Lasagna Bolognese
Tender pasta, rich tomato-braised meat sauce, and silky béchamel bake together beneath a bubbling golden cheese topping. The long simmer gives the ragù deep flavor while keeping the finished dish moist and sliceable.
For the best texture, let the sauce reduce until thick before layering, and rest the baked lasagna for at least 15 minutes before cutting. Regular dried lasagna noodles work well; if using no-boil noodles, add a little extra sauce and follow the package directions.
Serve with a crisp green salad and garlic bread for a family Sunday meal, holiday gathering, or make-ahead weeknight dinner. Refrigerate leftovers for up to 4 days, or freeze individual portions for up to 3 months.
How to Make It
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1
Heat the olive oil in a large heavy pot over medium heat. Add the onion, carrot, and celery, and cook for 8 to 10 minutes until softened.
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2
Add the garlic and cook for 30 seconds. Add the ground beef and pork, break them up with a spoon, and cook until browned and no longer pink, about 10 minutes.
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3
Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and simmer for 3 to 4 minutes, scraping up any browned bits.
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4
Add the crushed tomatoes, milk, bay leaf, salt, and black pepper. Bring the sauce to a gentle simmer, then cook uncovered for 1 1/2 to 2 hours, stirring occasionally, until thick. Remove the bay leaf and adjust the seasoning.
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5
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth, then simmer for 6 to 8 minutes, whisking often, until thick enough to coat a spoon.
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6
Season the béchamel with the nutmeg, salt, and black pepper. Remove it from the heat and cover the surface with parchment or plastic wrap to prevent a skin from forming.
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7
Boil the lasagna noodles according to the package directions until pliable. Drain and arrange them in a single layer on a lightly oiled baking sheet so they do not stick.
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8
Heat the oven to 375°F (190°C). Spread a thin layer of bolognese in a 9-by-13-inch baking dish. Add a layer of noodles, about one-quarter of the béchamel, one-quarter of the remaining bolognese, and a small handful of mozzarella.
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9
Repeat the layers three more times, finishing with noodles, béchamel, mozzarella, and parmesan.
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10
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 15 to 20 minutes more, until bubbling and golden.
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11
Rest the lasagna for 15 minutes before slicing and serving.
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