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 vote5
Serves:
12
Prep:
1 Hr
Cook:
1 Hr
Ingredients
-
MEAT SAUCE
-
8 ozbulk italian sausage
-
8 ozground sirloin
-
3 ozpancetta or bacon, chopped
-
1 cchopped onion
-
1/2 cfinely chopped carrot
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1/2 cchopped celery
-
1/2 cchopped green sweet pepper
-
4 clovegarlic, minced
-
28 ozcan, crushed tomatoes
-
6 ozcan, tomato paste
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1/2 cdry red wine or chicken/vegetable broth
-
1/2 tspsalt
-
1/4 tspground black pepper
-
2 Tbspsnipped fresh oregano
-
1/4 csnipped fresh basil
-
1/2 cwhole milk
-
PORCINI-PARMESAN SAUCE
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1 ozdried porcini mushrooms
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3 Tbspbutter
-
3 Tbspflour
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4 clovegarlic, minced
-
1 1/2 cwhole milk
-
1/2 cdry white wine or chicken/vegetable broth
-
15 ozricotta cheese
-
1 cshredded parmesan cheese
-
1/4 csnipped fresh italian parsley
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1/2 csnipped fresh basil
-
1/2 tspsalt
-
OTHER INGREDIENTS
-
15dried lasagna noodles (i use oven ready lasagna noodles so i don't have to cook them)
-
1 cshredded parmesan cheese
How to Make BOLOGNESE LASAGNA WITH PORCINI-PARMESAN FILLING
- For Meat Sauce:
- 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.
- Stir in tomatoes, tomato paste, wine, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered for 30 minutes, stirring occasionally.
- Stir in milk, basil, and oregano
- Cook lasagna noodles according to package directions; drain. Rinse with cold water and drain again.
- For Porcini-Parmesan Sauce:
- 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.
- In a large saucepan; cook and stir minced garlic in hot butter over medium heat for 30 seconds. Stir in flour until combined.
- 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.
- Stir in mushrooms, ricotta cheese, parmesan cheese, parsley, basil and salt.
- Putting it all together:
Preheat oven to 350. - 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. - Top with 3 more noodles and half of the porcini-parmesan sauce.
Top with 3 more noodles and 2 more cups of meat sauce. - Cover lasagna with foil and bake for 30 minutes.
- Let stand 20 minutes before serving.
