If you’re on the hunt for a dinner that feels like a warm, comforting hug on a plate, then you’ve got to try my Ultimate Bolognese Lasagne Recipe. This isn’t just any lasagne — it’s layers of rich, slow-cooked bolognese, tender pasta sheets, and a velvety bechamel that come together to create something totally unforgettable. Trust me, once you try this, it’ll be a dinner staple you go back to again and again.

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Why You’ll Love This Recipe

Deep, authentic flavor: Slow cooking the bolognese lets the flavors really develop into that perfect rich taste you crave.
Homemade pasta goodness: Making fresh pasta sheets from scratch adds a silky texture that boxed noodles just can’t compete with.
Perfectly creamy bechamel: This sauce ties the whole lasagne together, keeping every bite moist and mellow.
A family favorite: My family literally goes crazy for this lasagne, and I think yours will too.

A close-up view of a slice of lasagna on a white plate, showing four layers of pasta sheets with rich brown meat sauce and melted cheese in between. The top layer is golden brown and bubbly with some darker spots. A fork is holding the front corner of the slice, and a knife is lifting the back edge slightly. The background and surface have a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Ultimate Bolognese Lasagne, homemade lasagne, Italian lasagne recipe, slow-cooked Bolognese, classic lasagne dish

Ingredients You’ll Need

This Ultimate Bolognese Lasagne Recipe uses simple, classic ingredients that layer up into something extraordinary. When shopping, I suggest looking for fresh, good-quality meat and herbs to really bring the flavors out.

Flat lay of a small white ceramic bowl of golden olive oil, a pile of fresh raw ground beef, a pile of fresh raw ground pork, small irregular chunks of fresh pancetta, two small whole brown onions with papery skins, two fresh orange carrots with green tops trimmed, two crisp green celery stalks, six peeled whole garlic cloves, four big sprigs of fresh rosemary, a few fresh sage leaves, a small white ceramic bowl of thick red tomato paste, a small white ceramic bowl of pale golden white wine, a small white ceramic bowl of light golden chicken stock, a small white ceramic bowl of creamy whole milk, a fresh lemon cut in half with one half showing bright yellow pulp, a mound of fine pale '00' flour, a smaller mound of pale yellow semola flour, three whole brown eggs with clean uncracked shells, a slab of rich yellow butter, a small white ceramic bowl of plain flour, a wedge of parmesan with some finely crumbled pieces beside it, a fresh lemon with bright zest scattered neatly, fresh black peppercorns and sea salt crystals artistically arranged, and a neat stack of fresh wide rectangular pasta sheets made from the '00' flour placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Ultimate Bolognese Lasagne, homemade lasagne, Italian lasagne recipe, slow-cooked Bolognese, classic lasagne dish

Olive oil: A good quality extra virgin makes all the difference in the sauce base.
Ground beef and pork: Mixing both gives that rich, hearty texture in the bolognese.
Pancetta: Adds a subtle smokiness and fat that keeps the sauce luscious.
Brown onions, carrots, celery: Classic soffritto veggies that build the sauce’s flavor foundation.
Garlic: Fresh is best – it brings that punchy aroma and warmth.
Fresh rosemary and sage: These herbs add an earthy, fragrant kick.
Tomato paste: Intensifies the tomato flavor and thickens the sauce beautifully.
White wine: Sauvignon Blanc works beautifully for acidity and depth.
Chicken stock: Adds savory richness without overpowering.
Whole milk: Keeps the bolognese silky and tender.
Salt and pepper: To taste, of course – seasoning is everything.
Fresh lemon juice: A splash really brightens up the sauce at the end.
’00’ flour and semola rimacinata flour: For those silky pasta sheets that melt in your mouth.
Eggs: The binding agent for fresh pasta dough.
Butter, plain flour, and milk: The holy trinity for a creamy bechamel sauce.
Parmesan: The salty, nutty cheese that’s the finishing touch in layers and topping.
Lemon zest: A subtle fresh note that cuts through the richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Ultimate Bolognese Lasagne Recipe to suit different moods or diets — it’s a flexible crowd-pleaser that plays well with changes.

Vegetarian version: Swap the meat with a mix of finely chopped mushrooms, lentils, and walnuts — it mimics the texture and richness beautifully.
Wine swap: I sometimes use a dry red wine instead of white for a deeper, earthier flavor when I want more bite.
Cheese blend: Mixing parmesan with a little mozzarella or gruyère creates an extra melty, cheesy topping.
Gluten-free pasta: You can use gluten-free sheets or thinly sliced zucchini for a lighter take.

How to Make Ultimate Bolognese Lasagne Recipe

Step 1: Build the flavor base with soffritto

Start by heating olive oil in a large heavy-bottomed pot over medium heat. Add your finely diced onions, carrots, and celery, stirring occasionally until soft and golden—this could take about 10 minutes. This slow, gentle cooking unlocks the natural sweetness in the veggies, giving the bolognese a deep flavor foundation. Don’t rush this step; it truly pays off!

Step 2: Brown the meats to perfection

Next, add the pancetta and cook until just crisp, then add the ground beef and pork. Break them up with your spoon and let them brown without stirring too much—this caramelization is key to that rich meaty depth. I like to cook it until there’s little to no pink showing, then season with salt and pepper.

Step 3: Add garlic, herbs, and tomato paste

Toss in the chopped garlic, rosemary, and sage. Stir for a minute until fragrant, then blend in the tomato paste. Cook this mixture a bit more to remove the raw tomato taste—it should start to smell sweet and concentrated. This little trick totally transforms your sauce.

Step 4: Deglaze and simmer slowly

Pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the pot—those are pure flavor gold. Let the wine reduce by half, then add the chicken stock and whole milk. Bring everything to a simmer, reduce heat to low, cover partially, and let it cook slowly for at least 90 minutes. Stir occasionally to prevent sticking. When I first tried slow simmering this long, it blew me away how the flavors mellow and meld!

Step 5: Finish the sauce and prep pasta dough

Once the sauce has thickened and your kitchen smells incredible, season it with salt, pepper, and a splash of fresh lemon juice to brighten everything up. Meanwhile, start making the fresh pasta dough by mixing the ’00’ flour, semola, and eggs until smooth. Let it rest wrapped in cling film for about 30 minutes — this relaxes the dough and makes it easier to roll out thin.

Step 6: Roll, blanch pasta sheets and make bechamel

Roll out your dough to thin sheets (almost translucent). Briefly drop the sheets into boiling water for 30 seconds to blanch, then drain. This step keeps the pasta tender so it bakes perfectly without drying out. For the bechamel, melt butter in a saucepan, whisk in flour to form a roux, then slowly add milk while whisking. Cook until thickened but still silky. Season with salt, pepper, parmesan, and a pinch of lemon zest.

Step 7: Layer up and bake to golden perfection

In a deep baking dish, start with a layer of bolognese, then pasta sheets, a layer of bechamel, and a sprinkle of parmesan. Repeat the layers until all ingredients are used, finishing with bechamel and a generous topping of parmesan. Bake at 180°C (350°F) for about 45 minutes or until bubbling and golden on top. I love the smell wafting through the house at this point—it’s pure happiness.

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Pro Tips for Making Ultimate Bolognese Lasagne Recipe

Let the sauce simmer low and slow: I learned that rushing this step results in a less flavorful sauce, so give it time to develop deep, rich flavors.
Fresh pasta is the secret: While store-bought works, I swear by making pasta from scratch — it makes such a difference in texture and taste.
Don’t skip blanching the pasta sheets: This keeps the layers tender and avoids dryness in the final dish.
Use plenty of seasoning in all layers: I once under-seasoned and learned how crucial it is to season the meat, the bechamel, and even the pasta water.

How to Serve Ultimate Bolognese Lasagne Recipe

A square slice of lasagna with six visible pasta layers stacked closely, separated by thick, rich brown meat sauce and creamy orange tomato sauce, topped with a browned, melted layer of white cheese. The edges of the pasta are slightly crisp and curled. A woman’s hand is holding a fork on the left side of the lasagna, and a knife is cutting into the right side of the slice. The dish is served on a clean white plate with a white marbled surface in the background. photo taken with an iphone --ar 2:3 --v 7 - Ultimate Bolognese Lasagne, homemade lasagne, Italian lasagne recipe, slow-cooked Bolognese, classic lasagne dish

Garnishes

After baking, I love topping the lasagne with a generous sprinkle of fresh parmesan and a little extra lemon zest to wake up the dish just before serving. A few fresh basil leaves or parsley also bring a lovely fresh contrast and color pop to the plate.

Side Dishes

My go-to sides are always a crisp green salad dressed with lemon vinaigrette and crusty garlic bread. The freshness and crunch balance the richness of the lasagne perfectly. Sometimes I’ll serve roasted veggies — like asparagus or Brussel sprouts — to add a bit of earthiness.

Creative Ways to Present

For special occasions, I like to serve individual portions in mini cast-iron skillets or ramekins — it feels fancy and keeps portions perfectly warm. You can even add a drizzle of truffle oil or a dollop of pesto on top to elevate the flavors.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Ultimate Bolognese Lasagne Recipe reheat beautifully. I usually cover the lasagne tightly with foil and keep it in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers can be even better!

Freezing

This recipe freezes well too. I portion leftovers into airtight containers and freeze for up to 3 months. Just be sure to thaw in the fridge overnight before reheating gently to preserve the texture and flavor.

Reheating

To reheat, I cover the lasagne with foil and warm it in a 160°C (320°F) oven for about 20-25 minutes, or until heated through. This keeps the top from drying out and the layers nice and moist. Microwave works in a pinch but doesn’t keep the texture as well.

FAQs

Can I make the Ultimate Bolognese Lasagne Recipe ahead of time?

Absolutely! You can prepare the bolognese sauce and pasta sheets a day before, assemble the lasagne, and keep it refrigerated until ready to bake. This actually lets the flavors meld and often results in an even tastier meal.
Can I use store-bought pasta sheets instead of making my own?

Yes, store-bought pasta works fine if you’re short on time. Just make sure to blanch or soften them slightly in boiling water before layering to prevent dryness.
What wine pairs best with Bolognese lasagne?

I enjoy pairing it with a medium-bodied red wine like Chianti or Merlot to complement the rich meat sauce, but a crisp white like Sauvignon Blanc works nicely while cooking and in the sauce itself.
Is there a shortcut to speed up the cooking time?

If you’re pressed for time, you can reduce the simmering to about 45 minutes, but know the flavors won’t be quite as developed. Using a slow cooker or pressure cooker can also help if you want a faster rendition without sacrificing too much depth.

Final Thoughts

I absolutely love how this Ultimate Bolognese Lasagne Recipe brings people together around the table. It’s my go-to when I want to impress without stress, and the layered flavors always get compliments. If you haven’t tried making your own pasta and slow-simmering your sauce yet, you’re in for a real treat — it’s worth every minute. I can’t wait for you to share this with your family and friends because once you do, I know they’ll be asking for this lasagne over and over. Happy cooking!