Description
Classic Italian lasagna with rich layers of Bolognese meat sauce, creamy béchamel, tender oven-ready lasagna noodles, and a blend of Parmesan and mozzarella cheeses baked to golden perfection.
Ingredients
Scale
Meat Sauce (Bolognese)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 2 medium carrots, very finely diced (about 3/4 cup)
- 2 sticks celery, very finely diced (about 3/4 cup)
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 pound ground Italian sausage
- ¼ cup tomato paste
- 2 teaspoons Italian seasoning
- 1 cup red wine
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons balsamic vinegar
- 2 bay leaves
- 1 teaspoon sugar (as needed)
- Salt and pepper to taste
White Sauce (Béchamel)
- 8 tablespoons butter
- ¾ cup flour
- 5 cups milk (start with 4½ cups if adding ricotta)
- 1 cup grated Parmesan cheese (reduce to ½ cup if using ricotta)
- 1 cup ricotta cheese (optional)
- â…› teaspoon ground nutmeg (or more to taste)
- Salt and pepper to taste
Assembly
- 1 (16-ounce) box oven-ready lasagna sheets (may not need all; about 20 noodles used)
- 1 cup grated Parmesan cheese (for topping)
- 1 cup shredded mozzarella cheese (plus more to sprinkle between layers if desired)
- 2 tablespoons finely chopped fresh parsley (to serve, optional)
Instructions
- Prepare the Bolognese Sauce: Heat olive oil in a large pot over medium heat. Add finely chopped onions, carrots, and celery and sauté until softened, about 5-7 minutes. Add minced garlic and cook until fragrant. Add ground beef and Italian sausage, breaking it apart and cooking until browned and no longer pink. Stir in tomato paste and Italian seasoning, cooking for a couple of minutes to enhance flavor. Pour in red wine and allow to reduce slightly. Add crushed tomatoes, balsamic vinegar, bay leaves, and sugar. Season with salt and pepper. Reduce heat to low and let the sauce simmer gently, uncovered, for 1 to 2 hours, stirring occasionally to develop deep rich flavors.
- Make the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for about 2 minutes to form a roux, ensuring it does not brown. Gradually whisk in milk, continuing to stir constantly to prevent lumps. Bring the mixture to a gentle simmer until thickened, about 8-10 minutes. Remove from heat and stir in grated Parmesan cheese, ricotta (if using), ground nutmeg, salt, and pepper. Allow the béchamel to cool for 15-20 minutes to thicken and mellow in flavor.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a large baking dish, start by spreading a thin layer of the meat sauce on the bottom. Lay down oven-ready lasagna sheets to cover. Add a layer of meat sauce followed by a layer of béchamel sauce. Sprinkle some mozzarella and Parmesan cheese between layers if desired. Repeat layering process, finishing with a generous topping of béchamel sauce and a mix of shredded mozzarella and Parmesan cheese.
- Bake the Lasagna: Cover the assembled lasagna with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown. Let the lasagna rest for about 10-15 minutes before slicing to allow it to set.
- Serve: Garnish with finely chopped fresh parsley if desired and serve warm. This classic lasagna pairs wonderfully with a simple green salad and crusty bread.
Notes
- The Bolognese sauce benefits from slow simmering to deepen its flavor; do not rush this step.
- Oven-ready lasagna noodles save time—no need to boil them before assembling.
- Adjust the amount of cheese layers according to preference for a richer or lighter dish.
- Allow the lasagna to rest before cutting to ensure clean slices and better texture.
- Ricotta cheese is optional but adds creaminess to the béchamel and overall richness.
