Lasagna Bolognese Recipes

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LASAGNA BOLOGNESE



Lasagna Bolognese image

Provided by Food Network Kitchen

Time 5h10m

Yield 10-12 servings

Number Of Ingredients 29

1 cup dried porcini mushrooms
10 ounces white button mushrooms
2 carrots, cut into 4 pieces
2 stalks celery, cut into 4 pieces
2 cloves garlic
1 cup fresh parsley
1 6-ounce piece prosciutto, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 pound ground beef chuck
1 pound ground pork
2 cups dry white wine
4 tablespoons unsalted butter
1 large onion, chopped
1 teaspoon chopped fresh rosemary
2 bay leaves
Kosher salt
5 tablespoons tomato paste
1/2 cup cognac or brandy
1 28-ounce can whole San Marzano tomatoes
12 tablespoons unsalted butter
1/2 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons grated nutmeg
Kosher salt and freshly ground pepper
6 cups whole milk
Kosher salt
1 1/2 pounds fresh lasagna sheets
2 tablespoons unsalted butter, softened
3/4 pound parmesan, grated (2 to 3 cups)
1 pound fresh mozzarella or fontina, grated (4 to 5 cups)

Steps:

  • Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid.
  • Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped.
  • Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes. Transfer the meat to a bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat.
  • Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes.
  • Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely.
  • Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.
  • Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel.
  • Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife.
  • Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving.

LASAGNA BOLOGNESE



Lasagna Bolognese image

This lasagna bolognese recipe uses the meat sauce to elevate a classic lasagna.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 22

3 tablespoons olive oil
1 small carrot, peeled and grated (about 3/4 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1 large red onion, peeled and finely chopped
1/3 pound ground beef
1/4 pound ground pork or veal
2 cups canned peeled whole tomatoes
2 tablespoons tomato paste
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter, cut into small pieces, plus more for baking dish
3 tablespoons all-purpose flour
Pinch freshly grated nutmeg
Coarse salt and freshly ground pepper
1 cup milk
Coarse salt
1 tablespoon olive oil
3/4 cup grated Parmesan cheese
1 tablespoon unsalted butter, cut into small pieces, plus more for baking dish
2 cups all-purpose flour, plus more if needed
3 large eggs
1 teaspoon olive oil
1/4 teaspoon salt

Steps:

  • Make the Meat Sauce: Heat olive oil in a large saucepan over medium-high heat. Add carrot, celery, and onion, and cook for 2 minutes. Add beef and pork, and cook, stirring occasionally, until meat is nicely browned, 15 to 20 minutes. Add tomatoes, tomato paste, and 1/4 cup water. Season with salt and pepper. Cook, covered, over low heat, stirring occasionally, for 1 hour. Remove from heat, and set aside.
  • Make the Lasagna Dough: In a food processor, combine flour, eggs, oil, and salt. Process until it forms a soft, but not sticky dough. If dough is sticky, it may be necessary to add a little more flour. Wrap dough with plastic wrap, and let rest for 30 minutes.
  • Make the Bechamel Sauce: In a small saucepan, combine butter and flour. Stir in nutmeg, and season with salt and pepper. Place over medium heat and stir in milk. Bring to a boil. Reduce heat to medium-low, and continue cooking until the mixture begins to thicken, about 2 minutes. Remove from heat, and set aside.
  • To assemble: Bring a large pot of salted water to a boil. Using a pasta machine, roll dough into long sheets as thin as possible. Let sheets dry for a few minutes. Then cut them into sections, each about 13 inches long. Add oil and lasagna sheets to boiling water. Cook, stirring gently to prevent them from sticking to one another, for about 2 minutes. Drain, and rinse under cold running water. Lay sheets out on a clean kitchen towel, and set aside until ready to use. Be sure not to let them stand for more than 30 minutes.
  • Preheat the oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish. Spoon a little of the meat sauce into the bottom of the prepared baking dish, and spread to coat. Then, layer with lasagna sheets, one-sixth of the bechamel sauce, one-sixth of the meat sauce, and a little Parmesan. Repeat the layers five more times. Top with remaining Parmesan and pieces of butter. Bake until cheese begins to turn golden brown, 30 to 45 minutes. Serve warm.

PERFECT LASAGNA BOLOGNESE



Perfect Lasagna Bolognese image

Authentic Bolognese sauce is slow-cooked to perfection, and then spread over fresh lasagna noodles covered with béchamel sauce. This is the best and only lasagna recipe you will ever want. For better results, always use the highest quality ingredients available, from the salt to the meat and wine.

Provided by gem

Categories     World Cuisine Recipes     European     Italian

Time 6h43m

Yield 12

Number Of Ingredients 24

1 tablespoon olive oil
1 tablespoon butter
½ pound pancetta (Italian bacon), diced
2 cups chopped celery
1 ¾ cups chopped carrots
1 ¼ cups chopped onion
1 ½ pounds coarsely ground chuck
1 pound coarsely ground pork shoulder
salt and ground black pepper to taste
1 cup dry white wine
1 ½ cups no-salt crushed tomatoes in puree
2 tablespoons tomato paste
1 teaspoon white sugar
½ cup beef broth
½ cup heavy whipping cream
½ cup whole milk
5 tablespoons butter
¼ cup all-purpose flour
4 cups whole milk
1 bay leaf
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
8 (9x13-inch) fresh lasagna sheets
2 cups finely grated Parmesan cheese, divided

Steps:

  • Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
  • Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
  • Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
  • Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
  • Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  • Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
  • Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
  • Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.

Nutrition Facts : Calories 648.1 calories, Carbohydrate 46.1 g, Cholesterol 120.9 mg, Fat 33.8 g, Fiber 2.7 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 689.2 mg, Sugar 8.3 g

LASAGNA BOLOGNESE



Lasagna Bolognese image

The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.

Provided by Sue Li

Categories     Pasta     Bake     Kid-Friendly     Dinner     Ground Beef     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 29

Bolognese sauce:
1 large onion, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
2 tablespoons olive oil
1 pound ground beef chuck
1 pound ground pork
4 ounces pancetta (Italian bacon), finely chopped
Kosher salt, freshly ground pepper
1 cup dry white wine
1 cup whole milk
1 14.5-ounce can crushed tomatoes
3 cups low-sodium chicken broth, divided
Fresh pasta dough:
1/2 teaspoons kosher salt
3 cups all-purpose flour, plus more
4 large eggs, room temperature
Béchamel:
5 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
Pinch of freshly ground nutmeg
Kosher salt
Assembly:
Kosher salt
Unsalted butter, room temperature (for dish)
2 cups finely grated Parmesan
Special Equipment
A pasta maker

Steps:

  • Up to two days ahead
  • Make the Bolognese sauce Pulse onion, carrot, and celery in a food processor until finely chopped.
  • Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables; cook, breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25-30 minutes; season with salt and pepper.
  • Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8-10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by 1/2-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2-3 hours.
  • Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)
  • Up to one day ahead
  • Make the fresh pasta dough Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1-2 hours.
  • Chill dough if you are not rolling it out right away. Bring to room temperature before rolling out, about 1 hour.
  • Make the noodles Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers . Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16" thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8"-long noodles.
  • If making noodles ahead, stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap; chill.
  • Make the béchamel Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8-10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly. Chill if not using right away.
  • Day of
  • Reheat the sauces Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.
  • Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don't want to let it boil).
  • Cook the noodles Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don't touch (they'll stick together).
  • Assemble the lasagna Preheat oven to 350°F. Coat a 13x9" baking dish with butter.
  • Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50-60 minutes. Let lasagna sit 45 minutes before serving.
  • Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.

TRADITIONAL LASAGNA BOLOGNESE



Traditional Lasagna Bolognese image

In this hearty lasagna, an herbed ricotta mixture and Bolognese sauce, thick with ground sirloin and veal, are layered with noodles and baked. This lasagna was designed for a deep-dish baking pan. You can use a standard nine-by-thirteen-inch baking pan, but you will have extra sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

Bolognese Sauce for Traditional Lasagna Bolognese
3 pounds fresh ricotta cheese
3 large egg yolks
1 cup grated Parmesan cheese
1 tablespoon plus 1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Pinch of ground cayenne pepper
2 tablespoons extra-virgin olive oil
1 pound uncooked lasagna noodles
1 pound fresh mozzarella cheese, sliced into 1/4-inch rounds

Steps:

  • Bring sauce to room temperature. In a large bowl, whisk together ricotta, egg yolks, Parmesan, 1 1/2 teaspoons salt, black pepper, nutmeg, and cayenne pepper. Chill filling until ready to assemble lasagna.
  • Preheat oven to 400 degrees. Butter an 11-by-14-by-3-inch lasagna baking pan. Bring a large pot of water to a boil. Add olive oil and remaining tablespoon of salt. One at a time, add lasagna noodles; cook until very al dente, 2 to 3 minutes less than the manufacturer's instructions. Remove noodles with tongs; drain in a colander.
  • Spread about 3 cups of sauce on the bottom of the prepared baking dish. Place a single layer of lasagna noodles over the sauce, overlapping them slightly. Spread about 2 cups sauce over the noodles and about half the ricotta filling mixture over the sauce.
  • Top with a layer of lasagna noodles, again slightly overlapping them. Repeat with more sauce and remaining ricotta filling mixture. Top with a final layer of lasagna noodles. Spread a layer of sauce over the noodles, and finish with a layer of sliced mozzarella rounds.
  • Bake until the sauce is bubbling and the cheese is melted, at least 1 hour. Cover with aluminum foil if the cheese starts to brown too early. Let the lasagna stand 10 to 15 minutes before serving.

LASAGNA BOLOGNESE



Lasagna Bolognese image

Provided by Food Network

Categories     main-dish

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 28

Butter, for greasing
Besciamella Sauce, recipe follows
Five 8-by-10-inch sheets fresh egg pasta, or cut to the size of the small baking dish you are using
Ragu Bolognese, recipe follows
1 cup finely grated Parmigiano-Reggiano
4 cups whole milk
1 bay leaf, preferably fresh
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon ground nutmeg
4 cloves garlic
2 stalks celery, roughly chopped
2 medium yellow onions, roughly chopped
1 medium carrot, roughly chopped
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
4 ounces mortadella, ground or finely chopped
4 ounces pancetta, ground or finely chopped
2 tablespoons kosher or sea salt
1 teaspoon ground black pepper
1 teaspoon ground nutmeg
1 1/4 pounds ground beef, at room temperature
1 1/4 pounds ground pork, at room temperature
1 cup dry white wine
2 cups meat broth, preferably homemade
2 cups heavy cream
2 cups concentrated tomato puree

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a small (approximately 8-by-10-inch) baking dish. Spread a thin film of the Besciamella Sauce on the bottom of the pan. Cover with a fresh pasta sheet, about 1 cup of the Ragu and about 1/2 cup more of the Besciamella. Lightly cover the surface with some of the grated cheese. Repeat this layering process until all of the pasta is used. Bake the lasagna uncovered, rotating once halfway through, 40 to 45 minutes. Allow to cool 1 hour, cut and serve.
  • Warm the milk and bay leaf over medium-high heat until just below a boil. Melt the butter over medium heat in another saucepot. When the butter is fully melted and begins to bubble rapidly, add the flour and whisk until fully incorporated. Continue to cook over medium heat until a smooth, blond-colored paste is formed, 4 to 5 minutes. Add about half of the scalded milk to the butter and flour paste, whisking constantly. Once it is fully incorporated, add the thickened milk mixture back into the remainder of the scalding milk, whisking continuously to avoid lumps. Reduce the heat to medium-low and cook until the sauce comes to gentle boil and is fully thickened. Season with the salt and nutmeg, whisk to combine and strain through a fine mesh strainer. Cover the surface of the besciamella with plastic wrap to prevent a skin from forming and allow to cool to room temperature.
  • Place the garlic, celery, onions and carrots in a food processor and process until very finely chopped. Add the oil and butter to a heavy-bottomed pot over medium heat. When the butter is melted, add the mortadella and pancetta and cook until the fat renders and the meats begin to brown slightly. Add the finely chopped vegetables, sprinkle with half of the salt, pepper and nutmeg and cook until softened and most of the liquid has evaporated.
  • Add the ground beef and pork, breaking apart as much as possible. Sprinkle with the remaining salt, pepper and nutmeg and cook, stirring frequently, until the meat looks fully cooked and begins to brown lightly on the bottom, about 30 minutes. Deglaze with the white wine and allow the liquid to reduce by half. Add the broth, cream and tomato puree. Bring to a simmer and reduce the heat to maintain a gentle simmer. Let the ragu cook 3 to 4 hours, stirring occasionally. Taste for seasoning and adjust, if necessary. Allow to cool, ideally overnight, to allow the flavors to develop.

LASAGNA BOLOGNESE



Lasagna Bolognese image

This lasagna is a special occasion recipe as it's time consuming, but so worth the time and effort. It's very hearty and a great crowd pleaser. The wine and cinnamon give it a different but pleasant taste. I like to use a nice dry wine like a Zinfandel or Cabernet Sauvignon, then serve the rest with dinner! Serve with crunchy bread and a green salad. Bon Appetit!

Provided by MARCIL

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 12

Number Of Ingredients 22

1 pound dry lasagna noodles
1 ½ tablespoons olive oil, divided
1 (28 ounce) can Italian whole peeled tomatoes (such as La Valle®)
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, coarsely chopped
1 tablespoon fresh sage
1 tablespoon fresh rosemary
2 tablespoons olive oil
1 pound ground beef
1 pound sweet Italian sausage links, removed from casing and crumbled
2 tablespoons all-purpose flour
1 cup dry red wine
¼ cup heavy cream
½ cup grated Parmesan cheese
1 pinch ground cinnamon
1 (16 ounce) container ricotta cheese, broken apart with a fork
3 eggs, lightly beaten
1 pound shredded mozzarella cheese, divided
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in 1 tablespoon of olive oil. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Drizzle the cooked noodles with about 1 1/2 teaspoons of olive oil to prevent them from sticking together.
  • Place the tomatoes, juice and all, into the work bowl of a food processor and pulse to puree, about 1 minute. Set the tomatoes aside. Place the onion, carrots, celery, garlic, sage, and rosemary into the food processor, and pulse several times, until the vegetables are minced.
  • Heat 2 tablespoons of olive oil in a large saucepan over high heat until smoking hot, and add the minced vegetables. Reduce heat to medium, and cook and stir until the vegetables have softened and are just beginning to brown, about 10 minutes. Stir in the ground beef and Italian sausage, and brown the meat, breaking it apart into crumbles as it cooks, about 10 minutes. When the meat is no longer pink, stir in the flour, and cook and stir about 2 more minutes. Pour in the red wine, bring the mixture to a simmer, and cook, stirring occasionally, until the wine has reduced, about 15 minutes. Pour the pureed tomatoes, cream, Parmesan cheese, and cinnamon into the meat sauce, bring to a boil over medium heat, reduce heat to a simmer, and cover the pan. Cook the sauce, stirring occasionally, for 20 minutes. Set the sauce aside.
  • In a large bowl, mix together the ricotta cheese, eggs, 3/4 pound of shredded mozzarella cheese, and kosher salt and pepper. Reserve 1/4 pound of mozzarella for topping.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
  • To make the lasagna, lay about 4 noodles in the bottom of the prepared baking dish, running the long way, and slightly overlap them to cover the bottom completely. Spread 1/3 of the ricotta cheese mixture over the noodles, and top with 1/4 of the meat sauce. Top with a second layer of noodles, running the short way. Top the second layer with 1/3 of the ricotta cheese mixture and 1/4 of the meat sauce as before; make a 3rd layer of noodles, the last third of the ricotta mixture, and 1/4 of the meat sauce. Place one more layer of noodles, and top with the last 1/4 of the meat sauce. Sprinkle the reserved mozzarella cheese over the top.
  • Bake in the preheated oven until the lasagna is bubbling and the cheese is melted and lightly browned, 45 to 55 minutes. Let the lasagna stand about 5 minutes before serving.

Nutrition Facts : Calories 568.4 calories, Carbohydrate 38.3 g, Cholesterol 130 mg, Fat 29.5 g, Fiber 2.6 g, Protein 33.8 g, SaturatedFat 12.8 g, Sodium 857.5 mg, Sugar 5 g

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This lasagna bolognese recipe uses the meat sauce to elevate a classic lasagna. Make the Meat Sauce: Heat olive oil in a large saucepan over medium-high heat. Add carrot, celery, and onion, and cook for 2 minutes. Add beef and pork, and cook, stirring occasionally, until meat is nicely browned, 15 to 20 minutes.
Place one more layer of noodles, and top with the last 1/4 of the meat sauce. Sprinkle the reserved mozzarella cheese over the top. Bake in the preheated oven until the lasagna is bubbling and the cheese is melted and lightly browned, 45 to 55 minutes.
Directions. Grease a 9x13-inch baking dish with olive oil. To make the lasagna, lay about 4 noodles in the bottom of the prepared baking dish, running the long way, and slightly overlap them to cover the bottom completely. Spread 1/3 of the ricotta cheese mixture over the noodles, and top with 1/4 of the meat sauce.
Now, after metaphorically munching on all these interesting facts, below is the recipe for authentic lasagna alla bolognese. For this recipe, you can use dry or homemade lasagna sheets. And if you want to make an especially nutritious and more flavorful version, you can also use lasagne verdi, which also comes from the Emilia-Romagna region.

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