pastaitalianbaking

Lasagna Bolognese

Name: Lasagna Bolognese
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: About 9 servings estimated from the linked recipe record; ragù quantity is not provided here
Cuisine: Italian
Ingredients: 500 g whole milk; 50 g butter; 50 g flour; Salt and black pepper, to taste; Nutmeg, to taste; 1 lb fresh mozzarella; Parmigiano Reggiano, to taste; 1 lb fresh lasagna pasta sheets; Ragù alla Bolognese, prepared ahead (see linked video)

This authentic Lasagna Bolognese recipe features layers of hearty ragù, silky besciamella, and melted cheeses, baked to perfection for a delicious family meal.

Recipe by Giovanni Siracusa

From YouTube · Sep 27, 2025

Watch on YouTube

This authentic Lasagna Bolognese recipe features layers of hearty ragù, silky besciamella, and melted cheeses, baked to perfection for a delicious family meal.

15 min, estimated

Prep time

1 hr 40 min, broil)

Cook time

1 hr 55 min, rest)

Total time

About 9 servings estimated from the linked recipe record; ragù quantity is not provided here

Yield

Ingredients

9 ingredients

Adjust servings

Servings: 94 to 18

Ingredients and nutrition update together

Per serving520 kcal

Fat: 0g
Carbs: 0g
Protein: 0g

Whole recipe (9 servings): 4680 kcal

Method

8 steps

Prepare the ragù alla Bolognese ahead using the separately linked recipe.
Cut the fresh mozzarella into small cubes.
Make the besciamella: melt 50 g butter over low heat, whisk in 50 g flour, then gradually whisk in 500 g milk. Stir for about 5 minutes until thickened; season with salt, black pepper and a pinch of nutmeg.
Bring a pot of water to a boil. Cook fresh pasta sheets for 1–2 minutes as needed, then remove.
Spread a thin layer of ragù in the baking dish. Layer pasta, ragù, besciamella, mozzarella and Parmigiano, repeating until the dish is full.
Finish with ragù, besciamella and Parmigiano; do not put mozzarella on the top layer.
Cover with foil and bake at 200°C / 400°F for 30 minutes. Uncover and bake 15 minutes more, then broil for about 5 minutes until golden.
Rest for 10–15 minutes before slicing and serving.

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