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Lasagna Bolognese

Karina Kari
Layers of tender spinach pasta, slow-cooked Bolognese, and creamy bechamel sauce come together in this wholesome lasagna.
Packed with protein and fiber, it’s a satisfying, nutritious dish that’s perfect for family dinners, meal prep, or special occasions.
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Prep Time 40 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes
Course Main Course
Cuisine Comfort Food, Italian
Servings 6

Equipment

  • 9 × 13-inch baking dish (1)
  • Large pot – 1
  • Medium saucepan (1)
  • Pasta machine or rolling pin (1)
  • Blender (1)
  • Clean kitchen towels (for drying pasta)
  • Wooden spoon and whisk

Ingredients
  

Bolognese Ragu:

  • 1 large carrot finely chopped
  • 1 large celery stalk finely chopped
  • 1 large onion finely chopped
  • 2 lbs 1 kg ground beef
  • 7 oz 200 g pancetta, diced
  • 1 cup 240 ml chicken stock
  • 1 cup 240 ml white or red wine
  • 2 cups 600 g passata
  • 2 cups 480 ml whole milk
  • 1 tablespoon olive oil

Spinach Pasta (Optional):

  • 7 oz 200 g fresh spinach
  • 2 cups + 2 tablespoons 300 g Italian 00 flour
  • 2 medium eggs
  • 1 medium egg yolk

Bechamel Sauce:

  • 5 tablespoons 70 g unsalted butter
  • 5 tablespoons 70 g all-purpose flour
  • 4 cups 1 litre whole milk
  • ¼ teaspoon nutmeg
  • Salt and pepper to taste
  • Parmigiano Reggiano grated, as needed

Instructions
 

  • Prepare the Vegetables for Bolognese: Start by washing and finely chopping the carrot, celery stalk, and onion.
    Dice the pancetta into small cubes.
    This preparation ensures even cooking and a uniform texture in the sauce.
    Set all ingredients aside in separate bowls so you can add them efficiently during the cooking process.
  • Sauté Aromatics and Pancetta: In a large, heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat.
    Add the chopped carrot, celery, and onion along with the diced pancetta.
    Cook gently, stirring occasionally, until the vegetables are soft but not browned, approximately 5–10 minutes.
    The goal is to bring out the natural sweetness of the vegetables without caramelizing them.
  • Brown the Ground Beef: Add the ground beef to the pot with the softened vegetables.
    Break the meat apart with a wooden spoon and cook over medium-high heat until it loses its pink color and develops a slightly golden surface.
    This browning process adds depth and richness to the final Bolognese.
  • Deglaze with Wine: Pour in 1 cup of white or red wine, depending on your preference.
    Stir the mixture, scraping the bottom of the pot to lift any flavorful bits that may have stuck.
    Allow the wine to cook for 1–2 minutes so the alcohol evaporates, leaving only a subtle acidity that balances the richness of the meat.
  • Add Tomato Passata and Stock: Stir in 2 cups of passata (tomato puree) and 1 cup of chicken stock.
    Mix thoroughly to combine.
    Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low.
    Let it cook slowly for 2 hours, stirring occasionally.
    Slow cooking allows the flavors to meld and the sauce to thicken naturally.
  • Incorporate Milk and Simmer: After 2 hours, remove the lid and pour in 2 cups of whole milk.
    Continue to simmer the sauce uncovered for another 2 hours, stirring occasionally to prevent sticking.
    The milk softens the acidity of the tomatoes and creates a silky texture.
    Taste the sauce and adjust seasoning with salt and pepper as needed.
  • Wilt and Blend Spinach (For Spinach Pasta): Bring a large pot of water to a boil and blanch 7 oz of fresh spinach for 30–60 seconds.
    Drain immediately and rinse under cold water until completely cool to stop cooking.
    Squeeze out excess water with your hands or a clean towel.
    Transfer the spinach to a blender, add 2 whole eggs and 1 egg yolk, and puree until completely smooth.
  • Prepare Spinach Pasta Dough: On a clean work surface or in a large mixing bowl, add 2 cups plus 2 tablespoons (300 g) Italian 00 flour and form a well in the center.
    Pour in the spinach-egg puree.
    Using a fork, gradually incorporate the flour into the liquid until a rough dough forms.
    Transfer the dough to your work surface and knead for 10 minutes until smooth, elastic, and slightly tacky.
    Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling.
  • Make the Bechamel Sauce: In a medium saucepan, melt 5 tablespoons (70 g) unsalted butter over medium heat.
    Once melted, sprinkle in 5 tablespoons (70 g) flour and whisk continuously for about 1 minute to form a roux.
    Gradually add 4 cups (1 litre) whole milk in 4 increments, whisking continuously until the sauce thickens.
    Add ¼ teaspoon nutmeg and season with salt and pepper to taste.
    The bechamel should coat the back of a wooden spoon.
  • Roll Out Pasta Sheets: Remove the spinach pasta from the refrigerator 30 minutes before rolling.
    Lightly flour your work surface and pasta machine.
    Divide the dough in half, keeping one portion wrapped.
    Flatten the other half slightly and pass it through the widest setting of the pasta machine (usually setting 0).
    Fold the ends like a leaflet and repeat 2 more times.
    Continue rolling the dough gradually through each narrower setting until you reach the third-to-last setting (usually setting 7).
    Cut the sheets to fit your 9 × 13-inch baking dish.
  • Par-Boil Pasta Sheets: Bring a large pot of salted water to a boil.
    Working in batches, blanch 2–3 pasta sheets at a time for about 1 minute.
    Transfer them to a clean kitchen towel to dry briefly.
    This step ensures the pasta maintains structure in the lasagna without becoming mushy, especially since spinach pasta contains more moisture.
  • Assemble the Lasagna Layers: Preheat your oven to 200°C (400°F).
    Spread a thin layer of Bolognese on the bottom of your baking dish to prevent sticking.
    Place a layer of blanched pasta sheets over the sauce, trimming edges if needed.
    Spoon over a generous amount of Bolognese, then a ladle of bechamel, and sprinkle with Parmigiano Reggiano.
    Repeat this process, alternating layers, aiming for at least six layers of pasta.
    Finish with a top layer of Bolognese, bechamel, and a final sprinkling of cheese.
  • Bake the Lasagna: Covering is optional depending on your preference for a browned top.
    Bake the lasagna in the preheated oven for 30 minutes, until the top is golden and bubbling.
    Remove from the oven and allow it to rest for 10 minutes before slicing.
    Resting allows the layers to set, making it easier to serve clean slices.
  • Serving and Storage Tips: Serve warm with a light salad or garlic bread for a classic Italian dinner.
    Leftovers can be stored in the fridge for 2–3 days and reheated in a preheated oven until hot throughout.
    The lasagna can also be frozen before or after baking for up to 1 month.
    For best results, freeze in foil trays and bake from frozen without removing from the tray.

Notes

  • Homemade vs. Store-Bought Pasta: Using fresh spinach pasta adds vibrant color and extra nutrients, but store-bought fresh lasagna sheets work perfectly if you’re short on time. Avoid dried pasta for best texture.
  • Blanching Spinach: Blanching spinach before blending removes excess moisture, preventing soggy pasta and ensuring a firm, structured lasagna.
  • Bolognese Cooking Time: Simmering the Bolognese for several hours enhances flavor complexity. Patience here yields a rich, deeply savory sauce.
  • Bechamel Texture: Whisk continuously while adding milk to the roux to avoid lumps. The sauce should coat the back of a spoon for perfect layering.
  • Cheese Choice: Parmigiano Reggiano provides authentic Italian flavor. For a sharper or creamier variation, mix with Grana Padano or Pecorino Romano.
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