bolognese lasagna with porcini-parmesan filling
★★★★★
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This is now my family's favorite Lasagna. The fresh homemade sauce makes the difference. Once you taste it you'll never go back.
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Ingredients For bolognese lasagna with porcini-parmesan filling
- MEAT SAUCE
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8 ozbulk italian sausage
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8 ozground sirloin
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3 ozpancetta or bacon, chopped
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1 cchopped onion
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1/2 cfinely chopped carrot
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1/2 cchopped celery
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1/2 cchopped green sweet pepper
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4 clovegarlic, minced
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28 ozcan, crushed tomatoes
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6 ozcan, tomato paste
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1/2 cdry red wine or chicken/vegetable broth
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1/2 tspsalt
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1/4 tspground black pepper
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2 Tbspsnipped fresh oregano
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1/4 csnipped fresh basil
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1/2 cwhole milk
- PORCINI-PARMESAN SAUCE
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1 ozdried porcini mushrooms
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3 Tbspbutter
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3 Tbspflour
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4 clovegarlic, minced
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1 1/2 cwhole milk
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1/2 cdry white wine or chicken/vegetable broth
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15 ozricotta cheese
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1 cshredded parmesan cheese
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1/4 csnipped fresh italian parsley
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1/2 csnipped fresh basil
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1/2 tspsalt
- OTHER INGREDIENTS
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15dried lasagna noodles (i use oven ready lasagna noodles so i don't have to cook them)
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1 cshredded parmesan cheese
How To Make bolognese lasagna with porcini-parmesan filling
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1For Meat Sauce:
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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.
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3Stir in tomatoes, tomato paste, wine, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered for 30 minutes, stirring occasionally.
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4Stir in milk, basil, and oregano
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5Cook lasagna noodles according to package directions; drain. Rinse with cold water and drain again.
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6For Porcini-Parmesan Sauce:
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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.
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8In a large saucepan; cook and stir minced garlic in hot butter over medium heat for 30 seconds. Stir in flour until combined.
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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.
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10Stir in mushrooms, ricotta cheese, parmesan cheese, parsley, basil and salt.
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11Putting it all together: Preheat oven to 350.
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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.
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13Top with 3 more noodles and half of the porcini-parmesan sauce. Top with 3 more noodles and 2 more cups of meat sauce.
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14Cover lasagna with foil and bake for 30 minutes.
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15Let stand 20 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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