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lasagne alla bolognese recipe

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.
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 717
Ingredients Method Notes

Ingredients
  

RAGÙ ALLA BOLOGNESE
  • 454 g ground beef
  • 454 g ground veal
  • 2 item onions finely diced (blender)
  • 2 item carrots finely diced (blender)
  • 3 stalks celery finely diced (blender)
  • 225 g Guanciale cut into small cubes
  • 5 cloves garlic
  • 240 g tomato paste
  • 240–480 ml red wine
  • 960 ml beef stock
  • 50 g Parmigiano Reggiano grated
  • 2 tbsp olive oil
  • 480 ml whole milk
  • 2 tbsp unsalted butter
  • item  kosher salt to taste
RICOTTA SPREAD
  • 425 g ricotta
  • 1 item large egg
  • item kosher salt & black pepper to taste
CHEESE MIXTURE
  • 170 g low-moisture mozzarella freshly grated
  • 100 g Parmesan cheese finely grated
ASSEMBLY
  • 9 sheets lasagna noodles store-bought; enough for 3 layers in 9×13" (23×33 cm) dish
  • item extra olive oil for the noodles if needed

Method
 

Prep the Vegetables
  1.  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
  1.  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
  1.  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
  1.  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
  1.  Add the browned meat to the vegetable mixture. Mix and continue cooking until more fond develops on the bottom.
Cook the Tomato Paste
  1.  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
  1. Pour in 1–2 cups red wine, scraping up all browned bits. Reduce until syrupy.
Add Stock & Milk
  1.  Add enough beef stock to fully cover the meat, then stir in the whole milk. Bring to a simmer.
Slow-Cook the Bolognese
  1.  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
  1.  Stir in the butter and Parmigiano Reggiano. Taste and adjust seasoning. Let cool slightly (or ideally overnight).
Make the Ricotta Spread
  1. In a bowl, whisk together ricotta, egg, salt, and pepper until smooth.
Prep the Cheese Mixture
  1.  Combine mozzarella and Parmesan in another bowl.
Par-Cook the Lasagna Sheets
  1.  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
  1.  Preheat oven to 375°F (190°C). Spread 1 cup of ragù into a 9x13” (23x33 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
  1.  Add another 1 cup ragù, noodles, ricotta, and cheese mixture. Repeat one more time.
Final Top Layer
  1.  Add a thin spread of sauce, the remaining noodles, final ricotta layer, another cup of ragù, and finish with all remaining cheese.
Bake
  1.  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
  1.  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.