Lasagna Bolognese
A simple Italian staple made with a rich meaty bolognese style meat sauce, pasta and lots of shredded cheese.
Servings: 8
Ingredients
- 2 pounds of ground beef
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of dried Italian herbs
- salt and black pepper
- 1 medium yellow onion, diced
- 3 cloves of garlic, finely minced
- 2 tablespoons of tomato paste
- 1/3 cup of fresh parsley, finely chopped
- 28 ounces of crushed tomatoes
- 8 ounces of tomato purée
- 16 ounces of lasagna noodles
- 16 ounces of sharp cheddar, shredded
- 16 ounces of mozzarella, shredded
- 1/2 cup of parmesan, shredded
Instructions
- Preheat the oven to 375 degrees
- Bring a large pot of water over high heat and when the water comes to a boil, add a large pinch of salt and cook the lasagna noodles according to the manufacturers instructions
- Place a large skillet over medium heat
- Add 2 pounds of ground beef and season with a tablespoon of garlic powder, a tablespoon of onion powder, a tablespoon of dried Italian herbs and a pinch of salt and black pepper
- Cook until the beef is cooked through and broken into small pieces
- Add the diced yellow onion and cook for about 5 minutes or until the onion has softened
- Add the finely minced garlic cloves and 2 tablespoons of tomato paste and cook while stirring for about 60 seconds
- Add 28 ounces of crushed tomatoes, 8 ounces of tomato purée and 1/3 cup of finely chopped fresh parsley, mix to combine and transfer off of the heat
- Once the lasagna noodles are cooked, drain them and separate them while they are still hot (this will help prevent them from sticking together as they cool)
- Begin layering the ingredients into a 9"x13" lasagna pan starting with a thin layer of the beef mixture, then a single layer of the noodles, beef mixture, shredded cheese, noodles… repeat and finish with a layer of shredded cheese that completely covers the top of the pan
- Cover with foil, bake at 375 degrees for 30 minutes
- Remove the foil and bake until the top layer is melted and golden brown (another 5-7 minutes)
- Transfer the pan onto a heat proof service and allow the lasagna to cool for 15 minutes before slicing
- Store leftovers in the refrigerator and reheat, covered, at 375 until warmed through