Lasagna Bolognese

Lasagna Bolognese

Easy? Absolutely. Fast? Not even close! Layers of fresh pasta, rich slow-cooked Bolognese, silky Parmesan cream sauce and a golden Parmesan topping. Make the Bolognese ahead for an easier assembly day.

↓ JUMP TO RECIPE PRINT RECIPE
Golden slice of Lasagna Bolognese with fresh pasta layers, meat sauce and Parmesan cream sauce Watch the video
PREP TIME 20 MIN
COOK TIME 40 MIN
TOTAL TIME ABOUT 1 HR + SAUCE
YIELD 8–10 SERVINGS

A LITTLE ABOUT THIS RECIPE

Easy, not fast. This lasagna builds on our Rich & Rustic Bolognese, layered with refrigerated fresh pasta and a homemade Parmesan cream sauce.

And before the Bolognese police show up: yes, I added garlic and fresh herbs to my sauce! Traditional? Not exactly. Delicious? Absolutely! Make the sauce ahead and follow the assembly steps below.

INGREDIENTS

RICH & RUSTIC BOLOGNESE

PARMESAN CREAM SAUCE

  • 4 Tbsp unsalted butter
  • 4 Tbsp all-purpose flour
  • 2 cups whole milk
  • 2 cups half & half
  • ½ cup freshly grated Parmesan
  • Freshly ground salt, to taste
  • Freshly ground black pepper, to taste

FOR ASSEMBLY

  • 1 Tbsp olive oil
  • 1 full batch prepared Parmesan cream sauce (above)
  • 10 sheets refrigerated fresh lasagna pasta
  • 2½ cups freshly grated Parmesan, divided

METHOD

1. Prepare the Bolognese. Make one full batch of Rich & Rustic Bolognese ahead of time, if possible.

2. Preheat the oven. Preheat to 375°F.

3. Cook the roux. Melt 4 Tbsp butter in a saucepan over medium heat. Whisk in the flour and cook about 2 minutes, stirring constantly to remove the raw flour taste without browning.

4. Finish the Parmesan cream sauce. Gradually whisk in the whole milk and half & half. Cook, stirring, until smooth and thickened. Stir in ½ cup Parmesan and season with freshly ground salt and black pepper to taste.

5. Prepare the baking dish. Coat a baking dish slightly larger than 9 × 13 inches with olive oil. Spread a thin, even layer of Bolognese across the bottom before adding the pasta.

6. Build the first three layers. Arrange the first layer of refrigerated fresh pasta sheets. Top with Bolognese, Parmesan cream sauce and ½ cup grated Parmesan. Repeat the same sequence for the second and third pasta layers, using ½ cup Parmesan each time.

7. Finish the final layer. Add the final pasta layer. Spread the remaining Bolognese and cream sauce more generously across the top, working the sauces all the way into the corners and edges. Finish with the remaining 1 cup Parmesan.

8. Cover and bake. Crumple a sheet of parchment paper and flatten it to fit the dish. Lay it over the lasagna and cover with foil. Bake at 375°F for 35–40 minutes total; remove the parchment and foil for the final 15 minutes to develop a golden top.

9. Rest and serve. Let the lasagna rest 15–20 minutes before slicing and serving.

MADE IT? Tag @theflavorfixer0