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Epicurious
Bon Appétit

Lasagna Bolognese

4.6

(62)

Image may contain Sandwich Food Dish Meal Cutlery Fork Lasagna Pasta and Burger
Lasagne BologneseMarcus Nilsson

Maybe you're not a nonna. And you didn't inherit a faded recipe for lasagna Bolognese from one, either. Not to worry. What matters is that this version of the Italian classic tastes as though it's been perfected over generations. The dish's complex sauce, rich béchamel, and—here's the secret—eight impossibly thin pasta layers (yes, homemade) create a brilliantly balanced bite. Time and dedication to each and every element turn this recipe into one that your grandkids (and friends) will be begging for.

how to sub store-bought

Homemade pasta is great: It's rich, and can be rolled very thin. But of course it's not your only option:

Fresh store-bought: Available in the refrigerated section of specialty stores and Italian grocers. Usually a bit thicker than what our recipe calls for but still a good choice. Buy 1 1/2 pounds. Sizes vary by shop; if needed, trim the noodles during assembly to fill pan without much overlap.

Dried: If you spot imported dried egg noodles, they're worth the splurge, but standard supermarket durum wheat will work just fine (avoid no-boil, though). Supermarket noodles are thicker, so make fewer layers. Cook 24 noodles (1–1 1/2 boxes) per package instructions; divide sauces evenly among 6 layers. Trim noodles as needed.

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