halfbakedharvest4.3
Pesto Bolognese Lasagna
Slow cooked Italian style Bolognese sauce with a mix of beef, peppers, sweet tomatoes, and herbs is layered with basil pesto ricotta, provolone cheese, and no-boil lasagna noodles. This is the classic lasagna updated with an easier method and so much more flavor.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 30 min🔥 Cook: 1h 15m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion and season with salt and pepper. Cook ⏱️ 5 minutes or until the onion is fragrant and beginning to caramelize. Add the bell pepper, garlic, sausage, and beef, brown all over, breaking up the meat as you go, about ⏱️ 10 minutes.2. Add the tomatoes, tomato paste, oregano, bay leaves, milk, and 1 cup of water. Season with salt and pepper. Stir to combine. Cook over medium for ⏱️ 30 minutes, until the sauce has thickened slightly. Or cook, covered, for up to ⏱️ 3 hours over low heat, stirring occasionally. The longer you can cook, the more flavorful. Remove the bay leaves and discard. If your sauce seems thick, add 1/2 cup additional water to thin.4. In a medium bowl combine the ricotta and pesto.5. Preheat the oven to 375 degrees F. Grease a 9x13 inch pan. Spread 1/4 of the Bolognese sauce onto the bottom of the dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the Bolognese sauce, and half of the provolone. Place another 3-4 lasagna noodles on top. Then top with the remaining ricotta cheese mixture, another 1/4 of the Bolognese sauce, and the remaining provolone. Add the remaining lasagna noodles and pour the remaining Bolognese sauce over top. Top with mozzarella and parmesan cheese. Bake uncovered for ⏱️ 45 minutes or until the top has bubbled up and browned a bit. Let stand ⏱️ 10 minutes before serving.
garlic, minced or grated2 cloveschopped tomatoes1 (28 ounce) candried oregano2 teaspoonsfresh mozzarella, torn6 ounces
Nutrition Facts
calories
1264 kcal
serving Size
1 serving
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