Classic Bolognese Lasagna
Layers of beef meat sauce, creamy ricotta, mozzarella, and parmesan between tender noodles, baked until bubbling and golden.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 lb ground beef
- 3 cup marinara sauce
- 2 cup ricotta cheese whole milk
- 1 large egg stirred into the ricotta
- 2 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 12 lasagna noodles regular or no boil
Instructions
Cooking
- Boil. Heat the oven to 375 degrees F. Cook the noodles in salted water until just tender, then drain.
- Brown. Heat the oil and butter, cook the onion and garlic, then brown the beef and drain the fat. Stir in the marinara, oregano, basil, salt, and pepper and simmer 15 minutes.
- Mix. Stir the egg into the ricotta.
- Layer. Layer sauce, noodles, ricotta, meat sauce, mozzarella, and parmesan, repeating and ending with sauce and cheese.
- Bake. Cover and bake 25 minutes, then uncover and bake 15 to 20 minutes more. Rest 10 minutes.
Notes
Substitutions: Use no boil noodles with a little extra sauce.
Tips: Drain the beef and rest the lasagna before cutting.
Storage: Refrigerate up to 4 days or freeze up to 3 months.
Nutrition is calculated per serving.