Go Back
Close-up shot of a perfect slice of Authentic Lasagna Bolognese by Zaika Menu
zaikamenuteam

Authentic Lasagna Bolognese

A classic Italian masterpiece featuring layers of rich meat ragù, silky Béchamel sauce, and melted cheese. The ultimate comfort food for a perfect family dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 people
Course: Main Course, Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Video Notes

Ingredients
  

Ingredients
Group: Meat Ragù
500g Ground Beef (Minced)
1 unit Onion (Finely chopped)
1 unit Carrot (Finely chopped)
1 unit Celery Stalk (Finely chopped)
400g Tomato Passata (or Crushed Tomatoes)
1 cup Beef Stock
2 tbsp Olive Oil
1 tsp Salt & Black Pepper
Group: Béchamel Sauce
50g Butter
50g All-purpose Flour
700ml Whole Milk
1 pinch Nutmeg
Group: Assembly
12-15 units Lasagna Sheets (No-boil)
200g Mozzarella Cheese (Grated)
100g Parmesan Cheese (Grated)

Equipment

  • 9x13 inch Baking Dish
  • Large Saucepan
  • Medium Saucepan 
  • Whisk
  • Cheese Grater

Method
 

Instructions
    Prepare Ragù: Heat oil in a pan. Sauté onion, carrot, and celery until soft. Add beef and brown it. Pour in tomatoes and stock. Simmer on low heat for 45-60 minutes.
      Make Béchamel: Melt butter in a pan, whisk in flour for 1 minute. Gradually add milk, whisking constantly until the sauce thickens. Season with salt and nutmeg.
        Layering: Spread a little meat sauce in the baking dish. Place lasagna sheets, followed by a layer of Béchamel, meat sauce, and Parmesan. Repeat layers.
          Top Layer: Finish with a generous layer of Béchamel and Mozzarella cheese.
            Bake: Bake at 180°C (350°F) for 30-35 minutes until golden and bubbling.
              Rest: Let it rest for 15 minutes before slicing.

                Video

                Notes

                Recipe Notes
                • For the best flavor, use freshly grated Parmesan instead of the powdered version.
                • If the top browns too quickly, cover the dish with foil for the last 10 minutes of baking.
                • Leftovers taste even better the next day!