Marcella Hazan is an iconic Italian-American cook whose writing shaped how many of us cook Italian food at home. Her tomato sauce with butter is legendary. I’ve made it more times than I can count. After a friend told me about her lasagna with Bolognese sauce recipe, I had to try it myself. The sauce is slightly different from what I usually make, but it is rich, silky, and tastes like pure comfort.
Making lasagne from scratch is a labour of love. Here, I suggest making the sauces the day before, so layering and baking are a breeze. You can also assemble the full lasagne and bake it a day or two later.
I have two of Marcella’s books, and this Bolognese is adapted from The Classic Italian Cook Book (Alfred Knopf). I doubled the volume, adjusted a few ratios to match standard beef and tomato pack sizes, and added small touches I consider essential.
I made my own béchamel and added a light grating of Parmesan between the layers for added deliciousness. A little nutmeg and Dijon in the béchamel, to me is essential.
This recipe includes no garlic and no herbs, which feels like a departure from a typical bolognese recipe. The deep flavour comes from the ingredients and long cooking time. The Bolognese cooks for 3.5 to 4 hours, and I keep the lid on to prevent excessive evapouration.
At first, I cooked the soffritto separately, but it’s easier to keep everything in one pot. The recipe below reflects that.
This lasagne with Bolognese is well-balanced and holds together beautifully. Fresh from the oven, it will be slightly soft, which is normal. Next time, I might add a bouquet garni and Parmesan rind for extra depth, but it is perfect as is.
FAQs for Lasagna with Bolognese Sauce
What’s the difference between lasagna and lasagna Bolognese?
Lasagna Bolognese uses a slow-cooked meat sauce and béchamel. It is traditional in Emilia-Romagna. Other versions often use ricotta, mozzarella, or heavier tomato sauces.
What are the three ingredients in lasagna?
At its simplest: pasta sheets, sauce, and cheese. Lasagna Bolognese typically uses pasta, Bolognese, and béchamel.
Why does Marcella Hazan’s recipe have no garlic or herbs?
Marcella’s Bolognese relies on slow cooking and the natural flavour of the ingredients rather than added aromatics.
Can I add garlic to this recipe?
Yes. Add 1 to 2 cloves when you cook the soffritto if you like garlic.
Can I double Marcella Hazan’s Bolognese sauce?
Yes. The recipe doubles well. Use a large pot and allow enough time for slow cooking.
What are common lasagna Bolognese mistakes?
• Not cooking the sauce long enough
• Too much liquid
• Under-seasoning
• Skipping béchamel
• Using too much cheese so layers become heavy
Can I use fresh pasta sheets?
Yes. Use the same layering method. Fresh pasta may shave a little time off baking.
Can I use different meat?
Yes. Pork and beef together work well.
Can I make this lasagna ahead?
Yes. Make the sauces a day before or assemble the full lasagna and bake the next day.
Can I freeze lasagna?
Yes. For best results, freeze before baking. Thaw overnight and bake as normal.
Serving Suggestions
You might also like my best-ever roasted vegetable lasagna with aubergine and peppers recipe.
Bolognese
- 3 Tbsp olive oil divided
- 3 Tbsp salted butter
- 1 onion finely chopped
- 1 medium carrot finely diced
- 2 medium celery stalks finely diced
- 500 grams beef mince 80% lean
- 250 ml dry white wine
- 250 ml milk
- ¼ tsp grated nutmeg
- 2 x 400 gram tins chopped tomatoes
- Salt
- Pepper optional
Lasagna
- 9 no-bake lasagna sheets such as Serena
- Approx 50 grams finely grated Parmesan
- 80 grams strong cheese such as Cheddar or Huguenot
Béchamel
- 85 grams salted butter
- 75 grams flour
- 2 tsp Dijon
- 1 litre milk
- ¼ tsp nutmeg
- Salt and white pepper to taste
Make the Bolognese (can be made in advance)
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Warm 2 Tbsp oil and the butter over medium heat in a medium to large heavy-based pot.
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Add the onion, carrot, and celery. Cook for about 5 minutes until the onion softens slightly. It does not have to be cooked.
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Add the mince and break it up well so there are no large clumps—season lightly with salt and nutmeg.
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Cook until no longer pink.
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Add the wine and cook until it has evaporated.
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Add the milk and cook again until it has cooked off.
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Add the tomatoes. Stir to combine.
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Cook on the lowest heat for 3.5 to 4 hours with the lid on, stirring occasionally. If the sauce becomes dry, add a splash of water.
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Taste and adjust seasoning.
Make the béchamel (can be made in advance)
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Melt the butter over medium heat.
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Add the flour and whisk until a thick paste forms.
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Slowly add the milk, whisking well between additions.
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Add the Dijon and nutmeg. Season with salt and white pepper.
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Cook until the mixture is thick, smooth, and silky.
To assemble and bake
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Preheat the oven to 180°C (350°F).
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Divide the Bolognese into three equal portions and the béchamel into four portions.
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First layer ¼ béchamel in a baking dish, then continue layering as follows:
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3 sheets of pasta
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⅓ Bolognese
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¼ béchamel
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Light sprinkle Parmesan
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Repeat two more times.
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Finish with the final béchamel layer.
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Sprinkle with Parmesan and grated cheese.
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Bake for about 50 minutes until golden and bubbling. Loosely cover with foil after 20 minutes to prevent over-browning.
Storage instructions for lasagna Bolognese
Cover and refrigerate for up to 3 days. Reheat, covered, in a low oven until warmed through.
To freeze, assemble the lasagna, but do not bake it. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Leftover baked lasagna can also be frozen. Wrap well and freeze for up to 1 month. The texture will be slightly softer after thawing.
Check out a few more of my delicious pasta recipes.
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