EASY ITALIAN LASAGNA BOLOGNESE
WITH NO-BOIL NOODLES

In my opinion this is an easy Italian lasagna bolognese style. It's one of my favorite dishes and often made when in hurry and having guests at home. If you want to play safe this is the easiest meat lasagna you can make with no-boil lasagna noodles!

Why this is easy?

Well this lasagna bolognese turns to be easy simply because the ingredients are all premade in advanced and/or store-bought

That's pretty easy...

Then asembled only at the last moment and baked at the right time...

FREE DOWNLOAD
My ITALIAN PASTA SAUCE eBOOK

Italian Pasta Sauces

The amount of ingredients I have indicated are for 6 people, but it's also fine for 8.

It's really depending on the hunger of your guests...

RELATED RECIPES & STORIES...

Lasagna Bolognese

FREE  DOWNLOAD
My ITALIAN PASTA SAUCE eBOOK

30 Great Recipes With Pictures Included

Meat & Fish Sauces Some For VegetariansToo!

EASY ITALIAN LASAGNA BOLOGNESE

Preparation Time: 10 mins
Cooking Time: 20 mins

INGREDIENTS: Yield serves 6 portions of lasagna

    For the bechamel sauce:

  • 2 cups (450 ml) whole milk
  • 4 tbsp (60g) unsalted butter
  • 3 ½ tbsp (50g) all-purpose flour
  • pinch of salt
  • sprinkle of nutmeg
  • For the bolognese sauce:

  • about 2 cups (450g) of store bought bolognese sauce or if you like to make your own follow my authentic bolognese sauce recipe...
  • For the noodles:

  • 12/13 sheets of store bought, dried, no-boil lasagna noodles or you can make your own fresh pasta dough...
Print Friendly and PDF

Lets start by making the bechamel sauce first if you haven't bought it pre-made...

  1. Melt the butter in a medium saucepan over low heat. When it's foamy, whisk in all the flour. Then whisk constantly for 2 minutes, but do not let the flour turn brown.
  2. Keep the heat at very low. Add about 2 tablespoons of milk and whisk vigorously. When the mixture is smooth slowly, slowly add all the remaining milk.
  3.  Raise the heat to medium-low. Add the pinch of salt and a sprinkle of nutmeg. Whisk often until the bechamel sauce thickens to the consistency of thick heavy cream. It can take 7 to 10 minutes to cook.
  4. Remove the saucepan from the heat and use immediately.

Now lets layer the lasagna sheets down and cook it...

  1. Grease a 13 b-by-9 inch pan. Pour several tablespoons of bechamel over the bottom of the pan. Line the pan with a layer of no-boil lasagna noodels. Make sure that the noodles touch but do not overlap.
  2. Spread ⅔ cup (160 ml) of bolognese sauce evenly over the lasagna. Drizzle about 3 tbsp (45 ml) of bechamel sauce and sprinkle with 2 tbsp (30g) of Parmigiano cheese.
  3. Repeat the layering of the lasagna noodles, Bolognese sauce, bechamel sauce and cheese 4 more times. For the sixth and final layer, coat the noodles with the remaining bechamel and sprinkle with the remaining Parmigiano cheese too.
  4. Preheat the oven to 350°F (180°C) and bake until the cheese on top turns golden brown, about 20 minutes. Remove the pan from the oven and let the lasagna rest for 5 minutes before serving.

STEP-BY-STEP PICS

INGREDIENTS

for bechamel sauce

  • 2 cups whole milk
  • 4 tbsp unsalted butter
  • 3 ½ tbsp all-purpose flour
  • pinch of salt
  • sprinkle of nutmeg

STEP-BY-STEP BECHAMEL SAUCE

Melt the butter...

Whisk in all the flour...

Whisk constantly for 2 minutes...

Add the milk and whisk...

Cook for 7 to 10 minutes...

Add the salt and nutmeg...

Spread the bolognese sauce and bechamel sauce evenly. Sprinkle the Parmigiano cheese over each layer. Repeat the layering of the lasagna noodles, Bolognese sauce, bechamel sauce and cheese 4 more times...

For the sixth and final layer, coat the noodles with the remaining bechamel and sprinkle with the remaining Parmigiano cheese...

Bake at 350°F (180°C) until the cheese on top turns golden brown, about 20 minutes.