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Lasagna Bolognese
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We liked Barilla oven-ready lasagna noodles for this recipe, preferring it even over fresh sheet pasta. Both the ragù and the besciamella should be warm for lasagna assembly; the ragù reheats well in a large saucepan over medium and the besciamella can be microwaved in a covered 1-quart liquid measuring cup or medium microwave-safe bowl. A serrated knife is best for cutting the lasagna for serving.
Ingredients
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12
no-boil 6½-by-3½-inch lasagna noodles (see note)
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1
tablespoon extra-virgin olive oil
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Kosher salt
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6
cups ragù Bolognese, warmed (see recipe)
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3
cups Parmesan besciamella, warmed (see recipe)
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Finely grated Parmesan cheese, to serve

Recipe
Ragù Bolognese

Recipe
Parmesan Besciamella

Directions
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01Heat the oven to 350°F with a rack in the middle position. Place the noodles in a 9-by-13-inch baking dish, then add hot water (about 140°F) to cover, along with the oil and 1 tablespoon salt; swish the noodles around to dissolve the salt. Let stand for 10 minutes, moving the noodles around halfway through to ensure they do not stick together.See Demo
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02Remove the noodles from the water and arrange in a single layer on a kitchen towel; pat dry with paper towels. Wipe out the baking dish. Distribute 2 cups ragù evenly in the baking dish, then place 3 noodles in a single layer on top. Spread ¼ cup besciamella onto each noodle, all the way to the edges. Pour 1 cup ragù on top and spread evenly. Repeat the layering 3 more times, using the remaining noodles, besciamella and ragù, then cover the baking dish tightly with foil.See Demo
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03Bake until the edges of the lasagna are bubbling, 45 minutes to 1 hour. Transfer to a wire rack, uncover and cool for about 30 minutes. Cut into pieces and serve sprinkled with Parmesan.See Demo