This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Lasagna Bolognese

Name: Lasagna Bolognese
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Italian
Ingredients: Ground beef (500 g); Onion, chopped (1 piece); Carrot, chopped (1 piece); Celery, chopped (1 piece); Garlic, minced (2 cloves); Tomato paste (2 tablespoons); Tomato sauce (2 cups); Red wine (1/2 cup); Milk (1/2 cup); Butter (4 tablespoons); Flour (4 tablespoons); Milk, for the béchamel sauce (4 cups); Nutmeg (1/4 teaspoon); Lasagna sheets (ready-to-bake, uncooked) (12 pieces); Grated Parmesan cheese (1 cup); Salt (1 teaspoon); Black pepper (1/2 teaspoon)

by Dana Peredo

No ratings yet

41 viewsTotal time: 2 hr 15 min

Layers of pasta, slow-cooked meat ragù, and creamy béchamel sauce come together in this lasagna until it’s golden brown and bubbling when it comes out of the oven. The ragù provides a rich and juicy filling, while the béchamel sauce softens each layer and helps achieve a creamy texture without losing its structure when served.

Servings: 8
Prep: 30 min
Cook: 1 hr 45 min
Difficulty: Medium
Category: Main course
Cuisine: Italian
Serve: Hot
Texture: Thick, Creamy
Techniques: SimmerBakeFry
Meal: DinnerLunch

Family meal
Holiday

Tips

Let the lasagna rest for 10 to 15 minutes after removing it from the oven. This resting period helps the layers settle and prevents them from shifting when you cut the portions. In step 6, you’ll find a video to guide you through the preparation.

Ingredients

Ground beef (500 g)
$62.00 MXN
Onion, chopped (1 piece)
≈ $3.07 MXN
$27.90 MXN/kg
Carrot, chopped (1 piece)
≈ $1.10 MXN
Celery, chopped (1 piece)
No price yet
Garlic, minced (2 cloves)
≈ $0.66 MXN
Tomato paste (2 tablespoons)
No price yet
Tomato sauce (2 cups)
No price yet
Red wine (1/2 cup)
No price yet
Milk (1/2 cup)
$4.38 MXN
$37.00 MXN/L
Butter (4 tablespoons)
≈ $14.87 MXN
Flour (4 tablespoons)
No price yet
Milk, for the béchamel sauce (4 cups)
No price yet
Nutmeg (1/4 teaspoon)
No price yet
Lasagna sheets (ready-to-bake, uncooked) (12 pieces)
No price yet
Grated Parmesan cheese (1 cup)
No price yet
Salt (1 teaspoon)
≈ $0.16 MXN
Black pepper (1/2 teaspoon)
No price yet

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $86.24 MXN

≈ $10.78 MXN per serving

7 of 17 ingredients

priced

41%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Dutch oven
Saucepan
Whisk
Knife
Cutting board
Baking dish
Oven
Grater

Steps

1. Prepare the sofrito6 min
In a cast-iron pot, place the chopped onion, carrot, and celery, along with 2 minced garlic cloves, over medium heat. Sauté them all together, stirring occasionally for 6 minutes, until the vegetables are tender when pierced with a fork and release their aroma.
2. Brown the meat8 min
Turn up the heat slightly and add the ground beef to the pot with the vegetables. Using a spoon, break up the meat as it cooks for about 8 minutes, until it is no longer pink and is nicely browned.
3. Prepare the ragù45 min
Now add 2 tablespoons of tomato paste, 1/2 cup of red wine, 2 cups of tomato sauce, and 1/2 cup of milk to the pot. Stir well until everything is combined, lower the heat, and let the ragù simmer for 45 minutes, stirring occasionally so it doesn’t stick to the bottom. When it’s almost done, season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
4. Prepare the béchamel sauce8 min
While the ragù is cooking, melt 4 tablespoons of butter in a saucepan over medium heat. Once melted, add 4 tablespoons of flour and cook, stirring constantly, for 1 minute. Then gradually add 4 cups of milk while whisking the béchamel with a balloon whisk to prevent lumps from forming; the mixture should be smooth and thick. Season with 1/4 teaspoon of nutmeg.
5. Assemble the layers15 min
Preheat the oven to 190°C (375°F). In your baking dish, first spread a little ragù on the bottom, then alternate layers of lasagna noodles, ragù, and béchamel sauce, and sprinkle a little Parmesan cheese on top. Top the final layer with béchamel sauce and Parmesan cheese.
6. Bake45 min
Cover the baking dish with aluminum foil and bake for 30 minutes, then uncover and bake for another 15 minutes uncovered until the surface is golden brown and bubbling.