Lasagna Bolognese with Béchamel
Lasagna bolognese, or lasagne alla bolognese, is the Italian original: four thin layers of pasta with a slow-cooked meat ragù, a nutmeg-scented béchamel and parmesan, with no ricotta or mozzarella. The ragù simmers for two hours with wine and milk until it is thick and deeply savoury, and the béchamel binds the layers into tender, rich slices.
By Ben Kowalski
Published
- Prep Time
- 30 mins
- Cook Time
- 3 hrs 10 mins
- Rest
- 15 mins
- Total Time
- 3 hrs 55 mins
- Servings
- 10 servings
How do you make Lasagna Bolognese with Béchamel?
Simmer a ragù of pancetta, onion, carrot, celery, 500 g ground beef, 250 g ground pork, wine, milk and passata for 2 hours until thick. Make a béchamel from 75 g butter, 75 g flour and 1 litre milk. Layer briefly boiled pasta sheets, ragù, béchamel and parmesan four times. Bake uncovered at 190°C (375°F) for 35-40 minutes, until golden and 74°C (165°F) in the centre. Rest 15 minutes.
- Total time
- 3 hrs 55 mins
- Calories
- 590 per serving
- Protein
- 28 g
- Yield
- 10 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Ragù
Béchamel
Layers
Equipment
23 x 33 cm (9 x 13 in) baking dish · Large heavy pot or Dutch oven · Medium saucepan · Whisk · Large pot · Instant-read thermometer
Quick Directions
Cook the soffritto
Heat the olive oil and 30 g butter in a large heavy pot over medium heat.
Brown the meat
Turn the heat to medium-high, add the beef and pork and break them up finely with a wooden spoon.
Add wine and milk
Pour in the wine and simmer, scraping the bottom of the pot, until it has almost evaporated, about 3-4 minutes.
Simmer the ragù
Stir in the passata, broth, bay leaf, salt and pepper.
Make the béchamel
During the last 20 minutes, melt the 75 g butter in a saucepan over medium heat, whisk in the flour and cook for 2 minutes without browning.
Cook the pasta
Heat the oven to 190°C (375°F).
Layer
Butter the baking dish and spread a thin layer of béchamel over the bottom.
Bake and rest
Bake uncovered for 35-40 minutes, until the top is golden brown, the edges bubble and the centre reaches 74°C (165°F).
Step-by-Step Instructions
Follow these detailed steps to make the perfect lasagna bolognese with béchamel.
Cook the soffritto
Heat the olive oil and 30 g butter in a large heavy pot over medium heat. Cook the pancetta for 3-4 minutes until the fat runs, then add the onion, carrot and celery and cook for 8-10 minutes, stirring, until very soft but not browned.
Brown the meat
Turn the heat to medium-high, add the beef and pork and break them up finely with a wooden spoon. Cook for 8-10 minutes until no pink remains and the meat reaches 71°C (160°F). Stir in the tomato paste and cook for 1 minute.
Add wine and milk
Pour in the wine and simmer, scraping the bottom of the pot, until it has almost evaporated, about 3-4 minutes. Add the milk and simmer for about 5 minutes until mostly absorbed. This step makes the meat tender.
Simmer the ragù
Stir in the passata, broth, bay leaf, salt and pepper. Bring to a bare simmer, partly cover and cook on the lowest heat for 2 hours, stirring every 20 minutes and adding a splash of water if it starts to catch. The finished ragù should be thick and glossy, not watery. Remove the bay leaf and taste for salt.
Make the béchamel
During the last 20 minutes, melt the 75 g butter in a saucepan over medium heat, whisk in the flour and cook for 2 minutes without browning. Gradually whisk in the warm milk until smooth, then simmer for 5-8 minutes, whisking constantly, until it is thick enough to coat a spoon. Season with the salt and nutmeg. Press plastic wrap onto the surface to stop a skin forming.
Cook the pasta
Heat the oven to 190°C (375°F). Cook the dried sheets a few at a time in salted boiling water for about half the package time, until just pliable; fresh sheets need only 30 seconds. Lay them flat on an oiled tray.
Layer
Butter the baking dish and spread a thin layer of béchamel over the bottom. Add a single layer of pasta, trimming sheets to fit. Spread over a quarter of the ragù, a quarter of the remaining béchamel and a quarter of the parmesan. Repeat to make four layers in total, finishing with béchamel and parmesan on top. Dot with the 15 g butter.
Bake and rest
Bake uncovered for 35-40 minutes, until the top is golden brown, the edges bubble and the centre reaches 74°C (165°F). Rest for 15-20 minutes before cutting into 10 pieces.
Recipe Tips
- Keep the ragù at a bare simmer, with just a bubble or two breaking the surface. A hard boil toughens the meat and reduces the sauce too fast.
- Warm the milk for the béchamel first. It whisks in smoothly and the sauce thickens faster without lumps.
- The thinner the pasta, the more authentic the result. Four thin layers give tender slices; thick dried noodles make it heavy.
Variations
- Lasagne verdi: use green spinach pasta sheets, as is traditional in Bologna.
- Skip the pancetta and use all beef, adding an extra 15 g butter to the soffritto.
- Make the ragù a day ahead. It deepens in flavour overnight, and assembly then takes 30 minutes.
Nutrition (per serving)
| Calories | 590 |
|---|---|
| Protein | 28 g |
| Carbs | 36 g |
| Fat | 35 g |
| Saturated fat | 16 g |
| Fibre | 2.1 g |
| Sugar | 10 g |
| Sodium | 1035 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate within 2 hours for up to 4 days. The ragù alone keeps for 4 days.
- Freezer
- Freeze the baked lasagna, whole or in portions, or the ragù on its own, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered at 180°C (350°F) for 20-30 minutes for portions, or 45-60 minutes for the whole dish, until hot to 74°C (165°F) in the centre.
Lasagna Bolognese with Béchamel FAQs
What is the difference between lasagna bolognese and American lasagna?
Lasagna bolognese layers thin egg pasta with a slow-cooked meat ragù, béchamel and parmesan. American-style lasagna usually uses thicker noodles, a tomato-heavy meat sauce, ricotta and plenty of mozzarella.
Does lasagna bolognese have ricotta?
No. The traditional version from Bologna uses béchamel instead of ricotta, and parmesan instead of mozzarella. The béchamel gives the layers a creamy, silky texture.
Why is there milk in bolognese ragù?
Milk is a traditional part of ragù alla bolognese. Simmering the browned meat in milk makes it more tender and softens the acidity of the wine and tomatoes.
Can I make lasagna bolognese ahead of time?
Yes. Make the ragù up to 2 days ahead, or assemble the whole lasagna, cover and refrigerate for up to 24 hours. Bake it from cold, covered for the first 20 minutes, then uncovered until the centre reaches 74°C (165°F).
Why does béchamel go lumpy?
Lumps form when cold milk hits the hot butter and flour too quickly. Warm the milk and add it gradually while whisking. If lumps still form, whisk hard or press the sauce through a sieve.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
