Name: My Easy Bolognese Lasagna
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Cuisine: Italy
Ingredients: 50 oz offlour; 50 oz ofunsalted butter; 50 cup ofmilk; 400 oz ofchopped tomatoes; 300 oz ofground beef; 2 white onions; 1 garlic; 1 celery; 1 carrot; 5 fl oz ofwater; 10 fl oz ofred wine; 1 bay leaf; 2 thyme; 1/2 nutmeg (grated); olive oil; salt, pepper; 250 oz oflasagna (If using dried ingredients, follow the package instructions for the amount); 50 oz ofCounty; 100 oz ofParmesan; Quelques fresh basil

main courses baking gratins pasta and rice

Updated on 24 March 2026 by

toquetoque

8 reviews 4 : Very good

Cuisine

Italy

Level

Easy

Preparation

30 minutes

Cooking

30 minutes

Here’s my recipe for easy-to-make lasagna Bolognese. I got it from my Italian grandfather, who loved to treat us to it at family dinners… So it’s perfect for a cozy meal with family or friends.

Kids and adults alike will love this delicious egg lasagna. It’s layered with homemade Bolognese sauce made with ground beef and béchamel sauce. And the whole dish is topped with a mixture of Parmesan and Comté cheese, making it both flavorful and crispy 😋

This lasagna with Bolognese sauce is easy to make, but you’ll still need to prepare the Bolognese sauce and the béchamel sauce. So make sure to allow enough time before the meal to get everything ready. Then, pop it in the oven, and you can go do something else!

Enjoy, and thank you in advance for your comments 🙏

For

people

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For the béchamel sauce
1.8 oz of flour
1.8 oz of unsalted butter
2.1 cup of milk

For the Bolognese sauce
14.1 oz of chopped tomatoes
10.6 oz of ground beef
2 white onions
1 garlic
1 celery
1 carrot
1.7 fl oz of water
3.4 fl oz of red wine
1 bay leaf
2 thyme
1/2 nutmeg grated
olive oil
salt, pepper

For pasta and gratin
8.8 oz of lasagna If using dried ingredients, follow the package instructions for the amount
1.8 oz of County
3.5 oz of Parmesan

For home decor
Quelques fresh basil

Preparing the Bolognese sauce
- 1
  Chop the garlic and slice the onions.
  Sauté them in a little olive oil.
- 2
  Slice the carrots, chop the celery, and add them to the pan along with the ground meat.
  Sauté over medium-high heat.
- 3
  After a few minutes, add the red wine and let it cook until it has evaporated.
- 4
  Next, add the chopped tomatoes, water, and herbs.
  Season with salt and pepper, cover, and simmer over low heat for 45 minutes.
Making the béchamel sauce
- 5
  Warm the milk.
  In a saucepan, melt the butter, then add the flour.
- 6
  Whisk until the mixture is smooth. Gradually
  add the warmed milk, stirring constantly.
- 7
  Once the mixture has thickened, season with nutmeg, salt, and pepper.
  Cook for another 5 minutes over very low heat, stirring constantly, then cover and set aside.
Assembly and baking
- 8
  Preheat the oven to 200°C.
  Grease a baking dish.
  Start by spreading a thin layer of béchamel sauce, followed by lasagna noodles, Bolognese sauce, more béchamel sauce, and Parmesan cheese.
- 9
  Repeat the process, and for the top layer of lasagna, use only béchamel sauce.
  Top with grated Comté cheese and dot with a few knobs of butter.
- 10
  Bake for about 25 minutes.