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
Repurpose leftover holiday ham into an extraordinary meal with this Honey Mustard Baked Ham Casserole, tossed with tender egg noodles in a glossy glaze. Sweet honey and sharp Dijon mustard balance rich dairy elements for a well-rounded, comforting flavor profile. Topped with buttery breadcrumbs, this American casserole is a family-pleasing hit.
Transform humble vegetables into a stunning centerpiece with this Whole Roasted Cauliflower with Tahini. A spiced olive oil rub caramelizes natural sugars as the head roasts to a tender, steak-like interior. Drizzled with a rich, tangy sesame tahini sauce and toasted pine nuts, this plant-based dish is packed with Middle Eastern flair.
Delight your family with this authentic Southern Baked Mac and Cheese Casserole, featuring a rich custard base loaded with sharp cheddar. Unlike stovetop variations, this traditional bake sets in the oven until bubbling with a golden-brown crust. Hints of dry mustard and smoked paprika elevate the decadent cheese sauce for the ultimate comfort food experience.
Spice up your dinner routine with this Spanish Chorizo and Potato Bake, where smoky cured chorizo releases vibrant paprika oils over tender golden potatoes. Sweet bell peppers and red onions meld into the one-pan dish as it roasts to perfection. Finishing under the broiler gives the sausage crispy edges for an irresistible Mediterranean feast.