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Amazing 15-Minute Rest for Classic Lasagna Bolognese Bake

Classic Lasagna Bolognese Bake
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Enjoy this Classic Lasagna Bolognese Bake, a hearty, comforting one-pan dinner rooted in tradition and brightened with fresh flavor. This recipe balances deep, slow-cooked meat sauce with fresh components for a soulful meal.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 cup dry red wine (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and black pepper to taste
  • 15 lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Brown the ground beef and sausage in a large pot over medium heat. Drain excess fat.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the crushed tomatoes, tomato paste, and red wine (if using). Stir in oregano, basil, and bay leaf. Season with salt and pepper. Bring the sauce to a simmer, then reduce heat to low. Cover and cook for at least 1 hour, stirring occasionally. Remove the bay leaf before assembling.
  4. While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain well.
  5. In a medium bowl, mix the ricotta cheese, egg, fresh parsley, 1 cup of the mozzarella cheese, and a pinch of salt and pepper.
  6. Preheat your oven to 375 degrees F (190 degrees C).
  7. Spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture over the noodles. Top with one-third of the remaining meat sauce. Sprinkle with one-third of the remaining mozzarella cheese.
  10. Repeat the layers: noodles, remaining ricotta mixture, another third of the meat sauce, and another third of the mozzarella.
  11. Top with the final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese. Sprinkle evenly with Parmesan cheese.
  12. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  13. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  14. Let the lasagna rest for 15 minutes before slicing and serving.

Notes

  • For a brighter flavor, stir in a handful of fresh spinach into the ricotta mixture.
  • If you prefer a meatier sauce, use equal parts beef and sausage.
  • Resting time after baking is crucial; it helps the lasagna set for cleaner slices.

Nutrition

Find it online: https://spoonsprout.com/classic-lasagna-bolognese-bake/