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Lasagna Bolognese

A luscious pan of lasagna is tough to beat when you're craving comfort food. This classic casserole tastes just like an Italian grandma's recipe.

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3.5 by 4 people
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  • Makes: 8 servings
  • Prep: 1 hr
  • Bake: 45 mins 375°F
  • Stand: 20 mins

Lasagna Bolognese

Directions

  1. For sauce, in a large Dutch oven cook beef, onion, and garlic over medium heat until beef is browned; drain fat. Stir in undrained tomatoes, tomato sauce, 3/4 tsp. of the salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally. Uncover; cook 15 minutes more, stirring occasionally.
  2. Meanwhile, cook noodles according to package directions or until tender, but still firm (al dente). Drain; rinse with cold water. Drain well.
  3. Preheat oven to 375 degrees F. For filling, in a medium bowl whisk together ricotta, egg, 1/4 cup of the Parmigiano-Reggiano, milk, parsley, basil, oregano, and 1/4 tsp. salt until well combined. Set aside.
  4. Drizzle bottom of a 3-quart rectangular baking dish with olive oil. Arrange 3 of the noodles in a single layer in the bottom of the dish. Spread with one-fourth of the filling. Top with one-fourth of the sauce. Repeat layers. Sprinkle top with remaining Parmigiano-Reggiano. Cover with a piece of parchment brushed with olive oil, coated side down; seal tightly with foil.
  5. Bake 30 minutes. Uncover; bake 15 minutes more or until cheese is golden brown and mixture is bubbly. Let stand at least 20 minutes before serving.

Nutrition Facts (Lasagna Bolognese)

  • Per serving:
  • 432 kcal cal.,
  • 21 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 94 mg chol.,
  • 835 mg sodium,
  • 35 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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