Lasagna Bolognese

READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • adjust oven rack to middle position and heat to 375 degrees.
  • Sauce:.
  • heat oil in large Dutch oven over medium heat until shimmering but not smoking, about 2 minutes.
  • add onion and cook until softened, not browned. about 2 minutes. Add garlic and cook until fragrant. about 2 minutes.
  • Increase heat to medium-high and add meat and1/2 tps each of salt and pepper. Cook: breaking the meat into small pieces with a wooden spoon, until the meat looses it's raw color but is not brown. About 4 minutes.
  • add cream and simmer until liquid evaporates. About 4 minutes.
  • Add puréed and drained diced tomatoes and bring to a simmer; reduce heat to low and simmer slowly until blended, about 3 minutes. Set aside.
  • Layering:.
  • Mix Ricotta, 1 cup Parmesan, basil, egg, 1/2 tps each salt and pepper with a fork until well combined.
  • smear the bottom of a 9x13 baking dish with 1/4 - 1/3 cup sauce. (being careful to not get large chunks of meat) Add mushrooms to remaining sauce.
  • place 3 noodles in dish to create the first layer. Drop 3 TBS of ricotta mixture on each noodle and level.
  • Sprinkle the layer evenly with 1 cup of shredded Mozzarella. Spoon 1 1/2 cups sauce evenly over the cheese.
  • Repeat the layering of noodles, ricotta, cheese and sauce 2 more times.
  • Place the last 3 noodles on top, spread the remaining sauce evenly, sprinkle with remaining 1 cup mozzarella and then 1/4 cup parmesan.
  • Lightly spray a sheet of foil with non-stick cooking spray and cover lasagna.
  • Bake 15 minutes then remove the foil.
  • Bake until cheese is browned and sauce is bubbling, about 25 minutes longer.
  • Remove, cool on rack for about 10 minutes; cut and serve.
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