Lasagna Bolognese

I’m not afraid to admit it. Most of the time when I make lasagna I go the semi-homemade route and use :gasp: a jarred sauce. This time, I decided my favorite bolognese (adapted from The Pioneer Woman‘s site recipe) would take my lasagna from good to great. Better than that, it took it to AMAZING.

PS- If you don’t have the patience to make the sauce, I recommend Target’s Market Pantry All Natural Tomato, Basil and Garlic Pasta Sauce, fabulous flavor!

– 1/2 pound Ground Beef

– 1/2 pound Ground Pork

– 1 Carrot, shredded

– 1/2 Onion, diced

– 3 Garlic Cloves, minced

– 2 tbs. Tomato Paste (about half can)

– 1 tbs. Dried Oregano

– 1 tbs. Dried Parsley

– 1 tbs. Dried Basil (I didn’t have this so I just shook in some dried Italian seasoning)

– 1 can Tomato Sauce

– 1 can Crushed Tomatoes

– 1 tbs. Worcestershire Sauce

– 1/2 – 1 cup Red Wine

– Salt & Pepper

– 1/2 cup Milk

– 1 10 oz. package Lasagna Noodles

– 1 16 oz. Ricotta Cheese

– 1 16 oz. Cottage Cheese

–  1 Egg

– 1/2 cup Parmesan Cheese

– 2 tbs. Dried Parsley

– 3 cups Mozzarella Cheese, shredded

On medium- high stove, heat olive oil in pot and add shredded carrots and diced onions; cook for several minutes until onions start turning translucent. Create a well in mixture and add ground beef and ground pork cooking until brown, mixing with onions and carrots. Add garlic and cook for a couple of minutes, then create another well and add tomato paste, allowing to heat though.

Next, add dried herbs, Worcestershire sauce, red wine cooking for several minutes. Add tomato sauce and crushed tomatoes, season with salt and pepper. Stir in milk and bring sauce to boil. Once boiling, cover and reduce heat to low; simmer for about two hours, stirring occasionally.

Preheat oven to 350 degrees F. In large pot, boil water and cook lasagna noodles according to package instructions. 

In bowl, mix together Ricotta, cottage, Mozzarella (2 cups) and Parmesan cheeses, 1 egg, dried parsley and about a teaspoon each salt and pepper. In baking dish, ladle a couple spoonfuls of sauce to cover bottom of pan. 

Ready to build: Layer about 4-5 cooked lasagna noodles on sauce; spoonful 1/3 of cheese mixture over noodles, using a spatula to spread evenly. Next, 1/4 spoon sauce over cheese mixture, distributing evenly. Repeat twice more– noodles, cheese, and sauce. Layer with remaining noodles and sauce, topping with 1 cup Mozzarella cheese (and if you have extra Parmesan!).

Cover with foil and bake for 20 – 30 minutes. Remove foil, bake another 15 minutes to melt top layer of cheese until hot and bubbly. Serve with garlic bread or cheesy toast. Buon appetito!

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