This recipe for classic lasagna Bolognese is made with fresh homemade lasagna sheets, homemade ragù, creamy béchamel sauce and Parmesan cheese. You’ll get approximately 5-6 layers. I recommend making these components in advance, and then assembling the lasagna when you’re ready to bake. 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.
Lasagna Bolognese Components:
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.
Keywords: lasagna, Bolognese, ragù, sauce, béchamel sauce, Parmesan cheese, homemade, pasta, fresh, Italian