Chef Ed doesn’t mess around when it comes to lasagna. This classic Italian Lasagna Bolognese is a rich, meaty, saucy slab of joy—layered with creamy béchamel, hearty ragù, and perfectly tender pasta sheets. It’s the kind of dish that silences the table with the first bite. This version is true to its roots, built slow, stacked tall, and baked with soul.

Ingredients (Serves 6–8)

For the Bolognese Sauce:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup dry red wine
  • 1 cup whole milk
  • 1 can (28 oz) crushed San Marzano tomatoes
  • Salt and pepper to taste
  • 1 bay leaf
  • Pinch of nutmeg

For the Béchamel Sauce:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warm
  • Salt, white pepper, pinch of nutmeg

For Assembly:

  • 12 lasagna noodles (or fresh pasta sheets)
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 cups shredded mozzarella cheese
  • Olive oil or butter (for greasing)

Instructions:

Step 1: Cook the Bolognese
Heat olive oil in a heavy-bottomed pot. Sauté onion, carrot, celery, and garlic until soft—about 8 minutes. Add ground beef and pork, breaking it up and browning evenly. Pour in the wine and simmer until mostly evaporated. Stir in milk and let it bubble gently until absorbed. Add tomatoes, bay leaf, nutmeg, salt, and pepper. Simmer uncovered for 1.5 to 2 hours, stirring occasionally. The result should be a thick, meaty sauce with deep flavor.

Step 2: Make the Béchamel
In a saucepan, melt butter over medium heat. Add flour and whisk constantly for about 2 minutes to form a roux. Gradually pour in warm milk, whisking nonstop until smooth. Cook until it thickens to a silky, pourable consistency. Season with salt, white pepper, and a pinch of nutmeg.

Step 3: Cook the Noodles
Boil lasagna noodles until just shy of al dente. Drain and lay flat on parchment paper. If using fresh pasta, cut to fit your baking dish and skip the boiling.

Step 4: Assemble Like a Boss
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Layer 1: Spoon béchamel on the bottom.
Layer 2: Lay pasta sheets down.
Layer 3: Spread a third of the Bolognese, then a layer of béchamel.
Repeat pasta → Bolognese → béchamel until you’ve got 3 layers.
Top with béchamel and a generous dusting of Parmigiano-Reggiano.

Step 5: Bake and Rest
Cover with foil and bake for 25 minutes. Uncover and bake another 15 minutes until golden and bubbling. Let it rest 10–15 minutes before slicing. Resting is crucial—it sets the layers and intensifies the flavor.

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Want a crust that’s unforgettable? Finish under the broiler for 2 minutes. Watch it—don’t burn that masterpiece.

 

 

 

 

 

 

 

 

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