Classic Lasagna Bolognese Recipe

Do yourself a favor and learn to make a great lasagna from scratch. You've just found a great lasagna recipe care of recipe developer Ting Dalton of Cook Simply, so now all you need to do is make it a few times. Which, surprisingly, only takes about 20 minutes of hands-on work. We say "surprisingly," because this may well be one of the tastiest dishes you've made, and it will certainly be a family favorite. 

"This is possibly one of my children's favorite Italian dishes," says Dalton. "What's not to love? Gooey cheese topping, creamy white sauce, with lashings of delicious bolognese. Plus, it's a great dish for entertaining family and friends, too. Make [it] ahead of time and then bake it in the oven when you're ready to serve." She makes good points. And if you're looking to round out the meal, Dalton says: "I like to serve this lasagna with a green salad and garlic bread." 

Yes, this recipe calls for a lot of ingredients, but once you have made it two or three times, you really will be able to whip them all into a great dish in about 20 minutes. You'll need butter, all-purpose flour, milk, a pinch of salt and pepper, olive oil, carrots, celery sticks, yellow onion, ground beef, ground pork, a beef broth pot, canned chopped tomatoes, bay leaves, Italian seasoning, chopped basil, red wine, Worcestershire sauce, no-boil lasagna noodles, finely grated Parmesan, and a ball of mozzarella.

"The secret ingredient here is the Worcestershire sauce," says Dalton. "While not traditional, it adds a tangy, sweet kick to the bolognese sauce that really makes it taste wonderful."

In a pan, melt the butter over a low heat and add the flour. Stir until they have fully combined and cook the mixture on low for 1-2 minutes. Gradually whisk in the milk until you have a sauce. Add a pinch of salt and pepper. Keep whisking until the sauce thickens, and once it's done, set it aside for later.

Here's where the real "meat" of the recipe comes in — it's time to make the bolognese sauce. In a large skillet, heat the olive oil. Then, add the onion and garlic and sauté for 2-3 minutes. Add the carrot and celery and continue to cook until they're softened.

Now add the ground pork and beef and cook until they start browning. Add the beef broth pot, then the bay leaves, basil, and mixed herbs, and give it all a good stir.

Add the secret ingredient (the Worcestershire sauce) and the red wine and let it all bubble a bit. Finally, add the canned tomatoes. Give it all a good stir, turn down the heat to low, and let the bolognese simmer for around 40 minutes, stirring occasionally.

Preheat the oven to 300 F. Once the bolognese is ready, it's time to layer up the lasagna in a baking dish, starting with a third of each of the bolognese, then the lasagna noodles, then the bechamel sauce. Repeat the layering in that same order two more times.

Top the lasagna with the Parmesan cheese and torn mozzarella pieces, then bake it for 45 mins, until it's piping hot and crisp on top. Serve it immediately and enjoy.

"Leftovers can be stored up to three days," says Dalton, adding: "They can also be frozen for up to three months, [just] thoroughly defrost it before reheating."