Recipes and Cooking Bolognese Lasagna By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 13, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 15 mins Chill Time: 2 hrs Stand Time: 30 mins Bake Time: 50 mins Total Time: 1 hrs 15 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Ingredients 8 ounce bulk Italian sausage 8 ounce ground beef 1 cup chopped onion (1 large) ½ cup finely chopped carrot (1 medium) ½ cup chopped green sweet pepper (1 small) ¼ cup chopped celery 3 ounce pancetta or bacon, chopped 4 cloves garlic, minced 1 28 ounce can crushed tomatoes 1 6 ounce can tomato paste ½ cup dry red wine or chicken broth ¼ cup snipped fresh basil or 1 tablespoon dried basil, crushed 2 tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed ½ teaspoon salt ¼ teaspoon ground black pepper ½ cup whole milk 12 dried lasagna noodles 1 recipe Porcini-Parmesan Sauce 1 cup finely shredded Parmesan cheese (4 ounces) Finely shredded Parmesan cheese (optional) Porcini-Parmesan Sauce 1 ounce dried porcini mushrooms 4 cloves garlic, minced 3 tablespoon butter 3 tablespoon all-purpose flour 1 ½ cup whole milk ½ cup dry white wine or chicken broth 1 15 ounce carton ricotta cheese 1 cup finely shredded Parmesan cheese (4 ounces) ¼ cup snipped fresh Italian (flat-leaf) parsley ¼ cup snipped fresh basil ½ teaspoon salt Directions For meat sauce, in a 4-quart Dutch oven cook sausage, ground beef, onion, carrot, sweet pepper, celery, pancetta, and garlic over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomatoes, tomato paste, wine, dried basil and oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Stir in milk and fresh basil and oregano (if using). Meanwhile, cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. To assemble lasagna, spread about 1 cup of the meat sauce in the bottom of an ungreased 3-quart rectangular baking dish. Top with three of the noodles and 2 cups of the meat sauce. Top with three more noodles and half of the Porcini-Parmesan Sauce. Repeat layering noodles, meat sauce, and Porcini-Parmesan Sauce. Top with the remaining three noodles and the remaining meat sauce. (To serve today, omit Step 4. Continue as directed in Step 6, except bake, covered, for 30 minutes.) Cover baking dish with plastic wrap, then with foil. Chill for 2 to 24 hours. To serve, let stand at room temperature for 30 minutes. (Or freeze for up to 1 month. To serve, thaw in the refrigerator overnight [lasagna may still be a bit icy].) Preheat oven to 350°F. Remove plastic wrap; re-cover with foil. Place lasagna in a foil-lined shallow baking pan. For chilled lasagna, bake for 30 minutes. Sprinkle with 1 cup Parmesan cheese. Bake, uncovered, for 20 to 30 minutes more or until heated through. (For partially thawed lasagna, bake for 45 minutes. Sprinkle with 1 cup Parmesan cheese. Bake, uncovered, for 20 to 30 minutes more or until heated through.) Let stand for 20 minutes before serving. If desired, sprinkle with additional Parmesan cheese. Porcini-Parmesan Sauce In a small bowl combine mushrooms and enough boiling water to cover. Let stand for 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms; set aside. In a large saucepan cook and stir garlic in butter over medium heat for 30 seconds. Stir in flour until combined. Slowly stir in milk and wine or chicken broth (milk may curdle if using wine, but sauce will appear smooth when finished). Cook and stir until thickened and bubbly. Remove from heat. Stir in mushrooms, ricotta cheese, Parmesan cheese, parsley, basil, and salt. Makes about 4 1/2 cups. Rate it Print Nutrition Facts (per serving) 488 Calories 25g Fat 39g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 488 % Daily Value * Total Fat 25g 32% Saturated Fat 12g 60% Cholesterol 72mg 24% Sodium 983mg 43% Total Carbohydrate 39g 14% Total Sugars 9g Protein 24g Vitamin C 19.8mg 99% Calcium 348mg 27% Iron 3.6mg 20% Potassium 741mg 16% Folate, total 104.4mcg Vitamin B-12 1.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.