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Home » Recipes » Pasta Recipes

Lasagna Bolognese Recipe

Published: Aug 22, 2021 · Modified: Jun 23, 2022 by Chef Dennis Littley

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When it comes to comfort food Lasagna Bolognese is at the top of my list. And making a delicious restaurant-style Lasagna Bolognese is easier than you think.

slice of lasagna bolognese on a plate


 

For me, the difference between a restaurant-style and home-style version of Lasagna Bolognese is how many layers of noodles are used.

baked lasagna bolognese in individual baking dish

In a homestyle version, most want the slice to stand up on a plate and look pretty. The restaurant version is going to be served in a casserole dish topped with more sauce and cheese.

By using fewer noodles, you’re getting more cheese and more meat in your lasagna, which means more flavor!

*Traditionally, Lasagna Bolognese is made with bechamel sauce. It’s just not my favorite way to make this classic dish. But feel free to replace the tomato sauce with bechamel.

If you love lasagna, check out my Greek version of this delicious dish.

Table of Contents:
  • Ingredients to make Lasagna Bolognese
  • How do I make Lasagna Bolognese?
  • Do I have to use a meat sauce in my lasagna?
  • Can I Make Lasagna Bolognese ahead of time?
  • Can I freeze Lasagna Bolognese?
  • More Recipes You’ll Love!
  • Recipe: Restaurant Style Lasagna Bolognese

Ingredients to make Lasagna Bolognese

ingredients to make recipe

Let’s start by gathering the ingredients we need to make a Restaurant Style Lasagna Bolognese. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

How do I make Lasagna Bolognese?

collage showing how to make ricotta mixture

Start by mixing the ingredients for the ricotta portion of this Italian Classic.

*This can be made ahead of time and refrigerated until needed.

collage showing how to make recipe

I used a 13 x 9-inch pan for my lasagna.

  • Add a thin layer of tomato sauce to the bottom of your casserole dish
  • Add the first layer of noodles, followed by another layer of tomato sauce.
  • Add the first layer of the ricotta mixture on top of the noodles, adding a light layer of tomato sauce on top of the ricotta.
  • Add the next layer of noodles.

**If using dry lasagna noodles, don’t cook them first. You will need to let the lasagna sit for 12-24 hours before baking if you use dry uncooked noodles but it will come out perfectly!

collage showing how to assemble lasagna
  • Add the traditional Italian bolognese sauce layer on top of the noodles.
  • Add the next layer of lasagna noodles, followed with a light layer of tomato suace
  • Add the final layer of the ricotta mixture,
  • Top the ricotta mixture with the last layer of lasagna noodles.
  • Finish the lasagna by adding the shredded mozzarella, grated Romano cheese and a sprinkle of fresh chopped parsley

Cover with non-stick foil and bake at 375 degrees for 60 minutes. Uncover and continue to bake for 7-10 more minutes or until the cheese is nicely melted.

Do I have to use a meat sauce in my lasagna?

No, you don’t. If you prefer your lasagna meatless, just replace the meat layer with another layer of cheese or cheese mixed with your vegetables.

You can also make an amazing non-meat version using Impossible Foods or one of the other meat substitutes on the market.

overhead view of fully baked lasagna bolognese

The lasagna should be fairly firm when removed from the oven. If it has too much shake in the middle it’s not done.

**Allow Lasagna to rest for 7-10 minutes before cutting, to let it firm up.

overhead shot of lasagna bolognese on a white plate

Once the lasagna has set, it’s time to slice and enjoy the deliciousness! I always serve a nice tossed salad with my lasagna, it goes so well with this rich comforting dish.

Can I Make Lasagna Bolognese ahead of time?

Yes, you can. It can sit in the fridge until you’re ready to serve. When you’re ready to serve slice the lasagna into the size you want and place it in a baking dish.

Top with tomato sauce and bake at 375 degrees for 20 minutes. After 20 minutes, top the lasagna with shredded mozzarella and fresh chopped parsley and continue baking for an additional 10 minutes.

Can I freeze Lasagna Bolognese?

Yes, you can. If you want to freeze the entire pan of Lasagna Bolognese, freeze it uncooked.

If you want to cook it and then freeze it, allow it to completely cool overnight in the refrigerator. Then cut slices and wrap them individually in plastic wrap and allow them to freeze. Then place the wrapped slices in a ziplock bag until needed.

This is how I store my lasagna, we can’t eat a whole pan of lasagna, but it doesn’t make sense to make a small portion when it doesn’t much more time to make a whole pan. That way I’ve another few dinners in the freezer for days I don’t want to cook.

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overhead shot of lasagna on a white plate

Restaurant Style Lasagna Bolognese

Chef Dennis Littley
When it comes to comfort food Lasagna Bolognese is at the top of my list. And making a delicious restaurant-style Lasagna Bolognese is easier than you think.
5 from 83 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 10 minutes mins
Bolognese Sauce 1 hour hr 15 minutes mins
Total Time 2 hours hrs 35 minutes mins
Course Entree
Cuisine Italian
Servings 12
Calories 422 kcal

Equipment

  • 9 x 13 inch pan

Ingredients
 
 

Bolognese Sauce

  • 2 tablespoon butter
  • ½ cup celery food processor or finely chopped
  • ½ cup carrot food processor or finely chopped
  • ½ cup onion food processor or finely chopped
  • 2 cloves garlic finely chopped
  • 2 tablespoon olive oil
  • 16 ounces ground beef
  • 28 ounces crushed tomatoes San Marzano is my choice
  • ⅓ cup red wine
  • 1 cup whole milk
  • 1 tablespoon basil fresh or dry finely chopped
  • 2 teaspoon parsley fresh finely chopped
  • 1½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup heavy cream or half and half
  • ½ cup grated Romano cheese

Tomato Sauce

  • 28 oz crushed tomatoes San Marzano is my choice
  • 1 clove garlic finely chopped
  • ¼ cup onion fine dice
  • 1 tablespoon fresh basil chopped
  • sea salt and pepper to taste

Ricotta Filling

  • 32 ounces ricotta cheese
  • ¾ cup grated Romano cheese
  • 2 large eggs
  • 1 teaspoon dry basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon black pepper
  • ½ teaspoon sea salt

Lasagna

  • 12 pasta sheets
  • 2 cups tomato sauce homemade or your favorite brand
  • 2 cups Bolognese sauce *if you like a meatier lasagna use 3 cups of Bolognese
  • ricottta filling
  • 3 cups mozzarella cheese shredded
  • ¼ cup grated Romano cheese
  • 1 teaspoon fresh parsley finely chopped

Instructions
 

Bolognese Sauce

  • Melt the butter in a large pan over medium heat, add the chopped vegetables and let them begin to caramelize (about 4-5 minutes). Add the chopped garlic and cook for an additional 1-2 minutes
  • Remove the cooked vegetables (soffritto) from the pot and save until needed.
  • Add the olive oil and ground beef to the pan. Season with sea salt and black pepper and cook for 4-5 minutes until it browns. When the ground beef is fully cooked break it up with a wire whip or spoon.
  • Add the red wine to the hot pan. It will deglaze the pan, releasing all the browned bits stuck to the bottom. Scrape the bottom of the pan with a large spoon to help get all the stuck bits loose.
  • Return the reserved soffritto to the pot, mix well and allow to cook over low heat for 5 minutes.
  • Add the crushed tomatoes, milk, basil and parsley, mixing well. Bring to a boil and then lower the heat to a simmer. Simmer for 30 minutes.
  • Stir in heavy cream and Romano cheese, mix well to incorporate the cream and cheese into the sauce.
  • Re-season with sea salt, black pepper and crushed red pepper to taste and simmer for 5 minutes.
  • *Feel free to add additional seasonings if you like your sauce spicier. I added an additional one teaspoon of garlic and onion powders to the sauce.

Tomato Sauce

  • In a small pot over medium-high heat, saute the onion and garlic in a tablespoon of olive oil for 2 minutes until fragrant.
  • Add crushed tomatoes to the pot. Season with sea salt and black pepper
  • Simmer for 30 minutes over low heat. Add chopped basil and reseason if necessary.

Ricotta Filling

  • Place the ricotta cheese in a large mixing bowl
  • Add the eggs, cheese and seasonings and mix until fully blended.

Lasagna

  • Add a layer of the bolognese sauce to the bottom of your baking dish.
  • Add a thin layer of tomato sauce to the bottom of your casserole dish
  • Add the first layer of noodles, followed by another layer of tomato sauce.
  • Add the first layer of the ricotta mixture on top of the noodles, adding a light layer of tomato sauce on top of the ricotta.
  • Add the next layer of noodles
  • Add the bolognese layer on top of the noodles
  • Add the next layer of lasagna noodles, followed with a light layer of tomato suace.
  • Add the final layer of the ricotta mixture. Top the ricotta mixture with the last layer of lasagna noodles.
  • Finish the lasagna by adding the shredded mozzarella, grated Romano cheese and a sprinkle of fresh chopped parsley
  • Cover with non-stick foil or spray the food side of regular foil to make sure it doesn’t stick to the cheese.
  • Bake at 375 degrees for 60 minutes. Uncover and continue to bake for 7-10 more minutes.
  • Allow Lasagna to rest for 7-10 minutes before cutting, to let it firm up.
  • Serve with a salad and enjoy!

Notes

**If using dry lasagna noodles, don’t cook them first. You will need to let the lasagna sit for 12-24 hours before baking if you use dry uncooked noodles but it will come out perfectly!

Nutrition

Calories: 422kcalCarbohydrates: 29gProtein: 26gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 109mgSodium: 819mgPotassium: 398mgFiber: 2gSugar: 3gVitamin A: 784IUVitamin C: 4mgCalcium: 417mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 83 votes (63 ratings without comment)

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    Recipe Rating




  1. Anjie says

    March 08, 2025 at 9:05 pm

    To ME, that’s plain ol lasagna 🤣

    Reply
  2. Craig says

    September 19, 2021 at 4:47 pm

    Happy Harvest Moon, Chef!
    Can I plastic wrap and foil this dish? I recall watching the Chef at a catering company I worked (as a busboy) would plastic wrap and foil the hundreds of meals she made for years…
    Thank you Chef!
    P.S. Crabs in Maryland are getting very fat!
    Craig

    Reply
    • Chef Dennis Littley says

      September 20, 2021 at 8:21 am

      you sure can. I usually slice my lasagna, plastic wrap it and then put the slices in ziplock bags to freeze.
      I would love some of those crabs! I’m up in Jersey and ours are still a little on the small side

      Reply
  3. Anaiah says

    August 29, 2021 at 4:12 pm

    5 stars
    I have never made such a delicious lasagna bolognese. It turned out amazing! Thank you so much for this recipe!

    Reply
  4. Ramona says

    August 29, 2021 at 1:45 pm

    5 stars
    The homemade sauce caught my eye as soon as I looked at this recipe and I am dying to make it for when I make lasagna next time! Thank you for sharing this recipe, I cant wait to make this.

    Reply
  5. Heidy says

    August 29, 2021 at 10:08 am

    5 stars
    This Lasagna Bolognese turned out very well. The entire family loves Lasagna so this went over extremely well with everyone. I will be saving this recipe to make again. Have a great day!!

    Reply
  6. Natalie says

    August 29, 2021 at 5:49 am

    5 stars
    Great lasagna recipe. Turned out perfect. The flavors are amazing, it was delicious. This recipe is definitely a keeper. Thanks

    Reply
  7. Claudia Moser says

    August 28, 2021 at 2:53 pm

    Hello there,
    Why do you specify 2 cups of spaghetti sauce AND 2 cups of Bolognese under the Lasagna section of your recipe? Isn’t one in the same? Am I missing something?
    TIA….

    Reply
    • Chef Dennis Littley says

      August 28, 2021 at 4:08 pm

      the Bolognese is for the meat layer, the tomato sauce is for under and over the pasta sheets

      Reply
  8. Petro says

    August 28, 2021 at 11:27 am

    5 stars
    This is too delicious! I love that the Bolognese sauce doesn’t take a lot of time to make! Thanks for sharing your easy recipe!

    Reply
  9. Mikayla says

    August 27, 2021 at 8:15 pm

    5 stars
    Put this together on the weekend and pop in the fridge for a couple days. Come home heat your oven and bake this up for a terrific weeknight dinner.. and left overs for lunch at work. You won’t be sorry!

    Reply
  10. Jenny says

    August 27, 2021 at 1:34 pm

    5 stars
    Oh my goodness, your lasagna is so good! Comforting, perfect, delicious. My husband also loved it, I am making this again and again! Thank you for the recipe!

    Reply
  11. angiesrecipes says

    August 25, 2021 at 8:40 am

    I can’t remember when I last time had some lasagna. This looks incredibly rich and delicious.

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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