Mario Batali Lasagna Bolognese Recipe

This isn’t your average lasagna—it’s layers of deep, slow-cooked meat sauce, creamy béchamel, and delicate pasta!

A proper Bolognese takes time, and Batali’s version follows the traditional method of cooking it low and slow for maximum richness.

I always start with finely chopped carrots, celery, and onion, letting them soften before adding the meat.

A mix of ground pork, beef, and veal gives the sauce an incredible balance of textures.

The key is simmering everything with milk before adding tomatoes—it mellows the acidity and makes the sauce velvety.

Béchamel replaces ricotta, making each bite smooth instead of heavy.

Letting it rest before cutting is crucial—the structure holds, and the flavors settle beautifully.

How to Make Mario Batali’s Lasagna Bolognese

Ingredients

• 1 lb Ground Beef
• 1 lb Ground Pork
• 1 cup Carrots (chopped)
• 1 cup Onions (chopped)
• 1 cup Celery (chopped)
• 3 cloves Garlic (minced)
• 2 cups Whole Milk
• 2 cups Dry White Wine
• 1 can Tomatoes (28 oz., crushed)
• 1/4 cup Tomato Paste
• 3/4 cup Butter
• 1/3 cup All-Purpose Flour
• 4 cups Whole Milk (for Béchamel)
• 1/2 tsp Nutmeg
• 1 box Lasagna Sheets
• 1 cup Parmesan Cheese (grated)

Step-by-Step Instructions

Step 1:

Begin by cooking the vegetables.

In a large pot, sauté the onions, carrots, and celery with minced garlic in olive oil until soft.

This should take about 10 minutes over medium heat.

Step 2:

Add the ground beef and pork to the pot.

Cook until browned, breaking up the meat with a spoon.

This ensures that the meat is well incorporated.

Step 3:

Pour in the wine and allow it to simmer until reduced by half.

Stir in the crushed tomatoes, tomato paste, and milk.

Let it simmer on low heat for about 1.5 hours.

Step 4:

Prepare the Béchamel sauce by melting butter in a saucepan over medium heat.

Whisk in the flour until smooth.

Gradually whisk in the milk, stirring constantly until thickened.

Add nutmeg and set aside.

Step 5:

Preheat the oven to 375°F.

Layer the cooked ragu, Béchamel sauce, and lasagna sheets in a baking dish.

Top it all with Parmesan cheese and bake for about 45 minutes until bubbly and golden.

Tips and Tricks for Making This Recipe

Use Fresh Ingredients

I find that using the freshest vegetables and high-quality meats makes a significant difference in the flavor.

Don’t skimp on quality, it really shows in the final dish.

Mind the Béchamel Texture

When making the Béchamel sauce, keep an eye on its texture.

It should be creamy and smooth.

If it’s too thick, add a bit more milk and whisk until you achieve the desired consistency.

Layering is Key

The order of layering can change the whole dish!

Start with a little sauce at the bottom, then pasta, ragu, and Béchamel.

Repeat the layers and finish with cheese for a beautiful crust.

Let It Rest

Once it’s out of the oven, I like to let the lasagna rest for about 10 minutes before serving.

This helps it set and makes slicing easier.

What to Serve with Mario Batali Lasagna Bolognese

Classic Garlic Bread

You can’t go wrong with serving garlic bread alongside Mario Batali’s Lasagna Bolognese!

Its buttery and garlicky flavors match wonderfully with the rich sauce of the lasagna.

Plus, you can easily make it by toasting slices of a baguette with garlic butter.

Fresh Caprese Salad

For something light and refreshing, consider a Caprese salad!

The combination of tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze provides a nice contrast.

It’s refreshing and keeps the meal from feeling too heavy.

Roasted Brussels Sprouts

Roasted Brussels sprouts are an unexpected treat with lasagna.

Toss them with olive oil, salt, and pepper, and roast until they’re crispy.

The earthy flavor adds a unique twist to your meal.

Sautéed Spinach with Lemon

Sautéed spinach is quick to make and pairs beautifully with lasagna.

A squeeze of lemon adds a zesty brightness that complements the rich, meaty sauce.

It’s a wonderful way to include some greens in your meal.

Grilled Eggplant

Grilled eggplant is slightly smoky and adds a nice flavor to your plate.

Slice your eggplant thin, brush with olive oil, and grill until tender.

It’s a surprising yet tasty accompaniment.

Variations and Substitutions

Experimenting with different types of pasta can really change the texture of your lasagna.

Pasta Variations

While traditional recipes suggest fresh pasta sheets or dried lasagna noodles, you can try gluten-free pasta if needed.

If you’re out of fresh or dried pasta, no-boil noodles work fairly well, too!

Ragu Adaptations

You don’t have to stick to beef and pancetta when making the ragu.

Try using ground chicken, turkey, or even a plant-based protein for a vegetarian option.

You might discover flavors that you really enjoy by switching it up.

Béchamel Sauce Tweaks

Another part to play with is the béchamel sauce.

You can use full-fat milk for a richer flavor or plant-based alternatives for a dairy-free version.

Feel free to add a pinch of nutmeg for a little more warmth.

Vegetable Additions

Don’t forget about extra vegetables. Add mushrooms, bell peppers, or zucchini for more texture and taste in your layers.

They go wonderfully with the classic flavors!

How to Store Leftover Mario Batali Lasagna Bolognese

When you find yourself with leftover lasagna, I recommend using an airtight container to store it in the refrigerator.

This way, you’ll be able to keep any unpleasant odors from bothering your delicious dish.

The lasagna should stay good for about three to four days in the fridge!

Freezing

If you won’t finish the lasagna within a few days, freezing is a great option!

For the best results, wrap individual slices tightly in plastic wrap, then place them in a large freezer bag.

Don’t forget to label the bag with the contents and today’s date, so you know when you froze it.

Suitability of Containers

I find that glass containers work perfectly to maintain the lasagna’s freshness without staining or odors.

If you don’t have glass containers handy, try using thick plastic containers that are BPA-free for safer storage.

Final Tips

Remember to leave out any toppings that might not freeze well, like fresh herbs or extra cheese.

You can always add them back fresh after reheating.

Make sure your lasagna cools to room temperature before placing it in the fridge or freezer.

This step helps avoid condensation, which can make the lasagna soggy.

Common Mistakes to Avoid

Using the Wrong Meat

Make sure you use fattier cuts of beef when preparing your Bolognese sauce.

Lean meats might sound healthier, but they lack the necessary richness required for that classic, deep flavor.

Not Browning the Meat Properly

Always allow your meat to brown thoroughly before adding other ingredients.

This step is essential for creating a depth of flavor that makes the sauce so special.

Overcooking or Undercooking the Pasta

Cooking your pasta just right is crucial for texture.

Keep an eye on your pasta to ensure it’s perfectly al dente, and remember that fresh pasta cooks differently from dried.