Based on the traditional lasagna alla Bolognese from the Emilia-Romagna province in Italy, I grabbed what I loved most about the timeless, classic recipe and simplified it to make it weeknight-friendly, and a new Delish favorite was born. There’s absolutely no way we can fully express just how passionate we are about this lasagna, though one of our coworkers breaking his self-imposed no-carbs rule to try a bite (and confess he’d marry anyone who made it for him) might give you an idea. This lasagna can be eaten for any occasion—family Sunday dinner, lunch with friends over a pitcher of sangria, or cold straight from the fridge after a night out (it makes great leftovers). Read on for all of my tips on what you need to know before you start cooking:

What People Are Saying:
“By far the best lasagna recipe I’ve tried. The texture is amazing and really is what makes it so great!” – AlexZee

“This lasagna was delicious. Loved how cheesy and creamy it was. It is a solid recipe for a family favorite.” – lovedesserts

How To Make Lasagna

INGREDIENTS…

 

Bolognese

• Ground Beef: I like 90% lean ground beef because it’s a good mix of flavor and fat, but feel free to swap in your preference. You could even use ground turkey if you like!
• Ground Pork: You might be tempted to only use ground beef here, but I really love the added flavor that ground pork brings to the table.
• Tomato Paste: Tomato paste is non-negotiable in recipes like this because it really deepens the tomato flavor. Also, because we’re using store-
• Marinara Sauce: When shopping for this recipe, choose a high-quality option that puts garlic, onions, and tomatoes at the forefront. We like Rao’s, but go with whatever you prefer.
• Kosher Salt: I like kosher salt because it doesn’t taste as salty as other options (sea salt, table salt), and it means I can control the salinity of my recipe. If you’re using a different option, make sure to taste as you go!

Béchamel Sauce

While it’s a very practical option, I think ricotta lacks the creaminess that a béchamel can provide. Don’t be intimidated—this French “mother sauce” is very simple to make! The most important thing is to keep whisking the entire time so that you end up with a smooth (not clumpy) sauce…