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Lasagna Bolognese
Category
Main Course
Prep Time
30 minutes
Cook Time
120 minutes
Ingredients
-
2 tablespoon olive oil
- 1 1/2 pounds ground chuck
- 1 3/4 teaspoons kosher salt (divided)
- 2 carrots (peeled and chopped fine)
- 1 red onion (peeled and chopped fine)
- 3 garlic cloves (smashed and peeled)
- 1 tablespoon tomato paste
- 1 cup dry red wine
2 28-ounce San Marzano tomatoes, crushed by hand
- 1/2 cup water
- 1 2 inch piece parmesan cheese rind
- 1 1/2 pounds fresh ricotta cheese (such as Calabro)
- 1 teaspoon kosher salt
1 10-ounce package frozen spinach, drain well
- 1/4 cup chopped basil
- 1 tablespoon unsalted butter (softened)
- 15 no boil lasagne sheets (such as de cecco)
- 4 cups shredded mozzarella cheese
-
1 1/2 cups freshly grated parmesan cheese
For the sauce:
For the ricotta:
To assemble:
Instructions
- Heat a medium dutch oven over medium high heat. Add the oil to the hot pan and warm an additional 30 seconds. Add the meat and 1/2 teaspoon salt to the hot pan and cook, stirring often with a wooden spoon to break apart the meat, until the meat is cooked and the liquid has evaporated so the meat is beginning to brown, about 10 minutes. Stir in the carrots, onion and garlic and season with another 1/2 teaspoon salt. Cook, stirring often for about 5 minutes or until the meat is browned and the vegetables are beginning to soften. Stir in the tomato paste and cook another 2 minutes. Deglaze with the red wine and allow the wine to cook down until almost completely evaporated, about 5 minutes. Stir in the crushed tomatoes and the water and bring to a boil. Reduce the heat to medium low in order to just maintain a simmer. Simmer for 30 minutes until slightly reduced but there is still liquid remaining. Season with the remaining salt.
- Meanwhile in a medium bowl, stir together the ricotta, salt, drained spinach and basil. Set aside.
- Preheat the oven to 400 degrees F.
- Butter the inside of a 9×13 dish. Spread 1 1/2 cups of the meat sauce on the bottom of the pan. Layer 5 noodles on the bottom of the pan breaking them as needs so they fit. Spread 1/2 the ricotta mixture on the noodles and sprinkle with 1 cup mozzarella and 1/2 cup parmesan cheese. Spoon another 2 cups of the meat sauce on top and repeat this process one more complete time. Top with the remaining 5 noodles, sauce and cheeses. Cover with buttered foil and bake for 20 minutes. Uncover and bake an addition 20 minutes. Allow to sit for 15 minutes before cutting and serving.
Nutrition
Nutrition
- per serving
- Calories
- 933
Amount/Serving
% Daily Value
- Carbs
- 57 grams
- Protein
- 54 grams
- Fat
- 52 grams
- Saturated Fat
- 26 grams
- Cholesterol
- 168 milligrams
- Sodium
- 1754 milligrams
- Fiber
- 5 grams
- Sugar
- 9 grams
6 comments
This turned out great even with gluten free pasta and dairy free ricotta 🤪 I’ll definitely make again and double it for the freezer!
Hi Marcela! Yes, the 120 minute cook time is correct! The time includes cooking all elements of the dish (browning the meat, simmering the sauce, etc), not just the time that the lasagna is in the oven! And yes, that is correct for the last layer! Hope this helps :)
It says 120 minutes of cooking time but on recipe it says 20 minutes covered and 20 minutes uncovered. Is that correct? Also, the very last layer is lasagna sheets, sauce, mozzarella and parmigiano correct? No more ricotta. Right? Thank you.
Hi Edward! You place the rind in the tomato sauce.
What do we do wit the rind?
Getting rave reviews for this one from everyone.