Lasagna Bolognese: Two Ways
This post may contain affiliate links.
- 1 tbsp olive oil
 - 1 cup yellow onion (diced)
 - 2 celery stalks (diced)
 - 1 medium carrot (diced)
 - 3 cloves garlic (minced)
 - 2 tbsp tomato paste
 - 1 lb ground beef
 - 2 tbsp Italian seasoning
 - 1 cup red wine
 - 9 lasagna noodles (broken into thirds)
 - 15 oz diced tomatoes
 - 1 cup beef broth
 - 16 oz ricotta cheese
 - 1 cup mozzarella cheese (shredded)
 
- 1 tbsp olive oil
 - 1 cup yellow onion (diced)
 - 2 celery stalks (diced)
 - 1 medium carrot (diced)
 - 3 cloves garlic (minced)
 - 2 tbsp tomato paste
 - 1 lb ground beef
 - 1 lb ground pork
 - 1 ½ tsp kosher salt (divided)
 - ½ tsp dried thyme
 - 2 tsp dried oregano (divided)
 - 2 tsp dried parsley (divided)
 - 2 tsp dried basil (divided)
 - ½ tsp black pepper
 - ⅛ tsp ground nutmeg
 - 1 cup milk
 - 1 cup red wine
 - 2 (28-ounce) cans of whole peeled tomatoes
 - 9 lasagna noodles
 - 24 oz ricotta cheese
 - 2 ¼ cups mozzarella cheese (shredded – divided)
 
Instructions: Visit Anolon’s Website for the full recipe.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
			
			






