Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.

Classic Bolognese Lasagna

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® Bistro® Blends Shredded Italian Pasta Cheese, divided

Cook meat in a large skillet with onion and carrots until no longer pink, stirring frequently; drain. Stir in pasta sauce; simmer 5 minutes.
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.
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.