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This Lasagna Bolognese with bechamel sauce is destined to become a family favorite. It combines layers of hearty, meaty bolognese, creamy bechamel, perfectly cooked lasagna noodles, and a sprinkle of parmesan cheese, creating a truly comforting experience with every bite.
If you’re looking for more comforting and flavor-packed lasagna recipes, check out my spinach lasagna and butternut squash lasagna, next. I also love these fun and easy lasagna roll-ups for a quick weeknight meal!
When I came across the concept of combining my homemade bolognese and béchamel in a gloriously rich, heartwarming lasagna, I made it my goal to perfect it and bring it to you. And here is the result. Rich, hearty meat sauce featuring ground beef, white wine, and fresh tomatoes is layered with al dente lasagna noodles and grated parmesan cheese. To complete this dish, a creamy, silky smooth béchamel is added, and the result is beyond delicious!
Why You’ll Love Lasagna Alla Bolognese
- Saucy. The creamy, buttery béchamel next to the meaty bolognese makes for the perfect pairing of flavors and textures.
- Comfort food. I love bolognese in quick pasta recipes like rigatoni bolognese. Baked into a creamy, cheesy lasagna, it’s a rich, soul-warming dish.
- Make-ahead magic. Lasagna keeps really well in the fridge or the freezer. Make a double batch and save the extras for a busy day.
- Versatile. There’s plenty of room to experiment with this recipe. Use a different protein, add veggies, or play with herbs to get it just right for your taste preferences.
Recipe Ingredients
- For the Bolognese: olive oil, carrots, onions, ground beef, dry white wine, and fresh tomatoes.
- For the Béchamel Sauce: This is a classic French sauce that’s used as a base for other sauces, like Alfredo sauce, and as a thickener in soups. To make it, all you need is butter, flour, and milk, plus salt and black pepper.
- For the Lasagna: cooked lasagna noodles and butter.
How to Make Lasagna Bolognese
Ready to dive in and make the best lasagna of your life? Here’s a quick overview of how to do it. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Saute the veggies. Heat olive oil over medium heat. Saute the carrots and onions in the pan for 3 minutes. Add the garlic and saute for 2 minutes.
- Brown the beef. Add the beef to the pan and cook until browned, breaking it up with a wooden spoon as you go.
- Deglaze. Pour in the wine and cook for 10 minutes.
- Simmer. Stir in the chopped tomatoes, bring to a boil, then lower the heat and simmer for 15 minutes.
- Make the bechamel. Melt the butter in a pan and whisk in the butter followed by the milk. Whisk until the mixture starts to boil. Season with salt and pepper, turn the heat to low, and simmer for 20 minutes, stirring occasionally.
- Prepare to bake. Preheat the oven to 400°F and grease a baking dish with butter.
- Cook the lasagna noodles. Use the instructions on the package to guide you.
- Layer. Spread 1/4 cup of bechamel on the bottom of the dish. Cover with a layer of noodles, then a layer of meat sauce, and then another layer of bechamel. Sprinkle with parmesan cheese, dot with butter, and repeat until you’re out of ingredients, ending with a layer of bechamel sprinkled with parmesan and dotted with butter.
- Bake. Bake for 35-45 minutes.
- Rest. Let the lasagna rest for 15 minutes before slicing and serving.
Recipe Tips And Variations
Want to go above and beyond and get this lasagna alla bolognese absolutely perfect? Follow these simple tips and tricks and you’ll be on your way.
- Use a large pan for the meat sauce to ensure proper browning of the beef.
- Whisk bechamel continuously for a lump-free sauce.
- If needed, adjust the bechamel sauce and add a few tablespoons of milk if it’s too thick, or if it’s too thin, return to heat and add a bit more butter.
- Ground beef can be mixed with ground pork or sweet Italian sausage. You could even use ground chicken or turkey.
- For the wine, I suggest using pinot grigio or sauvignon blanc.
- I prefer to use fresh tomatoes over canned, but you could use crushed tomatoes.
- If you’d like a sharper cheese flavor, add pecorino.
- Add extra veggies and stir a couple of handfuls of spinach and sauteed cremini mushrooms into the meat sauce.
What to Serve with Lasagna Bolognese
I love serving up a warm, gooey, savory slice of lasagna with a Green Goddess salad or green bean salad, but if you’re in a super Italian mood, go for my tomato burrata salad. If salad isn’t your thing, get your veggies in with a serving of my sautéed broccolini, steamed broccoli, or these air fryer carrots. And, of course, grab a loaf from the store or bake up some focaccia bread, easy garlic breadsticks, or homemade dinner rolls.
How to Store & Reheat Leftovers
- To store. Once the lasagna has cooled to room temperature, cover the casserole dish tightly with a double layer of plastic wrap or transfer its contents to an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Thaw the leftovers in the fridge (if frozen) and transfer them to a baking dish (if applicable). Cover the baking dish with aluminum foil and bake at 350°F for 30 minutes or until heated through. Or, microwave individual portions in 30-second intervals until heated through.
More Easy Pasta Dinners
Looking to bulk up your pasta game? You came to the right place. Once you’ve tried this lasagna bolognese, take a look at some of these other pasta miracles. Let me know which is your favorite.
- French Onion Pasta
- Avocado Pesto Pasta
- Mexican Taco Pasta
- Slow Cooker Creamy Chicken Pasta
- Alfredo Pasta with Steak
- Buffalo Chicken Pasta
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Lasagna Bolognese with Bechamel Sauce
Ingredients
For the Bolognese Sauce
- 3 tablespoons olive oil
- 2 carrots,, sliced into thin rounds
- 2 small yellow onions,, chopped
- 3 cloves garlic,, minced
- 1.5 pounds ground beef
- ½ cup dry white wine,, like pinot grigio
- 2 fresh tomatoes,, diced
For the Lasagna
- 3 to 4 tablespoons butter,, cut into pats
- 9 to 12 lasagna noodles,, cooked according to the directions on the package
- Bechamel Sauce,, recipe follows
- shredded Parmesan cheese
- salt and freshly ground black pepper,, to taste
For the Bechamel Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups milk
- salt and freshly ground black pepper,, to taste
Instructions
For the Bolognese Sauce
- Heat the olive oil in a large frying pan.
- Add the sliced carrots and chopped onions and cook for 3 minutes; mix in the minced garlic and continue to cook for 1 more minute.
- Stir in the meat and cook until browned, breaking up the meat with a wooden spoon and stirring it occasionally.
- Pour in the wine and continue to cook for 10 minutes over medium heat.
- Stir in the chopped tomatoes, bring to a boil, then lower the heat to a simmer; continue to simmer for 15 minutes.
For the Bechamel Sauce
- Meanwhile, melt the butter in a 2.5 quart pan.
- Whisk in the flour and pour in the milk; continue to whisk until it starts to boil.
- Season with salt and pepper, lower the heat to a simmer, and cover; continue to cook for 20 minutes, stirring occasionally.
- Remove from heat and taste for salt and pepper.
- If the sauce seems too thick, slowly add 1/4 cup more milk while whisking. If it's too runny, return to the heat, add a tablespoon of butter, and whisk in a tablespoon of flour, and cook for a minute. Set aside until ready to use.
Assemble the Lasagna
- Preheat the oven to 400˚F.
- Cook the lasagna noodles according to the directions on the package.
- Grease a lasagna dish with butter.
- Spread ¼-cup of bechamel on the bottom of the baking dish.
- Layer 3 to 4 lasagna noodles over the bechamel sauce. Spoon some meat sauce over the noodles, then spoon some bechamel sauce over the meat.
- Sprinkle with Parmesan cheese and dot with butter.
- Repeat the layers until all the ingredients have been used up, ending with bechamel sauce over the top layer.
- Bake for 35 to 45 minutes or until browned on top and bubbly.
- Remove from the oven and let the lasagna rest for 15 minutes before cutting and serving.
Equipment
Notes
- To Make Ahead: You can fully assemble the lasagna and refrigerate it for up to 2 days prior to serving. When ready, bake it straight from the fridge at 400° for 55-60 minutes or until it’s nicely browned and thoroughly cooked.
- Storage: Transfer the lasagna to an airtight container and store it in the fridge for up to 4 days or in the freezer for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I might be as much into pasta as your hubby… A good lasagna is even better the next day, and I can probably eat it three days in a row. And a well made bechamel is out of this world. Gorgeous lasagna and pics kate!
Lasagna with ricotta is forbidden at my house :). Besciamella is the only way to go. We are from Reggio Emilia 🙂 and pasta at my household would be enjoyed for breakfast if I allowed it … 🙂
Pasta for breakfast? Oh my husband would love to live with you!! 🙂
Ciao!!
I could probably be just as much of a pasta fiend as your hubby. There was a time I was eating it every night. Then I quickly learned that it was not good for the waste line. Perhaps if I could stick to the recommended serving size, but that never happens. This looks fabulous and no doubt I would not stick to one piece of this either. 🙂
Yummo Kate! This is our household favourite.
One of my sister-in-laws is Italian so pasta is consumed quite a bit. She is a brilliant cook, however by the look of your photos and recipe, your lasagna looks even better. 😉
Goce is one lucky man.:-)
Dreamy Lasagna Bolognese with Bechamel Sauce, Kate! Mmmmm… Lovely food photography, too!
Thank you so much, Stacy!! xo
Lasagna bolognese with bechamel is the best!! Your husband is a lucky guy :).
lovely! its perfect weather for lasgana! I’m a really big pasta fan as well. 🙂 Happy New Year Kate!
I am not a huge pasta person, but I do enjoy it of course:-) My hubby adores when I make lasagna for him. I bet I would rock his world with this amazing recipe. I freaking love the bechamel sauce, so creamy dreamy!! Hugs, Terra
Gurrrrl, I can eat that bechamel by the spoonful… love that stuff!! 🙂
HUGS! xoxo
Your photos look wonderful–I love all the textures.
I don’t have fresh tomatoes, and won’t for another 5-6 months probably. I do have some slow roasted tomatoes I’ve put up–since the tomatoes are simmered then baked anyway, do you think they’d substitute?
Thanks!
Your roasted tomatoes would be that much better in this sauce! All you need to measure out is about a cup, more or less, of tomatoes.
Thanks, Kirsten! Have a great Sunday!
My hubby loves pasta too. Now if he saw this gorgeous lasagna he would beg me to make it for him. I have never tried it with bechamel sauce… Looks like it’s time I tried it. 🙂