Best Homemade Lasagna Bolognese (Printable Version)
# What You'll Need:
→ Bolognese Sauce
01 -
2 tablespoons olive oil
02 -
450 grams 90% lean ground beef
03 -
450 grams ground pork
04 -
70 grams tomato paste
05 -
1.25 litres high-quality marinara sauce
06 -
2 teaspoons kosher salt, divided
→ Béchamel Sauce
07 -
950 millilitres whole milk
08 -
80 grams unsalted butter
09 -
80 grams all-purpose flour
10 -
0.5 teaspoon freshly grated nutmeg
11 -
0.75 teaspoon salt
12 -
0.5 teaspoon black pepper
→ Assembly
13 -
15 no-boil lasagna noodles (approx. 250 grams)
14 -
300 grams mozzarella cheese, coarsely shredded
15 -
90 grams Parmesan cheese, finely grated
16 -
15 grams fresh parsley, chopped, for garnish
17 -
Cooking spray
# Step-by-Step Directions:
01 -
Heat olive oil in a large pot over medium-high heat. Add ground beef and pork, breaking up with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain excess fat thoroughly.
02 -
Add tomato paste to the pot and stir until well combined, cooking for about 1 minute. Pour in the marinara sauce and mix. Bring to a boil, then stir in 1 teaspoon salt. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes to blend flavours. Taste and adjust salt if needed.
03 -
In a separate medium pot, gently heat the milk until warm to the touch without boiling. In another large saucepan, melt unsalted butter over medium heat. Add flour and whisk continuously for about 2 minutes, until the mixture is light tan and has a sandy texture. Gradually pour in the warm milk while whisking constantly until smooth.
04 -
Increase heat to medium-high and cook, whisking, until the sauce thickens and coats the back of a spoon, about 3 to 5 minutes. Stir in nutmeg, remaining salt, and black pepper. Remove from heat when smooth.
05 -
Preheat oven to 175°C. In a deep 33 x 23 cm baking dish, spread 1.5 cups of the Bolognese sauce evenly on the base. Place 3 no-boil lasagna noodles over the sauce.
06 -
Spread 180 ml béchamel sauce atop noodles, followed by one-fifth of the shredded mozzarella and Parmesan cheese. Repeat layering with Bolognese, noodles, béchamel, and cheeses until you have 5 complete layers, finishing with cheese on top.
07 -
Spray one side of a large sheet of aluminum foil with cooking spray and cover the dish greased side down. Bake for 20 minutes.
08 -
Raise oven temperature to 200°C. Remove the foil and bake uncovered for an additional 25–30 minutes, until the sides are bubbling and the cheese turns golden brown.
09 -
Set oven to broil on medium. Broil lasagna for 1 minute, watching closely, to achieve deep browning in spots.
10 -
Allow lasagna to rest at room temperature for 15 minutes before slicing. Garnish with freshly chopped parsley and serve.
# Helpful Notes:
01 -
Always start with Bolognese, then pasta sheets, followed by béchamel and cheese for each layer to ensure even moisture and flavour.
02 -
For a neater final result, shred your own mozzarella and Parmesan rather than using pre-packaged options.
03 -
Letting the dish rest before slicing allows the layers to set for easier serving.
04 -
Leftovers keep up to 5 days refrigerated, or freeze unbaked for up to 1 month.