Lasagna Bolognese With Ricotta
Servings
8–10 servings
Total Time
- Prep: 45 minutes
- Cook: 1 hour 15 minutes
- Resting: 20 minutes
Ingredients
For the Bolognese Sauce
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 500g (1 lb) ground beef
- 500g (1 lb) ground pork or Italian sausage
- Salt and black pepper
- 2 tbsp tomato paste
- 1 cup whole milk
- 1 cup dry red wine
- 1 can (800g / 28 oz) crushed tomatoes
- 2 tsp Italian seasoning
- 2 bay leaves
- Pinch chili flakes (optional)
Ricotta Layer
- 500g (16 oz) ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped parsley
- Pinch salt
- Black pepper
Cheese Layer
- 4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Pasta
- 12 lasagna sheets
- regular boiled noodles OR oven-ready noodles
Optional Bechamel Upgrade
For extra authentic richness:
- 4 tbsp butter
- 4 tbsp flour
- 4 cups warm milk
- Salt
- Pinch nutmeg
(Instructions included below.)
Step-by-Step Instructions
1. Make the Bolognese Sauce
Heat olive oil and butter in a large heavy pot over medium heat.
Add:
- onion
- carrot
- celery
Cook 8–10 minutes until soft and sweet.
Add garlic and cook 1 minute.
Brown the Meat
Add beef and pork.
Cook until deeply browned, breaking up chunks with a spoon.
Season with salt and pepper.
Do not rush this stage — browning builds flavor.
Build Flavor
Stir in tomato paste.
Cook 2 minutes until darker red.
Pour in wine.
Simmer until mostly reduced.
Add milk and simmer 5 minutes.
Then add:
- crushed tomatoes
- Italian seasoning
- bay leaves
- chili flakes
Reduce heat to low.
Simmer uncovered:
- 45–60 minutes minimum
- stirring occasionally
Sauce should become rich, thick, and concentrated.
Remove bay leaves before assembling.
2. Prepare Ricotta Mixture
In a bowl combine:
- ricotta
- egg
- Parmesan
- parsley
- salt
- pepper
Mix until smooth.
3. Optional: Make Bechamel Sauce
In saucepan melt butter.
Whisk in flour and cook 1–2 minutes.
Gradually whisk in warm milk.
Cook until smooth and thickened.
Season with:
- salt
- pinch nutmeg
This creates a silkier restaurant-style lasagna.
4. Prepare Noodles
If using regular lasagna sheets:
- boil in salted water until al dente
- drain
- lay flat to prevent sticking
Skip this if using oven-ready noodles.
5. Assemble the Lasagna
Preheat oven to:
- 375°F / 190°C
Grease a 9×13 inch baking dish.
Layer Order
First Layer
- Thin layer of meat sauce
Second
- Lasagna noodles
Third
- Ricotta mixture
Fourth
- Bolognese sauce
Fifth
- Mozzarella + Parmesan
Repeat layers until ingredients are used.
Finish with:
- sauce
- mozzarella
- Parmesan on top
If using bechamel:
- spread thin layers between meat sauce and cheese layers.
6. Bake
Cover with foil.
Bake:
- 30 minutes covered
Remove foil.
Bake another:
- 20–25 minutes uncovered
Top should be:
- bubbling
- golden brown
- slightly crisp at edges
7. Rest Before Cutting
Very important:
- let lasagna rest 15–20 minutes
This helps layers set properly.
Serving Suggestions
Serve with:
- garlic bread
- Caesar salad
- roasted vegetables
- red wine
Storage
Fridge
- Keeps 4 days covered
Freezer
- Freeze up to 3 months
You can freeze:
- whole lasagna
- individual slices
Reheating
Oven
- 350°F / 175°C
- cover with foil
- heat 20–30 minutes
Microwave
- cover loosely
- heat in intervals
