This recipe takes me right back to my childhood Sundays. Our big Italian family would gather at my Nana’s house, filling the rooms with laughter and conversation. While my cousins, brother, and I ran through the halls, the adults gathered around the dinner table, catching up on life.

Nana, of course, spent the whole day in the kitchen, preparing dish after dish, with her lasagna Bolognese always at the heart of it all. I can still remember the moment the oven would open—the rich, savoury aroma filling every corner of the house, signalling it was almost time to eat.

TYPE MAIN COURSE
SERVES 6-8
DIFFICULTY MODERATE
PREP TIME 20 MINUTES
COOK TIME 60 MINUTES
Golden-brown, cheesy lasagna in a silver baking dish sits on a red and white striped cloth, offering a warm and appetizing appearance.Golden-brown, cheesy lasagna in a silver baking dish sits on a red and white striped cloth, offering a warm and appetizing appearance.

Ingredients

Bolognese Sauce

  • 1 Large onion diced
  • 1 Celery stalk diced
  • 1 Medium sized sarrot diced
  • 1 lb. of ground beef
  • 1 lb. of ground pork
  • 4 oz of diced pancetta (or thick cut bacon)
  • 4 cloves of garlic sliced thin
  • 1/2 cup red wine
  • 1 - 28 oz can of whole peeled San Marzano tomatoes
  • 3 cups of beef stock plus 1 cup for assembly if needed
  • 1 cup whole milk
  • Salt and pepper to taste

For Lasagna Assembly

  • Bechamel Sauce
  • Lasagna sheet pasta - 2 pounds
  • 2 cups grated parmesan cheese, plus 1/4 cup for top
  • 1 cup shredded fresh mozzarella, drained
  • Parsley for garnish

Directions

Bolognese (Best if prepared a day ahead)

  1. In an All-Clad Dutch oven or stock pot, heat 2 tablespoons of neutral oil over medium-low heat. Add the carrot, celery, and onion, and sauté for 6–8 minutes, until softened and the onions are translucent.

  2. Increase the heat to medium and add the beef, pork, and pancetta. Cook, breaking up the meat with a spoon, for about 15 minutes or until browned and most of the moisture has evaporated. Season with salt and pepper to taste.

  3. Stir in the tomato paste and garlic, cooking for 2–3 minutes until the mixture darkens and becomes very fragrant. Deglaze with the wine, scraping up any browned bits from the bottom of the pot, and cook for another 2–3 minutes until most of the liquid has evaporated.

  4. Pour in the milk, stir, and bring to a boil. Reduce the heat and let simmer for 8–10 minutes. Add the tomatoes and stock, breaking up the tomatoes to release their juices. Stir well, bring to a boil again, then reduce the heat to low and let the sauce gently simmer for 2 ½ to 3 hours. If the sauce begins to look dry, stir in ½ cup water as needed.

  5. When finished, the sauce should be rich and thick, with a deep red color—neither too dry nor too thin. Let it cool, then refrigerate overnight to allow the flavors to fully develop. (The sauce can be made up to 2 days in advance.)

Assembly

  1. Preheat the oven to 350°F (175°C).
  2. Bring the Bolognese sauce back to room temperature before assembling. If needed, stir in ½–1 cup beef stock to loosen it.
  3. In your All-Clad stainless steel roaster (without the rack), spread ½–¾ cup of Bolognese sauce across the bottom.
  4. Add a layer of pasta noodles, slightly overlapping them. Top with ¼–½ cup béchamel sauce, then sprinkle with ¼ cup Parmesan cheese.
  5. Repeat the layering process 6–7 more times.
  6. Cover the roaster with foil and bake for 40 minutes.
  7. Remove the foil, sprinkle the top with mozzarella and the remaining ¼ cup Parmesan, and return to the oven uncovered. Bake for 20 minutes more, until the cheese is
  8. golden brown, the edges are crisp, and the lasagna is bubbling.

Pro Tip

  • Let the lasagna rest for at least 20–30 minutes after baking. This helps the layers set, making it easier to cut clean slices.
  • Make the Bolognese a day or two ahead—the flavor deepens and becomes even richer as it rests.
  • For extra flavor, grate your own Parmesan instead of using pre-shredded cheese. Freshly grated melts and blends more smoothly.
  • Don’t skip deglazing with wine—it adds depth and complexity to the sauce that you can’t get any other way.

 

Chef Derek, dressed in an apron, is positioned in a kitchen, highlighting his identity as an All-Clad home chef.Chef Derek, dressed in an apron, is positioned in a kitchen, highlighting his identity as an All-Clad home chef.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.