BOLOGNESE LASAGNA WITH PORCINI-PARMESAN FILLING

Bolognese Lasagna With Porcini-parmesan Filling Recipe

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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.

Rating:

★★★★★ 1 vote

Serves:
12
Prep:
1 Hr
Cook:
1 Hr

Ingredients

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  • 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

How to Make BOLOGNESE LASAGNA WITH PORCINI-PARMESAN FILLING

Step-by-Step

  1. For Meat Sauce:
  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.
  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.
  4. Stir in milk, basil, and oregano
  5. Cook lasagna noodles according to package directions; drain. Rinse with cold water and drain again.
  6. For Porcini-Parmesan Sauce:
  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.
  8. In a large saucepan; cook and stir minced garlic in hot butter over medium heat for 30 seconds. Stir in flour until combined.
  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.
  10. Stir in mushrooms, ricotta cheese, parmesan cheese, parsley, basil and salt.
  11. Putting it all together:

    Preheat oven to 350.
  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.
  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.
  14. Cover lasagna with foil and bake for 30 minutes.
  15. Let stand 20 minutes before serving.

Printable Recipe Card

About BOLOGNESE LASAGNA WITH PORCINI-PARMESAN FILLING

Course/Dish: Pasta
Regional Style: Italian




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