Description
This classic Lasagna Bolognese recipe layers tender lasagna noodles with a rich, savory Bolognese sauce made from ground beef and pork, a creamy ricotta mixture, and melted mozzarella and Parmesan cheeses. Perfectly baked until bubbly and golden, this hearty Italian main course is ideal for family dinners and special gatherings.
Ingredients
Scale
Bolognese Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 lb ground beef
- 1/2 lb ground pork
- 1/4 cup tomato paste
- 1/2 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup whole milk
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Other Ingredients
- 12 lasagna noodles
- 2 cups whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the assembled lasagna.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the finely chopped onion, carrot, and celery. Sauté for 5 to 6 minutes until the vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Brown Meat: Add the ground beef and pork to the pot, breaking it up with a spoon. Cook until the meat is browned and no longer pink.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 2 minutes. Pour in the dry red wine and let it simmer for 2 to 3 minutes to reduce slightly.
- Simmer Sauce: Add the crushed tomatoes, whole milk, dried oregano, salt, black pepper, and red pepper flakes if using. Reduce heat to low and simmer uncovered for 30 to 40 minutes, stirring occasionally to develop rich Bolognese flavors.
- Cook Pasta: While the sauce simmers, cook the lasagna noodles according to package instructions. Drain well and set aside to prevent sticking.
- Prepare Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, and chopped fresh parsley if desired. Mix until smooth.
- Assemble Lasagna: Spread a thin layer of the Bolognese sauce on the bottom of a 9×13-inch baking dish. Add a layer of noodles, then spread with a layer of the ricotta mixture. Top with another layer of Bolognese sauce and sprinkle with shredded mozzarella. Repeat these layers, finishing with Bolognese sauce and mozzarella cheese.
- Add Parmesan and Cover: Sprinkle grated Parmesan cheese evenly over the top of the assembled lasagna. Cover the dish with aluminum foil to prevent drying during baking.
- Bake Covered: Bake the covered lasagna for 25 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and bake for an additional 15 to 20 minutes until the cheese is bubbly and golden brown.
- Rest Before Serving: Let the lasagna rest for 10 to 15 minutes after baking. This helps the layers set and makes it easier to cut and serve.
Notes
- For enhanced flavors, prepare the Bolognese sauce a day ahead to allow the taste to develop.
- Substitute béchamel sauce for the ricotta layer to make a more traditional Italian lasagna variant.
- This lasagna freezes well; assemble ahead of time and bake from frozen, adding additional baking time as necessary.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
