Go Back
+ servings
Lasagna Bolognese

Bolognese Lasagna

Servings 8


For lasagna:

  • 4-6 cups leftover bolognese sauce
  • 9 oz oven ready lasagna noodles 15-16 sheets
  • 1 tablespoon olive oil
  • 3-4 cups Mozzarella
  • 3/4 cup grated parmesan cheese

For béchamel sauce:

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • salt to taste


Let's start by making the béchamel sauce:

  • Melt butter in saucepan over medium high heat
  • Whisk in flour until smooth
  • Slowly add in milk while continuing to whisk over medium high heat until fully incorporated
  • Turn heat up slightly and continue to whisk as you bring liquid to a slight simmer
  • Continue until sauce is thickened enough to coat/stick to a spoon (about 3-5 minutes)
  • Add a pinch of salt to taste and set aside

Assemble lasagna:

  • Spread olive oil on bottom of pan (and you can add a couple of spoonfuls of sauce too, if desired)
  • Now it's time to create your first layer: 5 noodles, 1 1/2 - 2 cups bolognese, 1 cup béchamel and 1 - 1 1/2 cups shredded mozzarella plus 1/2 cup grated parmesan
  • Repeat for second layer
  • For final layer: skip the béchamel sauce
  • Cover with foil
  • Bake at 375 for 30 minutes
  • Remove foil and continue to bake until browned and bubbly, about 10-15 more minutes
  • Remove from oven and let stand for at least 15-20 minutes before slicing