I first made this Bolognese lasagna on a rainy Sunday and it immediately became the kind of dish I turn to when I want something comforting, hearty, and reliably crowd-pleasing. It layers a simple beef bolognese with creamy béchamel and melty cheese for a classic, homey lasagna that’s perfect for weeknights, potlucks, or an easy Sunday dinner with leftovers for the week.

Why you’ll love this dish

This lasagna is straightforward to make, uses pantry‑friendly ingredients, and rewards a little patience with big, familiar flavors. It’s a great bridge between a fast weeknight meal and a more involved Italian-style dinner — you get the depth of a simmered sauce without an all-day commitment.

“Rich meat sauce, silky béchamel and just the right cheese pull — a family favorite every time.”

Benefits:

Budget-friendly: ground beef and canned tomatoes keep costs down.
Kid-approved: mild, cheesy, and comforting.
Make‑ahead friendly: assemble ahead and bake when needed.
Versatile: easy to swap proteins or make vegetarian.

How this recipe comes together

A quick overview so you know what to expect:

Boil noodles to al dente and set aside.
Sauté aromatics, brown the beef, then simmer with tomatoes, tomato paste and seasoning to build the bolognese.
Layer meat sauce, noodles, béchamel and cheese in a baking dish.
Bake until bubbling and golden, then rest briefly so slices hold shape.

What you’ll need

9 lasagna noodles (regular or no‑boil — see notes)
500 g ground beef (or mixed pork/beef for more fat)
1 onion, chopped (yellow or sweet)
2 cloves garlic, minced
400 g canned tomatoes (crushed or chopped)
2 tablespoons tomato paste
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups béchamel sauce (store-bought or homemade)
1 cup grated cheese (mozzarella, parmesan, or a mix)

Substitution notes:

For a lighter version use ground turkey or chicken.
No‑boil noodles work — slightly adjust layering and add a touch more sauce.
Swap béchamel for ricotta mixed with a splash of milk for a different texture.

Directions to follow

Preheat the oven to 180°C (350°F).
Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a tray to prevent sticking.
Heat a skillet over medium heat with a splash of oil. Add the chopped onion and sauté until translucent, about 4–5 minutes.
Add the minced garlic and cook 30 seconds until fragrant.
Add the ground beef. Break it up with a spoon and brown thoroughly. Drain excess fat if desired (leave a little for flavor).
Stir in the canned tomatoes, tomato paste and Italian seasoning. Season with salt and pepper. Bring to a simmer and cook 12–15 minutes to develop flavor and slightly thicken.
In a baking dish (about 9×13 inches), spread a thin layer of meat sauce to prevent sticking. Layer three noodles across the dish.
Spoon a third of the meat sauce over the noodles. Add a few tablespoons of béchamel, then sprinkle with grated cheese.
Repeat: noodles, meat sauce, béchamel, cheese until ingredients are used, finishing with béchamel and a generous sprinkle of cheese on top.
Cover the dish with foil and bake 30–35 minutes. Remove foil for the last 10 minutes to brown the top.
Let the lasagna rest 10 minutes before slicing so it sets and slices cleanly. Serve warm.

Serving suggestions

Cut into generous squares and plate with a simple green salad dressed in lemon vinaigrette to cut the richness.
Serve with garlic bread or crusty ciabatta to sop up sauce.
Pair with a medium-bodied red wine (Chianti, Sangiovese) or a light-bodied beer.
Garnish with fresh basil or a dusting of extra parmesan for brightness.

How to store & freeze

Refrigerator: Store covered in the fridge for up to 3–4 days. Reheat to an internal temperature of 74°C (165°F).
Freezer: Cool completely, then wrap tightly with plastic wrap and foil or place in an airtight container. Freeze up to 2–3 months.
Reheating: Thaw overnight in the fridge if frozen. Reheat covered at 180°C (350°F) for 20–30 minutes or until heated through. Microwaving single portions works for convenience — cover and heat in 1–2 minute bursts, stirring or checking in between.
Food safety tip: Do not leave lasagna at room temperature for more than 2 hours to avoid bacterial growth.

Pro chef tips

Brown the beef well: caramelization adds depth. Don’t rush this step.
Deglaze the pan with a splash of water or wine after browning for extra flavor.
Simmer the sauce long enough to thicken; a slightly looser sauce will make the lasagna watery after baking.
Use full-fat béchamel or add a little cream for silkiness.
Tent foil loosely while baking to prevent the top burning, then remove to brown.
Let the lasagna rest before slicing — it firms up and yields neater portions.

Recipe variations

Vegetarian: Replace beef with a mix of lentils and finely chopped mushrooms, or use a store-bought meatless mince.
Meaty: Add Italian sausage (sweet or spicy) alongside or instead of ground beef.
White lasagna twist: Use chicken, spinach and béchamel only, skipping the tomato base.
Spicy: Stir in 1/2 tsp chili flakes or a chopped jalapeño to the meat sauce.
One‑pot shortcut: Use pre-made bolognese sauce and store-bought béchamel to speed assembly.

Your questions answered

Q: Can I assemble the lasagna ahead of time?
A: Yes. Assemble, cover, and refrigerate up to 24 hours before baking. Bring it to room temperature for 20 minutes before baking, then bake as directed (you may need an extra 5–10 minutes).

Q: Can I use no‑boil lasagna noodles?
A: Yes. If using no‑boil noodles, ensure your sauce is slightly more liquid so the noodles can hydrate during baking. Layer as usual but add a minute or two to the bake time if needed.

Q: How many does this recipe serve?
A: With 9 noodles and standard 9×13 dish layering, expect 6–8 servings depending on portion size.

Q: Can I freeze individual portions?
A: Absolutely. Cut into portions, wrap each tightly, and freeze. Reheat from frozen in the oven, covered at 180°C (350°F) until warmed through, or thaw overnight then reheat.

Q: How do I prevent watery lasagna?
A: Avoid an overly wet sauce; simmer until slightly thickened. Don’t overfill with béchamel or watery ricotta, and let the lasagna rest after baking so liquids redistribute.

Conclusion

If you want a reliable, comforting classic, this Bolognese lasagna is a great go-to — easy to adapt and forgiving in technique. For a traditional French-style take on the recipe, see this detailed guide at Lasagnes à la bolognaise : Recette de Lasagnes à la bolognaise. If you prefer a convenient ready-made option to compare textures or skip assembly, check out this commercial product: Marie Lasagne Bolognaise 300g – Epicerie Corner.