Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lasagna Bolognese

Servings: 8

This classic lasagna layers homemade Bolognese sauce with noodles and bechamel, rather than ricotta.


  • 2 Tbs. olive oil
  • 5 ounces pancetta, finely chopped (about 1 cup)
  • 1 small onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 medium rib celery, finely chopped
  • 1 clove garlic, minced
  • 1/2 tsp. dried oregano
  • 1 lb. ground beef (preferably 85% lean)
  • 1 container (750 g) Pomi strained tomatoes
  • Kosher salt and freshly ground black pepper
  • 4 Tbs. butter
  • 1/4 cup flour
  • 2-1/2 cups whole milk
  • 1-1/4 cups freshly grated Parmigiano-Reggiano
  • 12 oz. dried lasagna noodles


  • In a Dutch oven, heat 1 Tbs. olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes. Add the onion, carrot, celery, garlic, and oregano and cook, stirring, until the veggies are softened, about 5 minutes; push to the side of the pan. Increase the heat to medium-high. Add the remaining 1 Tbs. olive oil to the center of the pan and crumble in the ground beef; cook without stirring for 3 minutes. Break up the meat with a spoon, and continue to cook, stirring occasionally, until well browned, about 3 minutes.
  • Add the tomatoes and 1 cup water to the pot; simmer, stirring occasionally, until thickened, about 30 minutesS. eason with salt and pepper. Remove from the heat.
  • Meanwhile, bring a large pot of well-salted water to a boil. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the milk in a steady stream and simmer for 2 minutes, whisking until it thickens. Remove from the heat, stir in 1 cup Parmigiano and season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.
  • Cook the lasagna noodles in the boiling water until al dente, about 10 minutes. Drain and transfer to a bowl of cold water.
  • Preheat the oven to 400°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 of the cup meat sauce over the bottom of the dish to coat. Add a layer of noodles, overlapping slightly. Top with 1 cup of the meat sauce, then a layer of noodles; add 1 cup of the bechamel sauce, spreading to coat. Repeat the layers. Add a fifth layer of noodles and top with the remaining meat sauce; dollop with the remaining bechamel. Cover with greased parchment, then wrap the pan with foil. Bake for 1 hour; uncover and sprinkle with the remaining 1/4 cup Parmigiano. Bake for 15 minutes more. Loosely cover again with the foil and let stand for 30 minutes before slicing.


Rate or Review

Reviews (1 review)

  • gdlohr | 03/29/2021

    I love this recipe. Very understated on the tomato influence that lets everything else have a voice. A extra layer of noodles in this formulation also allows other herbs, vegetables and meat to make a statement. Used oven ready noodles and it was not an issue. I like the bechamel substitution for ricotta as it was not as salty. Just a nice foundation recipe that allow for some artistic adjustments.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.