Rating: 2.5 stars
11 Ratings
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  • 4 star values: 1
  • 3 star values: 7
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  • 1 star values: 3

Here's a Sunday cooking project that's well worth the effort. Slowly simmered Bolognese, creamy Bechamel, and ooey gooey cheeses make this a decadent twist on Classic Lasagna. We love how a small splash of sherry vinegar adds a subtle sharpness to the rich sauce and cheeses, but you can easily substitute red wine vinegar or even lemon juice. It's worth noting that this recipe ideal for make-ahead meals: Just assemble the lasagna, chill up to 24 hours, and then prepare according to the recipe. 


Credit: Greg Dupree; Food Styling: Jennifer Wendorf, Melissa Gray; Prop Styling: Christina Daley


Additional Ingredients


Instructions Checklist
  • Assemble the lasagna:

  • Preheat oven to 375°F with rack 10 inches from heat source. Lightly grease a broiler-safe 13- x 9-inch baking dish with oil.

  • Spread 1 cup Bolognese in bottom of baking dish. Arrange 4 noodles, overlapping slightly, over Bolognese. Spread 1 1/2 cups Bolognese over noodles. Spoon 1/2 cup Béchamel over Bolognese. Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.

  • Repeat layers twice. Arrange remaining 4 noodles, overlapping slightly, over mixture. Spread remaining 1 cup Béchamel over noodles. Sprinkle with remaining 1/4 cup Parmesan. Reserve remaining Bolognese for another use.Cut a piece of aluminum foil to fit over baking dish; lightly grease foil with oil, and cover lasagna. Place on a rimmed baking sheet. Bake in preheated oven until bubbling around edges of dish, 45 minutes to 1 hour. Remove from oven, and remove foil. Increase oven temperature to broil. Return lasagna to oven. Broil until cheese is bubbling and golden brown in spots, about 7 minutes. Let stand 10 minutes. Slice and serve.

  • Remove from heat; whisk in salt and pepper. (If desired, let Béchamel cool 30 minutes; store in an airtight container in refrigerator up to 3 days. Let come to room temperature before using.)

  • Remove from heat; stir in vinegar and remaining 2 teaspoons salt. (If desired, let Bolognese cool 1 hour; store in an airtight container in refrigerator up to 3 days. Let come to room temperature before using.)