Name: Authentic Lasagne Bolognese Recipe
Prep time: 2 h
Cook time: 2 h 40 min
Total time: 4 h 40 min
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 500 g ground beef; 500 g ground pork; 200 g pancetta, chopped into small pieces; 2 small brown onions, finely diced; 2 carrots, finely diced; 2 stalks of celery, finely diced; 6 garlic cloves, finely chopped; 2 tbsp fresh rosemary, finely chopped (about 4 big sprigs); 2 tbsp fresh sage, finely chopped; 2/3 cup tomato paste; 3 cups white wine (sauvignon blanc recommended); 4 cups chicken stock; 2 cups whole milk; Salt and pepper, to taste; 1.5 tbsp fresh lemon juice; 450 g ’00’ flour; 50 g semola rimacinata flour (or substitute with additional 50 g ’00’ flour); 280 g eggs (weight without shells); 70 g butter; 70 g plain flour; 800 ml milk; 100 g parmesan, finely grated or crumbled; 1/4 – 1/2 tsp black pepper; 1/2 tsp sea salt; 200 g parmesan, divided into two portions, finely grated or crumbled; Zest of a lemon

If you’re craving a truly heartwarming meal that feels like a big comforting hug, you’re in the right place. This Authentic Lasagne Bolognese Recipe is a personal favorite of mine — rich, slow-cooked, layered with silky fresh pasta and creamy béchamel, it takes a little time but the reward is unbelievable. Whether it’s a family dinner or a special weekend project, this lasagne will wow your taste buds and have everyone coming back for seconds. Trust me, once you make it, you’ll understand why I absolutely love this recipe!

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Why You’ll Love This Recipe

Slow-cooked flavor: The long simmering time lets the meat and veggies develop deep, rich flavors you won’t get from shortcuts.
Fresh pasta sheets: Making your own pasta might sound intimidating, but you’ll love the silky texture and freshness it adds.
Classic béchamel sauce: Creamy and luscious, this sauce balances the meaty ragu perfectly and lifts the whole dish.
Crowd-pleaser: I’ve served this at family gatherings and parties, and it always disappears fast—everyone asks for the recipe!

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 - Authentic Lasagne Bolognese, homemade lasagne layers, traditional Italian lasagne, slow-cooked meat sauce, creamy béchamel lasagne

Ingredients You’ll Need

Getting the right ingredients really makes a difference here. I love using a mix of ground beef and pork for a hearty texture, and fresh herbs like rosemary and sage bring that authentic Italian countryside vibe. If you can find pancetta, definitely don’t skip it — it adds that perfect salty umami kick.

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 - Authentic Lasagne Bolognese, homemade lasagne layers, traditional Italian lasagne, slow-cooked meat sauce, creamy béchamel lasagne

Olive oil: Use good quality extra virgin for flavor and richness in cooking the base.
Ground beef and ground pork: Mixing these two gives the ragu a juicy and well-rounded taste.
Pancetta: Small diced adds a great savory depth, like bacon but a bit more tender.
Brown onions: Finely diced because they melt into the sauce and give sweetness.
Carrots and celery: Classic soffritto vegetables for building flavor from the bottom up.
Garlic cloves: Minced finely to blend rather than overpower.
Fresh rosemary and sage: These herbs brighten the meat sauce with earthy notes.
Tomato paste: Concentrated tomato power to deepen the sauce’s richness.
White wine: I used a sauvignon blanc; it adds acidity and balances the meatiness.
Chicken stock: For that comforting, savory liquid base.
Whole milk: Added slowly to tenderize and enrich the ragu.
Salt and pepper: Essential seasoning to bring out all the flavors.
Fresh lemon juice: A splash brightens the sauce at the end.
‘00’ flour and semola rimacinata flour: Perfect flours for tender, elastic pasta dough.
Eggs: Use at room temperature for easier dough handling.
Butter and plain flour: To make a smooth and creamy béchamel sauce.
Milk (for béchamel): Warm milk whisked in gradually prevents lumps.
Parmesan cheese: Grated fresh for deep savory flavor in the béchamel and topping.
Black pepper and sea salt: To finish and season the béchamel.
Lemon zest: Adds a surprising delicate brightness when sprinkled on top.

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 how one great recipe can be personalized without losing its soul. Over time, I’ve tried a few twists on this Authentic Lasagne Bolognese Recipe to suit different moods or dietary needs, and you might enjoy exploring those too.

Vegetarian version: Replace the meat with finely chopped mushrooms and lentils for umami-packed goodness. I switched to this once for a dinner party and was amazed how hearty it still felt.
Gluten-free pasta: Use store-bought gluten-free sheets if making the dough feels daunting; it doesn’t skimp on taste and makes it suitable for friends who avoid gluten.
Spicy kick: Add a pinch of chili flakes into the ragu while it simmers—my family loves the subtle warmth it brings, especially on cooler nights.
Extra cheesy: Mix mozzarella or fontina into the layers for gooey cheesiness, perfect if you’re serving cheese lovers who appreciate that melt factor.

How to Make Authentic Lasagne Bolognese Recipe

Step 1: Prepare the Ragu – The Flavor Foundation

Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Add finely diced pancetta first and let it render its fat and crisp slightly—this little step adds gorgeous savoriness. Then toss in the ground beef and pork, breaking it up, and brown it thoroughly until no pink remains. This step is key for that deep, meaty flavor. Next, add the finely diced onions, carrots, and celery along with garlic, rosemary, and sage. Cook gently, stirring often, until everything softens and smells incredible—around 10 minutes. Stir in tomato paste and let it cook a minute or two before deglazing with the white wine; the alcohol will cook off, leaving a beautiful acidity. Slowly pour in chicken stock and whole milk, reduce the heat to low, and simmer gently for at least 1.5 to 2 hours, stirring occasionally. This slow cooking softens the meat and creates that rich, silky sauce you want. Just before finishing, season well with salt, pepper, and a splash of fresh lemon juice to brighten the flavors.

Step 2: Make Fresh Pasta Dough – Silky, Tender Sheets

While the ragu simmers, it’s time to make your pasta dough—a step I genuinely look forward to. On a clean surface, sift together the ‘00’ flour and semola rimacinata, then pile it up into a mound with a well in the center. Crack the eggs into the well, and gently start incorporating the flour with a fork and your fingers until the dough begins to come together. Then knead it for about 10 minutes until smooth and elastic. If it feels sticky, dust with a bit more flour. Wrap it in cling film and let it rest for at least 30 minutes. This rest period lets the gluten relax, making rolling easier and your sheets tender, not chewy. Don’t rush this—patience here pays off big time!

Step 3: Prepare the Béchamel Sauce – Creamy Magic

To compliment that rich meat sauce and fresh pasta, a classic béchamel is a must. Melt butter gently in a saucepan over medium heat, then whisk in plain flour and cook for a couple of minutes, stirring so it doesn’t brown; this creates a smooth roux. Slowly add warm milk, whisking constantly to prevent lumps. Cook until thickened into a silky sauce that coats the back of a spoon, then remove from heat. Stir in grated parmesan, sea salt, and black pepper. When you assemble the lasagne, this béchamel will add luscious creaminess that balances the savory ragu perfectly—my family always says it’s what makes the dish feel so indulgent.

Step 4: Assemble and Bake – Layered Perfection

Preheat your oven to 180°C (350°F). Roll out your pasta dough into thin sheets—don’t worry if they’re not perfect; rustic is charming! In a large baking dish, spread a thin layer of béchamel, then a layer of pasta sheets, followed by a generous spread of ragu, and then béchamel again. Sprinkle some parmesan on top of the béchamel before repeating the layers until you use up your ingredients. I usually do three to four layers for a beautifully tall lasagne. Finish with a top layer of béchamel, parmesan, and sprinkle lemon zest for a subtle brightness. Cover with foil and bake for 40 minutes, remove foil, and bake a further 15-20 minutes until golden and bubbling. Let it rest for 10 minutes before slicing—this helps it set beautifully so the layers don’t slide apart.

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Pro Tips for Making Authentic Lasagne Bolognese Recipe

Low and slow is key: Resist the urge to rush your ragu; the slow simmer lets those flavors meld beautifully.
Rest your pasta dough: Letting the dough rest makes it easier to roll and prevents shrinkage during baking.
Warm your milk for béchamel: Adding warm milk gradually avoids lumps and keeps the sauce silky.
Don’t skip the lemon zest: It adds that surprising pop of freshness that elevates the entire dish—trust me, it’s worth it.

How to Serve Authentic Lasagne Bolognese 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 - Authentic Lasagne Bolognese, homemade lasagne layers, traditional Italian lasagne, slow-cooked meat sauce, creamy béchamel lasagne

Garnishes

I love to finish the lasagne with freshly grated parmesan and a little sprinkle of freshly ground black pepper for contrast. Sometimes, I add a few torn fresh basil leaves on top at the last minute—it smells incredible and adds lovely color.

Side Dishes

This lasagne shines with a simple green salad dressed with lemon vinaigrette or a crisp Caesar salad. Garlic bread or a loaf of crusty Italian bread is perfect to mop up all those delicious leftover sauces. For something extra, sautéed green beans or roasted Brussels sprouts add great texture and freshness.

Creative Ways to Present

For special occasions, I sometimes assemble the lasagne in individual ramekins or smaller baking dishes for personal portions — it feels fancy and serving is a breeze. Another fun idea is to layer it in a deep glass dish so everyone can admire those beautiful layers before it’s baked.

Make Ahead and Storage

Storing Leftovers

This lasagne stores beautifully in an airtight container in the fridge for up to three days. I like to slice portions before storing so you can grab and reheat individual servings easily.

Freezing

I often freeze leftovers in freezer-safe containers for up to 2 months. Let it cool completely before freezing, and thaw overnight in the fridge for best texture when reheating.

Reheating

To reheat, cover the lasagne with foil and warm it in the oven at 175°C (350°F) for about 20-30 minutes until heated through. This keeps the top from drying out and restores that fresh-baked feel better than the microwave.

FAQs

Can I use store-bought pasta instead of making fresh pasta for this Authentic Lasagne Bolognese Recipe?

Absolutely! While fresh pasta adds a silky texture that’s hard to beat, using good quality dried lasagne sheets is a great shortcut that still results in a delicious meal. Just make sure to adjust cook times and add enough béchamel or sauce so the sheets soften nicely while baking.
How long should I simmer the Bolognese ragu for the best flavor?

I recommend at least 1.5 to 2 hours of gentle simmering—this slow cooking breaks down the meat fibers and melds the flavors beautifully. Stir occasionally and add a splash of stock or water if it looks too dry. Patience here makes a world of difference!
Can I prepare the lasagne a day ahead?

Yes! In fact, making it a day ahead lets all those flavors marry even better. Assemble the dish, cover, and refrigerate overnight. Then just bake it when you’re ready. It’s a lifesaver for busy days or entertaining.
What’s the best wine to use for the ragu?

I usually choose a dry white wine like sauvignon blanc or pinot grigio. It adds lovely acidity without overpowering the meat. However, a light red like chianti can also work if you prefer richer, deeper notes.
Is it necessary to include pancetta in this recipe?

While pancetta adds a wonderful savory depth, if you can’t find it, you can skip it or substitute with quality bacon. The recipe will still taste amazing, but the pancetta does give a nice authentic touch.

Final Thoughts

This Authentic Lasagne Bolognese Recipe holds a special place in my kitchen. It’s the kind of dish that invites everyone to slow down, gather around the table, and enjoy not just the food but the moment together. I still remember the first time I nailed the béchamel and rolled fresh pasta sheets perfectly—it felt like an achievement! If you’re willing to spend a little time and care on this, the payoff is pure joy and comfort on a plate. So, roll up your sleeves, and give it a try—I promise your friends and family will thank you for it!