All Recipes Diner

Lasagna Bolognese

A lasagna is only as good as its bolognese. So this lasagna is AMAZING! The slow simmer is crucial and develops all of the flavor. Your patience will be rewarded. Make this killer Caprese Garlic Bread while you’re waiting. 


extra-virgin olive oil1 

large onion, chopped1 

large carrot, peeled and finely chopped2 

stalks celery, finely chopped3 

cloves garlic, minced2 lb. 

ground beef1/2 c. 

dry white wine 2 

(28-oz.) cans crushed tomatoes1/4 c. 

tomato paste1 c. 

low-sodium beef (or chicken) broth1 

bay leaf1 c. 

whole milk

Kosher salt

Freshly ground black pepperFOR THE LASAGNA1 lb. 

lasagna noodles3 c. 


large egg, beaten1 c. 

freshly grated Parmesan, divided1 1/2 tsp. 

dried oregano1/4 tsp. 

crushed red pepper flakes

Kosher salt

Freshly ground black pepper1 lb. 

fresh mozzarella, sliced

Freshly chopped parsley, for serving


In a large dutch oven over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in beef breaking up meat with back of a spoon. Cook until no longer pink, about 8 minutes. 

Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld. 

Discard bay leaf, then gradually stir in milk. Let simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.

Assemble lasagna: Preheat oven to 375°. In a large pot of boiling salted water, cook pasta according to package directions. Drain. 

In a medium bowl, combine ricotta, egg, ¾ cup Parmesan, oregano, and red pepper flakes. Season with salt and pepper. 

Add a thin layer of bolognese to the bottom of a 9”-x-13” baking dish. Add a layer of noodles then top with ricotta mixture and sauce, then repeat layers. Top last layer of noodles with bolognese, mozzarella, and remaining ¼ cup Parmesan. 

Cover with foil and bake for 40 minutes, then remove foil and bake 20 minutes or until cheese is melty and sauce is bubbling. 

Garnish with parsley before serving.

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