search saves

Incredible Lasagna W/ Bolognese Sauce

Incredible Lasagna W/ Bolognese Sauce created by truebrit

I got this recipe from our local paper. Others say it's Emeril's recipe, but it didn't say so in the paper. Either way, it's not mine, but I tried it and it rocked. It isn't like the lasagna you normally make, as it doesn't have Ricotta or Mozzerella. But trust it, it's different and it's awesome. It actually tastes more authentic than the cheesy style lasagna. Also, original recipe called for Spinach Pasta (homemade), but I substited Barilla brand (ready to bake) shells. If you don't know how to make a bechamel, I'll post a recipe and attempt to link it.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • Grease a ceramic 9 x 13 casserole dish with butter and set aside (this is so that the noodles don't stick to the bottom, and it works better than putting sauce down, and tastes great, too).
  • Boil lasagna shells until al dente (look at directions on package), unless you're using the ready to bake type.
  • Arrange pasta into single layer in pan, cutting and patching to fit as needed.
  • Carefully top with a thin layer of bolognese (about 1 1/2 cups). Sprinkle liberally with parmiggiano cheese.
  • Arrange another layer of pasta on top, covering with bechamel (about 1 1/3 cup) and sprinkle again with parmiggiano cheese.
  • Repeat layers until you have at least 3 layers of bolognese and bechamel, then finish with another cup of the reserved bolognese, and finally top with parmigianno.
  • Bake at 350 degrees until hot and bubbly, about 50 minutes.
  • Let rest about 15 minutes before serving.
  • Serve with any remaining bolognese on the side.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Mole1338
Contributor
@Mole1338
Contributor
"I got this recipe from our local paper. Others say it's Emeril's recipe, but it didn't say so in the paper. Either way, it's not mine, but I tried it and it rocked. It isn't like the lasagna you normally make, as it doesn't have Ricotta or Mozzerella. But trust it, it's different and it's awesome. It actually tastes more authentic than the cheesy style lasagna. Also, original recipe called for Spinach Pasta (homemade), but I substited Barilla brand (ready to bake) shells. If you don't know how to make a bechamel, I'll post a recipe and attempt to link it."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. swissms
    This was very good! I had some leftover homemade bolognese sauce so quickly made some homemade bechamel sauce, threw it all together and had an excellent lasagne al forno. I did not pre-boil my pasta and it turned out fine. Thanks for sharing!
    Reply
  2. Jeff 631750
    'bolognese sauce' 'bechamel sauce' 5 stars? No.
    Reply
  3. truebrit
    I chose this recipe as it didn't contain ricotta cheese, which I'm not always partial to. The recipe steps were very straightforward, and the lasagna was superb! I increased the bechamel sauce to 8 cups to make it extra creamy. Also, I skipped the step of pre-boiling the lasagna shells by adding a little water to the bolognese sauce before baking. I covered the pan, and increased the baking time to 1 1/2 hours to ensure the lasagna shells would be al dente. Then I uncovered the pan, and baked for an additional 15 minutes to lightly brown it. The finished result was delicious, and it will definitely be on the menu again! Thanks for posting, Mole!
    Reply
  4. truebrit
    Incredible Lasagna W/ Bolognese Sauce Created by truebrit
    Reply
  5. Dona England
    Fantastic recipe..best lasagna I've made. This is a real keeper.
    Reply
see 1 more icons / navigate / navigate-down
Advertisement