Description
A delicious and hearty Lasagna Bolognese recipe that combines layers of rich meat sauce, creamy ricotta, and gooey mozzarella.
Ingredients
Scale
- 1 pound ground beef
- 1 pound ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 12 lasagna noodles
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- In a large skillet over medium heat, add the ground beef and pork. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
- Add the chopped onion, garlic, carrot, and celery to the skillet. Sauté until the vegetables are soft, about 5 minutes.
- Stir in the crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Bring to a simmer and reduce heat to low. Let it cook for 30 minutes, stirring occasionally.
- While the sauce simmers, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a bowl, mix the ricotta cheese, egg, and a pinch of salt and pepper until well combined.
- Preheat the oven to 375°F (190°C).
- In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer 4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese and a third of the meat sauce. Repeat the layers, finishing with the remaining noodles, meat sauce, mozzarella, and Parmesan cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 10-15 minutes before slicing and serving.
Notes
- For a lighter version, substitute ground turkey for the beef and pork.
- You can also add layers of sautéed spinach or zucchini for extra vegetables.
- If you prefer a creamier texture, mix in a cup of shredded mozzarella into the ricotta mixture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg