Cozy Lasagna Bolognese
A comforting lasagna recipe with rich meat sauce, creamy cheese, and perfectly cooked noodles, perfect for family gatherings or cozy dinners.
Ingredients
Meat Sauce Ingredients
- 1 pound Ground beef Use lean ground beef for a healthier option.
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 small Carrot, diced
- 1 stalk Celery, diced
- 28 ounces Canned tomatoes, crushed
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 2 leaves Bay leaves
- 2 tablespoons Olive oil For cooking the sauce.
- Salt, to taste
- Pepper, to taste
Cheese Layer Ingredients
- 15 ounces Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 12 sheets Lasagna noodles No-boil or regular.
- Fresh basil, for garnish Optional, for serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onions, carrot, and celery. Sauté until tender, about 5 minutes.
- Incorporate the minced garlic and cook for an additional minute.
- Add the ground beef, season with salt and pepper, and cook until browned.
Cooking the Sauce
- Pour in the crushed tomatoes and tomato paste. Stir in the beef broth and add bay leaves.
- Let this simmer for 20 minutes to meld the flavors together.
Noodle Preparation
- If using regular noodles, cook them according to package instructions. Drain and set aside.
Assembling the Lasagna
- In a large baking dish, spread a layer of the meat sauce.
- Place 3 lasagna noodles on top, followed by a layer of ricotta cheese, shredded mozzarella, and more sauce.
- Repeat layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
Baking
- Cover the dish with aluminum foil (spray the foil with cooking spray to prevent sticking).
- Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Serving
- Let it cool for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
For a vegetarian version, consider swapping beef for lentils or mushrooms. Make sure to rest the lasagna before slicing for better shape.