Bolognese & Béchamel Lasagna Recipe

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Bolognese & Béchamel Lasagna
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  1. Bolognese Sauce:.
  2. In a Medium Sized Pot, olive oil over medium heat.
  3. Add onion, celery seed, fennel seed, carrot and garlic.
  4. Cook until onions are translucent (about 8 to 10 minutes).
  5. Add Ground beef and sausage, and cook until meat is no longer red.
  6. Raise heat to medium high and add wine and stock.
  7. Cook sauce until wine and stock are mostly evaporated.
  8. Reduce heat to low and add oregano, rosemary, parsley, salt, pepper, sage, red pepper flakes, and nutmeg. Let cook for approximately 20 minutes.
  9. Add crushed tomatoes, one can of tomato sauce and liquid smoke, bring to a boil then reduce to a simmer.
  10. Let sauce simmer on low partially covered for about 3 to 4 hours, stir every 30 minutes adding additional tomato sauce as needed.
  11. 10 minutes before serving, add milk.
  12. Béchamel Sauce:.
  13. Add milk, onion, bay leaf and peppercorns to a medium sauce pan, on medium high heat, bring just to a boil. Turn heat off.
  14. Cover and let infuse for 15 minutes.
  15. In a medium non-stick pan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not brown. Turn off heat.
  16. Strain in the hot milk. Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
  17. Add the salt, pepper and nutmeg and simmer for 1-2 more minutes while continuously whisking.
  18. Lasagna.
  19. Pre-heat oven to 375 degrees.
  20. Spray a 13x9 baking dish with non-stick cooking spray.
  21. Spread 3/4 cup of bolognese sauce in the bottom of the pan.
  22. Place 4 lasagna noodles on top of bolognese layer.
  23. Spread a thin layer of béchamel sauce on lasagna noodles.
  24. Spread another layer of bolognese sauce over béchamel sauce.
  25. Sprinkle 1 1/2 cups of cheese over bolognese.
  26. Repeat with another layer of noodles, béchamel, bolognese and cheese.
  27. Top with the final layer of noodles, bolognese and cheese, cover with foil.
  28. Bake, covered, for 30 minutes.
  29. Remove foil and bake an additional 15 minutes.
  30. Let stand 5-10 minutes before cutting, top with fresh basil and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 552.69 Kcal (2314 kJ)
Calories from fat 320.46 Kcal
% Daily Value*
Total Fat 35.61g 55%
Cholesterol 99.1mg 33%
Sodium 1030.27mg 43%
Potassium 496.48mg 11%
Total Carbs 25.97g 9%
Sugars 5.95g 24%
Dietary Fiber 1.85g 7%
Protein 27.65g 55%
Vitamin C 3.6mg 6%
Vitamin A 0.1mg 3%
Iron 2mg 11%
Calcium 362.6mg 36%
Amount Per 100 g
Calories 199.58 Kcal (836 kJ)
Calories from fat 115.72 Kcal
% Daily Value*
Total Fat 12.86g 55%
Cholesterol 35.79mg 33%
Sodium 372.03mg 43%
Potassium 179.28mg 11%
Total Carbs 9.38g 9%
Sugars 2.15g 24%
Dietary Fiber 0.67g 7%
Protein 9.98g 55%
Vitamin C 1.3mg 6%
Iron 0.7mg 11%
Calcium 130.9mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.7
  • 14

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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