Authentic Italian Lasagne alla Bolognese Recipe Made by Chef

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be more affordable and still melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive alternative with a similar flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground pork is often cheaper and adds richness.

Dice 1 medium onion and 1 small carrot; set aside.

Dice 2 celery stalks and add to the bowl with onion and carrot.

Cut 4 oz of pancetta into medium dice and render it in a pot on medium-low heat until fat is released.

Remove rendered pancetta from the pot and set aside.

In the same pot, add diced onion, celery, and carrot; sear for about 5-8 minutes.

Press 5 garlic cloves into the pot and sear for a couple more minutes.

Add 1 lb ground pork and 1 lb ground beef; sear for about 8-10 minutes until liquid evaporates and meat caramelizes.

Season with salt and freshly ground black pepper; mix and return pancetta to the pot.

Pour in 1 cup of dry red wine and let it cook for a couple of minutes.

Add 0.5 cup of beef stock, 1 tbsp tomato paste, 28 oz crushed tomatoes, and a couple of fresh basil leaves; cover and let cook on low heat for 2 hours.

In a separate saucepan, melt 5 tbsp unsalted butter on medium-low heat.

Add 5 tbsp all-purpose flour and cook for about 2 minutes to create a roux.

Gradually pour in 4 cups of whole milk, stirring constantly until thickened.

Season with fresh nutmeg, salt, and freshly ground white pepper; remove from heat and stir in 1 cup grated Parmigiano Reggiano cheese.

After 2 hours, add 1 cup of whole milk to the bolognese sauce and cook on low heat for 2 more hours without the lid.

To assemble the lasagna, add a layer of bolognese sauce to the bottom of a casserole dish.

Layer precooked oven-ready lasagna sheets on top, overlapping them.

Add more bolognese sauce and spread evenly.

Add a layer of béchamel sauce on top of the meat sauce.

Sprinkle 1 lb grated mozzarella cheese over the béchamel sauce.

Repeat the layers of bolognese sauce, béchamel sauce, and mozzarella cheese until all ingredients are used, finishing with mozzarella and béchamel on top.

Bake in a preheated 350°F oven for about 40 minutes.

Let the lasagna rest for 15-20 minutes before serving; garnish with fresh basil leaves and grated Parmigiano Reggiano.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens