Lasagna Bolognese with beef and pork

Ingredients

• 14 g (1 tablespoon)butter, to grease the dish
• 720 ml (3 cups)béchamel sauce
• 720 ml (3 cups)Bolognese sauce with beef and pork
• 8 sheetsready-to-bake lasagna sheets
• 75 g (¾ cup)shredded mozzarella
• 20 g (4 tablespoons)Parmesan cheese

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F). Brush butter over the bottom and sides of the baking dish.

2. 2

   Start with béchamel

   Spread a layer of béchamel over the bottom of the dish.

3. 3

   Layer the lasagna

   Add a layer of pasta, followed by meat sauce and another layer of béchamel. Add another layer of pasta and repeat the meat sauce and béchamel layers. Continue until you finish with a layer of pasta, then cover it generously with béchamel.

4. 4

   Add the cheese

   Arrange the mozzarella over the top and sprinkle on the Parmesan.

5. 5

   Bake until golden

   Bake for 20–30 minutes, until the top is lightly browned.

6. 6

   Rest before serving

   Take the lasagna out of the oven and leave it to cool for 10–15 minutes before serving.

What is lasagna Bolognese?

Lasagna is an Italian baked pasta dish made by stacking sheets of pasta with sauces and baking them together. This version pairs beef-and-pork Bolognese with béchamel, then adds mozzarella and Parmesan for a cheesy finish.

The combination makes each slice savoury and creamy, while the ready-to-bake sheets keep the preparation straightforward. A short rest after baking helps the layers settle for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 32g protein, 48g carbs, 32g fat.

The pasta provides most of the carbohydrates, while the meat sauce contributes protein and some fat; the béchamel, mozzarella, Parmesan and butter also add fat. Pair a slice with salad or vegetables for a more balanced plate.

The sauce layers

Béchamel: spread it across the base and between the pasta layers so the sheets are surrounded by sauce as they bake.

Bolognese: distribute the meat sauce evenly rather than piling it in the centre. That helps each portion contain a balance of pasta, meat sauce and béchamel.

Building even layers

Pasta sheets: arrange them in a single layer and cover the surface with sauce. Break or trim a sheet only if needed to fill a gap in the dish.

Top layer: finish with pasta and a generous coating of béchamel, as directed. This gives the cheese a sauced surface to sit on while the lasagna bakes.

How to judge doneness

Colour: look for a lightly browned top after 20–30 minutes at 180°C (350°F). If it is still pale, continue baking until it reaches that cue.

Rest: leave the baked dish for 10–15 minutes before cutting. The layers will be very hot straight from the oven, and resting makes portions easier to serve.

Choosing the pasta

Ready-to-bake sheets are used here, so follow the packet directions if they give any specific guidance on layering or baking. The method does not call for boiling the sheets beforehand.

Keep the sheets covered with sauce, particularly around the edges. Exposed pasta can remain firm rather than softening during baking.

Serving the lasagna

Serve the rested lasagna as the centrepiece of the meal. A simple green salad or cooked vegetables make a fresh accompaniment alongside its rich meat and cheese layers.

Use a sharp knife to portion it and a broad spatula to lift each piece. This helps keep the layers together on the plate.

Recipe notes & tips

• Brush the base and sides of the dish with butter before adding the first layer.
• Spread each sauce layer evenly so the pasta is covered from edge to edge.
• Use a baking dish that fits the pasta sheets in a neat layer.
• Check the top at the 20-minute mark and continue baking if it is not lightly browned.
• Let the lasagna rest for the full 10–15 minutes before slicing.

Variations

• Add fresh herbs: scatter chopped basil or parsley over the cheese before serving.
• Use extra Parmesan: add a little more to the top for a stronger savoury finish.
• Include vegetables: layer cooked spinach between the pasta and sauces.
• Make it meatier: use a greater proportion of Bolognese sauce and adjust the béchamel to suit.
• Change the cheese: replace some of the mozzarella with another good-melting cheese.

Common mistakes to avoid

• Leaving pasta exposed: cover the sheets with sauce so they can soften as the lasagna bakes.
• Uneven sauce layers: spread both sauces across the dish to avoid dry patches.
• Overbaking the top: use the light-browning cue and check from 20 minutes onwards.
• Cutting it straight away: rest the lasagna for 10–15 minutes so the layers settle.
• Skipping the butter: grease the bottom and sides to help prevent sticking.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions until piping hot throughout, in the oven or microwave.

Frequently asked questions