For the Bolognese:
- Start by preparing your Bolognese
For the Ricotta-Béchamel Sauce:
- 7 tablespoons unsalted butter
- ¼ cup plus 3 tablespoons all-purpose flour
- 5 cups whole milk
- 1 cup (4 oz.) Parmesan cheese, freshly grated
- 1 cup whole milk ricotta cheese
- Pinch of ground nutmeg
- Kosher salt and freshly ground black pepper
For the Lasagna:
- 1¼ pounds dried lasagna noodles
- 3 cups shredded mozzarella cheese
- Extra-virgin olive oil, for greasing
- Fresh basil, chopped, for garnish
Step 1: Make the Béchamel
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking occasionally, until the mixture smells slightly nutty and takes on a pale golden colour, about 4 minutes.
Slowly whisk in the milk, a little at a time, until smooth. Increase the heat to medium-high and bring the béchamel to a gentle simmer, whisking constantly. Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce thickens and becomes smooth and velvety, about 8–10 minutes.
Remove from heat and whisk in the Parmesan, ricotta, and a pinch of nutmeg. Season generously with kosher salt and freshly ground black pepper. Transfer the béchamel to a large bowl, press plastic wrap directly onto the surface, and let it cool slightly. (The sauce can be made up to 5 days ahead and chilled.)
Step 2: Prepare the Noodles
Preheat the oven to 325°F. Bring a large pot of well-salted water to a boil. Add the lasagna noodles and cook for exactly 3 minutes—just until they’re starting to soften but still snap when bent. Trust me, this keeps the layers perfectly al dente.
Transfer the noodles to a bowl of cold water to stop the cooking, then drain and lay them flat on a parchment-lined baking sheet. Separate each layer of noodles with more parchment or wax paper to prevent sticking.
Step 3: Assemble the Lasagna
Lightly coat a 13×9″ glass or ceramic baking dish with olive oil.
Spread 1½ cups of Bolognese sauce across the bottom of the dish.
Lay a single layer of lasagna noodles over the sauce, cutting pieces to fill in any gaps.
Spoon 1¼ cups of béchamel evenly over the noodles.
Top with 1½ cups of Bolognese sauce and ½ cup of shredded mozzarella.
Repeat this process, building 5 to 6 layers, depending on the depth of your dish. End with a layer of noodles topped with the remaining béchamel and a sprinkle of mozzarella. The lasagna should come right to the top edge of the dish.
Step 4: Bake the Lasagna
Cover the dish with a lightly oiled piece of foil and place it on a rimmed baking sheet to catch any drips. Bake for about 1 hour, or until the lasagna is gently bubbling around the edges.
Remove the lasagna from the oven and increase the temperature to 425°F. Move the oven rack to the top position. Carefully remove the foil and return the lasagna to the oven. Bake for another 10–15 minutes, until the top is golden brown and crisp around the edges.
Let the lasagna sit for at least 10 minutes before slicing—this helps it hold its shape.
Step 5: Serve with Style
Top the lasagna with a generous sprinkle of fresh basil. Serve each portion with extra Bolognese sauce on the side—because more is more when it comes to a lasagna this good.
I wrote this lasagna recipe and I’m not being dramatic when I say… it might be the best lasagna I’ve ever had. I mean it. It’s cheesy, saucy, cozy perfection—and lasagna also happens to be one of my all-time favourite meals. There’s just something about layering all that goodness that feels like a warm hug in casserole form.
And the best part? If you’re single or a couple, you’ve got glorious leftovers for days. If you’re a family of two or more, you’re still set for at least a couple of very happy meals. Either way, future you is going to be thrilled.
Pair it with a simple arugula salad tossed in lemon vinaigrette, a loaf of warm crusty bread for dipping (don’t skip this), and a glass of bold Italian red—Chianti or Barolo will do the trick—and you’ve got a dinner that’s both rustic and refined. It’s giving weeknight comfort with dinner party confidence.
Pro Tip:
The béchamel can be made up to 5 days in advance and kept chilled. Even better? You can assemble the whole lasagna up to a month ahead. Just wrap it up tight and freeze. When you’re ready to bake, thaw it overnight in the fridge and pop it in the oven. Your future self says grazie!
