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5 from 20 votes

Restaurant Style Lasagna Bolognese

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.
Prep Time10 mins
Cook Time1 hr 10 mins
Bolognese Sauce1 hr 15 mins
Total Time2 hrs 35 mins
Course: Entree
Cuisine: Italian
Servings: 12
Calories: 422kcal


  • 9 x 13 inch pan


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
  • cup red wine
  • 1 cup whole milk
  • 1 tbsp basil fresh or dry finely chopped
  • 2 tsp parsley fresh finely chopped
  • 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


  • 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


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.


  • 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!


**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!


Calories: 422kcal | Carbohydrates: 29g | Protein: 26g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 819mg | Potassium: 398mg | Fiber: 2g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 4mg | Calcium: 417mg | Iron: 2mg