Lasagna Bolognese

By Marge Perry & David Bonom
Creamy béchamel and a meaty tomato sauce make this the standard-setter for lasagnas.
  • Cuisine: Italian
  • Course: Dinner


  • All Purpose Flour
  • Bechamel:
  • Bolognese:
  • carrots
  • Celery ribs
  • crushed tomatoes
  • Dried basil
  • Extra Virgin Olive Oil
  • garlic cloves
  • grated Parmigiano-Reggiano cheese
  • ground black pepper
  • Ground Pork
  • heavy cream
  • lasagna noodles
  • lean ground sirloin
  • onion
  • Pancetta
  • pinch ground nutmeg
  • Salt
  • tomato paste
  • unsalted butter
  • veal
  • Whole milk


  1. Bring a large pot of water to a boil. Add lasagna noodles and cook according to package directions
  2. Heat the oil in a 5-quart saucepan over medium-high heat. Add the pancetta and cook, stirring occasionally, until just starting to brown, about 4 minutes. Stir in the onion, celery, carrots, garlic and basil
  3. For the béchamel, melt the butter in a small saucepan over medium heat. Stir in the flour and cook 1 minute. Whisk in the milk, nutmeg and salt and bring to a boil, whisking occasionally. Reduce heat to medium and simmer, whisking often, until thickened, about 2 minutes. Remove from the heat and reserved 1/2 cup separately from the saucepan.
  4. Preheat the oven to 350°F. Lightly oil a 13-inch by 9-inch baking pan.
  5. Spread 1/4 cup béchamel over the bottom of the prepared pan. Top with three noodles. Spread noodles with 1/3 of the Bolognese then 1/3 of the béchamel and 1/3 cup cheese. Repeat layering twice more. Top the lasagna with the three remaining noodles then spread with the reserved 1/2 cup béchamel sauce. Sprinkle with remaining 1/3 cup cheese. Cover loosely with aluminum foil.
  6. Bake lasagna 25 minutes then uncover and bake an additional 12-15 minutes until very hot and the top is lightly browned. Let stand at least 15 minutes before cutting.