Nga Nguyen

Lasagna Bolognese

Preparing for our trip to Japan …

Me: Do you want to visit the Ninja museum in Kanazawa?

13-year-old: I don’t think Japanese ninjas are that good.

Me: Why?

13-year-old: Other cultures probably had ninjas too—they’re just so good we still haven’t found them!

(How did I not see that one coming?!)

Lasagna Bolognese

(Adapted from Bon Appetit)

For one 13″x9″ baking dish

Bolognese sauce
1 large onion (peeled, chopped)
2 tbs olive oil
1 lb ground pork
1 lb ground beef
Kosher salt, pepper (to taste)
1 cup dry white wine (optional)
1 can (28 oz) crushed tomatoes

Bechamel:
5 tbs unsalted butter
4 tbs all-purpose flour
4 cups milk (warmed)
Kosher salt, pepper (to taste)
a pinch of nutmeg

Lasagna assemble
9 lasagna pasta sheets (cooked)
1 pkg (12 oz) Parmesan cheese (grated)
1/2 pkg (6 oz) Mozzarella cheese (grated, optional)

To make Bolognese sauce:

  1. In a large skillet, heat a generous drizzle of olive oil over medium heat.
  2. Add chopped onions and sauté until softened and translucent.
  3. Add ground beef and ground pork, breaking up the meat with a spoon. Cook until the liquid has nearly evaporated and the meat is well browned.
  4. Season with salt and pepper.
  5. Pour in the wine (if using), scraping up any browned bits from the bottom of the pan. Simmer until the wine is almost fully reduced.
  6. Stir in the crushed tomatoes.
  7. Reduce heat and simmer gently until the sauce thickens and develops rich flavor.
    • Note: For the best flavor, make the Bolognese a day ahead and chill overnight — it gets even better!

To make Béchamel sauce:

  1. In a medium saucepan, melt the butter over medium heat until it starts to foam.
  2. Add the flour and whisk constantly for about 1 minute to cook out the raw flavor.
  3. Gradually whisk in the warm milk, about ½ cup at a time, ensuring the mixture stays smooth.
  4. Bring to a gentle boil, then reduce the heat and simmer, whisking often, until the sauce thickens to the consistency of heavy cream (about 8–10 minutes).
  5. Season with salt and pepper,
  6. Add pinch of ground nutmeg.
  7. Let cool slightly before using.

To assemble and bake the lasagna:

  1. Preheat your oven to 350°F (175°C).
  2. Brush a 13″x9″ baking dish with olive oil.
  3. Spread ¼ cup of béchamel sauce over the bottom of the dish.
  4. Top with a layer of lasagna noodles.
  5. Spread about ¾ cup of Bolognese sauce over the noodles
  6. Spread ½ cup of béchamel sauce
  7. Sprinkle with ¼ cup of Parmesan cheese.
  8. Repeat this layering process 2 more times, starting with noodles and ending with Parmesan.
  9. If you like, scatter some shredded mozzarella over the top for extra gooeyness.
  10. Place the baking dish on a rimmed baking sheet to catch any drips.
  11. Bake for 50–60 minutes, until bubbly and golden.
  12. Let the lasagna rest for at least 45 minutes before slicing and serving — this helps the layers set beautifully.