This new take on lasagna is creamy and rich. With the ricotta cheese and mozzarella cheese you cannot go wrong.
Yield: 12
Lasagna with Bolognese Sauce
Prep Time:
1 hour
Cook Time:
45 minutes
Total Time:
1 hour 45 minutes
This new take on lasagna is creamy and rich. With the ricotta cheese and mozzarella cheese you cannot go wrong.
Ingredients
- Bolognese Sauce
- 2 tbsp olive oil
- 2 carrots (peeled & minced)
- 2 celery (minced)
- 1 large yellow onion (minced)
- 5 garlic cloves (minced)
- 1 pound Italian sausage
- 1 1/2 pound ground beef
- 1 1/2 tbsp adobo seasoning
- 2 tsp fresh ground pepper
- 3 tbsp tomato paste
- 1/4 cup sugar
- 1 cup dry red wine
- 2 28 0z cans of crushed tomatoes
- 1 tbsp fresh basil
- 1 1/2 cup of heavy cream
- Ricotta Cheese Mixture
- 1 15 oz container of ricotta cheese (room temperature)
- 1 egg
- 3 tbsp Italian seasoning
- 1/2 cup Parmesan cheese
- 32 oz freshly shredded mozzarella cheese
Instructions
Bolognese Sauce
- Heat oil in a large dutch oven over medium heat. Add carrots, celery, and onions, cook until soft, about 10 minutes. Stirring occasionally.
- Add sausage, ground beef, adobo seasoning, and pepper. Cook until meat is fully browned. Add garlic and allow to cook for 1 minute.
- Add tomato paste and allow to cook for 2 minutes.
- Pour in red wine and cook until wine is reduced half way. Add crushed tomatoes and basil. Allow sauce to simmer until thick, about 1 hour.
- Add heavy cream and season to taste.
- While sauce cooks boil pasta.
Ricotta Cheese Mixture
- In a mixing bowl add the ricotta cheese, Parmesan cheese, egg, and Italian seasoning. Mix until fully combined.
Assemble Lasagna
- In a 5 qt (11x15) baking dish spread a layer of Bolognese sauce, next a layer of noodles, then a 1/2 cup ricotta cheese, 1 1/2 cup of sauce and then a cup of mozzarella cheese. Repeat 2 more times. Top with remaining mozzarella cheese. If you are freezing skip to freezing instructions.
Cooking Instructions
- Preheat oven to 375 degrees and bake tented for 45 minutes. Remove foil and bake for 10 minutes or until cheese is bubbly.
- Let cool for 10 minutes before serving.
Freezing instructions
1. Double wrap in foil, label, and freeze. Take out the night before or the morning you plan to cook. Preheat oven to 375 degrees and bake tented for 45 minutes. Remove foil and bake for 10 minutes or until cheese is bubbly.
2. Let cool for 10 minutes before serving.
Notes
If you are not one that likes all of the seasoning you are more than welcome to substitute the adobo seasoning for pink Himalayan salt or whichever you prefer.
Nutrition Information
Yield
12Serving Size
12Amount Per Serving Calories 792Total Fat 54gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 25gCholesterol 191mgSodium 1064mgCarbohydrates 22gFiber 2gSugar 10gProtein 50g
