
We had this amazing from-scratch lasagna Bolognese recently and it was so delicious, I just had to share! I made a few tweaks, so here’s the original recipe from Bon Appetit if you want to stick to the classic.
Ingredients
SERVINGS: 8 TO 10
- 2 tablespoons olive oil
- 2 cups chopped onions
- 1/2 cup diced carrot
- 1 tablespoon fennel seeds, crushed in spice mill or in mortar with pestle
- 1 package Aidells Organic Sweet Basil & Roasted Garlic sausage, thinly sliced
- 6 large garlic cloves, pressed
- 1/2 cup dry white wine
- 1 28-ounce can of crushed tomatoes with basil
- 1 cup chopped fresh basil, divided
- 2 tablespoons chopped fresh oregano
- 1 15-ounce container whole-milk ricotta cheese
- 3 cups (packed) coarsely grated whole-milk mozzarella cheese (12 ounces)
- 1 1/4 cups freshly grated Parmesan cheese, divided
- 16 6 1/2 x 3 1/4-inch no-boil lasagna noodles
Preparation
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Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
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Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
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Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
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Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13x9x2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
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Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 15 to 20 minutes and serve.