Mother’s Day dinner: Lasagna bolognese
Al Dente
Al Dente
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Ingredients

  • 16 oz ricotta (I used part-skim)
  • 16 oz mozzarella, shredded (again, I went part-skim here) and separated
  • 5 oz each of grated or shredded asiago and grated Pecorino Romano
  • 1 egg 1/4 cup milk
  • 3 garlic cloves
  • salt
  • peppwe
  • 1 pkg lasagna noodles (fresh is best; Barilla’s no-bake is very good)
  • 2 tbsp olive oil
  • 1/3 lb ground beef (90 percent lean is good for this)
  • 1/3 lb ground veal
  • 1/3 lb ground pork
  • 1 medium onion, chopped finely
  • 1/2 cup celery, finely chopped
  • 1/2 cup carrots, chopped finely
  • 3 garlic cloves, minced
  • 2 28- ounce cans of chopped tomatoes
  • 1 small can of tomato paste
  • 1/2 cup dry red wine
  • 32 oz beef stock
  • Italian seasoning
  • Crushed red pepper
  • 1 cup Parmigiano-Reggiano cheese, grated
  • 5 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 1 egg 4 cups milk
  • 2 tsp salt
  • 1/2 tsp nutmeg

Instructions

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