Lasagna Sauce Recipe

by Editorial Staff

Prepare the classic Bolognese meat sauce and Bechamel sauce, also known as the “white” lasagna sauce.


Bechamel sauce for lasagna:

  • Milk – 1 l
  • Butter – 100 g
  • Wheat flour – 80 g
  • Salt to taste
  • Ground black pepper – to taste
  • Nutmeg – to taste

Bolognese sauce for lasagna:

  • Minced beef – 500 g
  • Pancetta / brisket / bacon – 300 g
  • Carrots – 1 pc.
  • Onions – 1 pc.
  • Celery – 1 stalk
  • Tomato paste – 2-3 tablespoons
  • Tomatoes in their own juice – 500 ml
  • Dry red/white wine – 125 ml
  • Milk – 250 ml
  • Salt to taste
  • Ground black pepper – to taste
  • Vegetable oil – 2 tablespoon.
  • Garlic – 2 cloves (optional)
  • Sugar – 0.5-1 teaspoon. (taste)
  • Dried thyme – 0.5-1 teaspoon (taste)
  • Dried oregano – 1-1.5 teaspoon (taste)
  • Broth / water – 5 tablespoons
  • Bay leaf – 1-2 pcs.


  1. Heat the milk without letting it boil. You can also use milk at room temperature.
  2. Melt the butter over low heat. The heating temperature should be such that the oil does not boil, but slowly melts. When the butter has melted, add the wheat flour.
  3. While stirring, fry the flour for 2-3 minutes, until golden brown and aromatic. Pour in about a third of the prepared milk and mix well so that there are no lumps left.
  4. Add the remaining milk and, stirring constantly, cook until thickened. At this point, the heat can be increased to medium to speed up the cooking process slightly.
  5. As soon as the sauce begins to thicken, reduce the heat to prevent the sauce from burning. Stir constantly and cook the sauce for another 5-7 minutes, until it thickens completely.
  6. After turning off the heat, add black pepper, salt, and nutmeg to taste. Pour the sauce into a wide chilling container and cover it with cling film so that it touches the surface of the sauce.
  7. Bechamel sauce for lasagna is ready!
  8. Grind the tomatoes in their own juice until puree. Chop the garlic finely. Also cut the celery, onions, carrots, and pancetta into small pieces. Instead of pancetta, you can use bacon or brisket jerky (I use brisket).
  9. Heat 1 tablespoon of vegetable oil over high heat. When the oil is warm, add the minced meat.
  10. While stirring, fry the minced meat for 5-7 minutes, until all the juice that has been released has evaporated almost completely, the minced meat becomes crumbly and acquires a light golden hue. Transfer the fried minced meat to a plate and set aside for a while.
  11. Add some more vegetable oil to the pan. When the butter is warmed up, add the brisket pieces and, stirring occasionally, fry for 3-4 minutes, until golden brown. Add the onions and sauté, still 7-8 minutes, until the onions are soft and lightly browned.
  12. Add celery and carrots and sauté for another 5-7 minutes, until vegetables are tender. Then add the chopped garlic and sauté for 1 minute.
  13. Add prepared minced meat to fried vegetables, pour in the wine, and mix everything well. While stirring, fry the mixture for another 2-3 minutes in order for the alcohol to evaporate.
  14. When the wine has evaporated, add the chopped tomatoes and tomato paste. Mix everything well and bring the mixture to a boil. Add spices: dried oregano, thyme, ground black pepper, sugar, and salt to taste.
  15. Pour in water or broth, stir everything well, bring the mixture to a boil, taste the sauce and add some more spices to taste if necessary.
  16. Reduce the heat so that the sauce is constantly simmering, cover the pan and, stirring occasionally, cook for 1.5 hours.
  17. During this time, gradually, in portions of 50-60 milliliters, add a cup of milk to the sauce.
  18. After 1.5 hours, remove the lid and, stirring often, cook the sauce for another 30 minutes until it thickens.
  19. The lasagna Bolognese sauce is readн!

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