Weekend Lasagna Bolognese

The key ingredient in this Lasagna Bolognese is the slow cooked Bolognese sauce that is rich and flavorful. Once the sauce has cooked down, it’s layered with cheese and pasta for an indulgent lasagna recipe that will impress everyone at your next dinner party!

Servings: 6-8


  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon dried thyme
  • 2 teaspoons dried oregano, divided
  • 2 teaspoons dried parsley, divided
  • 2 teaspoons dried basil, divided
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup milk
  • 1 cup red wine
  • 2 (28-ounce) cans whole peeled tomatoes
  • 12 lasagna noodles
  • 24 ounces ricotta cheese
  • 2 1/4 cups shredded mozzarella cheese, divided


  1. Preheat the oven to 300°F.
  2. Heat the olive oil in an Anolon Advanced Umber 7.5 Quart Wide Stockpot over medium heat.
  3. Add the onion, celery and carrots, cook 6 - 8 minutes.
  4. Add the garlic and tomato paste, cook 30 seconds.
  5. Add the beef and pork, cook until browned.
  6. Drain any grease from the pot.
  7. Stir in 1 teaspoon kosher salt, ½ teaspoon thyme,1 teaspoon oregano, 1 teaspoon parsley, 1 teaspoon basil, ½ teaspoon black pepper, and ⅛ teaspoon ground nutmeg.
  8. Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 7-9 minutes.
  9. Stir in the wine and simmer again until reduced completely, about 7-9 minutes.
  10. Use your hands to squish the whole tomatoes into pieces as you add them to the pot.
  11. Cover the pot, place in the oven and cook for 2-3 hours.
  12. About 20 minutes before the Bolognese is ready to come out of the oven, add water to an Anolon Advanced Umber 8-quart Stockpot and bring to a boil; cook the lasagna noodles according to the package directions.
  13. In a small bowl, combine the ricotta cheese, remaining ½ teaspoon sea salt, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon parsley and ¼ cup mozzarella cheese.
  14. Once the Bolognese comes out of the oven, turn the heat on the oven up to 375°F.
  15. To prepare the lasagna, place 3 cooked lasagna noodles in the bottom of a 9” x 13” baking dish.
  16. Spread a layer of the ricotta cheese mixture on the noodles.
  17. Place a layer of Bolognese sauce on top of the cheese.
  18. Layer noodles, ricotta, Bolognese 3 more times.
  19. Top the lasagna with the remaining 2 cups of mozzarella cheese.
  20. Tent the lasagna with aluminum foil, place in the oven and bake for 30 minutes.
  21. Remove the foil and continue baking for an additional 10 minutes.
  • Yield: 6-8 Servings
  • Cuisine:

For the weeknight version of this recipe, click here. Recipe created exclusively for Anolon® Gourmet Cookware by Whitney Bond.