Description
Layers of lasagna noodles are baked with alternating layers of slow-cooked Bolognese sauce, bechamel, mozzarella, and Parmesan. It’s a classic recipe taken straight from Italy!
Ingredients
Scale
- 6–7 cups Bolognese Sauce (prepared as directed)
- 20 sheets egg lasagna noodles
- 5 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 4 cups whole milk, warmed
- 1/8 tsp freshly grated nutmeg
- 2 1/2 cups freshly grated parmesan (microbial rennet), divided
- 16 oz fresh mozzarella, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 oz smoked beef, diced small
- 1 lb ground sirloin (90/10)
- 1 lb ground beef sausage
- 1 yellow onion, roughly chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 4 cloves garlic, minced
- 6 oz tomato paste
- 28 oz canned crushed tomatoes
- 1 1/2 cups beef broth
- 1 cup whole milk
- 2 bay leaves
- 1 parmesan rind (microbial rennet)
- Kosher salt
- freshly cracked pepper
Instructions
- Crisp the meat: Melt butter and olive oil in a dutch oven over medium low heat. Add smoked beef and cook until crispy (10-12 minutes), then remove with a slotted spoon.
- Prep vegetables: Pulse onion, carrots, celery, and garlic in a food processor until finely minced.
- Cook ground meat: Add ground sirloin and beef sausage to the pot over low heat; cook until cooked through and finely broken up.
- Sauté vegetables: Increase heat to medium, add minced vegetables, and cook for 6-8 minutes until soft.
- Brown tomato paste: Mix in tomato paste and cook until darkened in color, about 5 minutes.
- Simmer sauce: Stir in beef broth, milk, crushed tomatoes, bay leaves, crispy smoked beef, and parmesan rind. Season with salt and pepper, cover, and simmer on low for 2 1/2 – 3 hours. Remove bay leaves before using.
- Boil noodles: Cook lasagna noodles in salted water until al dente, then store on a greased baking sheet with parchment paper to prevent sticking.
- Make bechamel: Melt butter in a saucepan over medium heat, whisk in flour for 2-3 minutes. Gradually whisk in warm milk until thick; stir in 1/2 cup parmesan, salt, pepper, and nutmeg. Cool for 10 minutes.
- Assemble: Grease a deep 9×13 baking dish. Spread a thin layer of bechamel, then 4 noodles, 1 1/2 cups bolognese, 3/4 cup bechamel, diced mozzarella, and 1/2 cup parmesan. Repeat layers. Top with bechamel, mozzarella, and parmesan.
- Bake: Cover with foil and bake at 375ºF for 1 hour. Remove foil and bake for another 15 minutes until bubbly.
- Rest: Let the lasagna rest for 20-30 minutes before slicing and topping with fresh parmesan.
Notes
Use a deep (3 1/2″) 9×13 ceramic, stainless steel, or pyrex baking dish to prevent bubbling over and avoid metallic off-flavors caused by aluminum. If using no-boil noodles, let the assembled lasagna rest at room temperature, covered, for 1 hour before baking.
- Prep Time: 3 hours
- Cook Time: 1 hour
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 720 kcal
- Sugar: 11 g
- Sodium: 1050 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 115 mg