Is Lasagna Bolognese healthy?

Lasagna Bolognese is a rich, calorie-dense dish that is best enjoyed in moderation. It provides significant protein, calcium, and carbohydrates. To make it healthier, you could use leaner ground meat, skim milk, and add a layer of vegetables like spinach.

Can I make this lasagna ahead of time?

Absolutely! You can assemble the entire lasagna (without baking), cover it tightly, and refrigerate it for up to 2 days. When ready to bake, you may need to add 10-15 minutes to the covered baking time.

Can I freeze Lasagna Bolognese?

Yes, it freezes very well. You can freeze it either baked or unbaked. For an unbaked lasagna, wrap it tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. For a baked lasagna, let it cool completely, then freeze. Reheat in the oven.

What's the difference between Béchamel and Ricotta in lasagna?

This recipe uses Béchamel, a creamy white sauce made from butter, flour, and milk, which is traditional in Northern Italy (Emilia-Romagna). Ricotta-based lasagna is more common in Southern Italy and Italian-American cooking, where ricotta cheese is often mixed with eggs and parsley to create a cheesy layer.

Why did my lasagna turn out watery?

A watery lasagna can be caused by a few things: the Bolognese sauce was too thin, the noodles were not drained properly (if using boil-type), or the lasagna wasn't allowed to rest after baking. Ensure your sauce is simmered until thick and always let the finished lasagna rest for at least 15 minutes to allow the layers to set.

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italianMediumnon vegetariannut freesoy freehigh protein

Lasagna Bolognese

RATING

4.6/5(185)

TASTE SCORE

10/10

Layers of rich, slow-simmered meat sauce, creamy béchamel, and tender pasta, all baked under a blanket of melted mozzarella and Parmesan. This is the ultimate comfort food, perfect for family dinners.

PREP

45m

COOK

125m

SERVES

1 SLICE

827 cal

SERVINGS

INSTRUCTIONS

6 steps. 125 minutes total.

6 STEPS

1
Step 1
- a.Prepare the Bolognese Sauce (Ragù)
- b.Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery (soffritto). Cook, stirring occasionally, until softened and fragrant, about 10 minutes.
- c.Add the minced garlic and cook for 1 minute more.
- d.Increase heat to medium-high, add the ground beef and pork. Cook, breaking up the meat with a spoon, until browned all over, about 8-10 minutes. Drain excess fat.
- e.Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer until the wine has almost completely evaporated, about 3-4 minutes.
- f.Stir in the crushed tomatoes, tomato paste, 1 cup of whole milk, bay leaf, dried oregano, 1.5 tsp salt, and black pepper.
- g.Bring the sauce to a gentle simmer, then reduce heat to the lowest setting. Cover and let it cook for at least 90 minutes, up to 2 hours, stirring occasionally. The sauce should be thick and rich. Discard the bay leaf after simmering.
2
Step 2
- a.Prepare the Béchamel Sauce
- b.While the Bolognese simmers, melt the butter in a medium saucepan over medium heat.
- c.Whisk in the flour and cook for 2 minutes, stirring constantly, to form a paste (roux). This cooks out the raw flour taste.
- d.Gradually whisk in the 4 cups of warm milk, about half a cup at a time, ensuring each addition is fully incorporated before adding the next to prevent lumps.
- e.Bring the sauce to a gentle simmer and cook, whisking constantly, until it thickens enough to coat the back of a spoon, about 8-10 minutes.
- f.Remove from the heat and stir in the nutmeg, 0.5 tsp salt, and white pepper. Set aside.
3
Step 3
- a.Prepare for Assembly
- b.Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- c.If using regular lasagna noodles that require boiling, cook them now according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
4
Step 4
- a.Assemble the Lasagna
- b.Spread a thin layer of Bolognese sauce on the bottom of the prepared baking dish. This prevents the pasta from sticking.
- c.Arrange a single layer of lasagna noodles over the sauce.
- d.Spread a generous layer of Bolognese sauce (about 1.5 cups) over the noodles.
- e.Drizzle about 3/4 cup of Béchamel sauce over the Bolognese.
- f.Sprinkle with about 1/4 cup of Parmesan cheese.
- g.Repeat the layers two more times: noodles, Bolognese, Béchamel, Parmesan.
- h.Add a final layer of noodles. Top with all the remaining Béchamel sauce, spreading it to cover the noodles completely. This creates a creamy top and prevents dry edges.
- i.Sprinkle evenly with the shredded mozzarella and the remaining Parmesan cheese.
5
Step 5
- a.Bake the Lasagna
- b.Cover the baking dish with aluminum foil, tenting it slightly so it doesn't touch the cheese.
- c.Bake for 25 minutes.
- d.Remove the foil and continue to bake for another 20-25 minutes, or until the top is golden brown, bubbly, and the edges are sizzling.
6
Step 6
- a.Rest and Serve
- b.Remove the lasagna from the oven and let it rest on a wire rack for at least 15-20 minutes before slicing. This step is crucial for the layers to set, ensuring clean, beautiful slices.
- c.Garnish with fresh basil or parsley if desired, then slice and serve warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the best flavor, make the Bolognese sauce a day ahead. The flavors will meld and deepen overnight.
2
Use freshly grated Parmesan and low-moisture mozzarella. Pre-shredded cheeses often contain anti-caking agents that prevent them from melting smoothly.
3
No-boil lasagna noodles are a great time-saver and absorb moisture from the sauces, resulting in a perfect texture.
4
When making the Béchamel, using warm milk helps prevent lumps and allows the sauce to come together more quickly.
5
Don't skip the resting step! It's the secret to a lasagna that holds its shape when served.
6
This lasagna freezes beautifully. You can freeze it baked or unbaked. If unbaked, thaw in the fridge overnight before baking as directed.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace the ground meat with a mixture of finely chopped mushrooms, lentils, and walnuts to create a rich, vegetarian ragù.

Spicier Version

Add 1/2 teaspoon of red pepper flakes to the soffritto along with the garlic for a gentle kick of heat.

Different Meats

Substitute the ground pork with mild or hot Italian sausage (casings removed) for a different flavor profile.

Added Vegetables

Incorporate a layer of sautéed spinach or zucchini between the pasta and sauce for extra nutrients and flavor.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Protein

The combination of ground beef, pork, milk, and cheese provides a high amount of protein, which is essential for muscle repair, growth, and overall body function.

bone

Excellent Source of Calcium

With significant amounts of milk, Parmesan, and mozzarella cheese, this dish is rich in calcium, a vital mineral for maintaining strong bones and teeth.

energy

Provides Sustained Energy

The carbohydrates from the pasta noodles are a primary source of energy, providing fuel for your body and brain throughout the day.

antioxidant

Contains Lycopene

The cooked tomatoes in the Bolognese sauce are a great source of lycopene, a powerful antioxidant linked to a reduced risk of certain diseases.

QUESTIONS?

Frequently asked questions

A typical slice of this Lasagna Bolognese (1/8th of the dish) contains approximately 650-750 calories, depending on the exact ingredients used, such as the fat content of the meat and milk.

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Lasagna Bolognese

For 8 servings

6 steps. 125 minutes total.

Step 1

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