- Prep Time: 45 minutes
- Total Time: 3 hours
- Yield: 6-8 1x
- 1 onion, coarsely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- 1 bay leaf
- 1/4 cup olive oil
- 3/4 pound ground beef – 20% fat is best
- 1/4 pound ground pork
- 3 slices prosciutto finely chopped
- 1 6-ounce can tomato paste
- 1/4 cup dry white wine
- 1 28 ounce can crushed tomatoes
- 2 eggs
- 1 pound whole milk ricotta cheese
- 1/2 cup grated Parmigiano, plus more for garnish
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 pound mozzarella cheese, diced
- 1 pound lasagna sheets
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- In a large, heavy-bottom pot over medium heat sauté the onion, celery, carrot and bay leaf in the olive oil until onion is translucent. Add ground beef, pork, and prosciutto to the sautéed vegetables, and use a wooden spoon to break up the meat and combine with the vegetables. When the meat is nearly cooked, add tomato paste and stir to fully incorporate. Add white wine and simmer until the wine evaporates. Add the crushed tomatoes and 1/2 can (from the tomatoes) water.
- Bring the sauce to a boil and then reduce to a simmer. Cook, uncovered, for approximately 2 hours until reduced. Add salt and pepper to taste.
- Bring a large pot of salted water to a boil.
- In a large bowl, mix eggs into the ricotta. Add the Parmigiano, ½ teaspoon each of salt and pepper, and ¾ of the mozzarella.
- Cook the lasagna sheets for half of the manufacturer’s suggested cooking time, drain and set aside. Coat the bottom of a baking pan – 9 x 11 or other similar size at least 3″ deep – with a little olive oil, and then cover with 3/4 cup of sauce. Place a layer of lasagna, a layer of the ricotta mixture and 3/4 cup of sauce. Repeat layers until you reach the top of the pan. Depending on the depth and size of the pan, you may have leftover lasagna, or you can make more layers with slightly less filling between layers. Cover top with a layer of lasagna and 3/4 cup of the sauce, the remaining mozzarella and a generous amount of grated Parmigiano. Cover with aluminum foil and cook at 350° F for about 30 minutes. Remove foil and cook for another 10-15 minutes until top is browned and the sides are bubbling.
- Remove from oven and let rest for 10 minutes before serving.
We know you’re in there, Mr. Chips. Step away from your vehicle, Senor Guacamole. Come out with your hands up, Mr. Wings. We don’t want anyone to get hurt. It’s Super Bowl Sunday and there’s a new sheriff in town. His name is Lasagna Bolognese and he’s riding a blazing saddle. He’s packing major heat, too. For sure, he’ll outlaw loitering around the seven layer dip. Forget about that time bomb, chili con carne; it only disturbs the peace.
For all of us seeking to maintain law and order this Sunday, Sheriff Bolognese is guaranteed to keep the hooligans at bay. So, whether you’re on the field, out tailgating, or at home, this Bolognese will save the day.
5 thoughts on “Lasagna alla Bolognese”
Bechemel instead of ricotta, that’s the only thing I would change
ok. will try it … thanks. ed
I would highly recommend replacing the bay leaf with a sprig of rosemary!
Yes. You can use rosemary in the sauce instead of bayleaf (though the restaurant in Bologna, from which the recipe is adapted…. uses bayleaf. gracias. Ed
Once it’s ready, we get to serve our guests their own super bowl of pasta! Gracias Ed. BTW, do you have any guidance for making and keeping a lasagne in advance – i.e., a day or two? It always seems to taste better when it’s had time to sit.