If you are looking for the best layered Lasagna Bolognese, you have come to the right place. Who needs 3 or 4 layers when you can make 10, 20, 50, or 100! One of my tests when checking out a new Italian restaurant is how tasty their lasagna dish is. There are so many variations on how to make lasagna. I have made many variations and love them all. Whether it’s a vegetarian spinach and basil version or a traditional lasagna bolognese. Today I am making a 20-layered lasagna bolognese. I have never made more than 3 or 4 layers in making lasagna. The many-layered lasagna has a great presentation and the flavors are just outstanding!

Check here for my traditional Lasagna Bolognese recipe with the typical 3 to 4 layers. The layers in today’s recipe will include Bolognese, Besciamella (Bechamel), and Parmigiano Regiano. The only difference between the two is how to assemble each version and obviously the number of layers in each version.

I always like to make extra bolognese when making my lasagna in order to freeze some sauce for later. So don’t get too excited if you find yourself with extra in my recipe. When plating my lasagna, I may add an extra spoonful or two. I am a big fan of a meaty lasagna!

How Can I Possibly Make a 20 or More Layered Lasagna?

It’s a little difficult to make a many-layered lasagna because most baking dishes or pans are not large-sided. I found a workaround during my research. The easiest method was to build a large-sided box made of foil to place in my 9 x 9 pan. I found these 7 X 7 silicone pads that can withstand some oven heat. Wrapped them in foil. Folded them into a box.

It’s easy to layer a many-layered lasagna now that I have made my foil box.

How to Plate

There are many ways to plate your lasagna depending on the textures you prefer and how you want to present your dish.

In the first picture above I am plating a slice of lasagna standing straight up to showcase the many layers. In the second picture, I seared a slice a little bit on both sides for added texture. Check out the video at the bottom of my recipe to see how i plated the seared slice of lasagna.

Don’t hold back if you love a lot of sauce and cheese. Sometimes you just need to layer it on!

I hope you enjoy the recipe. Don’t forget to leave some comments and let me know how your lasagna turned out! As always, thanks for Spending Time in My Kitchen!

The Best Layered Lasagna With Bechamel!

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Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Ingredients

Meat Sauce
1 lb 1 Ground pork
1 lb 1 Ground beef
4 oz 4 Pancetta
1/4 cup 1/4 Tomato paste
1 Stalk 1 Celery
1 small 1 Carrot
1 Medium 1 Onion, small dice
28 oz 28 San Marzano tomatoes, crushed
1 Cup 1 White wine
2 Cups 2 Chicken broth, low sodium
1 Cup 1 Milk
1/4 tsp 1/4 Nutmeg
2 cloves 2 Garlic, minced
Bechamel
1/2 Cup 1/2 Flour
1/2 Cup 1/2 Butter
3 – 4 Cups 3 – 4 Milk
1/2 cup 1/2 Parmigiano-Reggiano
1/2 tsp 1/2 Nutmeg, powdered or fresh
1 tsp 1 Salt
Other Ingredients / other items
12 12 Dry no-boil pasta sheets
Parmigiano-Reggiano – for layering the lasagna
9 x 9 Lasagna dish / your favorite bakeware pan / square springform pan

Directions

Bolognese Sauce
Sauté pancetta in your skillet till you have rendered most of the fat.
Add pork and beef to the skillet and cook until brown; remove meat from the skillet and place in a dutch oven. You may have to repeat the step depending on the size of your skillet.
Add tomato paste to the skillet and lightly cook over low heat for a couple of minutes to intensify the taste. Add veggies to the skillet.
Cook veggies in the skillet to al dente (still with a little bite and not completely cooked) and place them into the dutch oven.
Add wine to the skillet to deglaze the pan and to scrape any brown bits off of the bottom. Pour into the dutch oven.
Add milk and nutmeg to the dutch oven. Let sauce simmer on low for 3 hours
Add salt and pepper to taste.
Make the Bechamel
Heat the milk on medium in a small saucepan. Take off the heat right before it begins to boil.
Add flour and butter to a larger saucepan and whisk until smooth. Do not let your roux turn brown. Slowly add the hot milk. Continue to whisk. Add cheese to the pan and whisk. Pull off the heat when the sauce is nice and smooth.
It takes about 15 minutes to make the bechamel.
Prepare and Assemble the Lasagna
Pre-heat your oven to 350°
Using a 9 x 9 baking dish or pan; I am using a 9 X 9 springform pan;
On the first layer spread some bechamel and bolognese on the bottom of the lasagna dish
Second layer; layer 2 sheets of your no-boil lasagna pasta.
Third layer; add a thin layer of sauce. Take a large spoon and drizzle a little bechamel on top. Sprinkle on top some Parmigiano Regiano.
Continue steps 4 and 5 until you reach the top. I’m always a little heavy on the cheese on my last layer. I like that last layer to be cheesy and nicely browned.
Place the lasagna in your pre-heated oven. Cook until nicely brown on top.
Garnish with some chopped Italian parsley or basil.
Time to Plate
Check out my discussion above for ways to plate your lasagna. Check out my video below.
Enjoy!!