Lasagna Bolognese
It's guaranteed to be unlike any lasagna you've ever had before. I am also willing to bet it'll be one of the best lasagna's you'll ever eat.

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Lasagna Bolognese

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Adjust Servings:
Bolognese Sauce
2 tablespoons Butter
2 tablespoons Olive Oil
4 oz Pancetta Can be substituted with Prosciutto or Bacon
1 pound Ground Beef
1 pound Sweet Italian Sausage
30 ounces Fire Roasted Diced Tomatos
2 medium - chopped Onion
2 large - finely diced Carrots
2 large - finely diced Celery
2 teaspoons - minced Garlic
1/2 cup Red Wine
1/2 cup Whole Milk
1/2 cup Heavy Whipping Cream
1 can Beef Stock
to taste Salt and Pepper
1/2 cup Butter
1/2 cup Flour
4 cups Whole Milk
to taste Salt
to taste Fresh Ground Pepper
to taste Fresh Nutmeg
Barilla Oven Ready Lasagne Noodles
  • 6 hours
  • Serves 12
  • Hard


  • Bolognese Sauce

  • Bechamel

  • Barilla Oven Ready Lasagne Noodles


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Bolognese Sauce

Heat oil and butter up in a large sauce pan. Add chopped onion and diced carrots and celery. Cook over a medium heat until the onions are translucent. Add pancetta and let it all cook down until the fat has been rendered out, then add garlic and cook for another minute or so. Be sure that you stir constantly so that the garlic doesn't burn.

15 minutes

Add Meat

Push the vegetables to the sides of the pan and add the meat and turn the heat up to medium-high. Break up the beef and pork as you add it and then continue stirring/breaking until the meats are cooked through (i.e. no longer pink).

5-10 minutes

It's Wine Time!

Turn the heat up high, open up that bottle of red vino, pour some into a glass for you, but pour a half a cup into the pan. Stir it into the meat and vegetable mixture, being sure to deglaze (scrape the tasty bits from the bottom) the pan. Cook until the wine reduces in half.

** Don't worry, you're getting to a place where you can enjoy the wine and forget about the bolognese for awhile.

3-5 hours

Just one more thing to do, then you can relax for a few hours!

Turn the heat to medium and then add the diced tomato's. Let it cook on medium low for 15-20 minutes.

Add the stock, then add the milk and cream and bring to a boil. Reduce the heat to low and cook for 3-5 hours stirring periodically. Add salt and pepper if desired.

Now you can enjoy that wine!

1 hour or less

It's time to wrap up the Bolognese

When all the tastes have married and you're happy with how the bolognese tastes, remove it from the heat so it can cool down a bit. You want to cool it down because this next step can be hazardous to your health if you don't (spoken from experience). If you want a richer flavor, try adding 2-4 tablespoons of butter to the sauce now.

Add about a quarter to half of the bolognese into your immersion blender or food processor to break it down a bit, then add that back into the bolognese. I wrap a hand towel around the seam of the blender to limit the amount of spatter that escapes when I turn the contraption on. By doing this step with the immersion blender the sauce saucier (is that a word?)

Set everything to the side.

15 minutes

Bechamel Sauce

We're going to need a heavy bottomed sauce pan and a large, heavy bottomed skillet.

Add the milk into the sauce pan and heat until just short of boiling. Make sure you're paying attention because the milk can burn on the bottom of the pan. If this happens you'll want to start over because the bechamel will have a burnt flavor. When the milk is hot remove from the heat.

Melt the butter in the large skillet then add the flour all at once whisking constantly. Cook until you have a uniform blond roux. Do not let it brown!


Using a ladle slowly add the hot milk to the roux (one or two scoops at a time) stirring constantly. The roux will rapidly absorb the milk and will appear doughy at first, but as you add more milk it will eventually turn into a gorgeous, thick cream. If you've been stirring or whisking throughout this process there shouldn't be any lumps.

Season with salt, pepper and some freshly grated nutmeg.

55 minutes

From the double B's (Bolognese & Bechamel) to Lasagna

Preheat the oven to 350F


13x9 inch baking dish
Bolognese sauce
Bechamel sause
Parm/Reggiano cheese
Barilla oven ready lasagna noodles


Add a ladle or two of the bolognese into the baking dish, then cover the with lasagna noodles.
Add another ladle or two of the bolognese over the noodles, then cover that with bechamel and a handful of parm/reggiano cheese.
Repeat as often as necessary but make sure the top layer is all the sauces and parm/reggiano cheese.

Cook at 350F for 45-60 minutes.

*** Let stand for 30 or more minutes before serving the lasagna. This will allow for the lasagna to cool down, it will also cut easier and come out of the dish in cleaner slices.



You can make the lasagna a day or two ahead of time then just pull it out and pop it in the oven on 'D' day.

The bolognese can be frozen for up to 3 months.


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