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Ultimate Lasagna Bolognese – Tyler Florence

The aroma still lingers in my memory: the rich, slow-cooked Bolognese, the creamy, comforting béchamel, and the perfectly browned, bubbly cheese top. Lasagna was the dish my grandmother made for every special occasion, and even though she never wrote down a recipe, this version by Tyler Florence perfectly captures the flavors and love she poured into her creations. It’s a labor of love, absolutely, but every single layer is worth the effort. It’s a dish that brings people together, one cheesy, meaty, delicious bite at a time.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 2 hours 15 minutes (includes sauce simmering time)
Servings: 10
Yield: One 13×9 inch lasagna
Dietary Type: Not Gluten-Free

Ingredients

1 lb fresh lasagna noodles

For the Bolognese:

2 carrots, cut in large pieces
1 large onion, cut in large pieces
3 celery ribs, cut in large pieces
4 garlic cloves, peeled
4 fresh sage sprigs, leaves only
1 tablespoon extra virgin olive oil
1 lb ground beef
1 lb ground pork
Salt and pepper
2 tablespoons all-purpose flour
1 (750 ml) bottle dry red wine
28 ounces whole tomatoes
1⁄2 cup whole milk
1 teaspoon ground cinnamon
1 cup grated parmesan cheese
2 tablespoons flat-leaf parsley, finely chopped

For the Bechamel:

2 cups whole milk
3 garlic cloves, peeled
1 bay leaf
1⁄2 cup unsalted butter
1⁄2 cup all-purpose flour
1⁄4 teaspoon fresh grated nutmeg
Salt and pepper

For Assembly:

1 lb buffalo mozzarella, torn in pieces
1⁄4 cup grated parmesan cheese
2 tablespoons flat-leaf parsley, chopped

Equipment Needed

Food processor
Large, heavy pot
Large saucepan
Whisk
Sieve
13×9 inch baking pan
Baking tray
Aluminum foil (optional)

Instructions

Make the Bolognese: Begin by preparing the foundational element of this lasagna. Place the onion, carrots, celery, garlic, and sage in a food processor and process until a smooth vegetable pulp is formed.
Sauté the Vegetables: Coat a large, heavy pot with the olive oil and set it over medium heat. Add the vegetable pulp and sauté until fragrant and some of the moisture has evaporated, approximately 5 minutes. This step develops the deep flavors of the sauce.
Brown the Meats: Push the vegetable mixture to one side of the pan. Season the ground beef and pork generously with salt and pepper, then add the meats to the pan. Stir and break up the meat until it is thoroughly browned.
Create the Sauce Base: Dust the browned meat with the flour. This will help to thicken the sauce. Gradually add the red wine, tomatoes, milk, and cinnamon. The cinnamon might sound unusual, but it adds a subtle warmth and depth of flavor.
Simmer the Bolognese: Bring the sauce to a boil, then reduce the heat and simmer, uncovered, for about 1 1/2 hours, or until the sauce is thick and rich. Stir occasionally to prevent sticking.
Finish the Bolognese: Add the 1 cup parmesan cheese and the 2 tablespoons chopped parsley to the sauce. Season with additional salt and pepper if needed. Set aside while you make the béchamel.
Make the Bechamel: This creamy white sauce is essential for a truly decadent lasagna. Set a large saucepan over medium heat. Add the milk, garlic cloves, and bay leaf and bring to a simmer to infuse the milk with herbs. Do not boil.
Create the Roux: In a separate large saucepan, set over medium-low heat, melt the butter. Sprinkle in the flour while stirring constantly with a wooden spoon. This creates a roux, which will thicken the sauce.
Combine the Bechamel: Once the flour has been combined with the butter and the mixture is smooth, grab a whisk and gradually pour in the herb-infused milk, passing it through a sieve to strain out the aromatics. Whisk constantly to prevent lumps from forming.
Thicken the Bechamel: As the sauce thickens, continue to whisk over low heat. Add the nutmeg. Season with salt and pepper, and set aside to cool slightly.
Preheat the Oven: Preheat the oven to 350°F (175°C).
Assemble the Lasagna: Cut the fresh pasta to fit the pan if needed. Coat the bottom of a 13×9 inch pan with a thin layer of béchamel.
Layer the Ingredients: Top with a layer of lasagna noodles. Then top the noodles with a layer each of béchamel, Bolognese, and mozzarella pieces.
Repeat the Layers: Continue with layers until you have three complete layers, finishing with mozzarella.
Top and Bake: Shower the top of the lasagna with the remaining parmesan and parsley. Bake, uncovered, on a tray (to catch drippings) in the center of the oven for 1 hour.
Prevent Over-Browning: If the top starts to brown too quickly, loosely tent it with aluminum foil.
Rest Before Serving: Let the lasagna stand for 30 minutes before cutting and serving. This allows the lasagna to set and makes it easier to slice.

Expert Tips & Tricks

Use a food processor for the vegetables: This ensures a fine dice and even cooking throughout the sauce.
Don’t skip the milk in the Bolognese: It adds richness and tenderizes the meat.
Infuse the milk for the béchamel: This elevates the flavor of the white sauce.
Let the lasagna rest: This is crucial for clean slices and prevents a soupy lasagna.
Adjust the baking time: Ovens vary. Check for a golden-brown top and bubbly sauce.

Serving & Storage Suggestions

Serve the lasagna hot, straight from the oven after resting. Garnish with a sprinkle of fresh parsley and a dusting of Parmesan cheese. For a complete meal, pair with a simple green salad and crusty bread.

Leftover lasagna can be stored in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through. You can also microwave individual slices. For longer storage, freeze individual portions. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	661 kcal	N/A
Calories from Fat	387 g	59%
Total Fat	43 g	66%
Saturated Fat	21.6 g	108%
Cholesterol	140.8 mg	46%
Sodium	583.7 mg	24%
Total Carbohydrate	19.5 g	6%
Dietary Fiber	2.2 g	8%
Sugars	8 g	32%
Protein	35.1 g	70%

Variations & Substitutions

Gluten-Free: Use gluten-free lasagna noodles and a gluten-free all-purpose flour for the béchamel.
Vegetarian: Substitute the ground beef and pork with a plant-based ground meat alternative or a mixture of finely chopped mushrooms and lentils.
Spicy: Add a pinch of red pepper flakes to the Bolognese sauce.
Cheese Variations: Use ricotta cheese in addition to or in place of some of the mozzarella.
Seasonal: Add roasted vegetables like zucchini, eggplant, or bell peppers to the lasagna during assembly.

FAQs (Frequently Asked Questions)

Q: Can I use dried lasagna noodles instead of fresh?
A: While fresh lasagna noodles are recommended for their texture, dried noodles can be used. Be sure to cook them al dente before assembling the lasagna to prevent them from becoming mushy.

Q: Can I make the Bolognese sauce ahead of time?
A: Absolutely! In fact, making the Bolognese a day or two in advance allows the flavors to meld together even more. Store it in an airtight container in the refrigerator.

Q: Can I freeze the lasagna?
A: Yes, lasagna freezes very well. Assemble the lasagna in a freezer-safe dish, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Q: Why do I need to let the lasagna rest before cutting it?
A: Letting the lasagna rest allows the sauce to thicken slightly and the cheese to set, making it easier to cut into clean slices.

Q: What if the top of the lasagna is browning too quickly?
A: If the top of the lasagna starts to brown too quickly, loosely tent it with aluminum foil to prevent burning.

Final Thoughts

This Ultimate Lasagna Bolognese recipe is more than just a dish; it’s an experience. It’s about the time spent in the kitchen, the aromas that fill the house, and the joy of sharing a delicious meal with loved ones. Don’t be intimidated by the multiple steps – each one is simple and contributes to the incredible depth of flavor. I encourage you to give this recipe a try and create your own memories around this classic comfort food. And please, share your lasagna creations and feedback! Enjoy with a glass of Chianti for the full Italian experience!

Ultimate Lasagna Bolognese _ Tyler Florence Recipe