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Homemade Lasagne Bolognese Recipe

Avatar photoByJasmine
Jump to Recipe· 4.9 from 100 reviews

If you’ve ever wanted to master a restaurant-worthy Italian classic in your own kitchen, you’re in for a treat. This Homemade Lasagne Bolognese Recipe is seriously one of those dishes that carpets your kitchen in cozy, mouthwatering aromas and never fails to impress anyone sitting at your table. I absolutely love how this turns out every single time — the slow-cooked bolognese is hearty and rich, the fresh pasta is silky smooth, and the creamy béchamel brings it all together in perfect harmony. Stick with me, and I’ll share everything I’ve learned to help you nail this timeless recipe with confidence.

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Why You’ll Love This Recipe

  • Deep, Authentic Flavors: Slow cooking melds beef, pork, pancetta, and those fresh herbs into an unforgettable sauce.
  • Fresh Pasta Magic: Making your own pasta sheets brings a silky texture that store-bought just can’t match.
  • Creamy Béchamel Touch: The velvety béchamel sauce balances the richness, making every bite irresistibly luscious.
  • Family Favorite: My family goes crazy for this – it’s a guaranteed crowd-pleaser for dinner parties or cozy nights in.
A close-up view of a slice of lasagna on a white plate, showing four layers of pasta sheets with rich brown meat sauce and melted cheese in between. The top layer is golden brown and bubbly with some darker spots. A fork is holding the front corner of the slice, and a knife is lifting the back edge slightly. The background and surface have a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Homemade Lasagne Bolognese, authentic Italian lasagne, homemade lasagne recipe, rich Bolognese sauce, cheesy lasagne layers this …

Ingredients You’ll Need

The magic of this Homemade Lasagne Bolognese Recipe lies in how these ingredients work together—each one brings texture, flavor, or richness that layers beautifully in the final dish. Fresh herbs and good quality meats truly take it over the top, and don’t skip on the wine; it adds depth you can’t get otherwise.

Flat lay of a small white ceramic bowl of golden olive oil, a pile of fresh raw ground beef, a pile of fresh raw ground pork, small irregular chunks of fresh pancetta, two small whole brown onions with papery skins, two fresh orange carrots with green tops trimmed, two crisp green celery stalks, six peeled whole garlic cloves, four big sprigs of fresh rosemary, a few fresh sage leaves, a small white ceramic bowl of thick red tomato paste, a small white ceramic bowl of pale golden white wine, a small white ceramic bowl of light golden chicken stock, a small white ceramic bowl of creamy whole milk, a fresh lemon cut in half with one half showing bright yellow pulp, a mound of fine pale '00' flour, a smaller mound of pale yellow semola flour, three whole brown eggs with clean uncracked shells, a slab of rich yellow butter, a small white ceramic bowl of plain flour, a wedge of parmesan with some finely crumbled pieces beside it, a fresh lemon with bright zest scattered neatly, fresh black peppercorns and sea salt crystals artistically arranged, and a neat stack of fresh wide rectangular pasta sheets made from the '00' flour placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Lasagne Bolognese, authentic Italian lasagne, homemade lasagne recipe, rich Bolognese sauce, cheesy lasagne layers
  • Olive oil: Use a good quality extra virgin olive oil to start your sauce with a fragrant base.
  • Ground beef and ground pork: The classic combo for a juicy, well-rounded bolognese flavor.
  • Pancetta: Adds smoky depth and a wonderful richness to the sauce.
  • Brown onions, carrots, celery (finely diced): These are your soffritto—essential for authentic flavor layering in Italian cooking.
  • Garlic cloves: Freshly chopped for a robust aromatic punch.
  • Fresh rosemary and sage: I love how their earthy, piney notes enhance the meat sauce complexity.
  • Tomato paste: Adds tang and intensifies the tomato flavor without making it watery.
  • White wine (I used Sauvignon Blanc): It tenderizes the meat and gives the sauce nice acidity.
  • Chicken stock: Brings depth and balances the wine’s brightness.
  • Whole milk: Helps mellow the acidity in the sauce and creates a silky texture.
  • Salt and pepper: Essential for seasoning each layer well.
  • Fresh lemon juice: A little brightness to lift the flavors in the sauce.
  • ’00’ flour and semola rimacinata flour: For the pasta dough—combining both gives you perfect elasticity and bite.
  • Eggs (weight without shells): Key binding ingredient for fresh pasta.
  • Butter and plain flour: The base for making the creamy béchamel sauce.
  • Milk (for béchamel): Whole milk keeps your sauce silky and rich.
  • Parmesan (divided for béchamel and topping): Adds that classic Italian savory sharpness and melts beautifully on top.
  • Black pepper and sea salt: For seasoning béchamel just right.
  • Lemon zest: Adds a subtle, fresh zing to cut through the creaminess.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I enjoy tweaking this Homemade Lasagne Bolognese Recipe depending on the occasion or what’s in season. Feel free to customize and make it your own—cooking should be fun and flexible!

  • Meatless Version: I’ve swapped the meats for finely chopped mushrooms and lentils before, and it still delivers that hearty, satisfying feel without the meat.
  • Cheese Swap: If you want, substitute parmesan with pecorino or a combo of mozzarella for a meltier finish – I sometimes sprinkle mozzarella mid-layers for gooey fun.
  • Herb Variations: Using fresh thyme or basil instead of rosemary and sage can give it a lighter, sweeter profile that I adore in summer.
  • Wine Choice: Though Sauvignon Blanc works beautifully, try a dry red wine for a deeper, richer sauce—just adjust the cooking time accordingly.

How to Make Homemade Lasagne Bolognese Recipe

Step 1: Building the Flavor Base with Soffritto & Meat

Start by warming the olive oil in a large heavy-bottomed pot over medium heat. Toss in your finely diced onions, carrots, and celery—the soffritto essentials that are the flavor foundation for any great bolognese. Let them gently soften for about 10-12 minutes; patience here is key to unlock those sweet, mellow flavors. Then add garlic, rosemary, sage, and the pancetta—cooking just until fragrant and the pancetta starts to crisp slightly. Next, brown your ground beef and pork in batches to avoid overcrowding the pan, which can lead to steaming instead of browning. You want that caramelized richness to develop. Once browned, mix everything together and let it cook for a couple more minutes to marry the flavors.

Step 2: Deglazing and Slow Simmering the Sauce

Pour in the white wine to deglaze the pot, scraping up all those tasty browned bits stuck to the bottom. That’s flavor gold right there! Let the wine reduce by half so it’s concentrated, then stir in the tomato paste. Gradually add chicken stock and whole milk, season with salt, pepper, and fresh lemon juice. Lower the heat to a gentle simmer and cover partially, letting your sauce bubble away slowly for about 1.5 to 2 hours. Don’t rush this—the slow cooking thickens the sauce and deepens the flavor like magic. Stir occasionally to prevent sticking, and adjust seasoning near the end.

Step 3: Crafting Silky Fresh Pasta Sheets

While your bolognese simmers, it’s time to roll out the pasta. Combine the ’00’ flour, semola, and eggs, mixing into a smooth dough. I like to knead it for about 10 minutes until it feels elastic and just a little tacky—not sticky. Wrap the dough and let it rest for at least 30 minutes; this resting step helps with rolling. Then, using a pasta machine or rolling pin, roll the dough into wafer-thin sheets. Dust with a bit of flour to prevent sticking, and slice the sheets to fit your baking dish. Fresh pasta cooks faster and absorbs sauce better, which is why making it yourself is worth the effort.

Step 4: Preparing the Béchamel Sauce

Melt butter in a saucepan over medium heat, then whisk in plain flour to form a roux. Cook it gently for 2-3 minutes until golden but not browned. Slowly pour in warm milk while whisking constantly to avoid lumps. Keep stirring until the sauce thickens to a creamy consistency. Remove from heat and stir in parmesan, lemon zest, sea salt, and black pepper. The béchamel adds that velvety richness that balances the hearty meat sauce perfectly.

Step 5: Assemble and Bake Your Lasagne

Now for the fun part—layering! Start with a thin layer of bolognese on the bottom of your baking dish. Then add a layer of fresh pasta sheets, followed by more bolognese, a drizzle of béchamel, and a sprinkle of parmesan. Repeat until all components are used, finishing with béchamel and a generous topping of parmesan. Cover with foil and bake in a preheated 180°C (350°F) oven for about 40-45 minutes. Remove the foil for the last 10 minutes to get a golden, bubbling top. Let it rest 15 minutes before serving; this helps everything set nicely and makes slicing easier.

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Pro Tips for Making Homemade Lasagne Bolognese Recipe

  • Low and Slow Simmering: I learned that taking the time to gently simmer the sauce develops flavor layers you simply can’t rush.
  • Rest Your Dough: Letting your pasta dough rest before rolling relaxes the gluten and makes it much easier to work with.
  • Keep Ingredients Warm: I like to warm milk and stock before adding them to avoid cooling down the sauce and prolonging cooking.
  • Use Quality Parmesan: I’ve seen the difference in flavor and melt when I upgrade to freshly grated Parmigiano-Reggiano instead of pre-grated.

How to Serve Homemade Lasagne Bolognese Recipe

A square slice of lasagna with six visible pasta layers stacked closely, separated by thick, rich brown meat sauce and creamy orange tomato sauce, topped with a browned, melted layer of white cheese. The edges of the pasta are slightly crisp and curled. A woman’s hand is holding a fork on the left side of the lasagna, and a knife is cutting into the right side of the slice. The dish is served on a clean white plate with a white marbled surface in the background. photo taken with an iphone --ar 2:3 --v 7 - Homemade Lasagne Bolognese, authentic Italian lasagne, homemade lasagne recipe, rich Bolognese sauce, cheesy lasagne layers

Garnishes

I love sprinkling fresh basil or flat-leaf parsley on top just before serving to add a pop of color and a fresh herbal note that brightens the rich dish. A little extra cracked black pepper over the slices is also a nice touch.

Side Dishes

Keep your sides light to balance the richness—my go-to is a crisp green salad with a lemony vinaigrette or roasted seasonal vegetables like asparagus or broccoli. A simple garlic bread with a hint of parsley never fails to scoop up those last delicious scraps on the plate.

Creative Ways to Present

For special occasions, I sometimes use individual ramekins or mini cast iron skillets to create personal lasagne portions—they look fancy and everyone gets their own perfectly crisp edges. Adding a final sprinkle of edible flowers or microgreens can also turn your dish into an Instagram-worthy centerpiece.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftovers tightly covered in the fridge for up to 3 days. The flavors actually deepen overnight, making the second-day lasagne just as delicious, if not better!

Freezing

I’ve had great success freezing this lasagne in airtight containers or wrapped tightly in foil and plastic wrap. Freeze before baking, or bake it first then freeze leftovers. It keeps well for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating.

Reheating

Reheat leftovers in the oven at 160°C (320°F), covered with foil to retain moisture until warmed through. This helps keep the pasta tender and the béchamel creamy without drying out. Microwaving is okay in a pinch but can sometimes make the texture less even.

FAQs

  1. Can I use store-bought pasta sheets instead of making fresh pasta?

    Absolutely! While fresh pasta takes the dish to another level with its silky texture, you can save time by using no-boil or pre-cooked pasta sheets. Just make sure to adjust the layering so there’s enough sauce and béchamel to keep the dish moist during baking.

  2. What’s the best way to reheat homemade lasagne bolognese?

    The best method is reheating slowly in the oven at a low temperature, covered with foil to prevent drying out. This keeps the layers intact and the béchamel smooth. Avoid microwaving if possible, as it can sometimes make the pasta chewy or unevenly heated.

  3. Can I make the bolognese sauce ahead of time?

    Yes! Making the bolognese sauce a day or two ahead allows the flavors to deepen even more. Store it in the fridge and reheat gently before assembling your lasagne.

  4. What type of cheese works best for topping?

    Parmigiano-Reggiano (parmesan) is classic for topping due to its sharp, nutty flavor and excellent melting properties, but you can mix in pecorino or mozzarella for a milder, gooier finish if you prefer.

Final Thoughts

When I first tried making this Homemade Lasagne Bolognese Recipe, I was honestly surprised at how restaurant-quality it turned out right in my own kitchen. It’s one of those recipes that rewards your time and attention with every bite. Whether it’s a special celebration or a cozy weekend dinner, this lasagne is always a showstopper. I can’t wait for you to make it and experience that same joy—it’s truly one of my all-time favorites to share with friends and family.

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Homemade Lasagne Bolognese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 100 reviews
  • Author: Jasmine
  • Prep Time: 120 minutes
  • Cook Time: 120 minutes
  • Total Time: 240 minutes
  • Yield: 6 to 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
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Description

This Best Lasagne Bolognese recipe features a rich, slow-cooked meat sauce combining ground beef, pork, and pancetta with fresh herbs and vegetables, layered with silky homemade pasta sheets and a creamy, flavorful béchamel sauce. Finished with generous amounts of parmesan and a hint of lemon zest, this classic Italian dish delivers a deeply comforting and indulgent meal perfect for family gatherings or special occasions.

Ingredients

Bolognese Sauce

  • 3 tbsp olive oil
  • 500 g ground beef
  • 500 g ground pork
  • 200 g pancetta, chopped into small pieces
  • 2 small brown onions, finely diced
  • 2 carrots, finely diced
  • 2 stalks celery, finely diced
  • 6 garlic cloves, finely chopped
  • 2 tbsp fresh rosemary, finely chopped (about 4 big sprigs)
  • 2 tbsp fresh sage, finely chopped
  • 2/3 cup tomato paste
  • 3 cups white wine (sauvignon blanc recommended)
  • 4 cups chicken stock
  • 2 cups whole milk
  • Salt and pepper, to taste
  • 1.5 tbsp fresh lemon juice

Fresh Pasta

  • 450 g ’00’ flour
  • 50 g semola rimacinata flour (or substitute with 500 g ’00’ flour if unavailable)
  • 280 g eggs (weight without shells)

Béchamel Sauce

  • 70 g butter
  • 70 g plain flour
  • 800 ml milk
  • 100 g parmesan, finely grated or crumbled
  • ¼ – ½ tsp black pepper
  • ½ tsp sea salt

Finishing

  • 200 g parmesan, divided into two portions, finely grated or crumbled
  • Zest of one lemon

Instructions

  1. Prepare the Bolognese Sauce: Heat olive oil in a large heavy-based saucepan over medium heat. Add pancetta and cook until it releases its fat and starts to crisp. Add diced onions, carrots, and celery, cooking gently until softened. Stir in the garlic, rosemary, and sage, and cook for an additional minute until fragrant. Add ground beef and pork, breaking up the meat and browning well on all sides.
  2. Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for a few minutes until it deepens in color. Pour in the white wine to deglaze the pan, scraping any brown bits off the bottom. Allow the wine to reduce by half over medium heat.
  3. Add Liquids and Simmer: Pour in the chicken stock and milk, stirring to combine. Season with salt and pepper. Bring to a gentle simmer, reduce the heat to low and let the sauce cook slowly for around 1.5 to 2 hours, stirring occasionally, until thickened and flavors are well developed. Stir in fresh lemon juice at the end to brighten the sauce.
  4. Make the Fresh Pasta Dough: Combine the ’00’ flour and semola rimacinata on a clean surface or in a bowl. Create a well in the center and add the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead vigorously for about 10 minutes until smooth and elastic. Wrap in cling film and let rest for at least 30 minutes.
  5. Roll and Cut the Pasta Sheets: Divide the dough into portions and roll out thinly with a pasta machine or rolling pin until sheets are about 1 mm thick. Cut into lasagne-sized sheets and set aside on a lightly floured surface or parchment paper.
  6. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in the plain flour and cook for about 2 minutes to form a roux without browning. Gradually add the milk in a thin stream, whisking continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon. Remove from heat and stir in 100 g parmesan, salt, and black pepper to taste. Keep warm.
  7. Assemble the Lasagne: Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of béchamel sauce. Layer fresh pasta sheets to cover the base, then spoon over a layer of the Bolognese sauce followed by more béchamel sauce. Sprinkle some parmesan. Repeat layering until all components are used, finishing with béchamel and the remaining parmesan on top. Sprinkle lemon zest evenly over the top.
  8. Bake: Cover the lasagne with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbling. Let rest for 10-15 minutes before serving to set the layers.

Notes

  • This lasagne features a slow-cooked bolognese sauce for maximum flavor and tenderness of the meat.
  • Making fresh pasta enhances the texture and authenticity of the dish, but you can substitute with good quality dried sheets if pressed for time.
  • The béchamel sauce adds creaminess to balance the rich meat sauce, making each bite luscious and smooth.
  • Finishing with lemon zest and juice brightens the rich flavors, adding a subtle freshness.
  • Allow the lasagne to rest before serving so the layers set and slice cleanly.
  • This recipe serves 6 to 8 people and is perfect for special occasions or family meals.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 680 kcal
  • Sugar: 6 g
  • Sodium: 560 mg
  • Fat: 35 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 38 g
  • Cholesterol: 140 mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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