Ingredients
Lasagna
- Nonstick cooking spray
- One 13.2-ounce box DeLallo No-Boil Lasagna noodles
- 24 ounces shredded low-moisture, part-skim mozzarella cheese (about 6 cups)
- 12 ounces Italian cheese blend, such as asiago, parmesan, etc. (about 3 cups)
Best-Ever Bolognese Sauce
- 2 large carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large yellow onion, roughly chopped
- 6 cloves garlic
- 2 tablespoons olive oil
- 1 pound ground beef
- One 6-ounce can tomato paste
- 1 cup medium-bodied red wine, such as Chianti
- 3–4 sprigs fresh rosemary
- 10–12 sprigs fresh thyme
- 2 bay leaves
- Optional: 1 parmesan rind
- One 28-ounce can crushed tomatoes
- 2 cups low-sodium chicken broth or water
- ½ cup heavy cream
- ½ cup grated parmesan
- Kosher salt and ground black pepper, to season
Basil Pesto Ricotta
- 15 ounces ricotta cheese, whole milk or part-skim as desired
- One 6.3-ounce jar DeLallo Simply Basil Pesto
- 2 large eggs
- ½ cup grated parmesan
- Kosher salt and ground black pepper, to season
Instructions
- Prepare the Bolognese sauce: Heat olive oil in a large saucepan over medium heat. Add the roughly chopped carrots, celery, onion, and garlic and sauté until vegetables are soft and fragrant, about 5-7 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through.
- Add tomato paste and wine: Stir in the tomato paste and cook for 2 minutes to develop flavor. Add the red wine and allow it to reduce slightly, about 3-5 minutes.
- Add herbs and tomatoes: Tie the rosemary, thyme, and bay leaves together with kitchen twine and add to the pan along with the optional parmesan rind. Stir in the crushed tomatoes and chicken broth or water. Season with kosher salt and black pepper. Bring to a simmer, partially cover, and cook on low heat for 1.5 to 2 hours, stirring occasionally.
- Finish Bolognese sauce: Remove herb bundle and parmesan rind. Stir in heavy cream and grated parmesan. Adjust seasoning with salt and pepper to taste, and keep warm.
- Prepare basil pesto ricotta: In a mixing bowl, combine ricotta cheese, basil pesto, eggs, grated parmesan, salt, and pepper. Mix until smooth and creamy.
- Preheat oven and assemble lasagna: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with nonstick cooking spray. Spread a thin layer of Bolognese sauce on the bottom of the dish to prevent sticking.
- Layer the lasagna: Start with a layer of no-boil lasagna noodles, then spread a layer of basil pesto ricotta, followed by a generous layer of Bolognese sauce. Sprinkle some shredded mozzarella and Italian cheese blend over the sauce. Repeat the layering (noodles, ricotta, Bolognese, cheeses) until all ingredients are used, finishing with a top layer of cheese.
- Bake the lasagna: Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese on top is melted, bubbly, and lightly golden.
- Rest and serve: Remove the lasagna from the oven and let it rest for 15 minutes before slicing. This helps the layers settle for easier serving and enhances the flavors.
Notes
- Using no-boil noodles simplifies preparation and reduces cooking time.
- Simmering the Bolognese sauce low and slow develops deep flavors and tender meat.
- Substitute the red wine with extra broth if preferred, but wine adds richness to the sauce.
- Letting the lasagna rest before serving prevents it from falling apart when cut.
- For a vegetarian version, substitute ground beef with lentils or mushrooms and use vegetable broth.
- Prep Time: 30 minutes
- Cook Time: 2 hours 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
