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Lasagne alla Bolognese (Lasagna al Ragù)

Authentic Lasagne alla Bolognese made with slow-simmered ragù, creamy béchamel sauce, and fresh pasta layers. A classic Italian comfort food perfect for family dinners.
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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Course Dinner
Cuisine Italian
Servings 8 servings
Calories 720 kcal

Ingredients
  

For the Ragù

  • 200 g pancetta, diced (optional)
  • 500 g ground beef
  • 2 medium onions, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 tbsp olive oil
  • 2 tbsp tomato paste
  • 250 g crushed tomatoes
  • 150 ml dry red or white wine
  • 100–150 ml beef broth
  • Salt and black pepper to taste

For the Béchamel Sauce

  • ¾ cup butter (170 g)
  • ¾ cup all-purpose flour (90 g)
  • 5½ cup whole milk (1.3 liters)
  • 1 tsp salt
  • Pinch of ground nutmeg (optional)

For Assembly

  • 12 fresh lasagna sheets (about 400 g)
  • 2 cups shredded mozzarella (200 g)
  • 1 cup grated Parmesan cheese (100 g)

Instructions
 

Make the Ragù

  • Heat olive oil in a large pot over medium heat.
  • Add onions, carrots, celery, and pancetta. Cook 5–10 minutes until softened.
  • Add ground beef and cook until browned.
  • Stir in tomato paste and cook 2 minutes.
  • Add crushed tomatoes and cook 3 minutes.
  • Pour in wine and simmer on low for 1 hour.
  • Add beef broth and simmer 30 minutes more.
  • Season with salt and pepper. Simmer uncovered for 30 minutes until thick.

Make the Béchamel

  • Melt butter in a saucepan over medium heat.
  • Whisk in flour and cook 1–2 minutes without browning.
  • Gradually whisk in milk.
  • Bring to a gentle boil, then simmer 5–7 minutes until thickened.
  • Season with salt and nutmeg.

Assemble

  • Preheat oven to 180°C (350°F).
  • Spread a thin layer of ragù in a 9×12-inch baking dish.
  • Add lasagna sheets.
  • Spread béchamel, ragù, mozzarella, and Parmesan.
  • Repeat layers. Finish with béchamel and Parmesan on top.

Bake

  • Bake 35–45 minutes until golden and bubbling.
  • Broil 2–3 minutes for a crispier top (optional).
  • Rest 10–15 minutes before slicing.

Notes

  • Simmering the ragù longer improves flavor.
  • Let the lasagna rest before slicing for clean layers.
  • Can be assembled 1 day in advance and refrigerated.
  • Freezes well for up to 3 months.
Keyword Bolognese Lasagna, Lasagna al Ragù, Lasagne alla Bolognese