Lasagne Bolognese

I suspect there are as many varieties of Lasagne as there are towns in Italy.  I love Giada’s version with Bechamel Sauce and spinach, but was craving something a little simpler at the end of the work week, so we made this with our tried and true Bolognese Sauce.  It was perfect comfort food with a salad and Kalamata Olive Bread (purchased at Vons).


Lasagne Bolognese

Make one recipe of Bolognese Sauce.  
While the sauce is simmering, put a pot of water on to boil and pre-heat the oven to 350 degrees.

In a medium bowl, whisk together:
2 cups Ricotta Cheese
2 Eggs
1/2 cup Parmesan Cheese
1 teaspoon Italian Herb Mix
Set aside.

Boil 10 pieces of Lasagne pasta according to package directions (you will only need 9, but I always add an extra just in case!)

Assemble the Lasagne

Ladle enough sauce into the bottom of a deep 9 x 13-inch baking pan just to cover it.
Place 3 pieces pasta lengthwise on top of the sauce.
Pour reserved Ricotta mixture on top of pasta and spread evenly.
Place 3 pieces pasta lengthwise on top of the Ricotta.
Place half of remaining Bolognese sauce over pasta.
Sprinkle 2 cups shredded Mozzarella over Sauce.
Place 3 pieces pasta lengthwise on top of the cheese.
Then spread remaining sauce evenly.
Sprinkle top with shredded Parmesan Cheese.
Bake for 30 minutes.

Buon Appetito!
A most unusual rose
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  1. says

    Just a perfect end-of-week meal, I agree. Did you and John open up a good bottle of wine with it. Does that rose have a name or is it an anomaly? The way this week is going, we could name it a “Long-and-Slow Rose”. I hope this meal set up a wonderful and relaxing week-end for the two of you.

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