This slow-cooked beef Bolognese lasagna is pure comfort food, featuring layers of rich, savory ragu, creamy béchamel, tender pasta, and gooey melted cheese. It’s the kind of meal that fills your home with an irresistible aroma and warms you from the inside out.
Imagine a perfectly baked lasagna, golden brown on top, with generous layers of slow-simmered beef ragu and a luscious cheese sauce peeking through.
Recipe Details
- Flavor Profile: Deeply savory, rich, and slightly sweet from the slow-cooked tomatoes and vegetables.
- Texture: Tender pasta, a thick and hearty meat sauce, and a smooth, creamy cheese sauce.
- Total Time: Approximately 3 hours (including simmering time)
- Active Time: About 45 minutes
- Difficulty: Intermediate
What You’ll Need
For this delightful lasagna, you’ll be preparing three key components: a deeply flavored slow-cooked beef ragu, a smooth and cheesy béchamel sauce, and of course, the pasta and cheese to bring it all together.
Ingredient Notes
- Beef Mince: 1 kg / 2 lb of good quality beef mince provides the hearty foundation for our ragu.
- Crushed Tomatoes: 800g / 28 oz of canned crushed tomatoes form the rich tomato base.
- Dry Red Grape Juice: 1 cup of dry red grape juice adds a wonderful depth and subtle sweetness to the ragu.
- Beef Bouillon Cubes: 3 crumbled beef bouillon cubes enhance the savory notes of the sauce.
- Milk: 4 cups of milk, preferably full fat, for the creamiest cheese sauce. Low-fat milk will also work.
- Gruyere or Colby Cheese: 2 cups of shredded Gruyere or Colby cheese melt beautifully into the béchamel, offering a nutty and mild flavor. Cheddar or Monterey Jack are also great choices, or you can use 1 cup / 100g of shredded Parmesan for a sharper taste.
- Fresh Lasagna Sheets: 350g / 12 oz of fresh lasagna sheets cook quickly and give a tender texture. If using dried sheets, you’ll need 250g / 8oz.
- Mozzarella Cheese: 1 1/2 cups of shredded mozzarella cheese adds that irresistible cheesy pull. Shredding your own cheese is recommended for the best melting quality.
Add-ins and Substitutions
- Vegetables: Feel free to add finely diced mushrooms or bell peppers along with the onion, carrot, and celery for an extra layer of flavor and texture in the ragu.
- Herbs: A sprig of fresh rosemary or a pinch of dried marjoram can be added to the ragu for a different aromatic profile.
- Spice: For a hint of warmth, a pinch of red pepper flakes can be added to the ragu when sautéing the vegetables.
How to Make Slow Cooked Beef Bolognese Lasagna
Making this lasagna is a labor of love, but oh-so-worth-it! The slow simmering of the ragu develops incredible depth of flavor.
First, let’s create the Ragu Bolognese:
- Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion, 1 finely diced medium carrot, and 1 finely diced celery stick. Cook for 10 minutes until they begin to soften.
- Add 2 minced garlic cloves and cook for another minute until fragrant.
- Add 1 kg / 2 lb beef mince to the pot. Increase the heat and cook, breaking it up with a spoon, until it’s nicely browned.
- Stir in 800g / 28 oz canned crushed tomatoes, 1/4 cup tomato paste, 1 cup dry red grape juice, 3 crumbled beef bouillon cubes, 2 bay leaves, 1/2 tsp each of dried thyme and oregano, 2 tsp Worcestershire sauce, and 1/2 tsp salt and black pepper. Reserve the sugar for later.
- Bring the sauce to a gentle simmer. Cover the pot and let it cook for 1.5 to 2 hours, stirring occasionally.
- After the initial simmer, remove the lid and continue to simmer uncovered for another 30 minutes, or until the sauce has thickened and become rich.
- Taste and adjust the seasoning. If needed, stir in 1–2 tsp of sugar to balance the acidity.
Next, prepare the Creamy Cheese Sauce (Besciamella):
- Warm 4 cups of milk in a separate saucepan or in the microwave.
- In another large saucepan, melt 60g / 4 tbsp butter over medium-low heat. Whisk in 1/2 cup flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually whisk in the warm milk, a little at a time, ensuring no lumps form.
- Increase the heat to medium-high and stir the sauce continuously until it thickens, which should take about 5–8 minutes.
- Remove the saucepan from the heat. Stir in 2 cups of shredded Gruyere or Colby cheese (or your chosen alternative), a pinch of freshly ground nutmeg, and salt and pepper to taste. Continue stirring until the cheese is completely melted and the sauce is smooth. If the sauce is too thick, add a small splash of milk or water to reach your desired consistency.
Finally, assemble and bake your beautiful Lasagna:
- Preheat your oven to 180C/350F.
- Spoon a thin layer of the beef ragu onto the bottom of your baking dish. This prevents the first layer of pasta from sticking.
- Arrange a layer of lasagna sheets over the ragu.
- Spread about 2.5 cups of the beef ragu evenly over the pasta sheets, followed by about 1 cup of the cheese sauce.
- Repeat the layering process twice more: lasagna sheets, ragu, and cheese sauce.
- Finish with a final layer of lasagna sheets, then spread the remaining cheese sauce evenly over the top.
- Sprinkle 1 1/2 cups of shredded mozzarella cheese over the top layer of cheese sauce.
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Bake in the preheated oven for 25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
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Pro Tip: Allowing the lasagna to rest for 5–10 minutes after baking is crucial. It helps the layers set, making it much easier to slice and serve neatly, and prevents it from being too soupy.
Recipe Tips
- Don’t Rush the Ragu: The longer the ragu simmers, the deeper and richer its flavor will become. Patience here truly pays off.
- Smooth Sauce is Key: When making the béchamel, whisking constantly and adding the milk gradually helps ensure a perfectly smooth, lump-free sauce.
- Resting is Best: As mentioned, letting the lasagna rest after baking is an essential step for the best presentation and texture.
- Shred Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that can affect how well they melt. Shredding your cheese from a block will result in a smoother, gooier cheese layer.
- Seasoning Throughout: Taste and adjust seasonings at various stages, especially for the ragu and cheese sauce, to ensure perfect flavor balance.
FAQs
- Can I use a different type of ground meat? Yes, you can substitute ground pork or a mixture of beef and pork for the beef mince. Some people even enjoy using ground lamb for a different flavor profile.
- How do I prevent the lasagna from drying out? Ensure your ragu is sufficiently moist before assembling. Simmering the ragu uncovered for the final 30 minutes helps thicken it without making it dry. Also, don’t overbake the assembled lasagna; 25 minutes should be sufficient if your components are well-prepared.
- Can I make this ahead of time? Absolutely! You can prepare the ragu and cheese sauce a day or two in advance and store them separately in the refrigerator. You can also assemble the entire lasagna ahead of time and bake it just before serving, adding a few extra minutes to the baking time if it’s coming straight from the fridge.
Serving Suggestions
This hearty Slow Cooked Beef Bolognese Lasagna is a meal in itself, but it pairs wonderfully with a crisp green salad dressed with a simple vinaigrette. Crusty bread is also a must for soaking up any delicious sauce left on the plate. A sprinkle of fresh basil or parsley over the top just before serving adds a lovely pop of color and freshness.
Make This Recipe in Advance
The components of this lasagna are fantastic candidates for advance preparation. The Ragu Bolognese can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The Cheese Sauce can also be made a day ahead and gently reheated before assembly.
You can also assemble the entire lasagna up to 24 hours before baking. Cover it tightly with plastic wrap and then foil, and keep it refrigerated. When ready to bake, remove the plastic wrap and bake as directed, likely adding an additional 10–15 minutes to the baking time to ensure it’s heated through. If you want to freeze the assembled, unbaked lasagna, wrap it very well and freeze for up to 2–3 months. Thaw it completely in the refrigerator overnight before baking.
Print
Slow Cooked Beef Bolognese Lasagna
- Total Time: Approximately 3 hours
- Yield: 6-8 servings 1x
Description
This slow-cooked beef Bolognese lasagna is pure comfort food, featuring layers of rich, savory ragu, creamy béchamel, tender pasta, and gooey melted cheese. It’s the kind of meal that fills your home with an irresistible aroma and warms you from the inside out.
Ingredients
Ragu Bolognese:
1 tbsp olive oil
1 onion , finely chopped (white, yellow or brown)
1 medium carrot , peeled and very finely diced
1 celery stick , very finely diced
2 garlic cloves , minced
1 kg / 2 lb beef mince (ground beef)
800g / 28 oz canned crushed tomato
1/4 cup tomato paste
1 cup dry red grape juice
3 beef bouillon cubes , crumbled
2 bay leaves , dried or fresh
1/2 tsp EACH dried thyme and oregano
2 tsp Worcestershire Sauce
1 – 2 tsp sugar (if needed)
1/2 tsp salt and black pepper
Cheese Sauce (Besciamella):
60g / 4 tbsp butter
1/2 cup flour
4 cups milk , preferably full fat but low fat ok
2 cups gruyere or Colby cheese , shred yourself (or cheddar, Monterey Jack, OR 1 cup / 100g shredded parmesan)
Pinch of freshly ground nutmeg
Salt and pepper
Lasagna:
350g/ 12 oz fresh lasagna sheets (or 250g/8oz dried)
1 1/2 cups (tightly packed) mozzarella cheese , shred yourself
Finely chopped basil or parsley , for garnish (optional)
Instructions
Ragu: Heat oil in a large pot over medium heat. Add garlic, onion, celery, and carrots, cooking for 10 minutes until softened. Add beef, increase heat, and cook until browned. Stir in crushed tomatoes, tomato paste, red grape juice, beef bouillon, bay leaves, thyme, oregano, Worcestershire sauce, salt, and pepper, reserving sugar. Simmer gently with the lid on for 1.5-2 hours, then simmer uncovered for 30 minutes until the sauce is thick and rich. Adjust seasoning and add sugar if needed.
Cheese Sauce: Warm milk. Melt butter in a large saucepan over medium-low heat, then whisk in flour for 1 minute. Gradually whisk in milk until smooth. Increase heat to medium-high and stir until thickened, about 5-8 minutes. Remove from heat, stir in shredded cheese, nutmeg, salt, and pepper until melted. Add a splash of milk or water if too thick.
Assemble: Preheat oven to 180C/350F. Spread a little ragu in the bottom of a baking dish. Layer with lasagna sheets, then 2.5 cups ragu and 1 cup cheese sauce. Repeat layering twice more. Finish with a top layer of lasagna sheets and the remaining cheese sauce. Sprinkle with mozzarella and bake for 25 minutes until golden and bubbling. Let stand for 5-10 minutes before serving.
Notes
Don’t Rush the Ragu: The longer the ragu simmers, the deeper and richer its flavor will become. Patience here truly pays off.
Smooth Sauce is Key: When making the béchamel, whisking constantly and adding the milk gradually helps ensure a perfectly smooth, lump-free sauce.
Resting is Best: As mentioned, letting the lasagna rest after baking is an essential step for the best presentation and texture.
Shred Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that can affect how well they melt. Shredding your cheese from a block will result in a smoother, gooier cheese layer.
Seasoning Throughout: Taste and adjust seasonings at various stages, especially for the ragu and cheese sauce, to ensure perfect flavor balance.
- Prep Time: 45 minutes
- Cook Time: 2.5 - 3 hours
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A
