Posted on Saturday, September 20, 2025 in
Pasta Recipes
Indulge in a rich Bolognese lasagna made from scratch with tender layers of homemade Bolognese sauce, creamy béchamel, and Parmesan cheese. This classic Italian comfort dish starts with sautéed onions, carrots, and celery, simmered with ground beef, red wine, and tomato purée for a deep, savory flavor. The luxurious béchamel sauce, enriched with butter, milk, and a touch of nutmeg, perfectly balances the hearty meat layers. Layered with tender lasagna noodles and baked to golden perfection, each slice melts in your mouth, delivering authentic Italian taste in every bite. Perfect for family dinners or special occasions, this homemade lasagna recipe is garnished with fresh basil for a fragrant, appetizing finish. Easy to follow yet impressively flavorful, it transforms simple pantry ingredients into a comforting, crowd-pleasing meal. Serve hot and enjoy a traditional Italian feast right at home.
| Preparation time | 20 min |
| Cooking Time | 4 h |
| Ready In | 4 h 30 min |
| Level of Difficulty | Easy |
| Servings | 6 |
Nutrition Facts (Per Serving)
| Calories | 1017 |
| Fat | 40g |
| Carbs | 99g |
| Protein | 50g |
Ingredients
Bolognese Sauce:3 tbsp olive oil (more or less)1 medium onion (about 2.5 oz / 70 g)1 medium carrot (about 3.5 oz / 100 g)1 celery stalk (about 1.75 oz / 50 g)1 tsp dried rosemary1 lb ground beef (500 g)1/2 cup red wine (100 ml)2 ½ cups tomato purée (600 g)3 tbsp milk (50 ml)Salt, to tasteBlack pepper, to tasteBéchamel Sauce:7 tbsp butter (100 g)3/4 cup all-purpose flour (100 g)4 cups milk (1 liter)Salt, to tasteBlack pepper, to tasteGround nutmeg, to tasteOther Ingredients:1 lb dried lasagna noodles (500 g)1 cup grated Parmesan cheese (100 g), more if desiredFresh basil leaves, for garnish
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Preparation
- Dice the onion, carrot, and celery.
- Heat the olive oil in a casserole dish and add the vegetables one at a time, stirring constantly over medium heat.
- Cook for about 5 minutes, then add the rosemary.
- Add the ground beef, breaking it up with a wooden spoon.
- Let it cook for about 10 minutes.
- Pour in the red wine and let it evaporate.
- Stir in the tomato purée. If using bottled purée, fill the bottle halfway with water, shake, and add it to the pot.
- Bring to a boil, cover, and reduce the heat to low.
- Simmer for about 3 hours, adding a little more water gradually as needed.
- Adjust cooking time based on the texture you prefer.
- At the end, stir in the milk, season with salt and pepper, and mix well.
- Melt the butter in a saucepan.
- Once melted, add the flour all at once and whisk quickly to form a roux.
- Cook for 2 minutes. Slowly whisk in the milk, a little at a time, stirring constantly.
- When the béchamel thickens, season with salt, pepper, and a pinch of nutmeg.
- Spread a thin layer of béchamel in the bottom of the baking dish.
- Add a layer of lasagna noodles, then a layer of Bolognese sauce, followed by béchamel, and a sprinkle of Parmesan.
- Repeat until all ingredients are used, finishing with a top layer of béchamel and plenty of Parmesan.
- Bake in a preheated oven at 350°F (180°C) for 30 minutes.
- Turn off the oven and leave inside for another 10 minutes.
- Garnish with fresh basil and serve hot.
Recipe & Photo Credit: pt.petitchef.com
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