Bolognese Lasagna

Bolognese Lasagna
6 servings

This lasagna is the perfect balance of cream, cheese and meat. You’ll need a pasta machine to make the pasta. It’s a fairly involved recipe but the end result makes it all worthwhile. I think you’ll agree. Yield is 6 to 8 servings.




1 ¾
cup flour
pinch salt

Bolognese Sauce

Tbsp olive oil
onions, finely chopped
1 ½
lb(s) lean ground beef
small Italian spicy sausage, casing removed
cloves garlic, chopped
small carrots, finely diced
Several sprigs fresh thyme
bay leaves
tsp dried oregano
1 28
oz can plum tomatoes with juice, chopped
coarse salt and freshly cracked black pepper
bunch fresh basil, washed, stemmed, and chopped

Bechamel Sauce

cup butter
cup plus 1 tbsp. flour
cup milk
pinch freshly grated nutmeg
coarse salt and freshly cracked black pepper
Tbsp Pecorino Romano cheese
Tbsp Parmesan cheese


oil, for baking dish
cup freshly grated Parmesan
coarse salt and freshly cracked black pepper


Step 1

In a stand mixer fitted with the dough hook attachment add flour and salt to the mixing bowl.

Step 2

With mixer on low speed, add 1 egg at a time until incorporated.

Step 3

Continue to mix for 3 to 4 minutes until the dough starts to come together.

Step 4

Remove dough from mixer and knead to form a ball.

Step 5

Cover and let rest for 1 hour

Step 6

Roll out pasta.

Step 7

Cut dough into 12 pieces.

Step 8

Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through.

Step 9

Cook pasta in boiling salted water for about 4 minutes or until just al dente.

Step 10

Transfer to bowl with cold water to prevent sticking.

Step 11

Drain on towel.

Step 12

In a large skillet, heat the olive oil on medium.

Step 13

Add the onion and saute 3 to 4 minutes or until soft.

Step 14

Add the beef and Italian sausage and cook for 5 to 7 minutes or until browned.

Step 15

Add the garlic and carrots and saute for 3 minutes just to soften.

Step 16

Add the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil.

Step 17

Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking.

Step 18

Add the fresh basil and adjust seasoning.

Step 19

In a medium saucepan on medium heat, melt butter.

Step 20

Add the flour and stir with wooden spoon until a paste forms.

Step 21

Remove from heat and add the cold milk a little at a time while stirring well between each addition.

Step 22

Return to heat once all the milk is added and mixture is smooth.

Step 23

Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes.

Step 24

Add a pinch of nutmeg and season with salt and pepper to taste.

Step 25

Add the Pecorino and Parmesan cheese and stir.

Step 26

Preheat oven to 350 degrees F.

Step 27

Oil the bottom of a 13- by 9- by 2-inch baking dish.

Step 28

Reserve a quarter of the bechamel sauce for the top layer.

Step 29

Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and bechamel.

Step 30

Season well between each layer.

Step 31

Finish with a layer pasta, the reserved bechamel sauce and extra cheese on the top layer to finish (you should have 6 layers of lasagna).

Step 32

Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.

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