Lasagne alla Bolognese
A deeply rich, slow-cooked Bolognese layered with creamy ricotta, tender pasta sheets, and perfectly melted cheese. This is the ultimate Italian comfort dish — hearty, luxurious, and absolutely unbeatable when made at home.
Prep Time : 45 min
Cook Time : 4 hr
Servings : 8
45 min
4 hr
8
Ingredients
Ragù alla Bolognese
• 1 lb (454 g) ground beef
• 1 lb (454 g) ground veal
• 2 onions, finely diced (blender)
• 2 carrots, finely diced (blender)
• 3 celery stalks, finely diced (blender)
• ½ lb (225 g) Guanciale, cut into small cubes — this one on Amazon
• 5 cloves garlic
• 1 cup (240 g) tomato paste
• 1–2 cups (240–480 ml) red wine
• 4 cups (960 ml) beef stock
• 7–8 cloves garlic, finely minced
• ½ cup (50 g) Parmigiano Reggiano, grated
• 2 Tbsp olive oil
• 2 cups (480 ml) whole milk
• 2 Tbsp unsalted butter
• Kosher salt, to taste
Ricotta Spread
• 15 oz (425 g) ricotta
• 1 large egg
• Kosher salt & black pepper, to taste
Cheese Mixture
• 6 oz (170 g) freshly grated low-moisture mozzarella
• 1 cup (100 g) finely grated Parmesan cheese — this one on Amazon
Assembly
• 9 sheets store-bought lasagna noodles (enough for 3 full layers in a 9×13” / 23×33 cm dish)
• Extra olive oil (for the noodles if needed)
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Directions
- Prep the Vegetables
Rough-chop the carrots, celery, onions, and garlic. Pulse each in a food processor until very fine — they should resemble the texture of ground meat. - Cook the Guanciale
Heat a large heavy pot over medium-high. Add 1–2 Tbsp olive oil, then the guanciale. Cook until the fat renders and the guanciale begins to brown. - Cook the Vegetables
Add the blended vegetables to the pot with the guanciale. Season with salt and cook until all moisture evaporates and the bottom of the pot begins forming golden fond. Keep cooking until lightly caramelized. - Brown the Meat Separately
In a separate large nonstick pan, heat olive oil and add the ground beef and veal. Break apart and cook until all liquid evaporates and the meat begins to deeply brown and fry in its own fat. Season generously with salt. - Combine & Build More Fond
Add the browned meat to the vegetable mixture. Mix and continue cooking until more fond develops on the bottom. - Cook the Tomato Paste
Stir in the tomato paste. Lower heat slightly and cook 3–5 minutes until the paste darkens and the pot develops deeper fond (but not burnt). - Deglaze with Wine
Pour in 1–2 cups red wine, scraping up all browned bits. Reduce until syrupy. - Add Stock & Milk
Add enough beef stock to fully cover the meat, then stir in the whole milk. Bring to a simmer. - Slow-Cook the Bolognese
Transfer the pot (uncovered) to a 350°F (175°C) oven and cook for 3 hours, stirring occasionally. The sauce should thicken, darken, and become rich. - Finish the Ragù
Stir in the butter and Parmigiano Reggiano. Taste and adjust seasoning. Let cool slightly (or ideally overnight). - Make the Ricotta Spread
In a bowl, whisk together ricotta, egg, salt, and pepper until smooth. - Prep the Cheese Mixture
Combine mozzarella and Parmesan in another bowl. - Par-Cook the Lasagna Sheets
Bring a large pot of salted water to a boil. Cook noodles 1 minute less than package instructions, drain, and lay on a baking sheet to prevent sticking. - Begin Layering
Preheat oven to 375°F (190°C).
Spread 1 cup of ragù into a 9×13” (23×33 cm) baking dish.
Add 3–4 lasagna sheets in an even layer.
Spread ⅓ of the ricotta mixture on top, then ⅓ of the cheese mixture. - Repeat Layers
Add another 1 cup ragù, noodles, ricotta, and cheese mixture.
Repeat one more time. - Final Top Layer
Add a thin spread of sauce, the remaining noodles, final ricotta layer, another cup of ragù, and finish with all remaining cheese. - Bake
Cover with greased foil (oil side down). Bake 25 minutes.
Remove foil and bake 30–35 minutes until bubbling with a deeply golden top. - Rest & Serve
Let cool at least 15 minutes so the layers can set. Slice and serve.
*Notes :
- Bolognese always tastes better the next day — make the sauce ahead if you can.
- Don’t skip caramelizing the vegetables and meat; the fond is 90% of the flavor.
- Whole milk is traditional — it softens acidity and makes the sauce silky.
- Letting the lasagna rest is crucial; cutting too early causes sliding layers.
Nutrition Facts
( per serving )
Calories
~717 kcal
Protein
39 g
Fat
40 g
Carbs
48 g
Calories
~717 kcal
Protein
39 g
Fat
40 g
Carbs
48 g
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Lasagne alla Bolognese
Ingredients
Method
- Rough-chop the carrots, celery, onions, and garlic. Pulse each in a food processor until very fine — they should resemble the texture of ground meat.
- Heat a large heavy pot over medium-high. Add 1–2 Tbsp olive oil, then the guanciale. Cook until the fat renders and the guanciale begins to brown.
- Add the blended vegetables to the pot with the guanciale. Season with salt and cook until all moisture evaporates and the bottom of the pot begins forming golden fond. Keep cooking until lightly caramelized.
- In a separate large nonstick pan, heat olive oil and add the ground beef and veal. Break apart and cook until all liquid evaporates and the meat begins to deeply brown and fry in its own fat. Season generously with salt.
- Add the browned meat to the vegetable mixture. Mix and continue cooking until more fond develops on the bottom.
- Stir in the tomato paste. Lower heat slightly and cook 3–5 minutes until the paste darkens and the pot develops deeper fond (but not burnt).
- Pour in 1–2 cups red wine, scraping up all browned bits. Reduce until syrupy.
- Add enough beef stock to fully cover the meat, then stir in the whole milk. Bring to a simmer.
- Transfer the pot (uncovered) to a 350°F (175°C) oven and cook for 3 hours, stirring occasionally. The sauce should thicken, darken, and become rich.
- Stir in the butter and Parmigiano Reggiano. Taste and adjust seasoning. Let cool slightly (or ideally overnight).
- In a bowl, whisk together ricotta, egg, salt, and pepper until smooth.
- Combine mozzarella and Parmesan in another bowl.
- Bring a large pot of salted water to a boil. Cook noodles 1 minute less than package instructions, drain, and lay on a baking sheet to prevent sticking.
- Preheat oven to 375°F (190°C). Spread 1 cup of ragù into a 9×13” (23×33 cm) baking dish. Add 3–4 lasagna sheets in an even layer. Spread ⅓ of the ricotta mixture on top, then ⅓ of the cheese mixture.
- Add another 1 cup ragù, noodles, ricotta, and cheese mixture. Repeat one more time.
- Add a thin spread of sauce, the remaining noodles, final ricotta layer, another cup of ragù, and finish with all remaining cheese.
- Cover with greased foil (oil side down). Bake 25 minutes. Remove foil and bake 30–35 minutes until bubbling with a deeply golden top.
- Let cool at least 15 minutes so the layers can set. Slice and serve.
Notes
- Bolognese always tastes better the next day — make the sauce ahead if you can.
- Don’t skip caramelizing the vegetables and meat; the fond is 90% of the flavor.
- Whole milk is traditional — it softens acidity and makes the sauce silky.
- Letting the lasagna rest is crucial; cutting too early causes sliding layers.