This post may contain affiliate links, please see our privacy policy for details.

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
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.

SavePrintEmail

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.
View Recipe Comments

horizontal photo of Pesto Bolognese Lasagna

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    Made this for my wife’s birthday… sooo good!
    Used Lamb Italian Sausage, very tasty.
    Thanks Tieghan
    All the best from NZ
    Cheers, Bradley

    Reply

    1. Hi Bradley,
      Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan

      Reply

  2. 4 stars
    Love love loved this recipe, but I feel like the cup of water kind of ruined the sauce for me, but I do like a thicker, more rich lasagna sauce. Had to corn starch slurry it but taste was still 10/10. Thank you!!

    Reply

    1. Hi Michael,
      Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT

      Reply

  3. 5 stars
    I’ve made this several times and it always turns out fantastic! I let the sauce simmer for 3 hours and have never had a problem with it being too liquidy. Thanks for such a wonderful recipe!

    Reply

    1. Hey Danielle,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx

      Reply

    1. Hey Sue,
      Totally, that will work well for you! Please let me know if you have any other questions, I hope you love the recipe!! xTieghan

      Reply

  5. I am making the sauce right now to put in fridge overnight. It has been simmering for an hour and still is very liquidy. Having read the comments, I didn’t even put in all the water. I only did 1/4 cup of water instead of 1 cup (well since I am doubling the recipe, I actually put in 1/2 a cup, but that would be 1/4 cup for single recipe).

    Was I supposed to drain the canned diced tomatoes first? Is it because I doubled the recipe so have 2 cups of milk and 1/2 cup of water in there? I mean I doubled everything, though… It is very very liquidy. Of course, it is only an hour into simmering, but I don’t see how it will firm up. Maybe if I simmer it UNCOVERED??

    Hopefully it will firm up in the fridge. I am not using no boil noodles, so I don’t need it to be liquidy, which is also why I didn’t do all the water.

    Reply

    1. Hi Katie,
      Thanks for giving the recipe a try. So it’s hard for me to say without seeing the sauce, but it should just thick slightly. Also, the recipe is based on no boil noodles, which is why there is so much liquid in the sauce. Let me know how it turns out!! xTieghan

      Reply

        1. Hi Baillie,
          You will want to use chopped tomatoes for this recipe, Katie used diced tomatoes which makes for a more liquidy consistency. Let me know if you give the recipe a try! xTieghan

          Reply

  6. 5 stars
    I made this and while my dish did look very liquidly before baking everything firmed up perfectly. Served for a big family dinner and it was a hit (people even text the next day to talk about it again). My brother and his wife are having a baby soon and I was going to prep one for them to freeze and bake when needed. If anyone has any make ahead suggestions please let me know!

    Reply

  7. I plan on making this for a family dinner I am hosting. I have a few questions.

    1) You mention that it is even better to let the sauce sit in fridge overnight. So let it simmer 3 hours or longer, then put in in the fridge, right? Then the next day, do you heat it up before you assemble or just use the cold suce in the assembly?

    2) I have never used no-boil noodles. I have heard that no-boil noodles can be problematic as it can be dry if not enough liquid in sauce and leave lasagna too heavy. Would it be ok to use regular boiled lasagna in this recipe?

    3) I want to make as much in advance as possible. Which option would give a better flavor:

    a- Make the sauce two days before, let it sit in fridge overnight, then assemble one day before and FREEZE, then cook day of?
    b-Make the sauce two days before, let it sit in fridge overnight, then assmble one day before and put it in FRIDGERATOR, then cook day of?
    c-Make the sauce the day before, let it sit in fridge overnight, then assemble and cook day of.

    4) When I have made lasagna in the past, I have alwyas done half ricotta and half cottage cheese. Half ricotta for the texture; half cottage because cottage has more flavor than bland ricotta. But since this is mixing pesto in, should I forgo the cottage cheese?

    5) Why no egg mixed in with ricotta?

    Reply

    1. Hey Katie,

      1. Yes, allow to simmer for at least 3 hours, pop in the fridge overnight, and then you can assemble while cold.
      2. Yes, you can use regular lasagna noodles, I would cook until al dente.
      3. I would go with option c.
      4. If you like cottage cheese go for it, it really won’t mess with the recipe.
      5. I didn’t find the egg to be necessary.

      I hope you love the recipe:) xTieghan

      Reply

  9. Love it!! Made it tonight & it’s delicious! I subbed spicy Italian sausage & put ground beef with the sauce! So good!

    Reply

    1. Hey Stephanie,
      Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT

      Reply

    1. Hey Sarah,
      Totally!! That will work well for you:) I hope you love this recipe, please let me know if you give it a try! xTieghan

      Reply

  11. I want to make this recipe for a large party! I was thinking about making them a few days before or maybe even the week before. If I freeze them, should I cook then freeze or get it all assembled and freeze before cooking?

    Reply

    1. Hey Kim,
      You will want to just assemble and then freeze before baking, this will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  12. 5 stars
    Made this for a dinner party and was such a hit! Recipe came out exactly as advertised and was actually super easy to make. Think this will be my go-to lasagna going forward! Thanks so much 🙂

    Reply

      1. Making this tomorrow. Just curious whenever I have used No boil noodles the lasagna needed to baked covered in foil. Not so in this recipe???

        Reply

        1. Hi Nancy,
          I’ve never covered this but feel free to do so:) I hope you love the recipe, let me know if you have any other questions! xTieghan

          Reply

  13. 5 stars
    Really really delicious. Read through comments while the sauce was simmering and was slightly concerned about it being too thin. I simmered the sauce uncovered and that did the trick! I subbed beef broth for the water and used shredded mozzarella. My husband threw in a spinach layer too. The pesto is a great addition. This is the second night in a row I’ve made an outstanding recipe from your collection.

    Reply

  14. What did I do wrong? Turned out like soup, even after simmering for three hours? Could it have been the one cup of water, which I notice was not in the actual recipe, just the recipe directions?
    I’m letting it sit overnight, so hopefully it will thicken. Will wait to actually rate it.

    Reply

    1. Hey Maile,
      So sorry to hear this. Was there anything you adjusted? Did you end up fully making the lasagna? I would give that a try! xTieghan

      Reply

    2. 5 stars
      This was so good! It will for sure become a regular in our rotation!
      I’ve been on a pesto kick and in the last week made a few of your recipes that include pesto!

      Reply

      1. Hi Jessica,
        Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

        Reply