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When it comes to comfort food Lasagna Bolognese is at the top of my list. And making a delicious restaurant-style Lasagna Bolognese is easier than you think.
For me, the difference between a restaurant-style and home-style version of Lasagna Bolognese is how many layers of noodles are used.
In a homestyle version, most want the slice to stand up on a plate and look pretty. The restaurant version is going to be served in a casserole dish topped with more sauce and cheese.
By using fewer noodles, you’re getting more cheese and more meat in your lasagna, which means more flavor!
*Traditionally, Lasagna Bolognese is made with bechamel sauce. It’s just not my favorite way to make this classic dish. But feel free to replace the tomato sauce with bechamel.
If you love lasagna, check out my Greek version of this delicious dish.
Table of Contents:
Ingredients to make Lasagna Bolognese
Let’s start by gathering the ingredients we need to make a Restaurant Style Lasagna Bolognese. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How do I make Lasagna Bolognese?
Start by mixing the ingredients for the ricotta portion of this Italian Classic.
*This can be made ahead of time and refrigerated until needed.
I used a 13 x 9-inch pan for my lasagna.
- Add a thin layer of tomato sauce to the bottom of your casserole dish
- Add the first layer of noodles, followed by another layer of tomato sauce.
- Add the first layer of the ricotta mixture on top of the noodles, adding a light layer of tomato sauce on top of the ricotta.
- Add the next layer of noodles.
**If using dry lasagna noodles, don’t cook them first. You will need to let the lasagna sit for 12-24 hours before baking if you use dry uncooked noodles but it will come out perfectly!
- Add the bolognese sauce layer on top of the noodles.
- Add the next layer of lasagna noodles, followed with a light layer of tomato suace
- Add the final layer of the ricotta mixture,
- Top the ricotta mixture with the last layer of lasagna noodles.
- Finish the lasagna by adding the shredded mozzarella, grated Romano cheese and a sprinkle of fresh chopped parsley
Cover with non-stick foil and bake at 375 degrees for 60 minutes. Uncover and continue to bake for 7-10 more minutes or until the cheese is nicely melted.
Do I have to use a meat sauce in my lasagna?
No, you don’t. If you prefer your lasagna meatless, just replace the meat layer with another layer of cheese or cheese mixed with your vegetables.
You can also make an amazing non-meat version using Impossible Foods or one of the other meat substitutes on the market.
The lasagna should be fairly firm when removed from the oven. If it has too much shake in the middle it’s not done.
**Allow Lasagna to rest for 7-10 minutes before cutting, to let it firm up.
Once the lasagna has set, it’s time to slice and enjoy the deliciousness! I always serve a nice tossed salad with my lasagna, it goes so well with this rich comforting dish.
Can I Make Lasagna Bolognese ahead of time?
Yes, you can. It can sit in the fridge until you’re ready to serve. When you’re ready to serve slice the lasagna into the size you want and place it in a baking dish.
Top with tomato sauce and bake at 375 degrees for 20 minutes. After 20 minutes, top the lasagna with shredded mozzarella and fresh chopped parsley and continue baking for an additional 10 minutes.
Can I freeze Lasagna Bolognese?
Yes, you can. If you want to freeze the entire pan of Lasagna Bolognese, freeze it uncooked.
If you want to cook it and then freeze it, allow it to completely cool overnight in the refrigerator. Then cut slices and wrap them individually in plastic wrap and allow them to freeze. Then place the wrapped slices in a ziplock bag until needed.
This is how I store my lasagna, we can’t eat a whole pan of lasagna, but it doesn’t make sense to make a small portion when it doesn’t much more time to make a whole pan. That way I’ve another few dinners in the freezer for days I don’t want to cook.
More Recipes You’ll Love!
- Best Vegetable Lasagna Recipe
- Ravioli Lasagna / Plant Based Bolognese
- Very Best Bolognese Sauce Recipe
- Pastit*io {Greek Pasta Bake}
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Restaurant Style Lasagna Bolognese
When it comes to comfort food Lasagna Bolognese is at the top of my list. And making a delicious restaurant-style Lasagna Bolognese is easier than you think.
Prep Time10 minutes mins
Cook Time1 hour hr 10 minutes mins
Bolognese Sauce1 hour hr 15 minutes mins
Total Time2 hours hrs 35 minutes mins
Servings: 12
Calories: 422kcal
Equipment
9 x 13 inch pan
Ingredients
Bolognese Sauce
- 2 tablespoon butter
- ½ cup celery food processor or finely chopped
- ½ cup carrot food processor or finely chopped
- ½ cup onion food processor or finely chopped
- 2 cloves garlic finely chopped
- 2 tablespoon olive oil
- 16 ounces ground beef
- 28 ounces crushed tomatoes San Marzano is my choice
- ⅓ cup red wine
- 1 cup whole milk
- 1 tablespoon basil fresh or dry finely chopped
- 2 teaspoon parsley fresh finely chopped
- 1½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup heavy cream or half and half
- ½ cup grated Romano cheese
Tomato Sauce
- 28 oz crushed tomatoes San Marzano is my choice
- 1 clove garlic finely chopped
- ¼ cup onion fine dice
- 1 tablespoon fresh basil chopped
- sea salt and pepper to taste
Ricotta Filling
- 32 ounces ricotta cheese
- ¾ cup grated Romano cheese
- 2 large eggs
- 1 teaspoon dry basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
Lasagna
- 12 pasta sheets
- 2 cups tomato sauce homemade or your favorite brand
- 2 cups Bolognese sauce *if you like a meatier lasagna use 3 cups of Bolognese
- ricottta filling
- 3 cups mozzarella cheese shredded
- ¼ cup grated Romano cheese
- 1 teaspoon fresh parsley finely chopped
US Customary – Metric
Instructions
Bolognese Sauce
Melt the butter in a large pan over medium heat, add the chopped vegetables and let them begin to caramelize (about 4-5 minutes). Add the chopped garlic and cook for an additional 1-2 minutes
Remove the cooked vegetables (soffritto) from the pot and save until needed.
Add the olive oil and ground beef to the pan. Season with sea salt and black pepper and cook for 4-5 minutes until it browns. When the ground beef is fully cooked break it up with a wire whip or spoon.
Add the red wine to the hot pan. It will deglaze the pan, releasing all the browned bits stuck to the bottom. Scrape the bottom of the pan with a large spoon to help get all the stuck bits loose.
Return the reserved soffritto to the pot, mix well and allow to cook over low heat for 5 minutes.
Add the crushed tomatoes, milk, basil and parsley, mixing well. Bring to a boil and then lower the heat to a simmer. Simmer for 30 minutes.
Stir in heavy cream and Romano cheese, mix well to incorporate the cream and cheese into the sauce.
Re-season with sea salt, black pepper and crushed red pepper to taste and simmer for 5 minutes.
*Feel free to add additional seasonings if you like your sauce spicier. I added an additional one teaspoon of garlic and onion powders to the sauce.
Tomato Sauce
In a small pot over medium-high heat, saute the onion and garlic in a tablespoon of olive oil for 2 minutes until fragrant.
Add crushed tomatoes to the pot. Season with sea salt and black pepper
Simmer for 30 minutes over low heat. Add chopped basil and reseason if necessary.
Ricotta Filling
Place the ricotta cheese in a large mixing bowl
Add the eggs, cheese and seasonings and mix until fully blended.
Lasagna
Add a layer of the bolognese sauce to the bottom of your baking dish.
Add a thin layer of tomato sauce to the bottom of your casserole dish
Add the first layer of noodles, followed by another layer of tomato sauce.
Add the first layer of the ricotta mixture on top of the noodles, adding a light layer of tomato sauce on top of the ricotta.
Add the next layer of noodles
Add the bolognese layer on top of the noodles
Add the next layer of lasagna noodles, followed with a light layer of tomato suace.
Add the final layer of the ricotta mixture. Top the ricotta mixture with the last layer of lasagna noodles.
Finish the lasagna by adding the shredded mozzarella, grated Romano cheese and a sprinkle of fresh chopped parsley
Cover with non-stick foil or spray the food side of regular foil to make sure it doesn’t stick to the cheese.
Bake at 375 degrees for 60 minutes. Uncover and continue to bake for 7-10 more minutes.
Allow Lasagna to rest for 7-10 minutes before cutting, to let it firm up.
Serve with a salad and enjoy!
Notes
**If using dry lasagna noodles, don’t cook them first. You will need to let the lasagna sit for 12-24 hours before baking if you use dry uncooked noodles but it will come out perfectly!
Nutrition
Calories: 422kcal | Carbohydrates: 29g | Protein: 26g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 819mg | Potassium: 398mg | Fiber: 2g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 4mg | Calcium: 417mg | Iron: 2mg
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