The Best Lasagna Bolognese Recipe (with ground beef and Italian Sausage)

Today – the best lasagna Bolognese recipe. Lasagna just does not get much better than this – it’s the honest truth. I love lasagna in general – like, as a whole food group. Vegetarian versions, seasonal versions, whatever – I won’t turn a pan of the stuff down almost ever. But this one is the absolute queen of the bunch. When I think of lasagna, I do tend to first imagine the meaty, Bolognese style as it’s just so beloved and endlessly riffed upon. This is the first Italian style lasagna recipe I’ve ever shared here on MKL, and that’s because I’m serious about the stuff. I’ve tweaked and toyed with her for years. Read on for more about what I think is the best lasagna Bolognese recipe, or just jump ahead to the recipe itself.

If you like the looks of this lasagna, then you might also want to check out our classic Fettuccini al Burro or this Italian sausage pasta with zucchini (personal fave over here). This tortellini and sausage soup also wields the same flavor hack as my lasagna, so it’s also worth a peek, I think.

Why is this the Best Lasagna Bolognese Recipe?

I think this is the best lasagna Bolognese recipe because it’s just so incredibly flavorful – there’s tons of thoughtful touches and intentional ingredient wielding going on in this lasagna recipe. That said, it’s not going to take you any longer than a basic, classic lasagna recipe, which is important to note.

If you’re going to step into the labor of love that is lasagna cookery, you should do so with the very best recipe on your hands (literally and figuratively). I’ve made SO many lasagnas in my day, from lovely vegetarian numbers to an especially wonderful Mexican inspired sweet corn and poblano version (this is really, really good). But when it comes to the lasagna that I think about most often – the iconic and legendary version that sort of reigns supreme above all others – it’s Lasagna Bolognese every single time, no contest.

This version of the reigning champ is optimized all along the way to ensure that it’s not just good – it’s truly great. Read on for a little more about why we think this is the best lasagna Bolognese recipe …

What’s in this Version that makes it the best lasagna bolognese recipe?

Okay now. I really stand by this recipe as the absolute tastiest – the best lasagna Bolognese recipe in all the land – because of everything we’re actively and intentionally doing to make it so.

Firstly, if you’re not using both ground beef AND Italian sausage in your meat sauce, you’re not doing it right – it’s a wasted flavor opportunity, that’s all. Secondly, I use a ton of dried herbs, not just like a little pinch – this matters. Furthermore, I sneak in some beef stock concentrate to really pump up the depth of flavor of our meat sauce. It’s a clutch move and something I’ve always got on hand because I use these products in SO many things that I cook.

Third, by whisking in a block of soft and creamy garlic and herb cheese spread into the ricotta mixture you’re taking things from regular and ordinary to ABSOLUTELY INCREDIBLE. It’s all about finding ways to add great flavor where you can, where it makes sense.

How to make the best lasagna bolognese recipe

1. Add a few tablespoons of olive oil to a large, deep-sided skillet over medium heat. Add the onion, carrots, celery, Italian seasoning, and some salt and pepper to taste, Saute the veggies for 5 to 7 minutes, or until they’re tender. 
2. Add the stock concentrate, ground beef, Italian sausage and (breaking it up as you go) cook until browned.
3. Add the tomato paste, fire-roasted tomatoes, and the water/milk. Stir to evenly blend it all together and reduce the heat to low. Taste for seasoning and allow your Bolognese sauce to simmer gently for at least 45 minutes if you have the time (any simmer time you have is great – you can also just move forward with assembly, if you like).
4. Meanwhile, preheat the oven to 375 degrees F. Adjust a rack to the center position.
5. In a large bowl, stir together the ricotta, cheese spread, and the egg. Season with salt and pepper.
6. To assemble the lasagna, spoon a thin layer of your sauce onto the bottom of a large (9 by 13 is great) baking dish. Top with an even layer of noodles, followed by an even layer of the ricotta mixture. Top the ricotta mixture with a layer of the Bolognese, and top that with a generous layer of shredded mozzarella. 
7. Top the mozzarella layer with another layer of noodles, followed by the ricotta, then the meat sauce, and then the mozzarella again. Add a final layer of noodles and then meat sauce and finish with a thick layer of mozzarella. I like to sprinkle a little extra Italian seasoning here. 
8. I like to set a baking sheet under the lasagna pan to catch any potential spills and sputters. Loosely cover the whole pan with foil and bake for 30 minutes. Remove the foil and continue baking until the lasagna is nice and golden and very bubbly, usually another 15 to 20 minutes. Let it sit for at least 15 minutes before serving.

Recipe tips and tricks for the best lasagna bolognese recipe

1. I tend to always place a big sheet pan underneath my lasagna before it bakes, as this will help to catch any errant spills and sputters (red sauce LOVES to sputter). This will make cleanup easy and prevent any unwanted smoking and scorching form occurring on your oven floor.
2. As is the case with basically any tomato sauce recipe, the longer it simmers the better it will be. This is generally considered a best practice, and nonnas everywhere will instruct you to do this (mine included). The flavors (there are kind of a lot of them here) will have the chance to really get to know each other, mixing and mingling and settling into their new environs really nicely. That said, please just know that you can whip up the sauce and get to building your lasagna right away, as frankly no one will ever know the difference. It’s just true, friend.
3. You can use a large can of basil-infused tomatoes if you like, for an extra burst of herby goodness.
4. It bears repeating that your fully baked lasagna should sit, undisturbed, for AT LEAST (sorry to yell) 15 minutes before you go cutting into it. Otherwise, it will be a goopy, sloppy mess. It need to cool down and come together again before cutting, it just does. You don’t want to do all that beautiful work only to wind up destroying the lovely layered look of things before you ever even take a bite, you know?

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