Italian Bolognese Lasagna. Authentic Italian recipe made with a traditional meat sauce, a creamy bechamel sauce, parmesan and mozzarella cheeses.

Italian Bolognese Lasagna

Italian Bolognese Lasagna made with a traditional meat sauce, creamy bechamel sauce, and parmesan and mozzarella cheeses.
Course Dinner
Cuisine Italian
Keyword italian bolognese
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Melissa Stadler, Modern Honey


  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Onion diced
  • 2 lbs. Ground Beef
  • 4 Garlic Cloves minced (or 1/2 teaspoon Garlic Powder)
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 40 ounce jar Marinara Sauce
  • 1 cup Heavy Cream
  • 1 1/2 cup Milk
  • 2 cups Parmesan Cheese divided set aside 1/2 cup for topping
  • 1/4 cup Fresh Basil chopped
  • 2 Garlic Cloves or 1/4 teaspoon Garlic Powder
  • 1 package Lasagna Noodles
  • 2 cups Mozzarella Cheese can use more if you like it extra cheesy


  1. Heat large skillet over medium high heat. Add oil. Saute onion for 4-5 minutes. Add ground beef, garlic, salt and pepper and cook until browned. Drain grease.
  2. Stir in marinara sauce. Let simmer on low heat.
  3. In a medium saucepan, bring the cream and milk to a simmer over medium heat. Reduce the heat to low. Add 1 1/2 cup of Parmesan cheese and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the basil and garlic. Season with salt and pepper.
  4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 to 10 minutes. Drain and set aside. You can also use oven-ready lasagna noodles.

Assemble the Lasagna:

  1. Preheat the oven to 375°. Spray a 9-by-13-inch glass baking dish with cooking spray. 

  2. Spread 1 cup of the marinara sauce in the bottom of the prepared baking dish. Lay 3 noodles over the marinara. Spread 1/3 of the bechamel cream filling mixture evenly over the noodles. Sprinkle with bolognese sauce. Repeat with the remaining noodles, bechamel cream filling, and mozzarella cheese making 3 layers of filling and ending with pasta. Spoon the remaining marinara sauce on top and sprinkle with remaining 1/2 cup of Parmesan cheese and Mozzarella cheese. Drizzle with olive oil and cover with foil. 

  3. Bake covered for 25 minutes until the lasagna is heated through. Remove foil and let the cheese melt and bubble -- about 5-10 minutes longer. Allow to cool for 15-20 minutes before serving. Cut into squares and serve.