce perfectly, elevating this lasagna beyond the usual.
- Easy layers: Using oven-ready lasagna sheets means less fuss and no boiling, so assembly is a breeze even on busy days.
- Make-ahead magic: You can prepare the sauces in advance and assemble later, making it a fantastic option for dinner parties or meal prepping.
Ingredients & Why They Work
Every ingredient in this Creamy Bolognese Lasagna Recipe was chosen to build deep flavor and that luscious creamy texture. Using quality meats, fresh herbs, and real dairy makes all the difference, and I'll share some handy tips for each.
- Ground beef: Adds a hearty meat base; I use 80/20 for good fat content that keeps the sauce rich.
- Italian sausage: It brings savory spices and extra depth without overpowering the classic taste.
- Olive oil: Used to sauté aromatics gently while adding a hint of fruitiness.
- Yellow onion: Sweetness builds from slowly softening the onion — don't rush this step!
- Carrot: Adds subtle sweetness and texture to balance the acidity of tomatoes.
- Celery stalk: Gives that classic soffritto flavor foundation every good bolognese needs.
- Pancetta (or prosciutto): Unbelievable umami and a mouthwatering touch of saltiness.
- Garlic: Fresh and fragrant garlic is a must; don’t skimp on this one.
- Fresh thyme: Brings subtle herbal notes that lift the meat sauce.
- Red wine (Pinot Noir): Adds acidity and depth; simmer it well to cook off the alcohol.
- Crushed tomatoes: The sauce base — get good quality, no-salt-added if possible for control.
- Bay leaves: Aromatic and classic for slow-simmered sauces.
- Whole milk (in sauce): Balances acidity and adds that signature creaminess.
- Unsalted butter: For the béchamel, it provides richness without overdoing salt.
- Flour: Thickens the béchamel; cook it well to avoid a raw taste.
- Whole milk (béchamel): Make sure it’s at room temperature for smooth sauce without lumps.
- Nutmeg: Just a pinch adds warmth and a hint of spice to the béchamel.
- No-boil lasagna sheets: Saves time and makes layering simple.
- Mozzarella cheese: Use whole milk shredded for that melty, gooey texture.
- Parmesan cheese: Freshly grated for sharpness and flavor punch on top.
Make It Your Way
I love how flexible this Creamy Bolognese Lasagna Recipe is, so don't be afraid to tweak it to suit your tastes or what you have in the fridge.
- Variation: Sometimes I swap ground beef for ground turkey for a lighter twist – just remember to adjust cooking times since turkey cooks faster and is leaner.
- Vegetarian option: Use lentils or mushrooms in place of meat for a hearty plant-based version that still delivers rich flavor.
- Herbs: If fresh thyme isn’t available, dried Italian seasoning works great too as a convenient substitute.
- Cheese layer: Mix ricotta cheese with the béchamel for even more creamy indulgence.
Step-by-Step: How I Make Creamy Bolognese Lasagna Recipe
Step 1: Brown the Meat Perfectly
Start by cooking the ground beef and Italian sausage over medium-high heat in a large pot. Break up the meat with your spoon so it browns evenly. Don’t rush this step — the brown bits add incredible flavor later. If the pan gets too wet, I like to soak up extra moisture with a paper towel; this helps the meat caramelize better. Once browned, set the meat aside.
Step 2: Build the Flavorful Base
Using the same pot (don’t wash it, those browned bits are gold!), add a drizzle of olive oil and cook onions, carrots, and celery slowly until softened, about 6-8 minutes. Scrape the bottom of the pot often to loosen all that flavor. Toss in the pancetta and cook a few more minutes. Next, stir in garlic and thyme and let it all get fragrant – it smells amazing at this stage!
Step 3: Deglaze and Simmer the Sauce
Pour in the red wine and scrape the bottom to lift all those caramelized bits. Simmer on low until the wine reduces by half, concentrating the flavor. Then add crushed tomatoes, bay leaves, and return the meat to the pot. Season well, bring to a boil, then lower the heat to a simmer with the lid slightly askew for about 30-35 minutes. This helps the sauce thicken beautifully without drying out. Finish with whole milk right at the end to soften acidity and add luscious creaminess.
Step 4: Prepare the Silky Béchamel
Melt butter over medium-low heat, then whisk in flour and cook gently for 3-4 minutes. This step is critical to avoid a floury taste. Slowly pour in the milk while whisking to prevent lumps, and stir until the sauce thickens to coat the back of a spoon. Season with salt, pepper, and a pinch of nutmeg — it’s a subtle but wonderful addition! If you run your finger down the spoon and the sauce holds its place, you know it’s just right.
Step 5: Layer Like a Pro
Spread a thin layer of bolognese on the bottom of your pan, then add a layer of no-boil lasagna sheets. Follow with more bolognese, béchamel, and a generous sprinkle of mozzarella. Repeat until you have about 4 layers. The final layer should have three sheets completely covered in sauce, topped with mozzarella and parmesan. Make sure the noodles are always coated well — this ensures they cook perfectly and blend into that creamy texture we all crave.
Step 6: Bake to Bubbly Perfection
Cover loosely with foil to trap moisture and bake at 375°F on a sheet pan for 30 minutes. Then uncover and bake another 8 minutes until bubbling. Finish under the broiler for 1-2 minutes to get that golden, slightly crispy top — keep a close watch though, it can go from perfect to burnt in seconds!
Let the lasagna rest for 15-20 minutes before cutting to allow it to set up nicely and keep those layers clean.
Top Tip
After making this Creamy Bolognese Lasagna Recipe several times, I’ve learned some key tricks that guarantee a rich, creamy, and perfectly layered final dish.
- Simmer low and slow: Don’t rush your bolognese simmer; it’s where magic happens. Partial lid coverage helps reduce too much moisture while keeping sauce moist.
- Patience with béchamel: Whisk constantly on medium-low heat to prevent lumps and burning. This patience is worth every creamy bite.
- Cover your noodles: Always fully coat lasagna sheets with sauce layers to ensure they soften perfectly after baking.
- Rest before serving: Letting it cool for 20 minutes keeps those gorgeous layers stable and makes serving easier.
How to Serve Creamy Bolognese Lasagna Recipe
Garnishes
I usually top individual servings with a fresh sprinkle of finely grated parmesan and a few torn basil leaves or oregano for a pop of herbal freshness that cuts through the richness beautifully.
Side Dishes
Simple is best with this rich dish — a crisp green salad with lemon vinaigrette or roasted asparagus are my go-tos. Garlic bread is also an easy crowd-pleaser to mop up every last bit of that luscious sauce.
Creative Ways to Present
For special occasions, I’ve tried serving this lasagna in individual ramekins for a personalized touch. It’s also fantastic layered in a deep casserole dish and brought straight to the table for a warm, rustic family-style meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover lasagna in airtight containers in the fridge. It keeps beautifully for up to 3 days, and trust me, the flavors only deepen overnight.
Freezing
This recipe freezes really well! I like to portion it out into individual servings before freezing. Thaw in the fridge overnight or bake straight from frozen by adding extra cooking time — it’s a lifesaver on busy nights.
Reheating
To reheat, pop your portion into a 350°F oven until warmed through. This keeps the layers intact and melts the cheese nicely. Microwaving works for a quick fix but the texture is best restored in the oven.
Frequently Asked Questions:
Yes! If you prefer regular noodles, be sure to boil them according to package instructions and drain before layering. Also, make sure your sauce layers are generous so the noodles don’t dry out during baking.
The key is to whisk constantly while gradually adding warm milk to your butter-flour roux on medium-low heat. Cooking the roux well before adding milk helps, too. If lumps form, you can strain the sauce or use an immersion blender to smooth it out.
Absolutely! You can prepare both sauces and assemble the lasagna the day before. Cover it tightly and refrigerate overnight. When ready, bake as directed, adding a few extra minutes since it will be cold from the fridge.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F oven until warmed through which keeps the texture and melted cheese intact. The microwave works in a pinch but tends to make the noodles a bit chewy.
Final Thoughts
This Creamy Bolognese Lasagna Recipe has a special place in my heart and kitchen. It’s got that perfect balance of comfort and elegance I crave when I want something hearty and a little bit indulgent, yet still approachable for home cooks. I can’t wait for you to try it—once you do, it’s going to become one of your go-to recipes for weeknight dinners and Sunday family meals alike!
Print
Delicious Recipe
- Prep Time: 45 minutes
- Rest Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This classic Lasagna Bolognese recipe features rich layers of homemade meat sauce, creamy bechamel, and tender oven-ready lasagna sheets, baked to golden perfection. Combining ground beef, Italian sausage, pancetta, and fresh herbs in a slowly simmered tomato sauce, then layered with cheesy béchamel and mozzarella, this comforting Italian dish is perfect for family dinners or special occasions.
Ingredients
Bolognese Sauce
- 1 pound ground beef
- 0.5 pound Italian sausage, casings removed
- Olive oil, few drizzles
- 1 medium yellow onion, finely diced
- 1 large carrot, peeled and finely diced
- 1 stalk celery, finely diced
- 2 ounces finely diced pancetta or prosciutto
- 5 to 6 cloves fresh garlic, minced
- 3 teaspoons fresh thyme leaves or 1 teaspoon dried Italian seasoning
- 0.75 cup red wine (Pinot Noir)
- 3 cans (14-ounce each) crushed tomatoes
- 2 bay leaves (dried or fresh)
- Salt and pepper to taste
- 0.5 cup whole milk plus more to taste
Bechamel Sauce
- 0.5 cup unsalted butter
- 0.5 cup all-purpose flour
- 4.5 cups whole milk plus more as needed
- Pinch of grated or ground nutmeg
- Salt and pepper to taste
To Assemble the Lasagna
- 1 (9-ounce) box oven-ready lasagna sheets (Barilla brand recommended)
- 1 pound whole milk shredded mozzarella cheese
- 0.5 cup freshly grated parmesan cheese plus more for serving
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to get it ready for baking the lasagna.
- Make the Bolognese Sauce: In a large 6-quart pot over medium-high heat, cook ground beef and Italian sausage while breaking it up for 6-8 minutes until browned. Remove and set aside. In the same pot, heat olive oil and cook onions, carrots, and celery over medium heat for 6-8 minutes until softened, scraping brown bits with a wooden spoon. Add pancetta, cook a few minutes to render fat, then stir in garlic and thyme, cooking for 2 minutes until fragrant. Pour in red wine, scraping the pot, and simmer until reduced by half. Add crushed tomatoes, bay leaves, returned meat mixture, salt, and pepper. Bring to boil, then simmer with lid partially covered for 30-35 minutes until thickened. Finish with 0.5 cup whole milk to enrich the sauce.
- Make the Bechamel Sauce: In a medium pot over medium-low heat, melt butter. Sprinkle flour and cook 3-4 minutes whisking constantly to prevent burning, allowing a nutty aroma. Gradually whisk in milk, stirring continuously to avoid lumps. Cook until sauce thickens and easily coats the spoon. Season with salt, pepper, and a pinch of nutmeg. If too thick, add more milk to desired consistency.
- Assemble the Lasagna: In a 9x13 inch baking dish, spread a thin layer of bolognese sauce. Place a single layer of oven-ready lasagna sheets on top. Add 2-3 ladles of bolognese sauce, then 2-3 ladles of bechamel sauce, and sprinkle mozzarella over it. Repeat this layering process three more times. For the final layer, place three lasagna sheets, cover fully with the remaining sauces, a thin layer of mozzarella, and 0.5 cup freshly grated parmesan cheese. Ensure lasagna sheets are fully covered with sauce to cook properly.
- Bake the Lasagna: Cover the dish loosely with aluminum foil and place on a large sheet pan to catch any spills. Bake at 375 degrees F for 30 minutes. Remove foil and bake uncovered for 8 minutes until bubbly. Broil for 1-2 minutes until the top is golden brown, watching closely to prevent burning.
- Cool and Serve: Let the lasagna cool for 15-20 minutes before slicing. Serve with extra grated parmesan cheese if desired. Enjoy your delicious homemade lasagna!
Notes
- Use oven-ready lasagna sheets for convenience; if using traditional, pre-boil as package directs.
- Ensure the lasagna sheets are fully coated with sauce to cook evenly and soften properly.
- Use whole milk shredded mozzarella for better melting and creaminess.
- Bolognese sauce should be thick but not dry; simmer with lid partially covered to achieve proper texture.
- Bechamel is ready when it coats a spoon and holds its shape with a finger swipe test.
- Make ahead by cooling sauces and assembling overnight in the fridge; bake with extra time as lasagna will be cold.
- Unbaked lasagna freezes well up to 2 months; thaw overnight or bake from frozen with additional baking time.
- Store leftovers in airtight container refrigerated for up to 3 days; reheat in 350 degrees F oven or microwave.
- Substitutions: Ground pork or turkey can replace meats; diced bacon or prosciutto for pancetta; dried Italian seasoning can substitute fresh thyme.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg
Leave a Reply