Rich Bolognese Lasagna Bake

Rich Bolognese Lasagna Bake

Layers of tender pasta, a hearty beef bolognese sauce, creamy ricotta, and melted mozzarella, baked to golden perfection for a comforting Italian classic.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Drain any excess grease.
  2. Add the diced yellow onion to the skillet and cook until softened, about 5 minutes. Stir in 4 cloves minced garlic and tomato paste; cook for 1 minute more until fragrant.
  3. Stir in the crushed tomatoes, dried oregano, dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow flavors to meld. Remove from heat.
  4. While the sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking, then lay flat on a clean surface.
  5. In a medium bowl, combine the ricotta cheese, large egg, and 1/4 cup of the grated Parmesan cheese. Season lightly with salt and black pepper; mix well.
  6. Preheat oven to 375°F. To assemble the lasagna, spread about 1 cup of the meat sauce in the bottom of a 9x13-inch baking dish. Arrange three lasagna noodles over the sauce.
  7. Spread half of the ricotta cheese mixture evenly over the noodles, then top with about 1/2 cup of the shredded mozzarella cheese and 1 cup of the meat sauce. Repeat the layering: 3 noodles, remaining ricotta mixture, another 1/2 cup shredded mozzarella, and 1 cup meat sauce.
  8. Top with the final 3 noodles, remaining meat sauce, and the rest of the shredded mozzarella cheese. Sprinkle the remaining 1/4 cup grated Parmesan cheese over the top.
  9. Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden.
  10. Let the lasagna rest for 10-15 minutes before slicing and serving. This helps the layers set and prevents it from falling apart.
  11. While the lasagna bakes or rests, prepare the garlic bread: In a small bowl, combine the softened butter and 2 cloves minced garlic. Spread generously onto the sliced Italian bread. You can toast this in the oven during the last 5-10 minutes of baking or on a separate baking sheet.
  12. For the side salad, combine the chopped romaine lettuce, cherry tomatoes, and sliced cucumber in a large bowl. In a small bowl, whisk together 3 tablespoons olive oil and red wine vinegar. Dress the salad just before serving.

Notes

Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the oven at 350°F or microwave until heated through. For best results with meal prep, dress the side salad just before serving each portion.

Nutrition (per serving)