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Lasagna Bolognese with Béchamel Sauce

This Lasagna Bolognese with Béchamel Sauce is a classic Italian masterpiece made with layers of rich slow-simmered meat sauce, silky béchamel, tender pasta sheets, and Parmesan cheese. Unlike the American-style version made with ricotta, this traditional Northern Italian lasagna from Emilia-Romagna gets its luxurious creaminess from a smooth white sauce that perfectly balances the hearty Bolognese. It's a true labor of love, but every layer is worth the time for a comforting dish perfect for family gatherings, holidays, and special occasions.
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Prep Time 45 minutes
Cook Time 45 minutes
Rest Time 30 minutes 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Italian
Servings 8

Ingredients
  

For the Bolognese Sauce (You’ll need about 4–5 cups of prepared Bolognese sauce.)

  • 3 Tbsp. olive oil
  • 1 1/2 lb. lean ground beef
  • 1/2 lb.  ground pork
  • 1 cup each chopped onion+ carrots + celery
  • 2 Tbsp. minced garlic
  • 1 cup red wine
  • 1 28 oz. can crushed tomatoes
  • 2 cups beef broth
  • 1 cup whole milk
  • pinch of nutmeg
  • Grated parmesan and Italian parsley for serving

For the Béchamel Sauce

  • 4 Tbsp. unsalted butter
  • 4 Tbsp. all-purpose flour
  • 4 cups whole milk, warmed
  • 1/3 Tsp. ground nutmeg
  • Salt and pepper to taste

Lasagna Noodles

Instructions
 

Make the Bolognese sauce

  • Build the flavor base:Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add finely diced onion, carrot, and celery (soffritto) and cook for 5–7 minutes until softened and fragrant
  • Brown the meat: Add ground beef and ground pork, breaking it apart with a wooden spoon. Cook until the meat is browned and most of the moisture has evaporated. Season with salt and pepper.
  • Add the aromatics and wine:Stir in garlic and cook briefly until fragrant. Add the wine and simmer until it has reduced, allowing the flavor to concentrate.
  • Simmer the sauce: Add crushed tomatoes, tomato paste, and herbs. Lower the heat and let the sauce gently simmer, partially covered, for 1½–2 hours, stirring occasionally. A traditional Bolognese is slow-cooked until rich, thick, and deeply flavorful.
  • Finish the sauce: Stir in milk during the final 15–20 minutes of cooking to mellow the acidity of the tomatoes and create the signature silky texture of a Northern Italian Bolognese sauce. Taste and adjust seasoning before assembling the lasagna.
  • Prepare the Bechamel sauce
  • In a saucepan, melt the butter over medium heat.
  • Whisk in the flour and cook for 1–2 minutes until slightly golden.
  • Gradually whisk in the warm milk, stirring constantly until smooth and thickened, about 5–7 minutes.
  • Season with salt, pepper, and nutmeg. Set aside.

Cook the Lasagna Noodles

  • If using regular noodles, cook in salted boiling water until just al dente.
  • Drain and lay flat on a lightly oiled surface to prevent sticking.
  • If using no-boil noodles, skip this step.

Assemble the Lasagna

  • Preheat oven to 375°F (190°C).
  • Lightly grease a 9×13-inch baking dish.
  • Spread a thin layer of Bolognese sauce on the bottom.
  • Add a layer of noodles.
  • Spread a layer of béchamel, then a layer of Bolognese, followed by a sprinkle of mozzarella and Parmesan.
  • Repeat the process ending with a layer of béchamel.

Bake

  • Cover with foil (tent it slightly so it doesn’t touch the cheese).
  • Bake for 30 minutes.
  • Uncover and bake another 15 minutes, or until bubbly and golden on top.

Rest and Serve

  • Let the lasagna rest 20–30 minutes before cutting , this helps the layers set beautifully.
  • Slice and serve warm with extra Parmesan if desired.
    • Slice and serve warm with extra Parmesan if desired.
Keyword lasagna bolognese with béchamel sauce