1 cup shredded parmesan cheese (100 g), plus more to taste
½ cup fresh parsley (20 g), chopped
1 egg
salt, to taste
pepper, to taste
1 lb lasagna noodle (455 g), cooked
shredded mozzarella cheese
Nutrition Info
Calories 590
Fat 29g
Carbs 31g
Fiber 2g
Sugar 5g
Protein 35g
How to Make It
1. Step
Preheat the oven to 400°F (200°C).
2. Step
Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
3. Step
Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
4. Step
In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
5. Step
In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
6. Step
Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
