Slow-cooked beef, pork, pancetta, and creamy béchamel come together in this Classic Lasagna Bolognese — comfort food that’s worth every second.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I still remember the first time I tried making Classic Lasagna Bolognese. It was one of those gloomy Sundays — the kind where the sky can’t decide between rain or sunshine, and you just want to stay home in fuzzy socks. I’d promised my husband I’d make a “real” Italian dinner, and of course, I picked one of the most time-consuming ones in existence. Typical me.
Four hours later, my kitchen looked like a pasta crime scene — sauce splatters everywhere, a mountain of dirty dishes, and me standing there with a whisk in one hand and a glass of red wine in the other, wondering what I’d gotten myself into. But then, the smell hit me. That deep, slow-cooked, meaty aroma that fills the house and somehow makes everything feel warm and cozy.
When it came out of the oven, it was… imperfectly perfect. A little uneven on top, cheese bubbling over the edges, sauce oozing out the sides — and it was beautiful. The first bite? Pure comfort. It tasted like something you’d find in a tucked-away trattoria in Bologna — simple, honest, and made with love (and maybe just a touch of chaos).
Since then, making this lasagna has become a little tradition in my house. I make it when family’s visiting, or when life feels too fast and I need to slow down. There’s something really grounding about stirring a sauce that’s been simmering for hours. It’s not just cooking — it’s therapy with a wooden spoon.
Why You’ll Love This Classic Lasagna Bolognese Recipe?
This isn’t your average weeknight lasagna. Nope — this Classic Lasagna Bolognese is the kind of meal you make when you want to impress, celebrate, or just show someone you love them enough to spend four hours in the kitchen.
The magic here is in the layers — and I don’t just mean the noodles. It’s the contrast between the rich, slow-simmered meat sauce and the creamy, dreamy béchamel. It’s the nuttiness of Parmesan melting into every corner. It’s that slightly crisp golden edge on top that everyone secretly fights over (don’t even try to deny it).
And while it’s definitely a labor of love, it’s not a fussy dish. The beauty of it lies in the imperfection — maybe your layers are uneven, or the top’s a bit too browned. Doesn’t matter. It’ll still taste like a warm hug straight from Italy.
Ingredient Notes:
Before diving in, let’s talk about what makes this Classic Lasagna Bolognese so special — because every ingredient has its own little story to tell.
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Pancetta: The quiet powerhouse. It adds that salty, rich depth that makes people ask, “What’s in this sauce?”
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Ground Beef, Pork, and Sausage: The trio that defines flavor. It’s meaty, a little fatty, and full of personality. I’ve tried it with just beef before — never again.
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Tomatoes: Go for whole peeled ones if you can. Fresh if you’re feeling fancy, canned if you’re realistic.
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Milk: This is the secret weapon. It mellows the acidity of the tomatoes and gives the sauce that soft, luxurious finish.
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Béchamel: The unsung hero of lasagna. It ties the whole dish together and gives you that creamy layer that makes every bite feel indulgent.
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Parmesan: Freshly grated only — please don’t grab the green can.
Every ingredient here has a purpose, and when they come together, it’s pure comfort food poetry.
How To Make Classic Lasagna Bolognese?
Step 1: Make the Bolognese Sauce
Start by sautéing your pancetta, onion, celery, and carrot in butter until they smell absolutely irresistible — like you’ve been cooking all day even if you just started. Then toss in your meats and cook until browned. Don’t rush this part. The little brown bits at the bottom of the pan? That’s flavor gold.
Add your spices, tomatoes, and milk, then lower the heat and let it do its thing for a couple of hours. Stir now and then (and maybe pour yourself another glass of wine while you wait). You’ll know it’s ready when the sauce is thick, rich, and makes you want to grab a spoon and eat it straight from the pot.
Step 2: Make the Béchamel Sauce
Melt butter, whisk in flour, and then slowly pour in hot milk. Keep whisking like your life depends on it — lumps are not invited to this party. Once it thickens into a smooth, creamy sauce, you’re good to go.
Step 3: Boil the Noodles
Cook your lasagna noodles until they’re just tender — they’ll soften more in the oven. And lay them out flat so they don’t stick together (trust me, you’ll thank yourself later).
Step 4: Assemble the Layers
This is where the fun begins. A little olive oil on the pan, a layer of noodles, then Bolognese, then béchamel, and a sprinkle of Parmesan. Repeat until you’ve got a tower of goodness. I usually end with extra cheese on top because, well, cheese.
Step 5: Bake and Wait (the hardest part)
Cover it with foil, pop it in the oven, and bake until the top is golden and bubbling. Then — and this is crucial — let it rest before slicing. I know, I know. The smell is unbearable. But if you cut it too soon, it’ll fall apart like my willpower in front of a dessert buffet.
Want To Save This Recipe?
Storage Options:
If you somehow have leftovers (I’ll be impressed), they’ll keep in the fridge for four days. It actually tastes even better the next day — like the flavors had time to sit down and get to know each other. You can also freeze slices for up to three months. Just reheat slowly in the oven, not the microwave — you’ve come too far for soggy lasagna.
Variations and Substitutions:
This Classic Lasagna Bolognese is perfection as is, but life’s all about options, right?
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Add Wine: A splash of red wine in the sauce never hurt anyone. It gives the whole thing that extra depth — like your favorite moody playlist.
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Go Vegetarian: Skip the meat and load it up with mushrooms, lentils, or even roasted eggplant. Different vibe, same comfort.
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More Cheese, Please: Mozzarella or ricotta layers make this extra melty and rich.
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Gluten-Free Twist: Swap in gluten-free noodles and use rice flour for the béchamel. Still just as satisfying.
What to Serve with Classic Lasagna Bolognese?
You could honestly eat this Classic Lasagna Bolognese all by itself — I have, many times — but if you want to round out the meal, here are my favorites:
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Garlic Bread: I mean, is there a better sidekick?
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Crisp Green Salad: Something fresh to balance all that cheesy goodness.
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Red Wine: A glass of Chianti or Sangiovese feels practically required.
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Tiramisu: Because when in Rome (or your kitchen pretending you’re in Rome).
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble it, cover it, and keep it in the fridge overnight. The next day, bake it straight from the fridge. It’s one of those recipes that somehow gets even better after resting.
Can I freeze it before baking?
Yep. Wrap it tightly in foil and freeze. Then just bake it straight from the freezer — maybe add 15 extra minutes to the cooking time.
Can I skip the béchamel?
You could, but please don’t. That creamy layer is what makes this lasagna silky and balanced instead of just heavy.
There’s something so timeless about Classic Lasagna Bolognese. It’s comforting, a little messy, and full of heart — like the best kind of homemade meal. Every time I make it, it reminds me to slow down. To stir, to taste, to enjoy the process.
So if you’re looking for a dish that’s more than just dinner — something that feels like a hug after a long day — this is it. Pour yourself a glass of wine, put on some music, and get lost in the smell of simmering sauce.
And when you finally dig in, just promise me one thing: you’ll savor that first bite like you earned it. Because you totally did.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Lasagna Bolognese
Ingredients
For the Bolognese Sauce:
- 2 oz diced pancetta finely chopped
- 1 medium Spanish or yellow onion finely chopped
- 1 rib celery finely chopped
- 1 carrot finely chopped
- 4 tbs unsalted butter
- 11 oz ground beef
- 4 oz ground pork
- 4 oz ground Italian sausage
- 1 clove freshly ground
- A dash of freshly ground cinnamon
- 1 tsp freshly ground black pepper
- 2 lbs tomatoes peeled and chopped, or 1 (28 oz) can whole peeled tomatoes
- 1 c whole milk
- ½ tsp sea salt
For the Béchamel Sauce:
- 2 c whole milk
- ¼ c unsalted butter
- ¼ c all-purpose flour
- Pinch of sea salt
For the Lasagna:
- About 16 sheets lasagna noodles enough for 4 layers in a 13x9-inch baking dish
- 1 c freshly grated Parmesan cheese
- Olive oil for greasing the pan
Instructions
Prepare the Bolognese Sauce:
Make the soffritto:
- In a large sauté pan, melt the butter over medium heat. Add the pancetta, onion, celery, and carrot. Cook until the onion turns pale gold and the vegetables are softened.
Brown the meat:
- Add the ground beef, pork, and sausage to the pan. Increase the heat to high and cook until the meat is browned. Season with ground clove, cinnamon, and black pepper.
Add the tomatoes:
- Stir in the chopped or canned tomatoes and bring the mixture to a gentle simmer. If using canned tomatoes, break them up as they cook.
Simmer with milk:
- Add the milk and season with sea salt. Reduce the heat to low and simmer for 2½ hours, stirring every 20 minutes. If the sauce thickens too much and begins to stick, add ¼ cup of water and continue cooking until it reaches a rich, thick consistency.
Prepare the Béchamel Sauce:
Heat the milk:
- In a small saucepan, warm the milk over medium-low heat until almost boiling.
Make the roux:
- In another pan, melt the butter over low heat. Add the flour and whisk rapidly to form a smooth paste. Cook for 1 minute, stirring constantly, then remove from heat.
Combine the milk and roux:
- Gradually add half of the warm milk to the roux, whisking continuously until smooth. Return to low heat, add the remaining milk, and stir until the sauce thickens. Season with a pinch of sea salt and continue whisking until no lumps remain. Remove from heat.
Prepare the Lasagna:
Cook the noodles:
- Preheat the oven to 375°F. Boil the lasagna noodles in salted water for 8 minutes or until al dente. Drain and lay them flat on clean kitchen towels to prevent sticking.
Assemble the layers:
- Lightly grease a 13x9-inch baking dish with olive oil. Spread a thin layer of Bolognese sauce on the bottom. Layer noodles over the sauce, slightly overlapping each sheet.
- Add one-third of the remaining Bolognese, one-third of the béchamel, and a sprinkle of Parmesan cheese. Repeat the layering process two more times. Finish with a final layer of noodles, béchamel, and Parmesan on top.
Bake the lasagna:
- Cover the dish with aluminum foil and bake for 25–30 minutes, or until the top is lightly browned and bubbling.
Rest and serve:
- Remove from the oven and allow the lasagna to cool for 10 minutes before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
