Lasagna Bolognese

This recipe is one of my very favorites. It’s always a crowd pleaser, and it makes great leftovers. When it’s done, throw a couple pieces in the freezer and you’ve got instant backup on those days when you’re in a pinch.

You’ll need:

  • 1 pound organic lean ground beef
  • 3/4 pound organic mild Italian pork sausage
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 28 oz can crushed tomatoes, with their juices
  • 2 14.5 oz cans tomato sauce
  • 1 can tomato paste
  • 1 package frozen spinach, thawed
  • 15 ounces ricotta cheese
  • 1 egg
  • 1 package no-boil lasagna noodles
  • 6 oz parmesan cheese, shredded
  • 6 oz mozzarella cheese, shredded
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried Italian seasoning
  • Salt and pepper
  1. Preheat your oven to 375 F.
  2. Heat the extra virgin olive oil in a large pan over high heat. Add the onion and garlic, and stir occasionally until the onion is translucent.
  3. Add the Italian pork sausage and ground beef to the pan. As you stir, break up the meat with the spoon.
  4. When the meat is fully cooked, drain the fat. Add the crushed tomatoes, tomato sauce, and tomato paste to the pan and stir.
  5. Add the Italian seasoning, salt and pepper. Turn the stovetop to low heat, and let simmer. As the sauce cooks, taste it periodically. Add salt and pepper as needed.
  6. In a separate bowl, add the ricotta cheese, egg, and spinach. Stir until all of the ingredients are combined. Set aside.
  7. In a large baking dish, spread one cup of the sauce across the bottom.
  8. Lay the lasagna noodles on top of the sauce, until they cover the surface area of the pan.
  9. Cover the lasagna noodles with about 2/3 of the ricotta mixture, and top with a bit of mozzarella and parmesan.
  10. Add more sauce, and cover with noodles again. Spread the remaining ricotta mixture over these noodles. Top it with more parmesan and mozzarella.
  11. Continue layering the ingredients until you’ve reached the top of the pan. It’s a simple pattern, really. When in doubt, remember: sauce, noodles, cheese! Sauce, noodles, cheese! You should end with a generous layer of mozzarella and parmesan on top.
  12. Cover the dish with foil. Be sure to tent the foil, so the cheese doesn’t melt to the top. Bake for 30 minutes.
  13. Uncover the dish, and continue baking for an additional 20 minutes.
  14. Remove the lasagna dish from the oven, and let sit for ten minutes before serving.



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