• Prep Time: 3 hrs
  • Cooking Time: 60 mins
  • Serves: 10

Rustic Bolognese Lasagna

  • Recipe Submitted by on

 Ingredients List

  • FOR THE BOLOGNESE SAUCE
  • 2 tablespoons of olive oil
  • ⅛ lb of proscuitto, finely chopped
  • 1 cup of carrot, chopped
  • 1 cup of celery, chopped
  • 1 cup of yellow onion, chopped
  • 1½ lb of ground beef
  • ½ lb of ground pork
  • ½ lb of ground veal
  • ½ cup of red wine
  • 1 28 oz cans of San Marzano tomatoes, chopped in food processor, juice reserved
  • 2 teaspoons of Kosher salt
  • 1 teaspoon of crushed red pepper
  • 1 teaspoon of black pepper
  • 1 tablespoon of garlic powder
  • 1 tablespoon of dried oregano
  • 1 tablespoon of dried basil
  • FOR THE BECHAMEL SAUCE::
  • 3 tablespoons of unsalted butter
  • 4 tablespoons of all-purpose flour
  • 2 cups of hot milk
  • Large white onion halved
  • 1 large bay leave
  • 2 cloves
  • S&P to taste
  • FOR THE RICOTTA MIXTURE:
  • 2 lbs of fresh ricotta cheese
  • 2 eggs, gently beaten
  • ¼ cup flat-leaf parsley, chopped
  • ½ teaspoon of Kosher salt
  • FOR ASSEMBLY:
  • Fresh fresh spinach pasta, cooked
  • Freshly grated Parmigiano-Reggiano cheese (about 1 cup)

 Directions

MAKE THE BOLOGNESE SAUCE:
Heat the olive oil in a large pot over medium-high heat
Add the prosciutto, and cook for 5 minutes
Add the carrots, celery, and onion...cook until soft...about 15 minutes
Add the beef, pork and veal, cook until almost no longer pink
Add the wine...cook for about 4 minutes
Drain off the fat through a colander, or fine mesh sieve, Add back to the pot.
Add the tomatoes and their juice
Mix well. Add remaining spices.
Simmer over low-medium heat for about 3 hours, stirring occasionally
Cook the fresh spinach pasta

MAKE THE BECHAMEL SAUCE:
Take the onion half and use two cloves to stick through a bay leave to adhere to the flat side of the onion.
Heat the butter in a medium-sized, heavy pan
Add flour, and whisk for about 2 minutes, to form lightly browned roux
Slowly add the heated milk
Add the onion, with the bay leaf/cloves facing down.
Whisking the milk around the onion continuously until thickened, about 5 minutes.

MAKE THE RICOTTA CHEESE MIXTURE
In a medium-sized bowl, add the ricotta cheese, eggs, parsley, and salt.
Mix thoroughly and set aside.

ASSEMBLE AND FINISH OFF THE LASAGNA:
Pre-heat the oven to 350 degrees:
Start with a thin layer of bolognese sauce at the bottom of a lasagna pan
Add a layer of pasta noodles
Spoon a layer of the bechamel sauce
Sprinkle about ¼ cup of the grated parm-reg cheese over the sauce
Add another layer of pasta
Add another layer of grated parm-reg cheese
Add another layer of sauce
Add another layer of pasta
Add another layer of bechamel sauce
Add another layer of grated parm-reg cheese
Add another layer of pasta
Add another thin layer of sauce and then sprinkle more cheese to top.
Bake for 1 hour, uncovered.
Let rest for at least 30 minutes.
Cut, serve, and enjoy!

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