Lasagna alla Bolognese is a classic from Emilia-Romagna, made with layers of egg pasta sheets, hearty beef-pork ragù, velvety béchamel sauce, and plenty of Parmigiano-Reggiano. Baked until golden and bubbling, this lasagna is the definition of Italian comfort food.
Heat olive oil in a large skillet. Add onion, carrot, and celery. Sauté until soft.
Add the ground beef and pork and cook until browned.
Stir in wine and let it reduce by half. Add tomato paste and crushed tomatoes.
Season with salt and pepper. Simmer for 30 minutes, stirring occasionally. Add milk in the final 5 minutes.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Slowly pour in the milk, whisking constantly. Cook until thickened, then season with salt and nutmeg.
Preheat oven to 375°F (190°C). Spread a thin layer of ragù in a 9x13" baking dish.
Add a layer of pasta sheets, more ragù, béchamel, and a sprinkle of Parmesan.
Repeat layers 3–4 times, finishing with béchamel and Parmesan on top.
Cover with foil and bake for 30 minutes.
Uncover and bake for another 10–15 minutes until golden and bubbling on top.
Let the lasagna rest for 15 minutes before slicing.
Garnish with extra grated Parmigiano and serve hot.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
