BOLOGNESE LASAGNA WITH PORCINI-PARMESAN FILLING
By
Kyle Dixon
@TexasCookin13
1
This is now my family's favorite Lasagna. The fresh homemade sauce makes the difference. Once you taste it you'll never go back.
Rating:
★★★★★ 1 vote
Serves:
12
Prep:
1 Hr
Cook:
1 Hr
Ingredients
- 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
- 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
- 15
- dried lasagna noodles (i use oven ready lasagna noodles so i don't have to cook them)
- 1 c
- shredded parmesan cheese
MEAT SAUCE
PORCINI-PARMESAN SAUCE
OTHER INGREDIENTS
How to Make BOLOGNESE LASAGNA WITH PORCINI-PARMESAN FILLING
- 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.
