Clear casserole dish with layers of lasagna noodles, béchamel and bolognese with a scoop out of it and a spoon.
Photography, Art Direction & Food Styling: Anthony Contrino

Growing up lasagna meant layers of par-cooked noodles smothered in between layers of tomato sauce, ricotta and mozzarella.  While I have fond memories of the Italian-American version of the dish, NOTHING compares to a true Lasagna Bolognese.  The combination of Bolognese and bechamel are what dreams are made of and it is truly worth the effort!

You can get my bolognese recipe HERE!

Lasagna Bolognese

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Servings: 8
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Ingredients
 

FOR THE BECHAMEL:

  • ½ cup 1 stick unsalted butter
  • ⅓ cup all-purpose flour
  • 3 ¾ cups milk, warmed
  • Kosher salt

FOR ASSEMBLY:

  • 7 cups Bolognese
  • ⅓ cup grated Pecorino Romano
  • 1 pound no boil lasagna noodles

Instructions
 

  • Preheat the oven to 375 degrees.
  • MAKE THE BECHAMEL. In a medium-sized saucepan, melt the butter.
  • Add the flour and whisk to create a paste.
  • While whisking constantly, slowly add the milk.
  • Bring to a boil and cook, whisking constantly, for 2 minutes.
  • Season with salt, to taste.
  • Spread 1 cup of the Bolognese onto the bottom of a 9”x13” casserole dish.
  • Place a single layer of noodles over the sauce, breaking them as necessary to fit the casserole dish.
  • Spread 1 ½ cups of Bolognese evenly over the noodles.
  • Spread ⅔ cup of the bechamel evenly over the Bolognese, and sprinkle with a quarter of the pecorino.
  • Repeat the layers 3 more times, using up the remaining ingredients.
  • Cook, uncovered, for 45 minutes. Let sit for 10 minutes before serving.
Course: Pasta
Author: Anthony Michael Contrino