It’s time to cozy up by the fire with a hearty lasagna Bolognese and a glass of red wine.
If you want big comfort and bold flavor this season, add this lasagna Bolognese to your must-make list. It’s the quintessential winter dish: rich meat sauce, nutty whole wheat lasagna sheets, a silky béchamel and plenty of grated cheese to create the most satisfying slice.
I’ve always craved tomato-based dishes in December — a habit that began when I was pregnant with my son. Before that, I wasn’t much of a tomato-sauce person unless it was on pizza. Now, slow-simmered red sauces are my go-to comfort food.
This lasagna works beautifully as a make-ahead meal, an impressive dinner-party main, or a comforting weeknight dinner when you want something that feels special without a ton of fuss. It’s indulgent, warming and completely worth the effort.
Major comfort food warning: this is rich and satisfying.
The other reason I love this dish is how well it pairs with red wine. After years of favoring white wines, I’ve been reaching for a Pinot Noir and other reds lately — they pair perfectly with the savory, tomato-forward flavors of this lasagna.
I’m definitely a cravings person — always have been — and this is one of those recipes I crave in the colder months. It’s filling, flavorful and deeply comforting.
I usually make this lasagna using leftover Bolognese from my longer Bolognese recipe — the deep, fire-roasted flavor is perfect here. I often use ground pork or sausage for extra richness, though ground turkey or chicken work if you prefer a lighter version. If you don’t have the full Bolognese on hand, a simplified version (included below) will still deliver great flavor.
My favorite convenience is using no-boil whole wheat lasagna sheets. They save time and make assembly much easier — especially when you’re working with leftover Bolognese and only need to prepare the béchamel. The béchamel itself is luxuriously rich and worth every minute of whisking.
Because this lasagna is decadent, I often make it in an 8×8 baking dish and serve smaller portions alongside a crisp salad — a Caesar or simple mixed greens work beautifully. It also freezes and reheats well, making it a practical option for busy weeks or holiday entertaining.
Lasagna Bolognese
Lasagna Bolognese
Pin Recipe
Leave a Review »
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, chopped
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon brown sugar
- 1/2 cup dry red wine
- 1 14 ounce can fire roasted tomatoes
- 1 28 ounce can crushed tomatoes
- 1/2 cup freshly grated Parmesan cheese
Béchamel & noodles
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1/8 teaspoon freshly grated nutmeg
- 1 9 ounce package no‑boil whole wheat lasagna noodles
- 1 cup freshly grated Parmesan cheese
- 1 cup freshly grated mozzarella cheese
Instructions
-
Heat a large pot over medium heat and add the olive oil. Sauté the diced onion with salt and pepper until softened, about 5–6 minutes. Add the minced garlic and chopped mushrooms and cook until the mushrooms soften, another 5–6 minutes. Add the ground beef and break it up with a wooden spoon. Brown the beef, stirring and breaking it apart, until cooked through, about 10 minutes. Stir in the tomato paste, dried basil, oregano, crushed red pepper and brown sugar. Cook for 5 minutes.
-
Pour in the red wine, then add the fire-roasted tomatoes, crushed tomatoes and Parmesan. Bring to a boil, then reduce heat and simmer, covered, for at least 30 minutes — longer if you have the time. This sauce can be made ahead.
-
To make the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour to form a smooth roux and cook for 3–4 minutes until fragrant and lightly nutty. Very slowly whisk in the milk in small additions, scraping the bottom to prevent lumps. Add the nutmeg. Bring to a boil while whisking, then reduce to a simmer and cook 5–6 minutes, whisking often, until the sauce thickens.
-
Preheat the oven to 350°F (175°C).
-
Spray an 8×8 baking dish with nonstick spray. Spread a spoonful of béchamel on the bottom and layer lasagna noodles. Add about 1/2–3/4 cup Bolognese, 1/2 cup béchamel and a handful of cheeses. Repeat to create 4–5 layers or until the dish is full. Finish with a top layer of noodles, then cover with the remaining sauce and cheese.
-
Bake 50–60 minutes, until the cheese is golden and bubbly. Let stand about 30 minutes before slicing to allow the layers to set. Delicious.
-
Make ahead, freeze and reheat: this lasagna freezes and reheats very well, making it ideal for prepping in advance.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo on the Facebook page. We appreciate you!
The layers though!