Classic Bolognese Lasagna with Creamy Bechamel & Fresh Salad | May 25, 2025

Dive into layers of tender pasta, rich meat sauce, and velvety béchamel in this Classic Bolognese Lasagna. Inspired by the Emilia-Romagna region of northern Italy, this lasagna balances savory minced meat, fragrant vegetables, and wine-simmered tomatoes with a luxuriously spiced white sauce. Topped with melted Parmesan and baked to golden perfection, each slice delivers comfort and sophistication. Accompanied by a crisp Mediterranean salad, this meal is ideal for family gatherings, Sunday dinners, or special occasions.

Cooking Time
Preparation: 30 minutes (chopping, mixing, cooking sauce)

Simmering Bolognese: 45 minutes

Making Béchamel: 15 minutes

Assembling & Baking: 45 minutes

Total Time: Approximately 2 hours 15 minutes

Ingredients
For the Bolognese Sauce:

2 Tbsp olive oil

100–150 g (4–5 oz) bacon or pancetta, diced

1 large onion, finely chopped

1 medium carrot, grated

1 celery stalk, finely chopped

500 g (17–18 oz) minced pork and/or beef

150 ml (5–6 oz) dry red wine

500 g (17–18 oz) canned tomatoes (crushed or chopped) with sauce

50 ml (2 oz) milk

5 whole cloves

Salt and freshly ground black pepper, to taste

1 handful fresh parsley, chopped
For the Béchamel (White Sauce):

50 g (2 oz) butter

3 Tbsp all-purpose flour

500 ml (17–18 oz) milk

Pinch of salt

½ tsp grated nutmeg

1 large egg, beaten (optional, for extra richness)

For the Lasagna Layers:

200 g (7 oz) dried lasagna sheets, pre-cooked until al dente per package instructions

100 g (4 oz) grated Parmesan cheese

For the Mediterranean Salad:

5–6 cherry tomatoes, halved

½ avocado, diced

½ bell pepper, diced

1 cucumber, sliced

50 g (2 oz) feta cheese, crumbled

2 Tbsp olive oil

Juice of ½ lemon

1 tsp dried oregano

1 tsp salt

1 tsp sugar

Freshly ground black pepper, to taste

Step-by-Step Cooking Directions

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