Lasagna Bolognese – A Classic Italian Delight at Home (With a Time-Saving Twist)
Aromatic, juicy, and irresistibly delicious – classic lasagna Bolognese is a dish that brings the comfort of Italian cuisine straight into your kitchen. With layers of golden pasta, rich Bolognese sauce, and melted cheese, it’s the perfect dinner for any day of the week.
In this version of the recipe, we’re using sour cream instead of béchamel – a simple swap that helps you skip a whole step and get dinner on the table faster, without sacrificing that creamy, comforting texture.
Of course, if you prefer the traditional approach, you can absolutely stick to the classic béchamel sauce – the rest of the recipe stays exactly the same.
Whether you go with béchamel or sour cream, this lasagna is all about bold flavor, simplicity, and a touch of homemade love. Ready to bring a little Italian magic into your kitchen? Give this lasagna Bolognese a try and let me know how it turned out – I always love seeing your recreations!
Photos by Ivan Vandov
Lasagna Bolognese With Sour Cream
Ingredients for the Bolognese Sauce
For the Lasagna
Instructions
Prepair the Bolognese Sauce
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Cut the onion, garlic, carrot, and celery stalks into small cubes.
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Heat a large pan (we use a wok) over medium-high heat. Add the olive oil and the vegetables. Sauté until they soften, then add the dried oregano.
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Once the vegetables are golden, add the minced meat and stir well with a wooden spoon or whisk to break it up into small crumbs. Cook until nicely browned.
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Add the two cans of tomatoes, breaking them up with the wooden spoon. Season with salt and freshly ground black pepper. Stir in some finely chopped basil leaves, keeping a few aside for garnish. Lower the heat to medium and let the sauce thicken.
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When the sauce has thickened enough, start assembling the lasagna. In a baking dish (about 20 x 30 cm), place a layer of pasta sheets, then add a layer of sauce, slices of mozzarella, grated Parmesan, and a few spoons of sour cream (or Béchamel sauce). Continue layering pasta and fillings until you’ve used up all the ingredients — you should have at least 4–5 layers.
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To finish, spread some sour cream, sprinkle with grated mozzarella and Parmesan, and add a few cherry tomatoes and basil leaves on top.
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Bake in a preheated oven (top and bottom heat) at 180°C for about 40 minutes, or until golden and bubbling. Let it rest for at least 15 minutes before slicing so it holds its shape.
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Enjoy your meal!
