How To Make Lasagna Bolognese

8 pieces
4 Hours

My aunt Nancy made the most delicious lasagna bolognese. It was mouth watering and so special. I wanted my own family to taste this amazing recipe. So for the last few years I have been making it.


1 pound of pork

1 pound of ground beef

3 oz of pancetta

1 large onion

1 medium carrot

1 celery stalk

1 cup of white wine

1 cup of whole milk

1 14.5 oz. crushed tomato

3 cups of chicken broth

salt and pepper to taste

Lasagna noodles

Chop the vegetables. You will be adding this to the meat mixture.

Cook the meat and vegetables until the liquid has evaporated. Add salt and pepper to taste.

Add crushed tomato, the wine, milk and chicken broth.

Cook for 2 to 3 hours.

Start making the Béchamel Sauce:

4 cups of milk

5 tablespoon of unsalted butter

pinch of nutmeg

1/4 cup of flour

Heat the butter until it bubbles, add the flour and milk. Whisk this constantly until it boils. Don't forget to add pinch of nutmeg. Turn off and let sit.

Use 13 inch by 9 inch glass pan.

Start by adding the sauce on the bottom of the glass pan, layer it with lasagna noodles, sauce, béchamel sauce and parmesan cheese. Do this 7 times for 7 layers. Make sure the top layer is finished off with béchamel sauce and parmesan cheese.

Bake at 375 degree for 60 minutes. Let stand for 30 minutes before cutting serves 8 to 9 people.

How To Make Lasagna Bolognese

Recipe details

  • 8 pieces
  • Prep time: 3 Hours|Cook time: 1 Hours|Total time: 4 Hours



1. Chop fine with food processor the carrots, onion and celery.
2. In a large pan heat oil. Add beef, pork, pancetta and vegetables with a wooden spoon until its all broken up. Make sure the meat is browned. Season with salt and pepper.
3. Add wine to meat mixture and bring to boil for about 3 minutes. Add milk, bring to boil and simmer. Add tomaotes, 2 cups of broth, bring to boil and reduce to simmer. If sauce looks dry add 1/2 cup of broth if needed. Simmer for 2 1/2 hours until thicken.
4. Let the sauce cool and set aside for preparation of the lasagna. The sauce can be made two days ahead. If you feel that the sauce is to thick add the other 1/2 cup of broth.
Bechamel Sauce:
1. Heat butter in medium sauce pan over medium heat until it bubbles. Add the the flour and whisk constantly Wish in warm milk. Bring the saunce to a boil and simmer whichsking each time. Add nutmeg and salt.
Preparing the Lasagna:
1. Preheat overn to 375 degrees. In a large glass baking dish( 13 by 9 inch) coat the buttom with butter.
2. Start by spreading the sauce on the bottom of the glass dish.
3. Layer the fresh pasta until the sauce is covered, add more sauce and bechemal sauce until pasta is covered. Top with fresh parmasean cheese.
4. Do 7 layers and top off with bechamel sauce and fresh parmesan cheese.
Bake for 60 minutes until bubbling. Set aside for 30 minutes before serving.

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