Lasagna Bolognese: Two Ways
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- 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.
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