May 10, 2020

Ragu Beef Bolognese Lasagna

Classic lasagna prepared with less effort, same comforting flavors and textures. Can be made gluten free if you use gluten free lasagna noodles.
Ragu Beef Bolognese Lasagna
Prep Time: 15 minutes
Cook Time: 45 minutes

Servings: 5-6


Beef Sauce
3 tbsp canola/vegetable oil
1/2 white onion, diced
6 crimini mushrooms, diced
3 celery spears, diced
1 carrot, diced
4 garlic cloves, minced
1 lb 80/20 ground beef
2 tsp Salt
1 tsp Pepper
1 tbsp, dried oregano 
1 jar of marinara sauce (I prefer Rao’s brand)

Ricotta Spread
8oz (1 cup) of ricotta cheese
1/2c parmesan cheese, shredded or grated is fine

1 egg
1 tsp salt
1/2 tsp pepper
Juice of 1 small lemon
3 garlic cloves
1 tsp oregano

1 package lasagna noodles
1 cup shredded low moisture mozzarella cheese

1 cup parmesan cheese, shredded or grated is fine


Bring a pot of water to a simmer
Add 1 tbsp salt
Cook noodles for 4 minutes
Drain noodles and set aside

Beef Sauce
Bring pan to medium heat and then add oil
Add beef sauce ingredients #2-6 to pan and sautee for a 5 minutes, stirring occasionally
Add beef sauce ingredients #7-10, break apart beef until there aren’t big chunks, and let cook until beef is almost completed brown
Add entire jar of sauce and then let simmer for 5 minutes
At this point, preheat your oven to 400 degrees

Ricotta Mix
Add all ingredients into a mixing bowl and stir until everything is incorporated well

Assembly and Cooking
Spread a thin layer of the sauce on the bottom of the lasagna pan
Put a layer of noods
Spread a layer of beef sauce 
Spread a layer of ricotta mix
Put a layer of mozz and parmesan
Repeat 3 times 
Put a heavy layer of parmesan and mozz on top
Add foil to the top of the lasagna pan and seal
Cook at 400F for 35 minutes with foil on
Uncover the foil and cook another 10 min or until the cheese looks golden brown 
Let lasagna cool for about 10 minutes before eating

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