Hungry? Frustrated? Don’t care about carbohydrates or diet rules? Eat my Bolognese Lasagna and celebrate life. Double this recipe to share with friends, and they will praise your name.
Caveat: You can use regular red sauce and have a boring lasagna. Or, you can save time and money by buying a frozen lasagna, but we can’t be friends.
2 tablespoons butter
2 tablespoons imported olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1# lean ground beef (½ pound is okay)
1# Italian sausage – spicy or regular (½ pound is okay)
2 jars Bertolli marinara sauce (or homemade)
1 small can tomato paste
1 small can diced tomatoes
1 can crush Italian tomatoes
½ cup heavy cream
4 cups fresh mozzarella, sliced
2 cups ricotta cheese
2 cups shredded Parmesan cheese
1 box Barilla lasagna pasta
Italian spices
Italian red wine
Pre-heat oven to 350 degrees. Brown 2 meats. In separate pan, sauté finely chopped carrots, onion, garlic, and celery in butter and olive oil. In another pot, boil water and make lasagna pasta and lay pasta on paper towels or baking sheet.
Open wine and sip a glass.
Drain meat. Add the other sautéed ingredients and add the tomato items. Add spices. Combine well and heat 15 minutes. Turn off stove and add cream. Mix well.
Sip another glass of wine and smell the delightful aroma of the Bolognese.
Lightly cover the bottom of a 9” x 13” pan with olive oil. Add sauce to cover. Make three layers:
Pasta – sauce – ricotta and mozzarella – 3X
Finish top layer with Mozella and grated Parmesan
Cover and bake at 350 degrees for 45 minutes. Remove cover and bake another 10 minutes.
Remove from oven and allow dish to cool for at least 15 minutes.
Serve with green salad and wine. It’s better the next day, but who can wait that long?
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