Description
When it comes to crowd-pleasing baked pasta, it doesn’t get more delicious than lasagna bolognese.
Ingredients
Scale
- 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 beef broth
- 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
- 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
- 4 cups shredded mozzarella cheese
- 1 1/2 cups freshly grated parmesan cheese
Instructions
- Step: Heat a medium dutch oven over medium high heat. Add the oil to the hot pan and warm an additional 30 seconds.
- Step: 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.
- Step: 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.
- Step: Stir in the tomato paste and cook another 2 minutes.
- Step: Deglaze with the beef broth and allow the liquid to cook down until almost completely evaporated, about 5 minutes.
- Step: Stir in the crushed tomatoes and the water and bring to a boil.
- Step: 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.
- Step: Meanwhile in a medium bowl, stir together the ricotta, salt, drained spinach and basil. Set aside.
- Step: Preheat the oven to 400 degrees F.
- Step: Butter the inside of a 9×13 dish. Spread 1 1/2 cups of the meat sauce on the bottom of the pan.
- Step: Layer 5 noodles on the bottom of the pan breaking them as needs so they fit.
- Step: Spread 1/2 the ricotta mixture on the noodles and sprinkle with 1 cup mozzarella and 1/2 cup parmesan cheese.
- Step: Spoon another 2 cups of the meat sauce on top and repeat this process one more complete time.
- Step: Top with the remaining 5 noodles, sauce and cheeses.
- Step: Cover with buttered foil and bake for 20 minutes.
- Step: Uncover and bake an addition 20 minutes.
- Step: Allow to sit for 15 minutes before cutting and serving.
Notes
Use microbial-rennet cheeses for a clean dietary alternative.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 720 kcal
- Sugar: 12 g
- Sodium: 1350 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 110 mg
Keywords: lasagna bolognese, baked pasta, Italian dinner, cheesy pasta, comfort food