Over the weekend, we got into the kitchen and cooked up some really good comfort food. We’re talking the simmering, savory, makes-your-kitchen-smell-for-days-after kinda good.
Another plus? It feeds a crowd. And while we’re telling you more about the crowd we fed tomorrow – stay tuned for a post on our Galentine’s Party with Paper Source! – it’s time to bring you our recipe for lasagna bolognase today. This is, surprisingly, not the most difficult recipe to attempt in the world. It requires a bit of patience, an understanding of delicate layering, and a hearty appetite at the end of it.
The first step is, of course, to make the bolognase sauce. That’s what you see simmering away above. Let us be the first to tell you that perhaps the most difficult aspect of this recipe will be keeping yourself from eating the sauce with a spoon, directly out of the saucepan, as you prepare the rest of the meal & let it cook down.
While that’s cooking, make a simple cheese layer : ricotta + Parmesan + mozzarella. Stir it all together, and then store it in the fridge until you’re ready to use. Easy peasy.
Once your Bolognese sauce has cooked for about 45 minutes, and it’s thickened to your liking, it’s time to boil your lasagna noodles (or just unbox the “ready to bake” variety) and assemble your lasagna. Start with a layer of noodles, add some Bolognase, then some cheese sauce – and then noodles again. Repeat.
Finish with a layer of cheese sauce and copious amounts of mozzarella and Parmesan. There’s no such thing as too much cheese.
Friends – you just made a pretty delicious lasagna, if we do say so ourselves.
1 pound ground beef
15 ounces diced panchetta
1 small white onion
2 cloves garlic
1 can peeled tomato
1/4 cup marinara sauce
1 bay leaf
Thyme, oregano, salt and pepper to taste
Chop the carrot and onion and cook for about 5 minutes in a large saucepan in olive oil. Add the garlic and herbs and cook for 2-3 more minutes. Add the meat and cook for 5 minutes, adding olive oil when necessary. Add tomatoes, sauce and 1 cup of water and stir. Bring to a simmer and cook for approximately 45 minutes, slicing tomatoes in half once sauce reduces.
8-10 lasagna sheets
15 oz ricotta
1/4 cup Parmesan, + more for top of lasagna
2 cups shredded mozzarella, + more for top of lasagna
Prepare lasagna sheets for oven and preheat oven to 400 degrees.
Mix together ricotta, 1/4 cup Parmesan and 2 cups of mozzarella.
Assemble lasagna: pasta sheets, bolognese, cheese sauce. Repeat until completed and finish the top with layer of cheese sauce, Parmesan and mozzarella.
Bake for 35 minutes. And enjoy!