Three Cheese Lasagna Bolognese

Originally I found this recipe in a fancy food magazine. It had a few more different ingredients in it, which I did not have access to at that time, therefore I modified the recipe a little bit and made this.

The recipe does take a bit of time to cook, but it is totally worth it. A perfect dish for when having guests, as it can also be prepared a day ahead and reheated.

The lasagna turns out very juicy, meaty and super cheesy, for the cheese lovers. 🙂

If you cooked and liked this recipe, please leave a comment and give it a rating. It is really important for us to know your opinion 🙂 Thank you!


Three Cheese Lasagna Bolognese

Lasagna Bolognese is so juicy, full of flavor and soooo cheesy. 🙂
Prep Time10 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 40 minutes
Course: Dinner, Main Course
Cuisine: International, Italian
Keyword: Beef, Bolognese, Lasagna, Ricotta
Servings: 8
Calories: 567kcal
Author: ChiefElf

Equipment

  • Deep baking dish

Ingredients

For the Bolognese Sauce:

  • 800 grams minced beef
  • 800 grams (2 cans) canned tomatoes, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 cup water
  • 4 cloves (2 teaspoons) garlic (or garlic powder)
  • 1 large onion, peeled and chopped
  • 2 medium carrots, peeled and shredded
  • salt, to taste
  • freshly ground black pepper, to taste

For the lasagna:

  • 15-20 lasagna sheets (lasagna noodles)
  • 500 grams ricotta
  • 2 tablespoons fresh parsley, chopped
  • 1 large egg
  • 400 grams grated mozzarella
  • 300 grams grated Parmesan

Instructions

Prepare the Bolognese Sauce:

  • In a large, deep frying pan, heat up 2 tablespoons of oil.
    Add the minced beef and fry, stirring occasionally until golden brown on all sides. Between 5-10 minutes.
  • Add the shredded (grated) carrots, onions, oregano and garlic (garlic powder). Mix through and continue frying for another 4-5 minutes on medium heat.
  • Add the canned tomatoes (with the juice), tomato paste and water. Mix through and bring to simmer. Once simmering, lower the heat, cover with a lid and keep the sauce at a simmer.
    Cook for 2 ½ – 3 hours, stirring occasionally. If the liquid evaporates too fast, add a bit more water.
  • 10-15 minutes before the sauce is cooked, season with salt and freshly ground black pepper, taste and season more if needed. The sauce should thicken by now and be more rich and uniform.
    If you like a bit of heat, you can also add some cayenne pepper to the sauce.

To assemble the lasagna:

  • In a bowl combine ricotta, parsley and an egg. Mix everything through until fully combined. Set aside.
  • Prepare the lasagna noodles according to the instructions on the package. Some noodles require pre cooking, or soaking. Mine did not require any kind of pre cooking, so I put them raw. But check the packaging for instructions.
  • Preheat the oven to 180°C (356°F).
    In a deep baking dish spread 1 cup of Bolognese sauce. Top with 4-5 lasagna sheet noodles.
  • Spread half of the ricotta spread over the noodles.
  • Sprinkle ⅓ of the mozzarella cheese and ⅓ of the Parmesan cheese.
  • Repeat with 1-2 cups of Bolognese sauce, then noodles, then remaining half of ricotta spread, ⅓ of the mozzarella cheese and ⅓ of the Parmesan cheese.
    Repeat with Bolognese sauce, then noodles, then the remaining sauce, remaining mozzarella and Parmesan over the sauce.
    Cover with aluminum foil.
  • Bake the lasagna in preheated oven covered for 40 minutes.
    Then uncover and bake for another 30 minutes.
  • allow the lasagna to stand for about 10-15 minutes, covered with aluminum foil to cool down a bit, before serving.
  • Enjoy!

Nutritional Facts:

Calories: 567 kcal, Total Fat: 23.1 grams, Saturated Fat: 12.5 grams, Cholesterol: 174 mg, Sodium: 605 mg, Total Carbohydrates: 30.9 grams, Dietary Fiber: 2.3 grams, Total Sugars: 4.9 grams, Protein: 59.4 grams, Vitamin D: 2 mcg, Calcium: 548 mg, Iron: 20 mg, Potassium: 854 mg

Servings: 8


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