Lasagna Bolognese Recipe

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:

Bolognese Sauce

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.

Lasagna Prep

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!

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  1. I grew up with vegetarian lasagna, so I never even knew traditional lasagna had meat! I’d probably half the meat in this and add my veggies :)

  2. This is making crave lasagna sooooooo bad! I still watch Lidia all the time on PBS and I always wish that I could hang out in her kitchen with her!

  3. I have used Simply Recipe’s bolognese for a few years now and have always loved it but I can not wait to try Lydia’s as well. It looks fabulous I think I will be making a pan this weekend! Also, I adore béchamel :) Thanks for sharing.

  4. Hi Allen.

    What a great professionally designed and marketed blog you have! That’s amazing to find it and read some of your latest posts. I love lasagnia, especially with bolognese and bechamel sauces. I even recently tried to cook lasagnia by myself, but every time I suffered in googling for the best recipes. So thanks for this post and your recipe. I’ll try it.

    Happy cooking and blogging!

  5. The recipes sound delicious! I love cooking, started having fun with it about six years ago (when I had to learn the basics!) and now I keep looking for new ideas to try out. Looking forward to getting more ideas from you!

    – Paula

  6. I love making bolognese sauce but I just the pork country style ribs. After a few hours in the sauce, I take them out & pull the meat and put back in the sauce. It’s phenominal. “The secret to good sauce is the pork” ~ Nonni

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