Home > Recipes > Italian > Cheesy Lasagna Bolognese
by Michelle
February 19, 2014 (updated Mar 18, 2020)
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4.34 (12 ratings)
So far this week, we’ve talked legendary meat sauce and fresh, homemade pasta. Now I’m throwing the two together, along with a béchamel sauce and lots of cheese, and turning it into a fabulous lasagna.
I have a confession. It wasn’t until a short time ago that I found out there was a difference between regular lasagna and lasagna bolognese. In my estimation, most “regular” lasagna recipes include layers of ricotta filling, along with sauce and some mozzarella cheese. By contrast, lasagna bolognese does not use ricotta, but instead layering noodles with a chunky meat sauce, a béchamel sauce and some additional cheese.
As it turns out, I spent the better part of my life eating lasagna bolognese. On the Sundays that my grandma served up lasagna, it never, ever had ricotta cheese in it; in fact, I was surprised the first time I had lasagna somewhere other than my grandma’s and I found ricotta! Her lasagna was a simple layering of whatever sauce she had simmered that particular day, noodles, and lots and lots of cheese. We all loved it and happily devoured it. While I will gladly eat a lasagna with ricotta, I have a large soft spot in my heart for lasagna made without it, especially when I found out this sans-ricotta version usually includes a creamy béchamel sauce. Be still my beating heart… This lasagna was made for me!
I was all sorts of inspired after seeing a recipe for this extra cheesy classic homemade lasagna over on Half Baked Harvest. I seriously wanted to jump through the screen and eat lasagna for days on end. I used her cheesy béchamel sauce and paired it with my father-in-law’s meat sauce, homemade pasta, and lots of cheese!
It made a perfect Friday night dinner and I gobbled up the leftovers for days. While you can certainly make this with store-bought lasagna noodles, there is such a difference in the taste and texture of fresh, homemade pasta. It just melds right into the sauces and the cheese; pasta perfection.
I wish I could have served this up to my grandma; I have no doubt she would have finished every last bite.
Don’t forget to grab a fresh loaf of crusty Italian bread to serve alongside the lasagna. I couldn’t imagine a pasta dish without a fresh piece of bread to wipe up all of the leftover sauce on the plate :)
One year ago: Jewish Rye Bread
Two years ago: Creole Shrimp and Grits
Three years ago: Blueberry Bagels
Four years ago: Pumpkin Scones with Spiced Glaze
Five years ago: Ham and Split Pea Soup
Six years ago: Almost Fudge Gateau
Cheesy Lasagna Bolognese
Yield: 8 servings
Prep Time: 45 minutes mins
Cook Time: 1 hour hr 15 minutes mins
Resting time: 15 minutes mins
Total Time: 2 hours hrs 25 minutes mins
A wonderfully cheesy lasagna made with alternating layers of meat and béchamel sauces.
4.34 (12 ratings)
Print Pin Rate
Ingredients
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- ¼ cup (31.25 g) all-purpose flour
- 2½ cups (610 ml) milk
- ¼ teaspoon (0.25 teaspoon) ground nutmeg
- 1 cup (132 g) shredded provolone cheese
- ½ cup (50 g) grated Parmesan cheese
- Salt and pepper, to taste
- 5 cups (750 g) your favorite meat sauce
- 1 pound (453.59 g) lasagna noodles, fresh or store-bought
- 1 cup (112 g) shredded mozzarella cheese, divided
- 1 cup (100 g) grated Parmesan cheese, divided
Instructions
Make the Béchamel Sauce: In a medium saucepan placed over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the flour turns light brown and emits a nutty aroma. Slowly add the milk, whisking constantly. Once all of the milk has been incorporated, whisk in the nutmeg, and allow the mixture to come to a simmer. Once simmering, cook for 2 minutes, whisking constantly. Remove from the heat, and add the shredded provolone a handful at a time, stirring until it melts. Stir in the Parmesan cheese and season with salt and pepper, then set aside and let cool to warm room temperature.
Meanwhile, preheat oven to 400 degrees F.
Assemble the Lasagna: Spread 1 cup of the meat sauce on the bottom of a 9x13-inch pan. Place noodles in a single layer on top of the sauce (if you are using store-bought lasagna noodles, this should be 3 noodles; if you made fresh pasta, you'll probably use 2 sheets and can cut to fit as needed). Spread 1¼ cups of the meat sauce over the noodles. Drizzle one-quarter of the béchamel sauce over the meat sauce. Sprinkle ¼ cup Parmesan cheese and ¼ cup shredded mozzarella cheese over the béchamel sauce.
Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, a quarter of the béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.
Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, half of the remaining béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.
Place the final layer of noodles on top of the cheese. Pour the remaining béchamel sauce over the noodles and sprinkle with the remaining ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.
Cover the lasagna with a piece of aluminum foil that has been sprayed with non-stick cooking spray. Bake, covered, for 1 hour. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown. Remove from the oven and let stand for 15 minutes before serving. Leftovers can be stored in the refrigerator for up to 3 days.
Note: This lasagna can be assembled, covered and refrigerated for up to 3 days before baking. It can also be frozen for up to 1 month. If the lasagna was cold, bake it covered for an additional 15 to 30 minutes, checking to ensure it is heated the whole way through.
Notes
Nutritional values are based on one serving
Calories: 539kcal, Carbohydrates: 58g, Protein: 26g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 61mg, Sodium: 1362mg, Potassium: 790mg, Fiber: 4g, Sugar: 12g, Vitamin A: 1365IU, Vitamin C: 10.7mg, Calcium: 523mg, Iron: 2.8mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Main Course
Cuisine: American, Italian
Originally published February 19, 2014 — (last updated March 18, 2020)
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46 Comments on “Cheesy Lasagna Bolognese”
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Serena — Reply
Lasagne bolognese are made with green lasagna sheets and a specific recipe for the meat ragù
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Carin — Reply
Hi Michelle,
Just wondering if you think this will work if I don’t make the béchamel sauce. My family is accustomed to version that my uncle used to make without ricotta and without béchamel.
Thanks!
Carin -
Marlene O'Halloran — Reply
Never have been a fan of ricotta cheese I was so pleased when I found this recipe. I always passed up the lasagne when at parties because of this. I love this recipe and so does my husband. Thanks so much for posting it!
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Andrew — Reply
In the Béchamel Sauce it says salt to taste, this is where i usually mess up. Is there a general amount i should be using. Somewhere in the neighborhood of X amount of salt depending on taste?.
Thanks!-
Michelle — Reply
Hi Andrew, I usually just sprinkle some, taste, and then add more if I think it needs more.
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Gail — Reply
Made this last night. My son has been pestering me for years to make a lasagna with béchamel sauce (it’s how they served it in the Pubs in England when we lived there). This recipe is fantastic. Made it exactly as written (well, maybe a touch more cheese :-) . My other son wasn’t so keen to try a new kind of lasagna cause he loves mine, but even he was sold 100%. Thank you for sharing – it’s going to be a regular at our house!
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Chandana — Reply
I love the sound of this one .. however, how do i make a vegetarian version of the meat sauce?
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Michelle — Reply
Hi Chandana, Just omit the meat, no other adjustments are necessary. I’ve done it many times.
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joan — Reply
well i was in the middle of baking the lasagna and realized the instructions did not include boiling the store bought regular noodles. i guess i will follow the instructions on the barilla package. thanks. sounds great
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Carine — Reply
I apologize for belaboring the boiling question, but the previous comments address only no-boil storebought noodles and fresh. Storebought, regular lasagna noodles: do they need to be cooked before assembling in this dish? Thanks!
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Michelle — Reply
Hi Carine, You should consult the box of noodles you are using and follow those instructions. Some do not require boiling, while some do, and some require soaking in water, etc. It just depends on the kind you buy.
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Carine —
Thank you for the response! I realize it seems like a dumb question–I’d just never made lasagna before and the earlier comments made me worry that it wasn’t as simple as following the directions on the box! (Which is, in fact, what I did yesterday, and it turned out great.) Thanks again!
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plasterer bristol — Reply
I love lasagne, and this looks delicious….Thanks for sharing this recipe…
Simon
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Linda Jean — Reply
Made your sauce earlier in the week and had the lasagne last night – wonderful! Although my husband’s grandmother from Italy made lasagne with ricotta cheese between the layers, some of the married-in aunts used bechamel sauce so for him it was a delicious step back into his childhood. Now we are looking forward to the leftovers!
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Hartsgirl — Reply
This sound like Pastit*io, looking forward to trying this version.
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Dana S — Reply
Great recipe! My husband said this was the best lasagna he’s ever had in his life (and believe me when I say he’s had a lot)! I used my own sauce and added turkey sausage and ground turkey along with white wine to make the bolognese. In assembling the lasagna, I wasn’t able to make 3 layers even though I was using a legit lasagna pan just like in your photo. I added a layer of sliced mild provolone beneath the shredded mozzarella (I thought the Parmesan between layers was a typo so I just added some to the top along with the mozzarella.) So good and very easy! Thanks for sharing!
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Lori — Reply
Hi Michelle, I’m in the middle of making this and have a question. The recipe above mentions a cup of provolone and a cup of mozzarella in the construction of the lasagna. But as you explain each step of putting it together, you say PARMESAN instead of PROVOLONE. I’m sure it’s yummy either way, but which is the right cheese in the layering process? Thanks!
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Michelle — Reply
Hi Lori, My apologies! You are correct – it should be Parmesan and mozzarella between the layers. I have edited it to correct it. Thanks for the catch!
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Lori —
Well I made it with the provolone, having not noticed the discrepancy when I was shopping for the ingredients… And it was DELICIOUS! Sometimes happy accidents occur, and that was certainly the case here! Thanks for the great recipe… I was afraid of attempting a bechamel, but it was simple and fabulous!
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Tieghan — Reply
I am seriously so excited that I sort of inspired you t make this. I looks incredible and nothing beats a totally homemade lasagna!
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Lynne — Reply
I also grew up eating Lasagna Bolognese (although we didn’t call it that). It was the recipe on the Mueller’s (or Prince or whatever store bought pasta there was in circa 1950) box that my mother used. Unlike you, this lasagna has spoiled me from the ricotta kind – I’ll eat it, I’ve even made it a couple of times, but I’d never order it in restaurant. My mom’s recipe evolved to include some Italian sausage in the meat sauce, and some mozzarella cheese to help bind it together a bit more (although, it tends to come out loose no matter what you do), but the béchamel only has Parmesan in it. We love it and serve it at Christmas and on our family vacation as a special treat.
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Butch — Reply
Would love to have some of your recipes my name is butch fertic @yahoo.com…. would love to have your recipe with us seafood Lobster shrimp and scallops and then evil recipes you have it’s like that. Thank you hope you have a great day
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Clare — Reply
Growing up in England I only ever had the bechamel lasagna. I was appalled when I moved to the USA and kept being served the ricotta version. I quickly converted my American husband to ‘my’ version and he’s never looked back! Along with meat sauce I’ve made it with sausage and spinach, a salmon version and for Christmas this year I made one with lobster, shrimp and scallops!
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Angelyn @ Everyday Desserts — Reply
I have always loved a good lasagna and this one looks particularly fantastic! Yum!! Thanks for a great recipe – I’ll have to pin this one!
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Sweet and Savoury Pursuits — Reply
This looks delicious! I have always preferred lasagna with a béchamel sauce.
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Caroline {TheBarbeeHousewife} — Reply
Oh my goodness, I need this lasanga in my life, like now. This looks so, so, amazing!
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Ilona @ Ilona's Passion — Reply
Great Lasagna, love it already!
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Emily — Reply
Yum! Just looks yummy! I’m a ricotta cheese lasagna person, can’t wait to try it this way.
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Taylee @ twist me fit — Reply
Looks soo good! Any kind of lasagna is a personal fav.
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Patricia — Reply
I’m glad someone asked about cooking the noodles first. We always cooked the noodles in the past, but there are many recipes now that you do not as the noodles are softened with additional liquid or cooking time.
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Dawn — Reply
So, this may be a dumb question, but with homemade lasagna noodles, do you need to boil them before you assemble the lasagna, or will they cook with the sauce?
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Alice — Reply
I was just wondering the same thing. Especially since I am kind of a sucker for the no-boil type, wondering if you can use those in this recipe.
So it’s not a dumb question!-
Michelle —
Hi Alice, Yes, I think that should work, although I haven’t tried using no-boil noodles.
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Michelle — Reply
Hi Dawn, No, you do not need to boil the homemade lasagna noodles.
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Aurica — Reply
amazing lasagna recipe, so delish and apetising, that make you drool only when you look at this plate..:D
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Karen — Reply
Wow! Lasagna has always been hit or miss for me, but I couldn’t figure out why. Thanks for clarifying! I think I prefer the lasagna bolognese and will be trying this recipe soon.
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Helen @ Scrummy Lane — Reply
Lovely photos! To be honest I didn’t know that most people added ricotta in lasagna. I think we eat more this version you have here over here in Europe … looks so delicious and oozy with all that cheese!
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Marie @ Little Kitchie — Reply
This sounds incredible!!!
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Yum! Your lasagna looks just amazing! I can only imagine what it must taste like with your homemade noodles and sauce.
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Jenna — Reply
Looks delicious and I’m sure it is
shhh don’t tell..( I lick the plate when I’m done eating! )
and the cheese..well I actually use cottage cheese instead of riccota, can’t wait to try your recipe! -
Laura @ Lauras Baking Talent — Reply
I didn’t realize there was lasagna without ricotta. I bet it tastes great with that cheesy béchamel sauce. Looks amazingly delicious!
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Dave — Reply
Looks fantastic! Do you use sharp or mild provolone in the bechamel?
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Michelle — Reply
Hi Dave, I used mild provolone.
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Pieliekamais — Reply
I didn’t know about the two varieties of lasagna either. Here in Sweden it’s always the bechamel one. And right now IKEA is serving this salmon-spinach lasagna with bechamel and a tomato-zuccini sauce on the side, so good! Been meaning to recreate it at home, but so far it hasn’t happened.
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Belinda@themoonblushbaker — Reply
I have actually never had Lasagna with the béchamel sauce. I am in love with the description of the layers here; creamy cheesy, meaty and comforting? I want a slice of this for dinner please!
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Dana — Reply
Oh wow… Man, if I’d had this just 12 hours ago, I would’ve made it! Your last 2 recipes and this one will just *have* to be tried, I’m a sucker for anything with pasta in it. :) Thanks for an amazing recipe, can’t wait to try it!
