Lasagna Bolognese

This takes half a day to make but it’s wicked good and feeds 6-8 people easily. The Bolognese needs to simmer for 3 hours so plan accordingly – but most of that time you’re just stirring it once an hour.

June Arthurs

January 22, 2026

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Ingredients (~6-8 servings)

Bolognese Sauce

1 Tbsp olive oil
1 Tbsp butter
3 oz pancetta, diced small
~1 lb ground sirloin (90/10)
~1 lb ground Italian sausage
1 yellow onion, roughly chopped
1 carrot, peeled and chopped
1 celery rib, chopped
2 cloves garlic, minced
3 oz tomato paste
1 can (14 oz) crushed tomatoes
3/4 cup medium-bodied red wine
1/2 cup whole milk
1 bay leaf
1 parmesan rind
Kosher salt and pepper

Bechamel and Assembly

10 sheets egg lasagna noodles
2 1/2 Tbsp unsalted butter
2 Tbsp all-purpose flour
2 cups whole milk, warmed
Pinch of freshly grated nutmeg
1 1/4 cups freshly grated parmesan, divided
8 oz fresh mozzarella, diced

Make the Bolognese Sauce

Melt the butter and olive oil in a Dutch oven over medium-low heat. Add the pancetta and cook for ~10-12 minutes, stirring occasionally, until crispy.

Don’t rush this step – properly rendered pancetta makes a difference.

Use a slotted spoon to remove the pancetta and set aside in a small bowl.

Add the ground beef and Italian sausage to the same pot and keep the heat low. Cook while stirring often until the meat is cooked through and really finely broken up – you’re not browning here, just cooking low and slow until it’s done.

While the meat cooks, add all the veggies and garlic to a food processor and pulse until finely minced.

Build the Sauce Base

Increase heat to medium and add the minced vegetables to the pot. Cook for ~6-8 minutes, stirring occasionally, until the veggies are soft.

Add the tomato paste and really mix it in; cook until it darkens in color, about ~5 minutes.

Add the wine and use it to scrape up any brown bits on the bottom. Add the milk, crushed tomatoes, bay leaf, crispy pancetta, and parmesan rind.

Season with salt and pepper, reduce heat to low, and cover.

Simmer the Bolognese for 3 Hours

Let this simmer on low for 2 1/2 to 3 hours, stirring every hour or so.

The sauce should be thick and deep red when it’s done. Remove the bay leaf and parmesan rind before using.

You can make this sauce up to a week ahead – it actually gets better after sitting overnight.

Cook the Noodles and Make Bechamel

Bring a large pot of salted water to a rolling boil. Add 5-6 lasagna noodles at a time and cook until al dente – usually ~4 minutes but check your package.

Lay them on a baking sheet between layers of parchment paper drizzled with olive oil so they don’t stick.

For the bechamel, melt the butter in a 2-quart saucepan over medium heat. Once it’s foamy, whisk in the flour and cook for ~2-3 minutes, whisking constantly.

Slowly whisk in the warm milk 1 cup at a time until smooth. Bring to a simmer until thick, then stir in 1/2 cup of the parmesan, salt, pepper, and nutmeg.

Let this cool for ~10 minutes before assembling.

Assemble the Lasagna

Lightly grease a deep 9×13 baking dish and preheat your oven to 375F.

Spread a thin layer of bechamel on the bottom. Lay 4 noodles on top, then spread ~1 1/2 cups of Bolognese over the noodles.

Drizzle ~3/4 cup bechamel over the sauce, then sprinkle with some mozzarella and ~1/2 cup parmesan.

Repeat this layering process. For the final top layer, just use bechamel, mozzarella, and parmesan.

You can cover and refrigerate this overnight at this point if you want to bake it the next day.

Bake Until Bubbly

Cover with foil and bake for 1 hour. Remove the foil and bake for another ~15 minutes until the top is browned and bubbly.

Let the lasagna rest for ~20-30 minutes before cutting – this is crucial or it’ll fall apart when you serve it.

The cheese will still be molten hot even after resting, so don’t skip this step.