Lasagna Bolognese

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1/2 lb ground beef
• 1/2 lb sweet italian sausage, casings removed
• 1 (5 ounce) can mushroom pieces, drained
• 1 tablespoon olive oil
• 1 medium onion, chopped fine
• 6 garlic cloves, minced or pressed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup heavy cream
• 1 (28 ounce) can tomato puree
• 1 (28 ounce) can diced tomatoes, drained
• 15 ounces ricotta cheese
• 2 1/2 ounces parmesan cheese, freshly grated
• 1/2 cup fresh basil leaf, chopped
• 1 large egg, lightly beaten
• 12 no-boil lasagna noodles
• 1 lb whole milk mozzarella, shredded

Recipe

• 1 adjust oven rack to middle position and heat to 375 degrees.
• 2 sauce:.
• 3 heat oil in large dutch oven over medium heat until shimmering but not smoking, about 2 minutes.
• 4 add onion and cook until softened, not browned. about 2 minutes. add garlic and cook until fragrant. about 2 minutes.
• 5 increase heat to medium-high and add meat and1/2 tps each of salt and pepper. cook: breaking the meat into small pieces with a wooden spoon, until the meat looses it's raw color but is not brown. about 4 minutes.
• 6 add cream and simmer until liquid evaporates. about 4 minutes.
• 7 add puréed and drained diced tomatoes and bring to a simmer; reduce heat to low and simmer slowly until blended, about 3 minutes. set aside.
• 8 layering:.
• 9 mix ricotta, 1 cup parmesan, basil, egg, 1/2 tps each salt and pepper with a fork until well combined.
• 10 smear the bottom of a 9x13 baking dish with 1/4 - 1/3 cup sauce. (being careful to not get large chunks of meat) add mushrooms to remaining sauce.
• 11 place 3 noodles in dish to create the first layer. drop 3 tbs of ricotta mixture on each noodle and level.
• 12 sprinkle the layer evenly with 1 cup of shredded mozzarella. spoon 1 1/2 cups sauce evenly over the cheese.
• 13 repeat the layering of noodles, ricotta, cheese and sauce 2 more times.
• 14 place the last 3 noodles on top, spread the remaining sauce evenly, sprinkle with remaining 1 cup mozzarella and then 1/4 cup parmesan.
• 15 lightly spray a sheet of foil with non-stick cooking spray and cover lasagna.
• 16 bake 15 minutes then remove the foil.
• 17 bake until cheese is browned and sauce is bubbling, about 25 minutes longer.
• 18 remove, cool on rack for about 10 minutes; cut and serve.