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My go-to dinner for feeding the family, Pesto Bolognese Lasagna. Slow cooked Italian style Bolognese sauce with a mix of beef, peppers, sweet tomatoes, and herbs. All layered with basil pesto ricotta, provolone cheese, and no-boil lasagna noodles. This is the classic lasagna updated with an easier method and so much more flavor. Serve this topped with a generous amount of parmesan cheese for a comforting lasagna that everyone will love. This is a great make ahead dinner to serve to family or use for your next holiday dinner party.

overhead photo of Pesto Bolognese Lasagna with cut pieces

We’re officially just one week from Christmas Eve, and two weeks from New Year’s Eve. I’m hoping that soon everyone will be settling into a much slower holiday mode, and preparing to spend some time with family and friends over the next couple of weeks.

For me, I have a few more busy days ahead. But I’m really looking forward to at least a couple of days off. I’ll be spending time with my parents, siblings, and cousins who will all be with us this Christmas. And little miss Asher and I have a Christmas afternoon planned later this week. It’s truly my favorite time of year. I love that no matter how busy or crazy things are with work and life, everything slows for a couple of days, the snow falls (hopefully), and we all just take a minute to breath.

bolognese sauce

All of my siblings are already here except Brendan and Lyndsie, but the rest of the family arrives this Friday. Before the chaos that comes with eighteen people arrives, I’m attempting to get ahead by prepping a few dinners. It’s much easier said than done, but as said, lasagna are my go-to when it comes to feeding the masses.

I make one white lasagna, and one or two more classic lasagna. Last week I shared my favorite white pesto lasagna. This week it’s time for the more classic, Bolognese style, lasagna.

overhead close up photo of Pesto Bolognese Lasagna

This is without a doubt everyone’s favorite dish. The boys of the house look forward to this lasagna ever single year. I’ve yet to meet anyone who doesn’t love it. Unless you are vegetarian in which case you should definitely check out my white lasagna.

The secret is all in the sauce. A slow cooked Bolognese sauce is what makes for the best, classic lasagna. I like to make mine with a mix of vegetables, spicy Italian sausage, lean ground beef, sweet tomatoes, and milk (for richness). It’s basically my slow cooker Bolognese pasta, but instead of serving over pasta, we’re layering it into a lasagna.

You can cook the sauce in as little as thirty minutes. But I will not lie, it’s so much better if you can simmer the sauce over a low heat for a couple of hours. Even better? Simmer the sauce all day and then let chill overnight in the fridge. The added sitting time really allows for the flavors to mend and become mouth wateringly delicious. Obviously do what you have time for, either way this will be delicious. But if you can plan ahead, I would recommend doing so. Just make the sauce a day or two ahead of assembling the lasagna.

overhead photo of Pesto Bolognese Lasagna

When you have the sauce all ready to go, it’s time to assemble.

The second secret to my lasagna is all in the cheese. Instead of just using ricotta, which in my opinion can sometimes be on the bland side if not seasoned properly, I like to mix a little basil pesto into the ricotta for extra flavor. You all know how much I love pesto. So I always have either some homemade or store-bought on hand to create quick dinners. It’s my go-to pantry ingredient that adds so much flavor.

I swirled a good amount of pesto into the ricotta. Then I layered with the Bolognese sauce, provolone cheese, and no-boil lasagna noodles.

If you wanted to add even another layer of flavor, a lot of times I’ll top my lasagna with pepperoni. I highly recommend this if you’re feeding a crowd that loves pizza. The pepperoni are always a hit.

Pesto Bolognese Lasagna pieces out of pan

I like to serve my lasagna with a wintry salad, the family’s favorite bread, and my spicy pomegranate mule for the ultimate welcoming holiday dinner.

What’s great about serving up a dish like lasagna is that I can make them completely ahead of time and have them baking when everyone shows up for dinner.

The best part though?

The smell, oh my goodness, it’s good. And trust me, this lasagna tastes just as good too.

overhead photo of Pesto Bolognese Lasagna with slices cut

If you make this lasagna, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Pesto Bolognese Lasagna

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 6
Calories Per Serving: 1264 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the bell pepper, garlic, sausage, and beef, brown all over, breaking up the meat as you go, about 10 minutes.
    2. Add the tomatoes, tomato paste, oregano, bay leaves, milk, and 1 cup of water. Season with salt and pepper. Stir to combine. Cook over medium for 30 minutes, until the sauce has thickened slightly. Or cook, covered, for up to 3 hours over low heat, stirring occasionally. The longer you can cook, the more flavorful. Remove the bay leaves and discard. If your sauce seems thick, add 1/2 cup additional water to thin.
    4. In a medium bowl combine the ricotta and pesto.
    5. Preheat the oven to 375 degrees F. Grease a 9x13 inch pan. Spread 1/4 of the Bolognese sauce onto the bottom of the dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the Bolognese sauce, and half of the provolone. Place another 3-4 lasagna noodles on top. Then top with the remaining ricotta cheese mixture, another 1/4 of the Bolognese sauce, and the remaining provolone. Add the remaining lasagna noodles and pour the remaining Bolognese sauce over top. Top with mozzarella and parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.
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Comments

  1. Planning on assembling this tonight and bake tomorrow. Quick question, most lasagna recipes I have use an egg in the ricotta mixture. Would it be ok to do here? Or would you not recommend it. Thanks!

    Reply

    1. Hi Carrie,
      Sure, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xTieghan

      Reply

    2. Hey Sarah,
      Totally! Both of those will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

      Reply

      1. 5 stars
        I made this for dinner last night! Question though- how long do you suggest I reheat this in the oven for tonight?/should I take it out of the fridge for a little beforehand?

        Reply

        1. Hi Deirdre,
          I would cover with foil and reheat at 350 for 30ish minutes. Please let me know if you have any other questions! xTieghan

          Reply

  3. 5 stars
    This was sooooo delicious! Served with garlic bread and kale Caesar salad… and your chocolate sheet cake with milk chocolate frosting for dessert. Perfect for a Sunday family dinner!

    Reply

    1. Hey Allie,
      Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan

      Reply

  4. 5 stars
    This was quite possibly the tastiest dinner I’ve ever made! My boyfriend loved it so much he almost cried 🙂 It’s definitely going to be a regular at out dinner table.

    Reply

  5. Can’t wait to make this but had a question. What size box of no bake noodles do you use? They come in so many sizes.

    Reply

    1. Hi Heather,
      You will want to use a 1 pound box of noodles. I hope you love the recipe, please let me know if you give the recipe a try! xTieghan

      Reply

  6. Planning to make this for a Friendsgiving tomorrow and I’m struggling with whether to bake them the night before and reheat on the day of or to assemble the night before and then bake the day of. Do you think one way would be better? Thank you in advance!!

    Reply

    1. Hey Samantha,
      I would assemble the day before and bake the day of. I hope you love the recipe, best of luck! xTieghan

      Reply

  7. 5 stars
    I have made this countless times and it is one of my favorites. This recipe also heats up so well. Such a good twist with the pesto on a classic dish. Cannot say enough good things.

    Reply

    1. Hey there,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan

      Reply

  10. 5 stars
    Loved this recipe! I made it with homemade lasagna noodles and added mushrooms and red pepper flake to the sauce. Sooooo Soooooo good!

    Reply

    1. Hey Ashton,
      Happy Sunday!! Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed! xxTieghan

      Reply

  11. 5 stars
    I loved the addition of the pesto in with the ricotta cheese! I actually made this with another bolognese sauce recipe that our family loves, but had never tried it in a lasagna before – TO DIE FOR! I had only sliced provolone for sandwiches, so I cut it into small slices and used that in place of the shredded provolone and I shredded mozzarella instead of using sliced fresh mozzarella. I didn’t have a red pepper but lots of zucchini so I made that switch also. This recipe was delicious and I love when I can switch things up based on what I have on hand and it still turns out fantastic! Thanks for another killer recipe – this might even take the place of our family’s go-to lasagna recipe from now on.

    Reply

    1. Hey Chris,
      I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan

      Reply

  12. 5 stars
    Hands down favorite lasagna. I make it exactly as written. I sometimes double the recipe and split it up between half size Pyrex pans with lids. After baking, cool. Cover with baking paper, cover with lid & freeze. The paper will keep ice off of lasagna. I thaw in fridge and put in over at 350 for 30-40 minutes. As good (hubby thinks better) as the day it was made. I have had some for 6 months…ok… the pandemic made me a bit crazy! Delicious.

    Reply

    1. Hey Kerry,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

      Reply

  13. I’ve been reading through the comments. Some people have indicated the sauce is too runny so they used less water. Others questioned the amount of water the recipe calls for. Am I missing something??? I do not see water listed in the ingredients ANYWHERE in this recipe????

    Reply

    1. Hey Kerri,
      The recipe calls for 1 cup of water in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  14. 5 stars
    So good! Here’s a little tip when making it: Double the red sauce. Cook it early in the day and let it simmer all day. Have pasta with Bolognese that night (or freeze it and serve it another time!). Then set it in the fridge, take it out the next morning letting it simmer all day again and have lasagna that night- two great restaurant quality meals with the effort of one!
    This is such a great recipe. We loved it.

    Reply

  15. 4 stars
    Made this last night and it was really good. I also added in 5 oz of fresh spinach before incorporating the tomatoes and other liquids to add more veggies. Worked out well and will definitely make it again. I will do hot italian sausage or at least add in red pepper flakes to give it some heat next time but my personal preference is always a bit of a kick.

    Reply