Lasagna Bolognese
Ingredients
Bolognese Sauce
-
2
tablespoon
butter
-
½
cup
celery
-
½
cup
carrot
-
½
cup
onion
-
2
cloves
garlic
-
2
tablespoon
olive oil
-
16
ounces
ground beef
-
28
ounces
crushed tomatoes
-
⅓
cup
red wine
-
1
cup
whole milk
-
1
tablespoon
basil
-
2
teaspoon
parsley
-
1½
teaspoon
sea salt
-
½
teaspoon
black pepper
-
¼
teaspoon
crushed red pepper flakes
-
½
cup
heavy cream
-
½
cup
grated Romano cheese
Tomato Sauce
-
28
ounces
crushed tomatoes
-
1
clove
garlic
-
¼
cup
onion
-
1
tablespoon
fresh basil
-
to taste
sea salt and pepper
Ricotta Filling
-
32
ounces
ricotta cheese
-
¾
cup
grated Romano cheese
-
2
large
eggs
-
1
teaspoon
dry basil
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
¼
teaspoon
black pepper
-
½
teaspoon
sea salt
Lasagna Assembly
-
12
sheets
lasagna noodles
-
2
cups
tomato sauce
-
2
cups
Bolognese sauce
-
3
cups
mozzarella cheese
-
¼
cup
grated Romano cheese
-
1
teaspoon
fresh parsley
Instructions
- Melt butter and sauté chopped vegetables until caramelized, then add garlic.
- Cook ground beef with olive oil, seasoning with salt and pepper until browned.
- Deglaze the pan with red wine, then add reserved vegetables and simmer.
- Add crushed tomatoes, milk, basil, and parsley, and simmer for 30 minutes.
- Stir in heavy cream and Romano cheese, and adjust seasoning.
- For the tomato sauce, sauté onion and garlic, then add crushed tomatoes and simmer.
- Mix ricotta cheese with eggs and seasonings until blended.
- Layer Bolognese sauce, noodles, ricotta mixture, and tomato sauce in a baking dish.
- Top with mozzarella, Romano cheese, and parsley.
- Cover and bake at 375°F for 60 minutes, then uncover and bake for an additional 7-10 minutes.
- Let the lasagna rest for 7-10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
12
Calories
422
Total fat
22g
Total carbohydrates
29g
Total protein
26g
Sodium
819mg
Cholesterol
109mg
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