Crowd-pleasing Lasagna Bolognese comes out of the oven piping hot with layers of tender noodles, meaty ragu, and creamy béchamel. If you’re looking for a classic Italian lasagna that’s made without ricotta cheese, this is the version for you!

There’s no way around the fact that homemade lasagna is a bit of a project. But it’s also one of the most comforting and crowd-pleasing meals that you can make. Nothing makes the people around your table feel more cared for than a bubbly dish of homemade lasagna.

One of the things that makes some versions of lasagna expensive and heavy is the amount of cheese they contain. Enter lasagna bolognese. This is a lasagna with all of the flavor and creaminess we all love, without layer upon layer of cheese. Using a béchamel sauce (I promise – it’s simple to make!) in place of ricotta lets the the tangy tomato ragu shine, while also adding an incredibly creamy sauciness.

Add my all-time favorite Italian House Salad and super simple Garlic Bread Hawaiian Rolls on the side. If you’re going for the gold here, Ricotta Cake or Semolina Cake would be the perfect Italian-inspired desserts. If you’re looking for the ultimate guide on what to pair with lasagna, check out What to Serve with Lasagna for everything from wine pairings and apps to sides and desserts.

What is Lasagna Bolognese?

Classic Italian Lasagna Bolognese consists of four parts – lasagna noodles, Bolognese ragu (a slow-simmered meat and tomato sauce), creamy béchamel (white sauce), and grated parmigiano-reggiano cheese. These are layered in a baking dish and baked to let all of the flavors come together.

How to Make It

Bolognese Ragu (below are stovetop instructions, but check out my Slow Cooker / Instant Pot Ragu for other options)

1. Heat the oil in the skillet, and then cook the ground beef until it is nicely browned.
2. Add the garlic, dried basil, dried oregano, water, and crushed tomatoes, and cook until the sauce begins to bubble.
3. Reduce heat and gently simmer the sauce for 30 minutes to develop the flavors.
4. When the sauce is ready, stir in the sugar, and season with salt and pepper to taste.

Bechamel

1. In a large saucepan over medium heat, melt the butter, and then slowly whisk in the flour, whisking frequently to prevent the mixture from sticking to the pan. 
2. Add about a cup of milk when the sauce turns light golden brown, and continue whisking until thoroughly combined.
3. Reduce heat to medium-low, and pour the remaining milk into the pan while whisking. The bechamel should become smooth and thick in about 10 minutes. Remember to keep the heat on medium-low. If the milk begins to boil, the béchamel will be gritty.
4. Remove béchamel from heat and whisk in nutmeg. Taste and add salt if needed.

Boil the Noodles

1. Boil noodles in a large stockpot of salted water. Boil according to package directions, and gently separate the noodles with a wooden spoon or spatula to prevent them sticking together.
2. Drain noodles and lay flat in a single layer on a baking sheet or cooling rack.

Ingredients

Ragu:

• Cooking Oil – Lasagna is an Italian dish, so you can’t go wrong with olive oil. You can also use grapeseed oil and avocado oil, which has a neutral flavor, is perfect for everyday cooking, and has a high smoke point which is great for browning ground beef.
• Ground Beef, Salt, Black Pepper – Adding a dash of salt and black pepper allows all of that meaty bolognese flavor to shine. Use a lean ground beef to avoid excess grease and fat in the pan – and in your lasagna! 
• Garlic, Dried Basil, Dried Oregano – Lasagna wouldn’t be lasagna without this classic Italian trio. Herbs and garlic are magic in tomato sauces.
• Water – To maintain a “just right” consistency.
• Crushed Tomatoes, Sugar – Tomatoes can be pretty acidic. Using a touch of sugar to cut the acid results in a beautifully balanced tomato sauce.

Béchamel

• Butter, All-Purpose Flour – The two building blocks of béchamel. Butter gives you a rich base, and flour thickens things up.
• Milk – When making sauces, it’s always a good idea to use whole milk because it has such a creamy texture. 2% would also work in a pinch, just avoid skim and 1% milk. These lower fat milks will not provide the same richness as a full fat milk.
• Nutmeg – This common kitchen spice gives creamy béchamel just the right amount of warmth. 

Lasagna Assembly

• Dried Lasagna Noodles – The building blocks of lasagna. While you can use no-boil noodles, we’ve found that they don’t provide the same texture as traditional dried noodles. You’re also depriving yourself of the classic, curly noodle edges that are universally loved by both kids and adults. 
• Parmigiano-Reggiano – The one and only cheese in this easy Italian recipe. The distinct, sharp flavor of Parmigiano-Reggiano is all the cheese you need here.

Variations

• Add Veggies – Lasagnas, and pastas in general, make it easy to sneak in iron-rich spinach, sautéed mushrooms, or bell peppers for extra flavor, texture and nutrients. 
• Add some heat – Red pepper flakes work so well in tomato sauces, and give just the right amount of heat to put a little zing in each bite. 

What is Béchamel?

Béchamel sauce is a creamy white sauce made from butter, flour, and milk, and it’s the secret ingredient in this lasagna bolognese. Don’t let that fancy French word throw you off because béchamel is super easy to make. This thick, nutty sauce adds depth to recipes like homemade mac and cheese, croque monsieur sandwiches, and, of course, lasagna! 

FAQs

Tips for Freezing and Reheating 

Lasagna Bolognese is easy to freeze in individual or family-sized portions, and a cinch to reheat. To reheat lasagna that has already been baked, first let the lasagna thaw in the fridge the night before, and then reheat the next day at 325°F for about an hour. 

If you’re in a jam and need to reheat the lasagna right from the freezer, just plan on increasing the time by about 45 minutes to an hour.

Storing, freezing and reheating an unbaked lasagna is just as easy. Simply assemble, cover tightly with foil and refrigerate for up to 3 days, or freeze for up to 4 months. When you are ready to cook, remove from the freezer the night before, and follow the same baking instructions.

More Delicious Pasta Recipes

Easy Broccoli Pasta

Parmesan Orzo

Pasta with Brussels Sprouts and Pancetta

Ravioli with Sage Brown Butter Sauce