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This lasagna bolognese comes together in 5 key phases and takes about 4 ½ hours start to finish, with an optional overnight rest that makes it even better. You can absolutely tackle it in one afternoon, but you can also break the prep out over a few days. (See Recipe Notes for complete Make-Ahead Directions.)

Here is a quick overview:

1. Bolognese: A hearty meat sauce, slowly cooked for exceptional depth of flavor. Plan for about 3 hours total (though half is hands-off simmering). You can also make it up to 5 days ahead. See my Best-Ever Bolognese Sauce recipe for alternate cooking methods, including slow cooker and Instant Pot directions.
2. Béchamel: A quick, creamy sauce that balances the richness of the bolognese. This takes about 15 minutes and can be made up to 3 days ahead.
3. Assembly: Boil and shock the pasta, then layer the lasagna in a baking dish. This takes 45-50 minutes total and can be done up to 3 days ahead.
4. Overnight rest (optional, but highly recommended): Letting the lasagna rest 12-24 hours before baking allows the flavors to meld and gives you the most beautiful, sliceable layers.
5. Baking: This takes 65 minutes total – a 45-50 minute bake, plus 5-10 minutes under the broiler for a golden top, and a quick 10-15 minute rest before serving for the cleanest slices.

Prepare the bolognese sauce:

1. Prepare the soffritto and pestata: First, the soffritto. Add the carrot, celery, and onion to a food processor. Pulse to chop into fine, even pieces – you should still see small bits of the veggies; do not purée. Transfer to a large bowl and set aside. For the pestata, add the pancetta and garlic to the food processor (no need to rinse). Pulse to combine well – the garlic should almost disappear into the pancetta fat. Set aside.
2. Render the pestata: Heat the olive oil in a large, heavy-bottomed pot (at least 4-quart capacity) over medium. Once hot and shimmering, add the pestata mixture. Cook, stirring occasionally, until the pancetta is golden and rendered and the garlic is fragrant, about 4-5 minutes.
3. Brown the soffritto: Stir in the soffritto, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the soffritto is deeply browned and fragrant, 15-20 minutes. If the vegetables brown too quickly, reduce the heat. Once browned, push the mixture to the outer edges of the pot.
4. Brown the meat and tomato paste: Season the ground beef and pork with 1 teaspoon kosher salt each. Add to the center of the pot, so it’s surrounded by the soffritto. Cook without stirring, 2-3 minutes per side, until deeply browned. Use a wooden spoon to break the meat into fine pieces, then stir to combine with the soffritto. Stir in the tomato paste, coating the meat mixture well. Cook 3-4 minutes more, until everything is deeply browned and fragrant.
5. Deglaze the pan: Slowly pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until the wine is nearly cooked off, 4-5 minutes.
6. Build the bolognese sauce: Tie the fresh herbs together with kitchen twine (or finely chop). Add the herbs, bay leaves, and parmesan rind (if using) to the pot. Stir in the crushed tomatoes and broth or water (I start with about 1 cup, then add more as needed while the sauce simmers).
7. Slowly simmer the bolognese sauce: Bring to a boil, then reduce to a gentle simmer. Partially cover the pot (place the lid slightly ajar to let some steam escape while cooking). Simmer 90 minutes, stirring occasionally. Keep an eye on the sauce as it simmers – if it looks like it’s reducing too much, add a splash of broth or water and/or lower the heat.
8. Finish the bolognese sauce: Remove and discard the spent herbs, bay leaves, and parmesan rind. Adjust seasoning to taste. At this point, you can cool and store for later or proceed with lasagna assembly.

Prepare the béchamel sauce:

1. Prepare the roux: Melt the butter in a medium saucepan over medium heat. Once melted, add the flour, whisking to eliminate any lumps. Cook, stirring constantly, until the roux is golden brown, 3-4 minutes.
2. Whisk and thicken: Slowly pour in the milk, whisking constantly to eliminate any lumps. Once all of the milk is added, stir in the garlic and thyme sprigs. Cook, stirring often, until the milk steams. Adjust heat to maintain a very gentle simmer. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon (nappe), about 8-10 minutes. Stir in the nutmeg and kosher salt, then season with a few twists of ground black pepper.
3. Finish the béchamel sauce: Once thickened, remove from the heat. Discard the spent herbs and garlic. At this point, you can cool and store for later or proceed with lasagna assembly.

Boil the pasta:

1. Prep: Bring a large pot of generously salted water to a rolling boil. For fresh pasta, cut the dough into sheets to fit into a 9×13-inch pan – you need enough to create 6 layers. Prepare an ice bath (fill a large bowl with ice and water) and line a large sheet pan with parchment paper.
2. Cook the pasta in two batches: Add half of the pasta to the boiling water and cook, stirring occasionally, until the pasta is tender (fresh pasta usually cooks in 1-2 minutes; for dried, follow package directions). Use tongs or a spider strainer to carefully transfer the pasta to the prepared ice bath to stop cooking. Repeat with the remaining pasta.
3. Meanwhile, dry the cooked pasta with paper towels: Working one sheet at a time, transfer the cooked pasta from the ice bath to the parchment-lined sheet. Pat as dry as possible with paper towels. Repeat, layering with parchment paper to prevent sticking, until all the pasta is cooked and dried. Set aside and proceed with lasagna assembly.

Lasagna bolognese assembly:

1. Prep: Spray a 9×13 pan with nonstick spray. Have the warm bolognese, béchamel, and grated parmesan nearby for assembly. Spread about 1 cup of bolognese sauce into the pan – just enough to coat the bottom and prevent sticking.
2. Layer 1: Create a layer of pasta in the pan, trimming as needed to cover the bottom without overlapping. Spread 1 cup of bolognese sauce over top. Drizzle ½ cup béchamel sauce over the bolognese, then sprinkle 3 tablespoons of grated parmesan over the béchamel.
3. Layers 2-6: Repeat 5 times, alternating pasta, bolognese, béchamel, and parmesan, for 6 layers total. For Layer 6, use any remaining béchamel and parmesan (you should have about double the amount used in the other layers) to create a thick topping over the lasagna bolognese. Spray a large piece of foil with nonstick spray and cover the pan – take care to avoid pressing against the saucy, cheesy top.
4. (Optional) Overnight rest: At this point, you can chill overnight or move straight to baking. I never skip this overnight rest if I have time – letting the lasagna sit before baking helps the layers meld together, making it much easier to slice picture-perfect pieces.

Baking and serving:

1. Prep: Preheat the oven to 375 degrees F, positioning a rack in the top third. Place the covered lasagna pan on a large sheet pan to catch any messy bubble-overs.
2. Bake the lasagna: Bake 45-50 minutes, until bubbling. Carefully remove the foil and turn the broiler on high. Broil 5-10 minutes, keeping a close eye to avoid burning, until the lasagna is as bubbly and golden brown as you like.
3. Rest, then serve: Remove from the oven and let rest 10-15 minutes before slicing. Serve with my Garlic Lover’s Garlic Bread and a Classic Caesar Side Salad for the perfect Italian-inspired feast. Enjoy!