Go Back
–+ servings

Classic Lasagna Bolognese with Ragù and Béchamel Sauce

This recipe for classic lasagna Bolognese is made with fresh homemade lasagna sheets, homemade ragù, creamy béchamel sauce and Parmesan cheese. You'll get approximately 5-6 layers. I recommend making these components in advance, and then assembling the lasagna when you're ready to bake. I've also included storage options to make-ahead and freeze. Refer to my sample cooking timeline in the blog post above to plan for success.
Print Recipe Pin Recipe
Servings: 6
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • Ragù Bolognese Sauce
  • Béchamel Sauce
  • Homemade Lasagna Noodles
  • Parmesan cheese (ground, block, or both- best quality!)

Method
 

  1. Prepare The Lasagna Components
  2. Layer & Assemble The Lasagna
  3. Bake The Lasagna

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • Make your sauces a day ahead; both the ragù and béchamel improve in flavor after resting, and you'll save time on assembly day.
  • To prevent your béchamel from becoming grainy, whisk constantly while cooking and ensure it thickens gently over low heat.
  • If using store-bought lasagna noodles, choose "oven-ready" varieties for a quick assembly, but be sure they are adequately covered with sauce to prevent dryness during baking.
  • To avoid burning the top layer of your lasagna, cover it with foil for the first half of baking, then remove it for the last 15-20 minutes to achieve a golden, bubbly finish.
  • Leftover lasagna keeps well in the fridge for up to 4 days; reheat in the oven at 350°F until heated through, covering with foil to retain moisture.

Tried this recipe?

Let us know how it was!