Easy Lasagna Bolognese Recipe

Love and lasagna bolognese. What do they have in common? Before we get into that, how do YOU express your love? What’s your love language? Do you buy things, give hugs or write letters? Does food come to mind when you think of moments where you expressed your love?

My love language has changed over the years, slightly different but still the same. I express it through the ‘labor of cooking’. Hahaha corny right? From quick and simple fried bread to this lasagna recipe that I hope my little ones can one day look back on and say “mama made a mean lasagna bolognese”. YES, a teeny bit egotistical I know …

I didn’t grow up on pasta but only came to appreciate how this simple ingredient has carved a place in our hearts through granny recipes handed down. To Sunday lunches and dinners that leave us nostalgic. Or perhaps watching our little ones with faces smudged in the deliciously simple basil pasta sauce while eating with hands because they just couldn’t be bothered with the cutlery anymore. Why am I going on about this?

Because I wish you too could experience the feeling of satisfaction from making your own lasagna sheets. And successfully making this recipe that the whole family will love. But that doesn’t mean you cannot pull it off using store-bought lasagna sheets, though homemade is better ;).

Lasagna Bolognese Ingredients

Bolognese sauce: Like almost everybody else, I welcome a quick meal. Sadly, bolognese sauce is not something that can be rushed but must be left to simmer as it matures in flavor. And without a great bolognese sauce, your lasagna bolognese will not sing. But on the bright side: it is a very very easy sauce to make- if anything it cooks itself. So here is the recipe for the bolognese sauce.

Bechamel sauce: yes, this is the first step. The name has a way of making one feel intimidated but it is this simple to make. Watch the video to see how, or have a read through the bechamel sauce post.

Lasagna Tips for Lipsmackin’ Lasagna Bolognese

Bolognese Sauce

I truly believe that your lasagna will only be as good as your bolognese sauce. So make sure it is well seasoned and with enough tomato sauce. Some like slightly big chunks of minced meat, but if that’s not you- then feel free to give it a quick blend. Just enough to reduce the size.

The Bechamel Sauce

Should be thick yet light. By this, I mean, not so thick that it has the same consistency as the paste before adding the milk. As this will be the only liquid added to the lasagna, you need to make sure it is not overly thick. But in case that happens, just add some milk to lighten it. And make sure that it is well seasoned, so taste it before using it.

The Lasagna Layers

Spread enough bechamel and bolognese sauce in between. Because the lasagna sheets need to cook through.

Baking Lasagna

First thing to remember is that the lasagna needs time to bake. Rush it and it will be burnt on top and raw inside. You need to give the ingredients time to marry as the lasagna sheets soak up the juices from the bolognese sauce. It’s a process that’s well worth it. So let it bake on low heat.

How to Make Lasagna Bolognese

So your bolognese and bechamel sauce is ready and you are itching to get started on your lasagna bolognese.

Preheat the oven to 165°C / 329°F, and while that happens start layering.

You have two options, use freshly made lasagna sheets or store-bought. In this lasagna recipe, I use homemade lasagna sheets and I do not boil them before layering. In case you use store-bought, boil them in salted water for the stated time on the pack. Then proceed to layer as directed below.

Spread a few tablespoons of bechamel sauce to the bottom of your baking dish, add a little bolognese sauce. Then top that with the first layer of lasagna sheets, cover with bechamel sauce, bolognese, fresh mozzarella, and evenly sprinkle grated Parmesan or Parmigiano Reggiano over the sauce.

Repeat layering with the rest of the lasagna sheets and sauce. The top of the lasagna should have a little bechamel sauce with bolognese, Parmigiano, and grated mozzarella cheese. Make sure to add enough bolognese sauce and cheese to keep the top of the lasagna from drying out.

Drizzle some olive oil on top, cover and let it bake in the middle of the oven for 40 minutes, then remove the lid and let it bake for a further 7 minutes.

When ready, let the lasagna rest for a few minutes before serving. The resting period helps the layers set, making it easier to serve without falling all over the place.

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Lasagna bolognese recipe from scratch

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Lunch/Dinner – Italian

By Angela – Serves: 6

Prep Time: 15 minutes – Cooking Time: 1 hour 10 minutes – Total Time: 1 hours 25 minutes

Mouthwatering layers of homemade lasagna sheets sandwiched with a perfectly seasoned smooth bechamel sauce, rich bolognese sauce, and cheese. Are you sure you want to miss out on this?

Ingredients

• 550ml bechamel sauce
• 550g bolognese sauce
• 250g lasagna sheets
• 45g grated Parmigiano Reggiano / Parmesan
• 184g fresh mozzarella
• 50g grated mozzarella
• Olive oil

Instructions

1

Preheat the oven to 165°C / 329°F

2

If using dry store-bought lasagna sheets, bring water to a boil in a large pan and add the sheets one at a time, making sure to do a swirling motion in the water to separate the sheets keeping them from sticking to each other. They should be in the water for the time stated on the pack. No need to boil freshly made. lasagna sheets.

3

Spread a few tablespoons of bechamel sauce to the bottom of your baking dish, add a little bolognese sauce. Top that with the first layer of lasagna sheets. After that repeat with more bechamel and bolognese sauce than you did the first time. Then evenly sprinkle grated Parmigiano Reggiano or Parmesan, fresh mozzarella, and freshly ground black pepper.

4

Repeat layering with the rest of the lasagna sheets, sauce, and cheese. The top of the lasagna should have enough (keep the top of the lasagna from drying out) bechamel, bolognese sauce as well as cheese, and a drizzle of olive oil.

5

Cover it and let that bake in the middle of the oven for 40 minutes, then remove the lid and let it bake for a further 7 minutes

6

When ready, let the lasagna bolognese rest for a few minutes before serving. The resting period helps the layers set, making it easier to serve without falling all over the place.

7

Enjoy