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

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

  • 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.

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About BOLOGNESE LASAGNA WITH PORCINI-PARMESAN FILLING

Course/Dish: Pasta
Regional Style: Italian