Recipe courtesy of Caffe Nonna
Recipe courtesy of Caffe Nonna
Episode:
Triple D Nation: Eats from Abroad
Lasagna Bolognese
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- Level: Intermediate
- Total: 3 hr (includes cooling time)
- Active: 2 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1252
- Total Fat
- 78 g
- Saturated Fat
- 38 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 6 g
- Sugar
- 15 g
- Protein
- 55 g
- Cholesterol
- 265 mg
- Sodium
- 1596 mg
- Level: Intermediate
- Total: 3 hr (includes cooling time)
- Active: 2 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1252
- Total Fat
- 78 g
- Saturated Fat
- 38 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 6 g
- Sugar
- 15 g
- Protein
- 55 g
- Cholesterol
- 265 mg
- Sodium
- 1596 mg
Ingredients
Nonna's Bolognese Sauce:
Nonna's Signature Ricotta:
Lasagna Bolognese:
Directions
- For Nonna's bolognese sauce: Heat the oil in a large skillet over medium heat. Add the ground beef, then add the carrots, celery, garlic and shallots. Continue to saute until the beef is fully cooked, about 10 minutes. Drain any excess fat and then add the wine. Bring to a boil then reduce to simmer for 5 minutes, stirring frequently. Add the marinara sauce and bring to a boil. Lower the heat to a medium simmer and continue to cook for another 5 minutes, stirring frequently. Season with salt. Remove from the heat, transfer to a dish and let cool for 1 hour in the refrigerator.
- Preheat the oven to 375 degrees F.
- For Nonna's signature ricotta: Put the ricotta, cream, garlic, shallots, dried basil, oregano, and chile flakes in a mixing bowl. Whisk to combine until there are no lumps. Season with salt. Set aside.
- For the lasagna bolognese: Prepare a 13-by-9-by-2-inch glass baking dish by coating the bottom with 1/2 cup of the marinara sauce, spreading it out evenly. Arrange a layer of the lasagna noodles to completely cover the sauce. Add a third of the ricotta mix and spread evenly. Add a quarter of the cooled bolognese sauce and spread evenly. Repeat this process layering two more layers of lasagna sheets, ricotta mix and bolognese sauce for a total of three layers.
- After finishing the third layer of sauce, arrange a fourth layer of lasagna sheets on top and cover it with the remaining 1/2 cup marinara. Then sprinkle with the Parmesan and lightly cover the entire top with the Italian cheese blend. Cover the pan with plastic wrap and then with aluminum foil.
- Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour. Remove the foil and plastic wrap and cook for an additional 15 minutes. Let set 10 minutes before serving.
- To serve: Cut into 6 servings and top each serving with the remaining bolognese sauce, Parmesan, Italian cheese blend and fresh basil.
