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bolognese lasagna with porcini-parmesan filling

(1 RATING)
36 Pinches
TexasCookin13 avatar
San Antonio, TX
Updated on Dec 14, 2011

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

prep time 1 Hr
cook time 1 Hr
method ---
yield 12 serving(s)

Ingredients

  • MEAT SAUCE
  • 8 ounces bulk italian sausage
  • 8 ounces ground sirloin
  • 3 ounces pancetta or bacon, chopped
  • 1 cup chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped green sweet pepper
  • 4 cloves garlic, minced
  • 28 ounces can, crushed tomatoes
  • 6 ounces can, tomato paste
  • 1/2 cup dry red wine or chicken/vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons snipped fresh oregano
  • 1/4 cup snipped fresh basil
  • 1/2 cup whole milk
  • PORCINI-PARMESAN SAUCE
  • 1 ounce dried porcini mushrooms
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 4 cloves garlic, minced
  • 1 1/2 cups whole milk
  • 1/2 cup dry white wine or chicken/vegetable broth
  • 15 ounces ricotta cheese
  • 1 cup shredded parmesan cheese
  • 1/4 cup snipped fresh italian parsley
  • 1/2 cup snipped fresh basil
  • 1/2 teaspoon salt
  • OTHER INGREDIENTS
  • 15 - dried lasagna noodles (i use oven ready lasagna noodles so i don't have to cook them)
  • 1 cup shredded parmesan cheese

How To Make bolognese lasagna with porcini-parmesan filling

  • Step 1
    For Meat Sauce:
  • Step 2
    In 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.
  • Step 3
    Stir in tomatoes, tomato paste, wine, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered for 30 minutes, stirring occasionally.
  • Step 4
    Stir in milk, basil, and oregano
  • Step 5
    Cook lasagna noodles according to package directions; drain. Rinse with cold water and drain again.
  • Step 6
    For Porcini-Parmesan Sauce:
  • Step 7
    Place 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.
  • Step 8
    In a large saucepan; cook and stir minced garlic in hot butter over medium heat for 30 seconds. Stir in flour until combined.
  • Step 9
    Slowly 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.
  • Step 10
    Stir in mushrooms, ricotta cheese, parmesan cheese, parsley, basil and salt.
  • Step 11
    Putting it all together: Preheat oven to 350.
  • Step 12
    Spread 1 cup of the meat sauce in an ungreased 3-qt rectangular baking dish. Top with 3 noodles and 2 cups of meat sauce.
  • Step 13
    Top with 3 more noodles and half of the porcini-parmesan sauce. Top with 3 more noodles and 2 more cups of meat sauce.
  • Step 14
    Cover lasagna with foil and bake for 30 minutes.
  • Step 15
    Let stand 20 minutes before serving.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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Category: Pasta
Culture: Italian

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