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Oh my god this is the best lasagna I’ve ever made, thank you! I will make this bolonaise the rest of my life!
I’ve made this many, many times following the recipe exactly. It’s hands-down the best lasagna I’ve ever tasted, and one of the best recipes on this website. Let’s face it, most lasagna recipes produce a very good meal, but this one is spectacular, I promise.
what can we subsite the white wine vinegar with something else
Hi Sarah, there is no vinegar called for in this Lasagna Bolognese recipe. Perhaps you meant to leave this comment on a different recipe? In any case, white wine vinegar can usually easily be substituted with red wine vinegar or apple cider vinegar.
You could call it a “Lasagna Mousakese” as its closer to a mousaka than to an authentic bolognese. I will try it, as I love variations as well as cinnamon and clove. Without those two ingredients and with a glass of red wine (in the sauce, as well as for the cook) and concentrated tomato instead of tinned, would be the real and registered bolognese, but in any case the result will be delicious.
The best lasagna ….I made this several times….thanks for this deli recipe. Yum, yum!
This recipe is so authentic it brought my husband and I back to Italy! The only thing I changed was using homemade pasta and I did omit the cloves. I’m making this again for sure! Grazie!
I love this recipe and have made it several times. My family can’t have pork, so I substitute beef bacon and ground beef and/or ground lamb (+ fennel and other seasonings) for the ground pork and Italian sausage. I always use no boil noodles as well.Question: has anyone successfully adapted the tomato sauce to an instant pot or stovetop pressure cooker? If so, did it compromise the flavor? The slow version is fantastic, but I’d love to have a faster option in case I don’t start dinner on time.
We’re so glad you like this recipe! Here’s a pressure cooker bolognese recipe from our pals over at Serious Eats. Try that one, or be sure to read the cook times and liquid amounts carefully. Thicker sauces can scorch in a pressure cooker. Happy cooking!
Made this for a different type of Christmas Dinner. I was very hesitant at first as it smelled like chili, but oh my word it did not taste as such once fully baked.Everyone loved it and it made enough for another batch to be frozen for later. I did tweak it a bit and added Italian sausage with the ground beef, but overall everyone loved it!
This is delicious, but I had a problem with (1) not being enough sauce and (2) the roux was smooth but wouldn’t spread; kind of rubbery. Maybe I cooked the sauce too long? Any suggestions about the roux?
Yeah the bechamel can gel if it’s cooked too long. I agree, there wasn’t enough sauce after it reduced down in the 2.5 hours of cook time. But it was certainly delicious! Next time I’ll know to 1.5x the sauce recipe and 1.5x the bechamel as well. But delicious overall!
If it becomes too thick just add a bit of milk until it has the consistency you want.
I’ve been searching for this authentic recipe! My husband loves my cooking except for my lasagne. This saved me! Thank you so much for including all the prep from scratch – I’m proud to serve this one again and again!
Can I make this ahead of time for large group and freeze?
Read all the comments… made the recipe pretty much per the instructions… added garlic. Best ever. Will make again and again… also, excellent on pasta.
I love your suggestions! I made a bolognese sauce the other day, served over pappardelle pasta, and it was delicious, but I had a lot of leftover sauce. I’m planning to use it for lasagna bolognese, and have purchased the thin barella lasagna noodles. I’d like to make it with more layers, using the thinner noodles, and am wondering if the bolognese sauce should be made finer (less chunky) by using my immersion blender. How fine should the meat be, for using in the lasagna? I don’t expect to get a response in the next 5 days, but maybe it will help next time. Thank you.
Hi, Joyce! I would not recommend blending the sauce as I think you’ll end up with purée. Instead, I’d warm up the sauce on the stovetop and use spoon to break up any large chunks of ground meat. You might be able to use a potato masher as well. Enjoy!
Thank you Emma, for your thoughtful comment. I think the sauce wasn’t to chunky, but I do have a potato masher which could eliminate the large chunks, if there are any. Sometimes I just wing it with recipes, and sometimes I like to be sure I get it right. This is why I’m not a great baker; too much precise measuring. I do appreciate your suggestion!
Made it , loved it .One of my regular meals to make for the family now .
I made this last night and it is absolutely delicious – everyone loved it! The only thing I would change is the amount of béchamel. I made slightly more than the recipe called for, but it was still not enough. It tasted amazing with a thin layer of béchamel on the top layer of noodles, but even with making extra, there was hardly enough. Baking time seemed like it needed to be closer to 35-40 minutes. Overall, I would absolutely make this recipe again! Time consuming but SO worth it!
I am planning on making this soon….can I make it a day in advance and just remove from the fridge, bring it to room temp(leave out about an hour) and then bake?
Hi Kim, I haven’t tried making it ahead as you’ve described, but don’t see why it wouldn’t work.
I made this last night for a small group and it was a hit; even with the three Italian-Americans in the house lol. I took Vittoria’s suggestions and did not use sausage or clove and added nutmeg. I also doubled the béchamel and this may have made it less traditional, but it tasted delicious. I used oven-ready lasagna, mostly because I was in a time crunch and I hate boiling lasagna noodles; I always screw it up or burn myself. Thank you Elise, for a simple Bolognese béchamel lasagna that finally gave me the courage to try it! It was sooo good.
For the canned tomatoes do i drain it juice or include the juice??
Hi Amy, you can use all of the juice, it will evaporate as the sauce simmers.
I hafta say, this is my staple lasagna recipe and love that it’s not overloaded with mounds of ricotta cheese. This is exactly how lasagnas are served in Italy. I usually use jus a little less tomato tho since traditional bolognese has a little less tomato and more milk. I absolutely love to clove and cinnamon. Such a depth of flavor. This is the BEST recipe out there and probably one of the most authentic.
I’m so glad you like it Darren! It’s my favorite lasagna recipe as well.
This is my go to recipe for an authentic lasagna bolognese. Somone had mentioned that they never heard of cloves or cinnamon in Bolognese sauce but, I’ve been to Italy and Bologna around 14 times and I can attest that in fact they do use the Clove and cinnamon in many of their recipes. It’s pretty traditional. Perhaps not everyone, but a large number use it; a kind of “secret ingredient”. True tho, it should be a bit less tomato; usually a tomato paste and beef broth is used. But honestly, I prefer the tomato. And for gods sakes, dont go adding garlic, basil, oregano etc. let the simple ingredients all meld together. Don’t ruin a perfect dish by over seasoning. Italian cooking is simplistic.