Lasagna with Bolognese Sauce

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Welcome to a recipe that's a true symbol of comfort and family gatherings: classic Lasagna with Bolognese Sauce. This iconic Italian dish is a masterpiece of layers, each one telling a story of rich flavors and textures. Imagine tender sheets of pasta nestled between a hearty, slow-simmered meat sauce, a creamy and smooth béchamel, and a generous topping of melted cheese. It’s more than just a meal; it’s a celebration on a plate, perfect for a cozy weekend dinner or a special occasion. Let's dive in and create this culinary magic together!

A dish of freshly baked Lasagna with Bolognese sauce, garnished with herbs.

Lasagna with Bolognese Sauce

Cooking: 2 hours, 40 minutes
Quantity: 4 Servings
Per serving
Calories: 488 kcal
Proteins: 20 g
Fats: 22 g
Carbohydrates: 49 g

Ingredients for Lasagna with Bolognese Sauce

  • 250 g ground meat (veal, lean beef)
  • 200 g canned tomatoes in their own juice
  • 200 g lasagna pasta sheets
  • 1 onion
  • 1 carrot
  • a small bunch of celery
  • 1/2 cup white wine
  • 400 ml meat broth
  • 50 g hard cheese
  • olive oil, salt, pepper, Mediterranean herbs, parsley or basil

Ingredients for the White Sauce

  • 30 g butter
  • 20 g all-purpose flour
  • 350 ml milk
  • nutmeg, salt

How to Make Lasagna with Bolognese Sauce

Finely chopped onion and celery being added to a hot skillet.

Add finely chopped onion and celery.

Grated carrot being added to sautéed onions and celery in a skillet.

Add grated carrot to the fried onion.

Ground beef being added to the pan with sautéed carrots, onions, and celery.

Add chilled ground meat from lean beef or veal to the sautéed vegetables.


Let’s start with the Bolognese sauce. Pour 2 tablespoons of olive oil into a deep skillet. Add finely chopped onion and celery. Sauté the vegetables over low heat for about 5 minutes, until the onion becomes soft.

Grate the carrot on a coarse grater. Add the grated carrot to the sautéed onion. Sauté the vegetables together for another 5 minutes, stirring to prevent them from burning. If desired, you can add a clove of garlic, passed through a press.

Add chilled ground meat from lean beef or veal to the sautéed vegetables. You can also use sausages; choose those with low fat content. If you remove the casing from a sausage, you’ll find it’s essentially the same as ground meat, just more coarsely ground and already salted.

Pouring white wine into the skillet with ground meat and vegetables for the Bolognese sauce.

Pour in dry white wine, add 1 teaspoon of dried Mediterranean herbs.

Sauté the ground meat with the vegetables. Pour in the dry white wine and add 1 teaspoon of dried Mediterranean herbs. Let the wine evaporate over high heat.

Adding canned chopped tomatoes to the meat sauce in the skillet.

Add chopped canned tomatoes with their juice.

Pouring broth into the Bolognese sauce simmering in a skillet.

Pour in meat or chicken broth.

Making a roux by cooking flour in melted butter in a saucepan for the béchamel sauce.

Add all-purpose flour, fry for 2 minutes until light golden brown.


Add the chopped canned tomatoes along with their juice.

Pour in the meat or chicken broth. Season with salt and pepper to taste. Cook for 15 minutes over medium heat.

Now, prepare the white sauce. Melt the butter in a saucepan. Add the all-purpose flour and cook for 2 minutes until light golden brown. Gradually pour in the milk or cream. Stir continuously and heat until the sauce thickens. Season with salt and grated nutmeg to taste.

Lasagna pasta sheets being cooked in a pot of boiling water.

Place the lasagna pasta sheets into boiling salted water.

Place the lasagna pasta sheets into boiling salted water. Cook according to the package directions. Drain the pasta in a colander, reserving some of the pasta water.

Assembling the lasagna in a baking dish with layers of pasta, Bolognese, and béchamel sauce.

Lay down a layer of pasta, then a layer of Bolognese sauce. Drizzle with white sauce.

Sprinkling grated cheese over the top layer of the assembled lasagna.

Sprinkle with grated cheese on top.

Placing the baking dish with lasagna into a hot oven.

Place the Lasagna Bolognese in a preheated oven for 30 minutes.


Grease the bottom of an ovenproof dish with olive oil. Pour 2-3 tablespoons of the white sauce on the bottom. Arrange a layer of pasta, followed by a layer of Bolognese sauce. Drizzle with white sauce.

Continue layering in this manner to create 3 layers of pasta and sauce. Sprinkle grated cheese on top. Pour in 1 cup of the reserved pasta water or broth.

Preheat the oven to 180°C (350°F). Place the Lasagna Bolognese in the preheated oven for 30 minutes. Cover the dish with foil for the first part of baking, then remove the foil for the last 5 minutes to allow the top to brown.

A slice of finished lasagna on a plate, garnished with fresh parsley.

Before serving, sprinkle the lasagna with finely chopped herbs – parsley or basil.

Before serving, sprinkle the lasagna with finely chopped herbs like parsley or basil.

And there you have it—a beautiful, bubbling Lasagna with Bolognese Sauce, straight from your oven! The aroma alone is a reward for your efforts. This dish is best enjoyed hot, allowing the layers to meld together perfectly. Serve it with a simple green salad and a glass of red wine for a truly authentic Italian experience. Leftovers are fantastic the next day, as the flavors have even more time to deepen. We hope this recipe brings warmth and joy to your table. Buon appetito!