Bolognese Lasagna (Traditional Italian-Style Lasagna with Béchamel)

Ingredients

• 500 g Ground beef (chuck) (Preferably freshly ground)
• 500 g Ground pork (pork shoulder or leg) (Can substitute with sausage meat (casings removed))
• 2 tbsp Olive oil (For browning meat)
• 1 medium Onion (Finely diced)
• 1 medium Carrot (Finely diced)
• 1 stalk Celery (Finely diced)
• 3 cloves Garlic (Minced)
• 1/2 medium Leek (Optional, thinly sliced)
• to taste Salt
• to taste Black pepper (Freshly ground preferred)
• 60 ml Cooking sake (Optional, for Asian flavor)
• 1 tbsp Worcestershire sauce
• 1 tsp Fish sauce (Optional, for umami)
• 700 g Tomato passata or canned peeled tomatoes (If using whole tomatoes, blend before use)
• 500 ml Water (As needed to cover sauce)
• 2 leaves Bay leaf
• 1 small bunch Fresh basil (Whole sprig)
• 600 ml Whole milk (Room temperature)
• 50 g Unsalted butter
• 50 g All-purpose flour
• 1/4 tsp Nutmeg (Freshly grated preferred)
• 120 g Parmesan cheese (Finely grated, divided (80g for béchamel, 40g for topping))
• 1 large Egg yolk
• 250 g Lasagna sheets (dried, no-boil, made with durum wheat) (High-quality recommended)

Instructions

1. Brown the Meat

   Heat a large skillet or Dutch oven over medium-high heat. Add olive oil. Add ground beef and ground pork, breaking up the meat with your hands as you add it. Spread the meat out to maximize browning and avoid overcrowding. Let it caramelize lightly without stirring too much, about 5-7 minutes.

   Time: PT7M

2. Prepare and Add Vegetables

   While meat browns, finely dice onion, carrot, celery, garlic, and leek (if using). Add vegetables to the browned meat. Stir and cook until softened, about 5 minutes.

   Time: PT10M

3. Season and Deglaze

   Season with salt and black pepper. Add cooking sake (or white wine), Worcestershire sauce, and fish sauce (if using). Stir and let the alcohol evaporate, about 2 minutes.

   Time: PT2M

4. Add Tomato and Simmer

   Add tomato passata (or blended peeled tomatoes). Stir to coat the meat and vegetables. Add enough water to cover the mixture by about 1 cm. Add bay leaves and a whole sprig of basil. Bring to a simmer, then reduce heat to low. Simmer uncovered for 45-90 minutes, stirring occasionally, until thickened and rich.

   Time: PT45M

5. Make Béchamel (White Sauce)

   In a medium saucepan over low heat, melt butter. Add flour and stir constantly to form a pale roux, about 3 minutes. Do not let it brown. Gradually add milk, whisking constantly to prevent lumps. Cook, stirring, until thickened and smooth, about 5 minutes.

   Time: PT10M

6. Finish Béchamel

   Remove béchamel from heat. Season with salt, nutmeg, and 80g grated parmesan. Add egg yolk and whisk quickly to combine (to avoid scrambling). Set aside.

   Time: PT3M

7. Finish Bolognese Sauce

   Once the sauce is thick and flavorful, remove bay leaves and basil. Stir in a splash of milk (about 50 ml) and a knob of butter (about 20g) for richness. Let cool slightly.

   Time: PT3M

8. Assemble Lasagna

   Preheat oven to 180°C. In a deep baking dish, spread a thin layer of bolognese. Add a layer of béchamel. Arrange lasagna sheets to cover, breaking to fit as needed. Repeat layers: bolognese, béchamel, pasta, until all ingredients are used, finishing with a generous layer of béchamel and remaining bolognese on top. Sprinkle 40g grated parmesan over the top.

   Time: PT10M

   Temperature: 180°C

9. Bake and Gratin

   Bake at 180°C for about 15 minutes. When bubbling, increase oven to maximum (or use broiler) for 5-7 minutes to brown the top. Let rest 10 minutes before slicing.

   Time: PT22M

   Temperature: 180°C, then maximum

10. Serve and Enjoy

    Slice and serve hot, enjoying the crispy edges and creamy layers.

    Time: PT3M

11. Cleanup

    Wash all used pots, pans, utensils, cutting boards, and the baking dish. Wipe down counters and stove. Estimated time: 20 minutes.

    Time: PT20M

Nutrition Facts

Calories

550

Protein

32g

Carbohydrates

38g

Fat

29g

Fiber

3g

Ingredient Substitutions

• Instead of Ground beef (chuck): Ground sirloin, Ground round
• Instead of Ground pork (pork shoulder or leg): Italian sausage (casings removed)
• Instead of Olive oil: Vegetable oil
• Instead of Onion: Shallots
• Instead of Carrot: Parsnip
• Instead of Celery: Leek
• Instead of Garlic: Garlic powder
• Instead of Leek: More onion, Omit
• Instead of Cooking sake: Dry white wine, Omit
• Instead of Worcestershire sauce: Soy sauce
• Instead of Fish sauce: Anchovy paste, Omit
• Instead of Tomato passata or canned peeled tomatoes: Crushed tomatoes
• Instead of Fresh basil: Dried basil, Omit
• Instead of Whole milk: 2% milk
• Instead of Unsalted butter: Salted butter (reduce salt in recipe)
• Instead of All-purpose flour: Cake flour
• Instead of Nutmeg: Omit
• Instead of Parmesan cheese: Grana Padano, Pecorino Romano
• Instead of Egg yolk: Omit (texture will be less rich)
• Instead of Lasagna sheets (dried, no-boil, made with durum wheat): Fresh pasta sheets

Equipment Needed

• Large skillet or Dutch oven
• Wooden spoon or spatula
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Medium saucepan
• Whisk
• Grater (for parmesan and nutmeg)
• Mixing bowls (optional)
• Baking dish (deep, 9x13-inch or similar)
• Aluminum foil (optional)

Critical Steps — Do Not Skip

• Properly browning the meat for maximum flavor.
• Simmering the bolognese sauce long enough to develop depth.
• Making a smooth, lump-free béchamel.
• Layering so all pasta is covered with sauce.
• Gratinating the top without burning.

Chef Tips from the Video

• Use high-quality pasta made with durum wheat for best texture.
• Let the lasagna rest before slicing for neat portions.
• Add a splash of milk and butter to the finished bolognese for silkiness.
• Grate parmesan fresh for best flavor and melting.
• A little fish sauce or anchovy paste adds umami but is optional.

Troubleshooting

Storage

Refrigerator: Store tightly covered for up to 4 days.

Freezer: Freeze whole or in portions, tightly wrapped, for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Both bolognese and béchamel can be made up to 2 days ahead and refrigerated.
• Lasagna can be assembled a day ahead and baked before serving.
• Leftovers reheat well in the oven or microwave.