Lasagna Bolognese that’s rich, hearty and packed with fresh herb flavor layered with cheesy ricotta and tender pasta.
- 1 yellow onion, finely diced
- 1 medium carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 2 ounces pancetta, diced
- 1 pound ground beef, 90/10
- ½ cup red wine
- 3 (14-ounce) cans tomato sauce (plain sauced tomato, not the prepared pasta sauce)
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Fresh Herb Lasagna Bolognese
- 16 lasagna noodles (about ¾ package)
- 1 container (32 ounces) whole milk ricotta cheese
- ¼ cup fresh chopped parsley
- ¼ cup fresh julienned basil
- 1 garlic clove minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded parmesan, divided
- 3 cup shredded whole milk mozzarella, divided
- 2 large eggs, lightly beaten
- Prepare the bolognese sauce: In a deep sided skillet, heat olive oil over high heat. Add onion, carrots, and celery and sauté over high heat for 3 minutes. Incorporate the garlic to the pan and continue to cook for 1 minute, stirring frequently.
- Cook the pancetta with the sautéed vegetables for 2 minutes before adding the ground beef. Using a wooden spoon or spatula, break apart the ground beef as it cooks.
- When beef is about 90% cooked through (about 3 minutes), deglaze the pan with red wine.¹. This will take about 1 minute for the wine to start reducing.
- Reduce heat to medium and add the tomato sauce, tomato paste, salt, and pepper to the pan. Stir well to combine, the tomato paste will take a little while to thin out.
- Reduced the heat again to low and simmer for 5 minutes. After the 5 minutes of simmering, remove from heat and set aside until you’re ready to build the lasagna.
- Cook the pasta: Bring a large stock pot of water with a generous amount of salt (about 2 to 3 teaspoons) to a bowl over high heat. When the water boils, cook pasta until al dente – every brand is different, follow the package recommendations.
- Make the ricotta filling: In a large bowl, combine the whole milk ricotta, fresh herbs, garlic, salt and pepper. Add ½ cup shredded parmesan, 1 ½ cups shredded whole milk mozzarella, and eggs to the bowl. Mix well with a spatula to combine. Divide into four equal amounts.
- Assemble the Fresh Herb Lasagna Bolognese: Preheat oven to 375°F. In a 9×13 deep sided baking dish, lightly coat the bottom with a thin layer of bolognese sauce. Layer four lasagna noodles side by side, overlapping if needed. Carefully spread your first layer of ricotta filling by taking small spoonfuls of your reserved amount and making dollops over the noodles. Then use a spatula or the back of a large spoon to spread it as evenly as possible. Top with 1 to 1 ½ cup bolognese sauce and lightly spread over the cheese mixture. Top with lasagna noodles and repeat the ricotta and sauce layers 3 more times.
- For the last layer of noodles, top lightly with bolognese sauce. Sprinkle with remaining ½ cup of shredded parmesan and 1 ½ cup shredded whole milk mozzarella. Any leftover bolognese sauce should be served with cooked pieces lasagna bolognese.
- Cook: Cover with aluminum foil and bake for 25 minutes in a 375°F. Remove foil and bake for an additional 25 minutes. After baking, let rest for 5 to 10 minutes to let the cheese mixture set up. Top each slice with reserved bolognese sauce. Optional: garnish with a little fresh chopped parsley.
¹Deglazing with wine just means to add the wine to the hot skillet and use your spatula or spoon to scrape the bottom of the pan. Any flavors from the rendered meat that was stuck to the pan will come off and cook into the sauce as the wine reduces.