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LASAGNA BOLOGNESE

Serves: 6-10 Source: Baking dish: 23x33 cm (9x13 inch)

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Bolognese

  • 800g minced beef (or beef/pork mix — mleté maso směs)
  • 2 medium onions
  • 3 medium carrots (mrkev)
  • 3 stalks celery (řapíkatý celer — long green stalks, not the root)
  • 6 cloves garlic
  • 2 tbsp tomato paste (rajčatový protlak)
  • 1 can (400g) crushed tomatoes (drcená rajčata) or passata (protlačená rajčata)
  • 240ml (1 cup) beef stock (hovězí vývar)
  • 120ml (½ cup) whole milk
  • Olive oil
  • 2 bay leaves (bobkový list)
  • Salt and black pepper

Bechamel (Besciamella)

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour (hladká mouka)
  • 2 medium cloves garlic
  • 480ml (2 cups) whole milk
  • 225g (8 oz) whole-milk mozzarella, grated
  • ¼ tsp freshly grated nutmeg (muškátový oříšek — buy whole and grate, or use pre-ground)
  • Salt and black pepper

Assembly

  • 1 package (15 sheets) flat no-boil lasagna noodles (lasagnové pláty — nevařené)
  • 115g (4 oz) Parmigiano-Reggiano (parmazán), grated
  • 2 tbsp fresh basil (bazalka) or parsley (petržel), minced — or a mix

INSTRUCTIONS

Step 1 - Bolognese Sauce

  • Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  • Add 2 medium onions (finely diced), 3 carrots (finely diced), and 3 stalks celery (řapíkatý celer, finely diced). Cook, stirring occasionally, until softened and lightly golden — about 10 minutes. The vegetables should smell sweet, not sharp.
  • Add 6 cloves garlic (minced) and stir for 1 minute until fragrant.
  • Increase heat to medium-high. Add 800g minced beef in chunks. Do not stir immediately — let it sit 1–2 minutes to develop some browning, then break up with a spoon. Cook until no pink remains, about 8–10 minutes. (If your pot is small, brown the meat in two batches — don't overcrowd.)
  • Add 2 tbsp tomato paste (rajčatový protlak) and stir into the meat. Cook 2 minutes — it should darken slightly and smell rich.
  • Add 1 can (400g) crushed tomatoes, 240ml (1 cup) beef stock (⚠️ substitution: replaces red wine), and 2 bay leaves (bobkový list). Stir to combine.
  • Reduce heat to low. Simmer uncovered for 45–60 minutes, stirring every 10–15 minutes, until the sauce thickens and fat starts to separate slightly on the surface.
  • Add 120ml (½ cup) whole milk (⚠️ traditional technique — tenderizes the meat and adds richness) and stir in. Simmer another 10 minutes.
  • Remove bay leaves. Season with salt and black pepper to taste. The sauce should be thick, not watery — if too loose, simmer uncovered a bit longer.
  • (Can be made a day ahead — improves overnight in the fridge.)

Step 2 - Soak the Noodles

  • Place 15 sheets no-boil lasagna noodles (lasagnové pláty) in the 23x33 cm (9x13 inch) baking dish and cover with warm water.
  • Let soak for 15 minutes, gently shaking the sheets every few minutes to prevent sticking.
  • Drain and arrange in a single layer on paper towels or a clean kitchen towel to dry.

Step 3 - Bechamel (Besciamella)

  • In a medium saucepan, melt 2 tbsp unsalted butter over medium-high heat, stirring occasionally until the foaming subsides — about 1 minute.
  • Add 2 tbsp all-purpose flour (hladká mouka) and whisk constantly until the mixture turns light blond and smells faintly nutty — about 1 minute. This is a roux (jíška).
  • Add 2 medium cloves garlic (finely minced or grated) and stir to combine — about 30 seconds.
  • Whisking constantly, pour in 480ml (2 cups) whole milk in a slow, steady stream. Keep whisking so no lumps form. Bring to a simmer — the mixture will thicken noticeably.
  • Reduce heat to low. Add 225g (8 oz) grated whole-milk mozzarella and ¼ tsp freshly grated nutmeg (muškátový oříšek). Whisk until the cheese is fully melted.
  • Return to a simmer while whisking constantly, then remove from heat.
  • Season to taste with salt and black pepper.

SALT NOTE for béchamel: If using kosher salt: about ½ tsp. If using regular table salt: about ⅜ tsp (25% less by volume). Add gradually and taste.

  • Set aside. If it thickens too much before you're ready to assemble, gently reheat with a splash of milk while whisking.

Step 4 - Assemble & Bake

  • Adjust oven racks to the lower-middle and lowest positions. Preheat oven to 190°C (375°F).
  • Line a rimmed baking sheet with foil and place on the lowest rack to catch any drips.
  • In the same 23x33 cm (9x13 inch) baking dish, spread one-sixth of the bolognese (roughly 215ml / about 1⅓ cups) evenly over the bottom.
  • Drizzle with one-sixth of the béchamel.
  • Sprinkle with one-sixth of the 115g (4 oz) grated Parmigiano-Reggiano (parmazán) — roughly 2 tbsp per layer.
  • Lay 3 lasagna noodles in a single layer on top. (They won't quite touch each other — this is fine.)
  • Repeat this sequence — bolognese, béchamel, Parmigiano, noodles — for 5 more layers. The dish will be very full.
  • Place the lasagna on the lower-middle rack (above the foil-lined sheet) and bake for 45 minutes, rotating the pan halfway through, until the edges are crisping and the top is bubbly and golden brown.
  • Remove from oven and let rest for 10 minutes before cutting — this helps it hold its shape when sliced.
  • Sprinkle with 2 tbsp minced fresh basil (bazalka) or parsley (petržel) and serve.