Lasagna Bolognese Recipe

Layers of tender pasta, slow-simmered beef ragu and silky bechamel make this Lasagna Bolognese the ultimate Italian comfort dish. Baked until bubbling and golden, it is a crowd-pleaser for family dinners and special occasions alike.

Prep time

30 mins

Cook time

45 mins

Total time

75 mins

Servings

4 servings

Calories

680

Ingredients

• 12 lasagna sheets
• 500 g minced beef
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 400 g chopped tomatoes
• 2 tbsp tomato paste
• 150 ml red wine (optional)
• 500 ml milk
• 40 g butter
• 40 g plain flour
• 100 g grated Parmesan
• 200 g grated mozzarella
• 2 tbsp olive oil
• Salt, black pepper and a pinch of nutmeg

Instructions

1. Heat the olive oil in a large pan and soften the onion and garlic for 5 minutes until fragrant.
2. Add the minced beef and cook until browned, breaking it up with a spoon, then stir in the tomato paste, chopped tomatoes and wine.
3. Simmer the ragu gently for 25 minutes until thick and rich, seasoning well with salt and pepper.
4. Meanwhile melt the butter, whisk in the flour for 1 minute, then gradually add the milk to make a smooth bechamel; season with nutmeg and half the Parmesan.
5. Spread a little ragu in a baking dish, layer pasta sheets, ragu, bechamel and mozzarella, repeating until used up and finishing with bechamel and cheese.
6. Cover with foil and bake at 190C for 30 minutes, then uncover and bake 15 minutes more until golden and bubbling.
7. Rest the lasagna for 10 minutes before slicing so the layers hold together.

Pro tips

• Use no-boil sheets to skip pre-cooking the pasta.
• A longer, gentler simmer gives the ragu a deeper flavour.
• Resting before slicing is the secret to neat layers.
• Leftovers reheat beautifully the next day.

Frequently asked questions