Mediterranean Ultimate Lasagna Bolognese

This Mediterranean Ultimate Lasagna Bolognese is comfort food at its best—rich, creamy, and deeply flavorful. Layers of tender pasta, silky béchamel, and slow-simmered meat sauce come together for a dish that’s both rustic and elegant. The Mediterranean twist comes from high-quality olive oil, aromatic vegetables, and authentic San Marzano tomatoes that add depth and balance to the hearty meat filling. Perfect for family dinners or a special weekend meal, this lasagna tastes even better the next day.

Total Time: 2 hours 30 minutes
Servings: 6–8

Ingredients

Base Ingredients:

4 tbsp olive oil

1 medium onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

100g pancetta, finely minced (optional but authentic)

400g ground beef (80/20 or lean)

200g ground pork

150ml dry white wine

400ml whole milk

400g canned San Marzano tomatoes or passata

Salt & pepper, to taste

Pinch of nutmeg (optional)

For the Lasagna Layers:

250g lasagna sheets (fresh or dried, no-boil preferred)

2 cups béchamel sauce (homemade or store-bought)

1 cup grated Parmesan or Pecorino cheese

1 cup shredded mozzarella (optional for a creamier top)

Instructions

Prepare the Bolognese Sauce:
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for about 5 minutes until softened and fragrant. Add pancetta (if using) and cook another 2–3 minutes.

Brown the Meat:
Add the ground beef and pork. Cook until browned, breaking it up with a spoon as it cooks. Season lightly with salt and pepper.

Deglaze with Wine:
Pour in the white wine and simmer until most of it evaporates, about 3–4 minutes. This step adds depth to the sauce.

Add Tomatoes and Milk:
Stir in the tomatoes (crushed or pureed) and the milk. Mix well, lower the heat, and let the sauce simmer uncovered for about 1½ hours, stirring occasionally. The milk will mellow the acidity of the tomatoes and create a silky texture. Adjust seasoning and add a pinch of nutmeg if desired.

Preheat the Oven:
Once the sauce is ready, preheat your oven to 180°C (350°F).

Assemble the Lasagna:
In a baking dish, spread a thin layer of Bolognese sauce on the bottom. Add a layer of lasagna sheets, then top with more sauce, a few spoonfuls of béchamel, and a sprinkle of Parmesan. Repeat the layers until all ingredients are used, finishing with béchamel and cheese on top.

Bake:
Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 20–25 minutes until the top is golden and bubbling.

Rest and Serve:
Let the lasagna rest for 10–15 minutes before slicing. This helps the layers set and makes serving easier.

Tips & Variations

Take Your Time with the Sauce:
The secret to a great Bolognese is patience. Let it simmer slowly so the flavors deepen and the meat becomes tender. If it starts to dry out, add a splash of water, broth, or milk.

Use Quality Ingredients:
Good olive oil, San Marzano tomatoes, and fresh herbs make a big difference. Since this recipe is simple and classic, quality ingredients really stand out.

Pancetta for Authentic Flavor:
While optional, pancetta adds a rich, savory depth that’s true to traditional Italian Bolognese. If you skip it, you can add a touch of smoked paprika or finely diced mushrooms for extra umami.

Milk Matters:
Milk helps soften the acidity of the tomatoes and gives the sauce a velvety texture. Whole milk works best—avoid skim milk as it can make the sauce too thin.

The Right Pasta:
If using dried lasagna sheets, make sure they’re “no-boil” or partially cook them before layering. Fresh pasta sheets cook faster and result in a more delicate texture.

Layer Evenly:
Start and end with a thin layer of sauce to prevent the pasta from drying out. Spread the béchamel evenly so each bite gets a balance of creamy and meaty flavor.

Make Your Own Béchamel (Optional):
To make homemade béchamel, melt 3 tbsp butter in a saucepan, whisk in 3 tbsp flour, then slowly add 2½ cups warm milk. Stir until thickened, then season with salt, pepper, and a pinch of nutmeg.

Cheese Choices:
Parmesan adds sharpness, mozzarella gives stretchiness, and Pecorino brings a salty edge. You can mix and match based on your preference.

Add a Mediterranean Twist:
For extra Mediterranean flavor, stir in chopped sun-dried tomatoes, roasted red peppers, or fresh basil near the end of cooking. A drizzle of olive oil before baking also enhances richness.

Rest Before Serving:
After baking, let the lasagna rest for at least 10 minutes. This helps it set, so you get clean slices and all the flavors meld together beautifully.

Make Ahead & Freeze:
Lasagna freezes very well. Assemble it (without baking), cover tightly, and freeze for up to 2 months. Bake directly from frozen at 180°C (350°F) for about 1 hour, or until heated through.

Pairing Ideas:
Serve with a fresh Mediterranean salad (think arugula, tomatoes, and olives) and a side of garlic bread or roasted vegetables for a complete meal.

Q&A

Q: Can I use only beef instead of beef and pork?
A: Yes. You can make it with all beef, but combining beef and pork adds more depth and tenderness. If using only beef, choose one with a bit of fat (around 80/20) so the sauce doesn’t turn out dry.

Q: How can I make this recipe lighter?
A: Use lean ground meats, low-fat milk, and reduce the amount of cheese. You can also swap the béchamel for a light ricotta mixture if you prefer a lower-calorie version.

Q: Can I make the Bolognese sauce in advance?
A: Definitely. In fact, it tastes even better the next day. You can refrigerate it for up to 3 days or freeze it for up to 3 months.

Q: Can I use gluten-free pasta sheets?
A: Yes, gluten-free lasagna sheets work well. Just follow the package instructions for par-cooking if they’re not no-boil.

Q: What’s the best way to reheat leftovers?
A: Reheat in the oven at 180°C (350°F) for 20 minutes or until warm. You can also microwave individual portions, but cover them with a damp paper towel to keep them moist.

Nutrition

(Per Serving, Approximate)

Calories: 510

Protein: 30g

Fat: 28g

Carbohydrates: 32g

Fiber: 3g

Sodium: 520mg

(Values will vary based on cheese, pasta type, and whether pancetta is used.)

Conclusion

This Mediterranean Ultimate Lasagna Bolognese is a dish that defines slow-cooked comfort and timeless flavor. With tender layers of pasta, creamy béchamel, and a deeply savory meat sauce, every bite feels rich and satisfying without being heavy. It’s a perfect make-ahead meal for family gatherings or cozy weekends, and the Mediterranean touch of olive oil and herbs gives it a bright, balanced finish. Serve it with a crisp salad or roasted vegetables and enjoy a classic that never gets old.