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A hearty serving of homemade lasagna with layers of bolognese, béchamel, and pasta on a white plate beside the baking dish.

Homemade Lasagna with Bolognese and Creamy Béchamel

5 from 1 vote
This homemade lasagna layers a slow-simmered bolognese with a creamy béchamel, fresh pasta sheets, and plenty of mozzarella and Parmesan. It’s rich, hearty, and deeply satisfying in all the ways the perfect lasagna should be.
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings : 8 servings

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Ingredients

For the Bolognese
  • 2 medium onions
  • 2 celery sticks
  • 2 medium carrots, peeled
  • 5 cloves garlic, peeled
  • 3 Tbsp olive oil
  • 1 lb ground beef chuck, 20% fat, or a mix of beef and pork
  • 1 lb spicy Italian sausage, casings removed
  • 3 oz pancetta, finely chopped
  • 1 cup dry white wine
  • ½ cup tomato paste
  • 2 cups low-sodium chicken stock
  • 1 cup whole milk
  • 1 bay leaf
  • ⅛ tsp freshly grated nutmeg
  • salt, to taste
  • 1 Parmesan rind (optional)
For the Béchamel
  • 4 tbsp unsalted butter
  • ⅓ cup all-purpose flour
  • 4 cups whole milk
  • ½ tsp salt
  • ½ tsp freshly grated nutmeg
For Assembly
  • 1 lb fresh egg lasagna sheets, dried or no-boil lasagna noodles also work
  • 1 ½ cups grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 8 oz fresh mozzarella, torn and squeezed of excess liquid (for top)
  • sprinkle of chili flakes, (optional)
Start Cooking

Instructions
 

Make the Bolognese
  1. In a food processor, pulse 2 onions, 2 celery sticks, 2 peeled carrots, and 5 garlic cloves until finely chopped.
    Finely chopped onion, celery, carrot, and garlic in a mixing bowl for homemade bolognese sauce.
  2. Heat 3 tbsp olive oil in a Dutch oven or heavy-bottom pot over medium-high. Add 1 lb ground beef and 1 lb sausage in a single layer, pressing down to maximize surface contact. The meat will release quite a bit of liquid at first. Wait for most of that liquid to evaporate before browning begins. Cook undisturbed 5 to 7 minutes until a deep crust forms, then break apart and cook 2 more minutes. Remove to a bowl.
    Ground beef and Italian sausage pressed flat in a skillet to begin browning for bolognese sauce.
  3. Add 3 oz pancetta and cook until crisp, about 5 minutes. Stir in the vegetable mixture and cook until very soft, 8 to 10 minutes.
    Onion, celery, carrot, and garlic mixture sautéing in a skillet until soft and fragrant for homemade lasagna sauce.
  4. Return the meat to the pot. Pour in 1 cup white wine and reduce heat to medium-low. Cook while breaking the meat into fine bits. You’re aiming for a ragù texture, with tiny crumbles that hold together but don’t become mush. (Use a spoon, potato masher, or very short pulses with an immersion blender, but don’t overdo it.) Cook until the wine has fully evaporated.
    Ground meat and chopped vegetables simmering together in a pan for bolognese ragu.
  5. Stir in ½ cup tomato paste and cook until it darkens and begins to stick and brown on the bottom of the pot, 4 to 5 minutes.
    Thickening bolognese sauce halfway through simmering, showing rich tomato and meat base.
  6. Add 2 cups chicken stock, 1 cup milk, 1 bay leaf, a pinch of nutmeg, and a big pinch of salt. If you have a Parmesan rind, add it now -- it will infuse a nutty, cheesy depth. (I like to keep leftover rinds in the freezer for moments like this.)
    Reduce heat to low and simmer uncovered 2 to 2½ hours, stirring occasionally, until thickened and tender. Add ½ cup extra stock (or water) if the sauce reduces too quickly. Discard bay leaf and Parmesan rind before assembling. Taste and adjust seasoning.
    Bolognese sauce simmering in a pot with milk, chicken stock, and bay leaf for depth of flavor.
Make the Béchamel
  1. In a saucepan, melt 4 tbsp butter over medium heat. Whisk in ⅓ cup flour and cook 1 to 2 minutes.
    Butter and flour whisked together in a saucepan to make a golden roux for creamy béchamel sauce.
  2. Slowly whisk in 4 cups milk until smooth. Simmer 5 to 7 minutes until slightly thickened. The sauce should coat the back of a spoon and fall in a slow ribbon when lifted with a whisk. Stir in ½ tsp salt and ½ tsp nutmeg.
    Creamy béchamel sauce in a saucepan with freshly grated nutmeg on top, ready for layering in lasagna.
Assemble the Lasagna
  1. Preheat oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish.
  2. Spread a thin layer of bolognese on the bottom. Add a layer of lasagna sheets (boil dried noodles first if not using no-boil). Top with bolognese, béchamel, and a generatous layer of grated Parmesan.
    Partially assembled lasagna with layers of bolognese, béchamel sauce, and grated cheese in a white baking dish.
  3. Repeat layers (pasta, bolognese, béchamel, Parmesan) 3 to 4 times, finishing with pasta (reserving about ½ to 1 cup of béchamel for the top).
    Homemade lasagna being assembled with layers of meat sauce, béchamel, and melted cheese.
  4. For the top layer, add your final layer of pasta, spread béchamel, sprinkle 1 cup shredded mozzarella, scatter 8 oz torn fresh mozzarella, and another generous layer of grated Parmesan. Finish with an optional light sprinkling of chili flakes.
    Unbaked lasagna topped with torn fresh mozzarella, grated Parmesan, and red pepper flakes before going into the oven.
Bake
  1. Preheat oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish.
  2. Cover with foil and bake 25 minutes.
  3. Remove foil and bake another 20 to 25 minutes, until golden and bubbling around the edges.
    Homemade lasagna baked until bubbling and golden, cut into neat squares in a white casserole dish.
  4. Let rest at least 15 minutes before slicing.
    Close-up of a golden, cheesy slice of homemade lasagna lifted from the pan, showing bubbling béchamel and melted cheese.

Nutrition

Calories: 1025kcalCarbohydrates: 54gProtein: 48gFat: 66gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 215mgSodium: 1497mgPotassium: 1058mgFiber: 2gSugar: 12gVitamin A: 3705IUVitamin C: 8mgCalcium: 626mgIron: 5mg

Notes

  • Fridge: Store cooled slices in an airtight container up to 4 days. Reheat at 325°F until warmed through.
  • Freezer: Wrap slices or whole lasagna tightly and freeze up to 3 months. Thaw overnight before reheating.
  • Make ahead: Prepare the bolognese up to 4 days in advance and refrigerate until ready to assemble.