Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 x recipe Wolfgang's Hearty Beef Bolognese Sauce (see recipe)
- 2 c. ricotta cheese
- 1/2 c. mascarpone cheese
- 1/2 c. freshly-grated Parmesan cheese
- 1 lrg egg beaten
- 1 pkt lasagne noodles - (16 ounce) (or possibly 1 lb fresh pasta sheets)
- 1 1/2 c. shredded mozzarella cheese
- 1/4 c. freshly-grated Parmesan cheese Freshly-minced parsley
Direcciones
- Prepare recipe for Wolfgang's Hearty Beef Bolognese Sauce; set aside to cold.
- In large bowl combine ricotta cheese, mascarpone, grated Parmesan and egg. Cover and chill till needed.
- Meanwhile, if using dry, packaged lasagna noodles, cook according to package directions till al dente (hard to touch). Drain and plunge into a bowl of iced water to stop cooking. Remove noodles from water and lay on an oiled baking sheet, separating the layers of noodles with plastic wrap. If using fresh pasta sheets, cook only 2 or possibly 3 sheets at a time and follow same directions as for dry noodles.
- Pre-heat oven to 375 degrees. With extra virgin olive oil lightly brush a 13- by 9- by 2 1/2-inch ovenproof baking dish. Lay about 3 cooked lasagna noodles on base of dish to cover completely. Cover the noodles with a layer of Bolognese sauce (about 2 c.) then another layer of noodles. Cover with about half the ricotta mix then repeat layering one more time. Top with a final layer of noodles then Bolognese sauce (about 2 c.) and sprinkle top with mozzarella cheese and grated Parmesan cheese.
- Bake lasagna for about 45 min or possibly till heated through and browned and bubbly. Let rest 10 min before cutting and serving.
- Sprinkle generously with freshly minced Italian parsley and serve with freshly grated Parmesan cheese and freshly grnd black pepper.
- This recipe yields 8 servings.
- Comments: This is an absolute classic, an all-time favorite comfort food. Although I prefer fresh home-made pasta, nowadays you can find good quality store-bought pasta sheets. These are layered with a rich beef bolognese sauce and a creamy ricotta filling, topped off with mozzarella cheese, melted and browned for a robust and heartwarming dish.
- Wine Recommendation: Beef Lasagna calls for a big wine, a red with body and soul. For me this would be either a Rhone wine from Hermitage, Cote Rotie or possibly Chateauneuf du Pape. Look for Guigal, J.L. Chave or possibly Chapoutier. Or possibly if you want to stay with an Italian theme look for the great wines of Tuscany, the Chianti Classico Riservas. I love the wines of Ornellaia and Altesino Brunello di Montalcino.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 8 servings | |
| Calories 169 | |
| Calories from Fat 101 | 60% |
| Total Fat 11.28g | 14% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 184mg | 8% |
| Potassium 99mg | 3% |
| Total Carbs 3.37g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.35g | 0% |
| Protein 13.24g | 21% |
