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Food Network Lasagna Bolognese: A Culinary Masterpiece

My grandmother’s lasagna was legendary. Every Christmas Eve, the aroma of simmering tomato sauce, fragrant herbs, and bubbling cheese would fill her tiny kitchen, a promise of warmth and joy. It was more than just a meal; it was a love letter written in layers of pasta, sauce, and cheese. While I’ve tried countless lasagna recipes over the years, none have quite captured that same magic, until I discovered this Food Network Lasagna Bolognese. It’s a labor of love, yes, but the rich, deeply flavorful result is an experience that reminds me of her and those precious family gatherings.

Recipe Overview

Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 20 minutes
Servings: 6-8
Yield: One 9×13-inch lasagna
Dietary Type: Not specified

Ingredients

7 tablespoons butter, plus more for the pan
1 shallot, chopped
1/2 small carrot, chopped
1/2 celery, chopped
1/2 cup all-purpose flour, plus 1 tablespoon all-purpose flour
6 cups whole milk
3 sprigs flat leaf parsley
1 sprig fresh thyme
1/2 dried bay leaf
1/2 teaspoon salt, plus more to taste
Pinch of freshly grated nutmeg
Fresh ground black pepper
1 pound dry lasagna noodles
5 1/2 cups tomato sauce, with meat (recipe follows)
1/2 cup freshly grated Parmesan cheese
1/2 cup Pecorino cheese

For the Meat and Tomato Sauce:

1/4 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 onion, diced
6 cloves garlic, minced
1/4 cup Italian tomato paste
Four 28-ounce cans whole peeled tomatoes, with liquid
2 teaspoons salt, plus to taste
Freshly ground black pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 tablespoon dried savory or rosemary, crumbled into small pieces
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon fennel seeds, cracked
2 bay leaves
Rind of Parmesan, about 2- to 4-inches long (optional)
1/2 to 1 cup grated Parmesan

Equipment Needed

Large saucepan
Wooden spoon
Whisk
Large pot
Ovenproof 9 x 13-inch casserole dish
Large soup pot or Dutch oven
Large skillet

Instructions

Prepare the Béchamel (White Sauce): In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the chopped shallot, carrot, and celery, and cook until softened, about 5 minutes.
Create the Roux: Sift 1/2 cup of the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. This is your roux, the base of the béchamel.
Make the Béchamel: Slowly whisk in the milk and bring to a boil. Add the sprigs of parsley, thyme, and the bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes.
Strain and Season: Strain the sauce through a fine-mesh sieve to remove the solids. Season with 1/2 teaspoon of the salt, nutmeg, and pepper to taste.
Prevent a Skin from Forming: Place plastic wrap directly on the surface of the sauce to prevent a skin from forming and set aside until ready to assemble the lasagna. The sauce can be made a day ahead and refrigerated. Reheat before assembling the lasagna.
Cook the Lasagna Noodles: Meanwhile, cook the noodles. Bring a large pot of water to a boil, season generously with salt, and boil the lasagna noodles according to package instructions. They should be al dente, as they will continue to cook in the oven.
Prevent Sticking: Drain the noodles. Spread the noodles out and layer between pieces of plastic wrap to prevent them from sticking together. Set aside.
Preheat the Oven: Preheat the oven to 350 degrees F. Butter an ovenproof 9 x 13-inch casserole dish.
Assemble the Lasagna – Layer 1: Cover the bottom of the pan with a layer of noodles.
Assemble the Lasagna – Layer 2: Cover with 1 1/2 cups of the meat sauce, 1 cup of the white sauce, and 3 tablespoons of the Parmesan and Pecorino cheese mixture.
Assemble the Lasagna – Repeat: Repeat the layers to make 3 more layers, ending with the remaining meat sauce, white sauce, and cheese.
Dot with Butter: Dot the top with the remaining tablespoon of butter.
Bake: Bake until bubbly and hot, about 45 to 50 minutes. The top should be golden brown and the sauce bubbling around the edges.
Rest Before Serving: Remove from the oven and set aside for 10 minutes to firm up before serving. This allows the lasagna to set and makes it easier to cut.

Meat and Tomato Sauce Instructions:

Sauté Aromatics: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the red pepper flakes and cook for 15 seconds. Add the diced onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
Add Tomato Paste: Stir in the tomato paste and cook, stirring constantly, for 1 minute. This step intensifies the tomato flavor.
Incorporate Tomatoes: Add the tomatoes one at a time, crushing them by hand as you go. This releases their juices and creates a rustic texture. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered.
Brown the Meat: Meanwhile, heat a large skillet over medium-high heat. Add the ground beef, pork, veal, savory (or rosemary), thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes.
Combine Meat and Sauce: Add the meat to the sauce, holding back any excess fat.
Add Parmesan Rind (Optional): Add the rind of the Parmesan, if using. This adds a subtle, savory depth to the sauce.
Simmer: Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick, adjust the consistency with water.) Season with salt and pepper to taste.
Finish: Just before serving, remove the Parmesan rind and add the grated Parmesan cheese. Yield: about 15 cups.

Expert Tips & Tricks

Don’t Overcook the Noodles: The noodles should be al dente when you drain them, as they will continue to cook in the oven. Overcooked noodles will result in a mushy lasagna.
Make-Ahead Béchamel: The béchamel sauce can be made a day ahead and refrigerated. Reheat it gently before assembling the lasagna.
Meat Sauce Consistency: If the meat sauce gets too thick during simmering, adjust the consistency with a little water.
Cheese Choices: Feel free to experiment with different cheeses in addition to Parmesan and Pecorino. Fontina, Gruyere, or Mozzarella would all be delicious additions.
Rest is Key: Allowing the lasagna to rest for 10 minutes after baking is crucial for it to set properly and be easier to slice.

Serving & Storage Suggestions

Serve the lasagna warm, garnished with fresh parsley or basil. A simple green salad and crusty bread make a perfect accompaniment.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until heated through. You can also reheat individual portions in the microwave.

For longer storage, freeze individual portions of lasagna. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	728.3 kcal	N/A
Calories from Fat	236 g	32%
Total Fat	26.3 g	40%
Saturated Fat	15 g	75%
Cholesterol	67.3 mg	22%
Sodium	1703.2 mg	70%
Total Carbohydrate	100.9 g	33%
Dietary Fiber	8.5 g	34%
Sugars	24.1 g	N/A
Protein	26.1 g	52%

Variations & Substitutions

Vegetarian Lasagna: Substitute the ground meats with a combination of sautéed vegetables like mushrooms, zucchini, eggplant, and spinach.
Gluten-Free Lasagna: Use gluten-free lasagna noodles. You may need to adjust the cooking time slightly.
Spicy Lasagna: Add more red pepper flakes to the meat sauce for a spicier kick.
Herb Variations: Experiment with different herbs in the meat sauce and béchamel. Fresh basil, oregano, or marjoram would all be delicious additions.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made tomato sauce to save time?
A: While you can use pre-made sauce in a pinch, the flavor will be significantly better if you make the homemade meat sauce. It’s worth the effort!

Q: Can I freeze the entire lasagna before baking?
A: Yes! Assemble the lasagna in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw completely in the refrigerator before baking as directed.

Q: How can I prevent the top layer of noodles from drying out?
A: Ensure the top layer of noodles is completely covered with sauce and cheese. You can also tent the lasagna with foil during the last 15 minutes of baking to prevent excessive browning.

Q: Can I use ricotta cheese in this recipe?
A: This recipe is specifically designed without ricotta. If you prefer ricotta lasagna, you’ll need to find a different recipe.

Q: What is the best way to slice the lasagna neatly?
A: Let the lasagna rest for at least 10 minutes after baking. Use a sharp, serrated knife and cut slowly and carefully.

Final Thoughts

This Food Network Lasagna Bolognese is a truly special dish. From the rich, slow-simmered meat sauce to the creamy béchamel, every layer is bursting with flavor. It may take a little time and effort to prepare, but the result is well worth it. Gather your family and friends, share this culinary masterpiece, and create memories that will last a lifetime. Don’t be afraid to experiment with variations and make it your own. And most importantly, enjoy the process!

Food Network Lasagna Bolognese Recipe