How to Make Lasagna Bolognese | Traditional Italian Lasagna Recipe

How to make authentic Lasagna Bolognese with homemade besciamella, fresh pasta sheets, mozzarella, Parmigiano Reggiano, and a slow-cooked ragù alla Bolognese. Watch the ragù recipe here 👉 https://www.youtube.com/watch?v=hzKqYgUp_ww&t=578s.

Learn how to make classic Lasagna Bolognese, the ultimate Italian comfort food. This recipe layers creamy besciamella, fresh pasta, mozzarella, Parmigiano Reggiano, and rich ragù alla Bolognese. For my touch, I also add mozzarella for that extra melt. It’s perfect for Sunday dinner, holidays, or anytime you want authentic Italian lasagna. 🇮🇹

Ingredients:
500g whole milk
50g butter
50g flour
Salt & black pepper
Nutmeg
1 lb fresh mozzarella
Parmigiano Reggiano (to taste)
1 lb fresh lasagna pasta sheets
Ragù alla Bolognese 👉 https://www.youtube.com/watch?v=hzKqYgUp_ww&t=578s

Instructions:
1. Make the ragù alla Bolognese ahead of time 👉 [Watch my Ragù Recipe Here https://www.youtube.com/watch?v=hzKqYgUp_ww&t=578s].
2. Cut the fresh mozzarella into small cubes and set aside.
3. In a saucepan, melt the butter over low heat.
4. Add the flour and stir to create a roux.
5. Gradually whisk in the milk, stirring constantly until the sauce thickens.
6. Season with salt, black pepper, and a pinch of nutmeg. This is your besciamella sauce.
7. To assemble the lasagna:
Spread a thin layer of ragù on the bottom of the baking dish.
Add a layer of fresh pasta sheets.
Top with ragù, besciamella, mozzarella cubes, and Parmigiano Reggiano.
Repeat the layers until you reach the top.
Finish with a final layer of ragù, besciamella, and Parmigiano.
8. Cover with foil and bake at 400°F (200°C) for 30 minutes.
9. Remove the cover and bake for 15 more minutes.
10. Switch to broil for 5 minutes or until the top is golden and crispy.

⭐ Instructions:
0:00 Introduction
1:33 Making the Besciamella Sauce
3:50 Boiling Fresh Pasta Sheets
4:17 Assembling the First Layer (Ragù Base)
4:36 Layering Pasta, Besciamella, Ragù, Parmigiano & Mozzarella
7:07 Topping the Lasagna
8:07 Baking
9:18 Plating & Serving
9:59 Giovanni

Why You’ll Love This Recipe:
✅ Authentic Italian Lasagna Bolognese
✅ Fresh pasta + creamy besciamella layers
✅ The perfect dish for Sunday dinner or holidays

Comment Below:
Do you prefer your lasagna with mozzarella in the layers, or just Parmigiano and besciamella? Let me know in the comments… and don’t forget to subscribe for more authentic Italian recipes! 🇮🇹

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#pasta #bolognese #italianfood

[Music] Today I’m going to show you how to make lasagna, but not regular lasagna. Lasagna alab. And this recipe definitely requires a little bit of time, but it’s so worth it because if you prepare this for your family or guests, they’re going to love it. They’re going to ask you for the recipe. They’re going to go crazy for it because most people have never tasted lasagna prepared this way. So, I’m going to show you how to do it. You can prepare it at home. I went ahead and prepared my bowling sauce, and I’ll link it at the end of the video so you can make it. And um I prepared that this morning just so I had that ready. As far as ingredients, I guess we’ll go through the ingredients. Uh first, this little area right here, we’re going to make our own bashamela sauce. So, we have milk, butter, flour, salt, pepper, and nutmeg. So, we’re going to create the uh bashamela cream there. And then cheeses. We have a little bit of mozzarella and some parmyo. And then we have fresh pasta sheets. The first thing we’re going to do is prepare the bashamela sauce. So, it’s really easy to actually put together. And if you follow this recipe, you could use it for during the week. You could or just anytime you can make a nice cream on the fly with just some milk and butter and flour. So, I’ll show you that. We get this pan on. We got the pan on hot, but I want to go through the measurements cuz you could scale it up or down for whatever you need. So, right here, I have 50 g of butter and I have 50 g of flour. So, it’s equal parts butter and flour. And then I have 500 g of milk. So, it’s 10 times the amount of milk. So, 50 grams of butter, 50 grams of flour, and then 500 gram of milk. All right? So, if you want to scale this up, you could do 100 g of butter, 100 g of flour, and 1,000 g of milk. All right? And you can make double this, but this is the exact amount I need to make my tray. So, we’re going to throw in the butter. So, we’re going to let the butter melt a little bit. Going to put this pan on low. So, the butter’s fully melted. We’re going to add in the flour. We’re going to whisk it. You don’t want the pan on too hot here. You don’t want to burn this. Just going to mix this up. All right, that looks pretty good. Now, we’re going to add in the milk. Now we got the pan on low and I just added in kind of like room temperature milk. So we’re just going to mix and eventually it’ll start thickening up and you’ll know when it’s ready. All right. So I’ve been stirring for about 5 minutes. You could see starting to thicken up. I’m going to season this up now with a little salt. Little pepper and a dash of nutmeg. Stir this up. [Music] All right. So, this looks pretty good. Check it out. You can see it’s pretty thick. And as it sits, it’s going to get even thicker. So, what I’m going to do is I’m going to set this aside. Turn this off and we’ll start putting it together. All right. So, since I’m using fresh pasta, I’m going to cook the pasta as I go along. So, I got pasta. I got a pot of water on the bashamel. Don’t get nervous if it gets clumpy. You could just kind of bring it back to life just like this. Got a nice tray. We’ve got our cheese, our sauce, and uh yeah. Yeah. So, now we’re ready to put it together. And if you don’t have fresh pasta, you could use regular lasagna pasta. So, we’re going to let this cook. It only takes a minute or two. We’ll get our first bottom layer down. So, we’re just going to put sauce on the bottom layer. We’ll spread it out. Nice even layer. All right. So, these sheets look good. Put them in here. Just kind of spread it out a little bit. That in there. All right. We’ll get some more pasta going. All right. So, now we’ll start building our layers in here. We’ll start with a layer of sauce. All right. That looks pretty good. Now, we’re going to put a little bit of mozzarella. and some parmyo. You don’t have to go crazy. We’re going to have a lot of layers. Just give it a little flavor. All right. And the besimal, like little dollops of it. It’s going to make the really creamy. All right. So, that’s it. So that’s our first layer. Now we’re just going to repeat until we get to the top. These sheets fit perfectly in this tray, too. All right, so next layer, ragu. And you could really see the flavor just in the sauce. I highly recommend it. Even if you don’t want to make lasagna, just make it. Just make it. Cuz this doesn’t really like taste like your regular average lasagna where it’s just cheese, riot, basil. Like this has a totally different flavor. So definitely want to try it. Just kind of lay that in there. Dollops. And then you could kind of like right now it looks like a mess, but once we get to like the top layer, we can make it look nice and straight. And we’re just repeat. But yeah, we’re just repeating. The only difference on is the top layer, which we’re going to do a little different. So, and the pasta will expand as it cooks more in the oven. If you’re looking at this video right now, you could see like there’s gaps on the sides, but as it cooks in the oven, it’ll expand and fill the whole tray. So, we reached the top layer. We’re almost out of everything. So, we’re going to put the sauce, then the bashamel, and the parmyo. No mozzarella on the top layer. This looks good. Now, we’re going to finish off the bashamela. that all in there. You don’t want to leave any waste. All right, that’s it. And for the final touch, some parmyo. All right, so we made the exact perfect amount of bashamela ragu. We’re to the top of this tray. I could uh link the size of this tray in the description. It’s from IKEA. They only make like one, so if you go online, it’s the IKEA glass tray. So, we’re going to um cover this with aluminum. We’re going to bake it for 30 minutes. Then, we’re going to uncover it, bake it for 15 minutes uncovered, and then 5 minutes broiled. All right. So, I’ll uh I’m going to cover this with aluminum. We’ll bake it, and then I’ll show you what it looks like 30 minutes later. All right. So, it’s been 30 minutes. You could see that the pasta expanded. Really, the inside is nice and cooked since we had it covered. So, now we’re going to uncover it and we’re going to bake it for another 15 minutes. All right. So, 15 minutes has passed. Check it out. It’s pretty much like fully cooked. It’s good to go. The only thing is the top needs a little more color. So now we’re going to pop it back in and just put it on broil just to get the top nice and crispy. All right. So this is it. Came out perfect. It’s nice and nice color on top. Now you probably want to dig into it, but uh now we have to let it sit and set. So if we cut into it right now while it’s so hot, it’s just going to kind of fall apart. So we’ll let it set for like 10 15 minutes and then I’ll cut a slice. All right. All right. So, we let this cool off. It’s still hot, but it’s cool enough so that we can cut into it. We’re going to cut a nice piece. All right. Check it out. See if it’s sticking. We’re good. Get in there. That Wow, it’s perfect. It’s so good. You definitely have to try this recipe. Came out perfect. I know I say perfect all the time, but this one, it’s really perfect. It’s rich. It’s creamy. I mean, it’s so good. And it’s really different from, you know, your average lasagna. This has a completely different taste, different flavor. It’s just it’s so good. So, definitely try this recipe. And if you do, you’re going to need a bowling ragu. So, that video is linked right here. And if you try it, let me know how you like it in the comments. And don’t forget to like and subscribe. [Music]