bolognese lasagna with porcini-parmesan filling

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.
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