Name: Homemade Lasagne Bolognese Recipe
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Cuisine: Italian
Ingredients: 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; 450 g ’00’ flour; 50 g semola rimacinata flour (or substitute with 500 g ’00’ flour if unavailable); 280 g eggs (weight without shells); 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; 200 g parmesan, divided into two portions, finely grated or crumbled; Zest of one lemon

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

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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.
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.
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