Bolognese Lasagna With Porcini-parmesan Filling Recipe

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BOLOGNESE LASAGNA WITH PORCINI-PARMESAN FILLING

Kyle Dixon

By
@TexasCookin13

This is now my family's favorite Lasagna. The fresh homemade sauce makes the difference. Once you taste it you'll never go back.


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Rating:
★★★★★ 1 vote
Serves:
12
Prep:
1 Hr
Cook:
1 Hr

Ingredients

MEAT SAUCE

8 oz
bulk italian sausage
8 oz
ground sirloin
3 oz
pancetta or bacon, chopped
1 c
chopped onion
1/2 c
finely chopped carrot
1/2 c
chopped celery
1/2 c
chopped green sweet pepper
4 clove
garlic, minced
28 oz
can, crushed tomatoes
6 oz
can, tomato paste
1/2 c
dry red wine or chicken/vegetable broth
1/2 tsp
salt
1/4 tsp
ground black pepper
2 Tbsp
snipped fresh oregano
1/4 c
snipped fresh basil
1/2 c
whole milk

PORCINI-PARMESAN SAUCE

1 oz
dried porcini mushrooms
3 Tbsp
butter
3 Tbsp
flour
4 clove
garlic, minced
1 1/2 c
whole milk
1/2 c
dry white wine or chicken/vegetable broth
15 oz
ricotta cheese
1 c
shredded parmesan cheese
1/4 c
snipped fresh italian parsley
1/2 c
snipped fresh basil
1/2 tsp
salt

OTHER INGREDIENTS

15
dried lasagna noodles (i use oven ready lasagna noodles so i don't have to cook them)
1 c
shredded parmesan cheese

Step-By-Step

1For Meat Sauce:

2In a 4-qt Dutch oven, cook sausage, ground sirloin, onion, pancetta, carrot, sweet pepper, celery, and the 4 cloves of minced garlic over medium-high heat until meat is brown and onion is tender. Break up meat as it cooks. Drain off Fat.

3Stir in tomatoes, tomato paste, wine, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered for 30 minutes, stirring occasionally.

4Stir in milk, basil, and oregano

5Cook lasagna noodles according to package directions; drain. Rinse with cold water and drain again.

6For Porcini-Parmesan Sauce:

7Place dried porcini mushrooms in a small bowl; add enough boiling water to cover. Let stand 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms; set aside.

8In a large saucepan; cook and stir minced garlic in hot butter over medium heat for 30 seconds. Stir in flour until combined.

9Slowly stir in milk and wine (milk may curdle if using wine, but sauce will appear smooth when finished). Cook and stir until thickened and bubbly. Remove from heat.

10Stir in mushrooms, ricotta cheese, parmesan cheese, parsley, basil and salt.

11Putting it all together:

Preheat oven to 350.

12Spread 1 cup of the meat sauce in an ungreased 3-qt rectangular baking dish.
Top with 3 noodles and 2 cups of meat sauce.

13Top with 3 more noodles and half of the porcini-parmesan sauce.
Top with 3 more noodles and 2 more cups of meat sauce.

14Cover lasagna with foil and bake for 30 minutes.

15Let stand 20 minutes before serving.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian