Learn how to make classic, authentic lasagna Bolognese with my master fresh pasta dough recipe, homemade ragù, step-by-step instructions and plenty of detailed tips. I’ve also included make-ahead options to store and freeze.
Imagine layers of fresh homemade pasta with ragù Bolognese, creamy béchamel sauce and Parmesan cheese baked to bubbly, golden perfection in a 9×13-inch pan! This is lasagna Bolognese, an experience unto itself.
I’ve tested this recipe nearly 100 times, taking care to develop each and every component including the soft and silky homemade lasagna noodles.
Make No Mistake:
Lasagna is a labor of love. But I’ve simplified it for you. In this tutorial, you’ll learn how to make my authentic recipe with step-by-step instructions, make-ahead tips, and a sample cooking timeline to plan for success.
My Lasagna Bolognese Tips
- All sauces can be made (and frozen) in advance.
- Use room temperature sauce (NOT HOT). The pasta will soak it all up.
- Make sure to cover the edges and sides of the lasagna with sauce. It tends to pool in the center.
- Mix the ragù and béchamel sauce together. It should look pink and messy. Mixing is my personal preference- it has more viscosity and richness (some people alternate the sauces instead).
- Be strategic when assembling. Use the scrappy-looking lasagna noodles in a middle or bottom layer. For the top layer, I use the rumpled lasagna noodles for added texture and height. No one will notice they’re not perfect!
How To Make Classic Lasagna Bolognese {Step-By-Step Recipe}
First, let me say this: I never make (and eat) homemade lasagna Bolognese on the same day. It’s a project. With that said, each of the 4 components listed below can be made in advance and used when ready to assemble. I highly recommend doing this. Additionally, you’ll need ample space to spread out and work. With that in mind, let’s proceed.
Step 1: Prepare The Components
- Make The Ragù Bolognese Sauce: Choose good quality meat stock or bone broth (my Italian chicken brodo would be excellent here). The natural gelatin adds structure to the ragù, helping it “stand up” in between the layers of pasta.
- Make The Béchamel Sauce: My recipe includes the option to add nutmeg, which is divine. Grate it fresh if possible!
- Make The Lasagna Noodles: They need to be rolled thin, about .60 mm thick (#4 setting on the KitchenAid pasta roller attachment). Then cut to fit your baking pan.
- Parboil The Lasagna Noodles: This step ensures the pasta doesn’t soak up too much sauce. It also seasons the pasta with salt so it’s not bland.
Step 2: Layer & Assemble The Lasagna
To start, spread some of the béchamel sauce on the bottom of your pan. Lay (2) lasagna sheets on top, slightly overlapping. Then top with some of the ragù.
Add more béchamel sauce and thoroughly mix the sauces together. It should look pink and messy!
Top with a generous handful of ground Parmesan cheese.
Assemble & Layer The Lasagna {con’t}
Repeat the layering process (ragù, béchamel & Parmesan cheese) until you get to the last layer of pasta.
At this point, top with béchamel sauce first, and only a few dollops of ragù for color. Swirl together. Sprinkle with lots of Parmesan cheese — don’t be shy! You should end up with 5-6 layers of lasagna depending on how thin you rolled that pasta sheets.
Step 3: Bake The Lasagna
Cover with foil and bake @ 350 F for 30 minutes or until heated through. Then broil until bubbly and golden brown. Keep your eye on it.
When finished, rest for at least 25-30 minutes before slicing. The lasagna is super hot and needs to set.
Sample Cooking Timeline
- Day 1: Sauce Day (3+ hrs, including simmering time). Make the ragù. While it’s simmering, make the béchamel sauce. Both sauces can be chilled up to 3 days, or frozen up to 3 months. PS: I always treat myself to take-out on “sauce day” so dinner is one less thing I have to think about (and clean up).
- Day 2: Pasta Day (2+ hrs, including resting time). Make the fresh pasta in the morning . Store cut lasagna noodles in the fridge (1 day) or parboil immediately. I usually parboil them right away. The parboiled noodles can be stored at room temperature for a few hours, or chilled until ready to assemble.
- Day 3: Assembly Day (20 minutes + Bake time). Remove your lasagna components from the fridge. Warm the ragù slightly. Chilled béchamel sauce is fine to use (no need to warm it). Just mix it well. Layer and complete the dish. Chill until ready to bake in the evening. Or freeze for up to 1 month (defrost in the fridge overnight).
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Classic Lasagna Bolognese with Ragù and Béchamel Sauce
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: Serves 6-8 1x
- Category: Homemade Pasta
- Method: Oven-Baked
- Cuisine: Italian
- Diet: Vegetarian
Description
My classic lasagna Bolognese recipe is made with creamy béchamel sauce, hearty ragù and fresh homemade lasagna noodles. I recommend making these components in advance, and then assembling the lasagna when you’re ready to bake. You’ll get approximately 5-6 layers. I’ve also included storage options to make-ahead and freeze. Refer to my sample cooking timeline in the blog post above to plan for success.
Ingredients
Lasagna Bolognese Components:
- Ragù Bolognese Sauce
- Béchamel Sauce
- Homemade Lasagna Noodles
- Parmesan cheese (ground, block, or both- best quality!)
Instructions
Prepare The Lasagna Components
- Make The Ragù Bolognese Sauce (full instructions here). Chill in the refrigerator for up to 3 days, or freeze up to 3 months. Defrost overnight in the fridge. Warm slightly before using so it’s spreadable.
- Make The Béchamel Sauce (full instructions here). Chill in the refrigerator for up to 3 days, or freeze up to 3 months. Defrost overnight in the fridge. No need to warm before using; stir chilled béchamel sauce until smooth. Set aside at room temperature.
- Make The Pasta (full instructions here). Roll the pasta dough into sheets, approximately .60 mm thick (#4 setting on the KitchenAid pasta roller attachment). Cut the sheets into lasagna noodles to fit a 9×13-inch baking pan. Mine are usually about 5 to 6 x 8 inches long. Save any scraps to make additional layers.
- Parboil The Pasta: Bring 4 quarts of water to a boil; season with 1 tbsp. fine sea salt. Add 1-2 lasagna noodles and wait until they floats. Boil for only 30 seconds. The noodles will finish cooking in the oven. Remove with a small strainer and plunge into an ice bath to rinse off the sticky starch. Dry on clean kitchen towels.
Layer & Assemble The Lasagna
- Spread 1/4 cup béchamel sauce on the bottom and sides of a 9×13-inch baking pan. Use a rubber spatula to spread it out. Lay (2) lasagna sheets on top, slightly overlapping.
- Top with 1 cup ragù, spreading it all the way to the corner and sides.
- Add 1/2 cup béchamel on top of the ragù; thoroughly mix the sauces together. It should look pink and messy. This step binds the sauces together, adding height to the lasagna layers.
- Finally, top with a generous handful of ground Parmesan cheese, about 1/4 cup .
- Repeat the layering process (ragù, béchamel & Parmesan cheese) until you get to the last layer of pasta. At this point, top the last layer with 1/2 cup béchamel sauce, and only a few dollops of ragù for color. Swirl together. Top with plenty of Parmesan cheese- don’t be shy. You should end up with 5-6 layers of lasagna, depending on how thin the pasta was rolled.
Bake The Lasagna
- Cover the lasagna with foil. Bake @ 350 F for 30 minutes or until heated through.
- Remove the foil and broil until bubbly and golden brown. Keep your eye on it.
- When finished, rest the lasagna for at least 25-30 minutes before slicing. The lasagna is super hot and needs to set.
Storage Options & Reheating Tips
How To Freeze Lasagna: Layer and assemble the lasagna in a 9×13-inch freezer safe baking pan or foil tin. Place a layer of parchment paper on top (this protects the surface from condensation dripping on the surface when defrosting). Wrap in several layers of plastic wrap, then foil. Freeze up to 1 month. Defrost overnight in the refrigerator. Remove from the refrigerator 1 hour prior to baking.
How To Store Lasagna In the Refrigerator (Make-Ahead): Layer and assemble the lasagna in a 9×13-inch baking pan. Cover with foil. Chill up to 1 day. Remove from the refrigerator 1 hour prior to baking. Add more Parmesan cheese if necessary, if some of it has absorbed into the top layer of sauce.
To Reheat Lasagna: Cut into slices and place on a parchment-lined baking sheet. Bake at 350 F until warmed through and golden. The sides and edges will become crispy and delicious.
Comments
Happie says
Oh my, this just looks and sounds absolutely divine!!
What a fantastic step-by-step tutorial, I don’t even think my kids can mess this one up haha!
Looking very much forward to doing this as a yummy Fall family weekend dinner – thank you!
(Review provided by a support team member for theclevercarrot.com)
Emilie Raffa says
Ahh thank you so much! Kids will definitely have a lot of fun with this one, especially because it’s messy. And messy is cool ;) I hope you enjoy xx