Web Analytics







The Best Lasagna Bolognese Recipe for You:
9 lasagna noodles
1 pound (450 grams) ground beef
1 pound (450 grams) ground pork
1 finely chopped onion
3 garlic cloves, minced
1 carrot, finely chopped
1 stick celery, finely chopped
1 can (28 ounces/800 grams) crushed tomatoes
2 tablespoons tomato paste
1 cup meat or vegetable stock
1/2 cup red wine (optional)
1 teaspoon dried basil
1 teaspoon dried Oregano
1/2 teaspoon sugar
Salt and pepper to taste
2 cups ricotta cheese
2 cups grated mozzarella cheese
1 cup grated parmesan cheese
Fresh basil leaves for garnish (optional)
Preheat your oven to 375° F (190°C).
Cook lasagna noodles al dente according to package instructions. Drain and reserve.
In a large skillet or pot, brown ground beef and pork over medium heat until no longer pink. Remove excess fat.Add the chopped onion, garlic, carrot and celery to the pan. Sauté until the vegetables are tender and the onion is translucent.

Add crushed tomatoes, tomato paste, meat or vegetable stock and red wine (if using). Mix well.
Add dried basil, dried oregano, sugar, salt and pepper.Simmer the sauce for about 20 minutes to allow the flavors to blend. Adjust seasoning if necessary.

In a separate bowl, mix the ricotta cheese with half of the grated Parmesan cheese. Mix well.
To make the lasagna, spread a thin layer of Bolognese sauce in the bottom of a 9-by-13-inch baking dish.Place 3 lasagna noodles on the sauce, slightly overlapping. Spread a layer of Bolognese sauce over the pasta, followed by a layer of ricotta cheese mixture and a sprinkle of mozzarella cheese.
Repeat the layers with the remaining ingredients and finish with a layer of Bolognese sauce on top. Sprinkle with remaining mozzarella and Parmesan cheese.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button