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Lasagna Bolognese with Ricotta Recipe

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3.9 from 12 reviews

This Lasagna Bolognese with Ricotta is a rich and hearty Italian classic featuring layers of tender pasta, creamy ricotta mixed with fresh herbs, melty mozzarella, and a deeply flavorful bolognese ragù sauce topped with Parmesan. Perfectly baked to golden, bubbly perfection, it serves as an indulgent comfort meal that's sure to impress family and friends.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 slices

Ingredients

For the Lasagna

  • 1 lb dry lasagne noodles
  • 5 cups bolognese sauce
  • 1 lb mozzarella, shredded
  • 1 cup freshly grated Parmigiano Reggiano

For the Ricotta Mixture

  • 1 1/4 cup ricotta cheese (preferably Belgioioso or another creamy ricotta)
  • 1/4 cup fresh basil, finely chopped
  • 2 teaspoons fresh oregano, finely chopped
  • 1 egg
  • 2/3 cup freshly grated Parmigiano Reggiano
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
  2. Cook the Lasagna Noodles: Bring a large pot of generously salted water to a boil. Add the dry lasagna noodles and stir to prevent sticking. Cook until al dente as per package directions. Drain and immediately place the noodles in a pan or dish filled with cold water to cool and prevent sticking.
  3. Prepare the Ricotta Filling: In a bowl, combine ricotta cheese, finely chopped fresh basil, oregano, minced garlic, egg, grated Parmigiano Reggiano, salt, and black pepper. Mix thoroughly until smooth and well incorporated.
  4. Layer the Lasagna: In a 9x13-inch baking dish, begin by spreading a thin layer of bolognese sauce on the bottom to prevent sticking. Lay down a layer of drained lasagna noodles, then spread a thin layer of the ricotta mixture evenly over the noodles. Add a layer of bolognese sauce on top, followed by a generous sprinkle of shredded mozzarella and grated Parmigiano Reggiano. Repeat these layers (noodles, ricotta, bolognese, mozzarella, Parmesan) until reaching the top of the dish, typically four layers depending on your dish size.
  5. Final Layer: Finish the top with a generous layer of bolognese sauce and sprinkle with mozzarella and Parmigiano Reggiano. Lightly pat down any cheese sticking out to avoid cheese sticking to the foil during baking.
  6. Bake and Broil: Cover the dish loosely with foil (semi-tent) and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for an additional 20 minutes until bubbly. Finally, broil on high for 1 minute to brown and crisp the cheesy top.
  7. Serve: Let the lasagna cool for a few minutes before slicing into 8 pieces. Serve warm and enjoy the rich, creamy, and cheesy layers of this classic Italian dish.

Notes

  • Use high-quality ricotta cheese for a creamy texture; Belgioioso is recommended.
  • Make sure to cool the cooked noodles in cold water to prevent them from sticking together before layering.
  • Semi-tenting the foil means placing it loosely over the dish without sealing tightly to avoid steaming the cheese.
  • Baking covered first and then uncovered ensures the lasagna cooks through and develops a nice crust on top.
  • Broiling briefly at the end adds a beautiful golden brown finish to the cheese topping.
  • Allow the lasagna to rest briefly after baking to set for easier slicing.
  • Author: admin
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://avascooking.com/lasagna-bolognese-with-ricotta-recipe/