Description
Classic Bolognese Lasagna
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89 people added this to their recipe box!If Michelangelo baked with Sargento, this would be his masterpiece. The three-layered Bolognese Lasagna is bound to wow your family and friends. The key ingredient: Sargento Chef Blends™ Shredded Italian Pasta Cheese with Authentic Seasonings.
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Directions
SUMMARY
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Yield: Serves: 8
INGREDIENTS
- 1 lb. ground veal or meatloaf mix (ground pork, veal and beef)
- 1 cup chopped onion
- 1/2 cup grated or finely chopped carrots
- 1 jar (24 to 28 oz.) vodka pasta sauce
- 6 no-boil lasagna noodles (1/2 of an 8 oz. pkg.) or 6 long lasagna noodles, cooked, drained
- 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese or Light Ricotta Cheese, divided
- 2 cups (8 oz.) Sargento® Chef Blends™ Shredded 6 Cheese Italian, divided
DIRECTIONS
- 1
Cook meat in a large skillet with onion and carrots until no longer pink, stirring frequently; drain. Stir in pasta sauce; simmer 5 minutes.
- 2
Spoon 1-1/2 cups meat sauce onto bottom of 13 x 9-inch baking dish or pan. Layer 3 noodles, half the Ricotta cheese, 1 cup meat sauce and 1/2 cup Italian Pasta Cheese. Repeat layering with 3 noodles, remaining Ricotta cheese, 1 cup meat sauce and 1/2 cup Italian Pasta Cheese. Top with remaining meat sauce.
- 3
Cover with foil. Bake in preheated 375°F oven 40 minutes. Uncover; top with remaining Italian Pasta Cheese. Continue baking 10 minutes or until bubbly. Let stand 5 minutes before serving.
Nutrition
Nutrition Facts
Serves: 8
Amount Per Serving
Calories 483
Total Fat 22.0g
Saturated Fat 11.3g
Trans Fat 4.9g
Polyunsaturated Fat 0.9g
Cholesterol 108mg
Sodium 777mg
Carbohydrates 39g
Protein 33g
Dietary Fiber 3g
Vitamin A 337RE
Vitamin C 13mg
Calcium 390mg
Iron 3mg
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