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Best Bolognese Lasagna

This is the only meat lasagna I make. It's hearty and full of flavor. A family favorite!

Course Main Course, Pasta
Cuisine Italian
Keyword Bolognese, Italian Dinner, Lasagna, One Casserole Dish
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 12 servings
Author The Tiny Fairy

Ingredients

  • Bolognese Sauce
  • 1 lb. mild or sweet Italian sausage, casing removed
  • 1 lb. ground beef, lean
  • 1 large onion, minced
  • 6 cloves garlic, finely minced (or mashed in a mortar and pestle)
  • 2 32-ounce Tomato Basil sauce in glass jars (store bought)
  • ½ cup Chianti wine (or water)
  • 1 Tablespoon brown sugar (loose, not packed)
  • cup basil leaves, julienned (thin ribbons) or basil paste
  • teaspoon fennel seeds
  • teaspoon dry oregano
  • 1 ½ teaspoons Italian seasoning
  • ¼ teaspoon red pepper flakes
  • teaspoon fresh ground black pepper
  • Ricotta Cheese Mixture
  • 1 32-ounce Ricotta cheese container, whole milk or 2% milk
  • 1 large egg, beaten
  • ¼ teaspoon nutmeg
  • 1 teaspoon garlic powder
  • 1 Tablespoon Parmesan cheese, grated
  • 1 Tablespoon parsley, minced
  • Noodles and Cheese for Layering
  • 1 package fresh lasagna noodles/wonton wrappers/oven ready noodles
  • 2 8-ounces Six Italian Cheeses Shredded mix (Sargento's)
  • Garnish with minced parsley, optional

Instructions

  1. Making the Bolognese Sauce

    Remove casing from the Italian sausage and break up in pieces. In a large, wide skillet over medium to high heat, brown the sausage and beef. Using a wooden spoon, break up the meat until they are bite size crumbles. When the meat is no longer pink, add the onion and garlic and continue to cook until meat is brown. Drain the fat and set meat aside.

  2. In a large stock pot or Dutch oven, combine the tomato and basil sauce in jars, red Chianti wine, brown sugar, basil leaves, fennel seeds, dry oregano, Italian seasoning, black pepper, parsley and red pepper flakes. (red pepper flakes add a layer of flavor without being spicy, but you can omit if you prefer). Add the meat mixture and simmer covered for about 30-40 minutes, stirring occasionally to avoid sticking.

  3. Making the Ricotta Mixture

    In a mixing bowl, add the ricotta cheese, egg, nutmeg, garlic powder, Parmesan cheese and parsley. Set aside until you assemble the lasagna.

  4. Assembly

    Butter a 9 X 13 baking dish. Add a layer of meat sauce (about 1½ cups) to the bottom of the baking dish. Arrange a layer of pasta noodles over the meat sauce. Spread ½ of the ricotta cheese mixture and top with ⅓ of the Six Italian Cheese shredded cheeses.

    Repeat layers - meat sauce, pasta noodles, remaining ricotta mixture and ⅓ Six Italian Cheese shredded cheeses.

    Finish with remaining meat sauce and remaining Six Italian Cheese shredded cheeses.

    Let it rest and marry for a few hours. For best results, let it sit overnight.

  5. Baking

    Allow lasagna to come to room temperature for 30 minutes. Preheat oven to 375°F. Place the baking dish on a baking tray lined with foil to catch any spills when baking.

    Cover the lasagna with foil and bake for 25 minutes. Spray the foil with cooking spray to prevent the foil from sticking to the cheese. Remove foil and bake for an additional 25 minutes. Optional: Broil for a minute until it has the desired golden color.

    Allow to cool 15 minutes before serving. Garnish with fresh chopped parsley.