Loading...
Loading...
Layers of tender pasta sheets, a slow-simmered beef bolognaise, silky bechamel, and three kinds of melted cheese make this Ultimate Cheesy Lasagna Bolognaise the ultimate family dinner. It's a rich, oven-baked casserole that bubbles at the edges and pulls apart in gooey, satisfying layers - a guaranteed crowd-pleaser for kids and adults alike.
Prep Time
35 min
Cook Time
75 min
Servings
8 people
Difficulty
medium
Per serving
520kcal
Calories
28g
Protein
38g
Carbs
28g
Fat
3g
Fiber
7g
Sugar
Follow step-by-step with voice guidance.
Make the bolognaise: heat the olive oil in a large pot, saute the diced onion, carrot, and celery until soft, about 6-7 minutes, then add the minced garlic and ground beef, browning well for 5-6 minutes.
Stir in the tomato paste, crushed tomatoes, red wine, dried oregano, dried basil, salt, and black pepper. Simmer uncovered on low heat for 45-60 minutes, stirring occasionally, until thick and rich.
Make the bechamel: melt the butter in a saucepan, whisk in the flour to form a paste, then gradually whisk in the warm milk until smooth. Cook for 5-6 minutes until thickened, then season with salt, black pepper, and nutmeg.
Preheat the oven to 190°C (375°F). Spread a thin layer of bolognaise on the bottom of a baking dish.
Layer some lasagna sheets over the sauce, then bolognaise, a layer of bechamel, and a scattering of the shredded mozzarella and parmesan. Repeat the layers using all the lasagna sheets, finishing with a generous layer of bechamel and the remaining cheese on top.
Cover with foil and bake for 25 minutes, then remove the foil and bake for another 15-20 minutes until the top is golden and bubbling.
Let the lasagna rest for 10-15 minutes before slicing - this helps the layers set so you get clean, neat pieces.
Rest Before Slicing: Cutting into lasagna straight from the oven causes it to collapse - a 10-15 minute rest lets it firm up into neat slices. Don't Skip the Bechamel: A proper bechamel (not just extra cheese) is what makes this lasagna creamy throughout rather than dry in the middle. Make Ahead Friendly: Assemble the whole dish a day ahead and refrigerate; just add 10-15 extra minutes of covered baking time from cold.
Fresh lasagna sheets and many dried 'oven-ready' brands don't need pre-boiling since they soften while baking in the moisture from the sauces. Check your packet instructions to be sure.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This Healthy Mediterranean Baked Cod Casserole nestles flaky white fish into a bright, herby tomato base with olives, capers, and cherry tomatoes, baked in one dish for an easy, nutrient-packed dinner. Light on calories but big on flavor, it's a clean-eating favorite ready in under 40 minutes.
Make your holiday feast unforgettable with this Thanksgiving Garlic Herb Roasted Turkey. Infused with aromatic garlic butter, fresh rosemary, and thyme, it yields crispy golden skin and exceptionally juicy meat - the centerpiece every holiday table deserves.
This Classic French Potato Gratin Dauphinois layers thinly sliced potatoes with garlic-infused cream and a whisper of nutmeg, baked low and slow until the top is deeply golden and the inside is meltingly soft. True to its Dauphine roots, there's no cheese needed - just potatoes, cream, and patience for the richest, most comforting side dish on the table.
This Vegan Sweet Potato Shepherd's Pie Roast swaps the classic lamb mince for a hearty lentil and mushroom filling, topped with a naturally sweet, creamy mashed sweet potato crust that browns beautifully in the oven. It's a plant-based comfort casserole loaded with fiber and gut-friendly ingredients, without sacrificing the cozy flavor of the traditional dish.