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.
For me, the difference between a restaurant-style and home-style version of Lasagna Bolognese is how many layers of noodles are used.
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.
What do I need to make Restaurant Style Lasagna Bolognese?
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?
Start by mixing the ingredients for the ricotta portion of this Italian Classic.
*This can be made ahead of time and refrigerated until needed.
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!
- 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 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.
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.
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.
More Italian Recipes You’ll Love!
- Tomato and Spinach Lasagna
- Traditional Italian Bolognese
- Spaghetti and Meatballs
- Tomato Sauce and Sausage
Restaurant Style Lasagna Bolognese
Equipment
- 9 x 13 inch pan
Ingredients
Bolognese Sauce
- 2 tbsp 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 tbsp olive oil
- 16 ounces ground beef
- 28 ounces crushed tomatoes San Marzano is my choice
- ⅓ cup red wine
- 1 cup whole milk
- 1 tbsp basil fresh or dry finely chopped
- 2 tsp parsley fresh finely chopped
- 1½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp 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 tbsp 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 tsp 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
Nutrition
Craig
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
Chef Dennis Littley
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
Anaiah
I have never made such a delicious lasagna bolognese. It turned out amazing! Thank you so much for this recipe!
Ramona
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.
Heidy
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!!
Natalie
Great lasagna recipe. Turned out perfect. The flavors are amazing, it was delicious. This recipe is definitely a keeper. Thanks