Old School Lasagna with Bolognese Sauce

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I recently made this lasagne with bolognese topping for the first time. It was delicious (but I agree with some other reviewers, the recipe called for a little too much olive oil. With regard to the comments about ricotta cheese, I think it is ignorant & narrow-minded to criticize the choice of cheese. Lasagne is a dish characterized by sheets of lasagne layered baked between sauce and fillings, often tomato sauce and cheese. If YOU want to use ricotta, use ricotta! If you want to recognize what region of Italy does it the way you like it, great! But there is no RIGHT or WRONG here. seriously, people!

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This is absolutely the best lasagna anywhere, with or without the Bolognese!

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this was great. My husband went nuts . He hates riocotta cheese so this was a great alternative.Thanks

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Sorry Alex :( don't know where in Italy your family if from but i have never heard of a true lasagna without ricotta. And bay leaves, really...very disappointed. it may be good pasta dish but not lasagna. now adays chefs are all about re-inventing classic Italian dishes. why? Its Tuscany this and Tuscany that. Well, Naples was the real deal and the first taste of Italy for America and it is still being enjoyed everyday. Bring back the ricotta!

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This is so delicious and worth the time. Please give this REAL CHEF primetime and take off the INA's and Paula's (with her dumb boys. This Alex can really give us good recipes and she is REAL.

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Alex, I love you and your show and I could never hope to match your level of expertise but lasagna without ricotta? I have to agree with the previous poster on the absence of this wonderful ingredient. My family is from Naples and this is the way we make it. Also, I would definitely skin the fresh tomatoes because of the issue of leaving a tough residue in the sauce. I know there are so many variations of lasagna based on family history and regional tastes but I doubt I would ever make one without the ricotta.

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I was pleased with the results but I thought it was a lot of work for something that turned out a lot like my normal lasagna that could be made in half the time. The tomato sauce & bolognese were VERY RUNNY & had to cook down forever! 20 min. was nowhere near enough time. But I guess that's not all bad since it gave the flavors a chance to marry better. I was forced to use dried basil since my grocer was out of fresh. I think I sacrificed a lot with that, along with the fact that Feb tomatoes can’t hold a candle to summer tomatoes. I did NOT use all the oil called for in the recipe. That sounded insane to me. Also, I prefer having a little more guidance with the S&P. I know it's "to taste" but I could use a starting point. I really don't think I could duplicate it exactly because I was grinding both the S&P & just stood over the pot & ground away! It turned out fine, but I'll never know how much better it could have been had I used the right amount of seasonings.

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Thanks Alex! You inspired me to make lasagna from "absolute" scratch for the FIRST time! I loved watching you make this on the show and loved making it! My house smells so good and yummy right now too! Loved this recipe!

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the bolognese is delicious, but you need to be careful with the sauce. It was way too thin and if I were to make this again, I would blanch and deskin my tomatoes, as the skin can be tough. I used large red tomatoes, maybe I should have used a different kind. Did anybody get a thicker sauce?

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I made this after watching Alex's show this morning, but reading the recipe now, I see I forgot to add milk to the Bolobnese sauce. Didn't matter, it was still excellent! Also, I didn't make the tomato sauce, but just layered the Bolognese in the lasagna. Have never used carrots in sauce before, a nice touch. Can't wait to eat it again tomorrow!