Lasagna Bolognese Recipe


The BEST Lasagna Bolognese! Layers of flat lasagna noodles baked with alternating layers of slow-cooked Bolognese sauce, bechamel, and Parmesan cheese.

What you will need

2 oz. Diced pancetta, finely chopped

1 Medium Spanish onion or yellow onion, finely chopped

1 Stalk celery, finely chopped

1 Carrot, finely chopped

4 Tbsp unsalted butter

11 oz Ground beef

4 oz Ground pork

4 oz Ground Italian sausage

1 freshly ground clove

Dash of freshly ground cinnamon

1 tsp freshly ground black pepper

2 lb peeled and chopped tomatoes (or 1 28-oz can whole peeled tomatoes)

1 cup whole milk

1/2 teaspoon sea salt

2 cups whole milk

1/4 cup unsalted butter

1/4 cup all-purpose unbleached flour

Enough lasagna noodles to make four layers in a 13x9-inch baking pan with the lasagna pieces overlapping each other a little bit.

Recommended 16 sheets of De Cecco brand Italian lasagna noodles.

1 cup freshly grated Parmesan cheese


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