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Lasagna Bolognese

Lasagna Bolognese

The perfect lasagna marries the silky, meaty richness of Bologna’s ragù with creamy besciamella.

By Diane UngerFebruary 10, 2020

  • Makes
    8 to 10 servings
  • Cook Time
    1 hour 20 minutes
  • Active time plus cooling
    20 minutes active, plus cooling
  • Rating

In Bologna, ragù Bolognese is a silky, rich meat sauce to serve over pasta or polenta. Married to creamy besciamella (the Italian version of French béchamel sauce), it makes a terrific lasagna. We also pair it with tagliatelle. Our take on lasagna Bolognese was inspired by a version we ate at Osteria Broccaindosso in Bologna. We liked Barilla oven-ready lasagna noodles for this recipe, preferring them even over fresh sheet pasta. Both the ragù and the besciamella should be warm for lasagna assembly; the ragù reheats well in a large saucepan over medium and the besciamella can be microwaved in a covered 1-quart liquid measuring cup or medium microwave-safe bowl. A serrated knife is best for cutting the lasagna for serving.

Tip

Don’t use the noodles without first soaking them. Unsoaked noodles absorb moisture from both the ragù and besciamella, leaving the lasagna too dry. But don’t soak them for longer than 10 minutes.

Ingredients
  • 12

    no-boil 6½-by-3½-inch lasagna noodles (see note)

  • 1

    tablespoon extra-virgin olive oil

  • Kosher salt

  • 6

    cups ragù Bolognese, warmed (see recipe)

  • 3

    cups Parmesan besciamella, warmed (see recipe)

  • Finely grated Parmesan cheese, to serve

Step 1

Heat the oven to 350°F with a rack in the middle position.

Place the noodles in a 9-by-13-inch baking dish, then add hot water (about 140°F) to cover, along with the oil and 1 1/2 teaspoons salt; swish the noodles around to dissolve the salt.

Let stand for 10 minutes, moving the noodles around halfway through to ensure they do not stick together.

Step 2

Remove the noodles from the water and arrange in a single layer on a kitchen towel; pat dry with paper towels. Wipe out the baking dish.

Distribute 2 cups ragù evenly in the baking dish, then place 3 noodles in a single layer on top. Spread ¼ cup besciamella onto each noodle, all the way to the edges.

Pour 1 cup ragù on top and spread evenly. Repeat the layering 3 more times, using the remaining noodles, besciamella and ragù, then cover the baking dish tightly with foil.

Step 3

Bake until the edges of the lasagna are bubbling, 45 minutes to 1 hour. Transfer to a wire rack, uncover and cool for about 30 minutes. Cut into pieces and serve sprinkled with Parmesan.

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