bolognese lasagna with porcini-parmesan filling

★★★★★ 1
a recipe by
Kyle Dixon
San Antonio, TX

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

★★★★★ 1
serves 12
prep time 1 Hr
cook time 1 Hr

Ingredients For bolognese lasagna with porcini-parmesan filling

  • 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

  • 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.

Categories & Tags for BOLOGNESE LASAGNA WITH PORCINI-PARMESAN FILLING:

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