You’re going to love this rich and creamy lasagna bolognese recipe. The weather turned cold and rainy, so my instinct to eat hearty foods is increasing.
A few weekends ago, I found myself craving a meaty bolognese sauce. Granted, it’s likely because I’ve been overdosing on old TV episodes of Lidia Bastianich on PBS. Lidia enchanted me from an early age. I love how she makes Italian cooking so approachable.
Normally, I use jarred sauce to make my sweet italian sausage lasagna. This time though I spent the time to develop an amazing bolognese sauce using Lidia’s recipe. The recipe makes a large batch which allows me to freeze it in serving size portions for our small two-person household.
Lidia’s recipe includes two different bolognese versions, the recipe Antica that uses milk and the recipe Tradizionale that uses broth. I made the Tradizionale as I didn’t have any milk on hand.
Making the Bolognese Sauce
This shot from my cell phone shows the cooking in process, about 2 hours into the simmering:
The sauce isn’t quick to make. It simmers for 3 hours so do it when you have an afternoon to devote to it. Trust me though, the sauce is worth every minute.
The recipe makes about 12 cups, which I divided into 6 2-cup portions after the sauce had cooled. It freezes well and can be pulled out of the freezer to dress any shape of pasta or to be layered in a decadent lasagna.
Bolognese & Bechamel Lasagna
Lately, lasagna that includes a bechamel sauce is my favorite. It’s thicker and richer — so very delicious. I constructed my lasagna using the directions in Simply Recipe’s lasagna bolognese, but I used Lidia’s bolognese sauce from my freezer.
I made the lasagna the day before I planned to bake it as I think the flavors develop even more. Assemble your lasagna and cover with foil or plastic wrap, then place in the fridge until time to bake.
For this recipe, I used 2 cups of bolognese sauce, a half pound lasagna noodles, and the bechamel sauce from recipe noted above. In a 9×13 lasagna pan the lasagna comes about halfway up the dish and makes a thinner lasagna. I like it thinner and more shallow in the dish as it maximizes the crusty, cheesy surface area on the top!