Our Lasagna Bolognese is the ultimate meat lasagna recipe. We use a combination of ground beef and short ribs that are falling off the bone, plus it can be made simple by using leftover Sunday Sauce too!
Prep Time20 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 40 mins
- 1 lb Short Ribs meaty
- 1 lb Lean Ground Beef
- 1 stalk Celery chopped
- 2 Carrots shredded
- 1 small Yellow Onion chopped
- 5 cloves Garlic minced
- 3/4 Cup Concord Grape Juice 100% juice, or you can use red wine
- 1 Teaspoon Parsley
- 1/3 Teaspoon Cumin
- 1 Teaspoon Basil
- 28 oz Canned Diced Tomatoes
- 28 oz Canned Tomato Puree
- salt & pepper to taste
- Lasagna noodles , cooked
- 15 Oz Ricotta
- 2 Cups Shredded Mozzarella + extra for the top!!
In a large pan brown the ground beef and short ribs in a little olive oil. (so the short ribs don't stick)
Once they are browned cmbine all the ingredients for the bolognese and cook for at least 2 hours on medium/low heat.
When the bolognese is done shred the short ribs off the bone.
Now it's time to assemble the lasagna in a 9x13 pan.
Combine the ricotta and mozzarella.
First smear some sauce onto the bottom of the pan, followed by pasta, ricotta mixture, bolognese, pasta etc.
The top layer should be some sauce and then some shredded mozzarella.
Bake for 15-20 minutes at 350.
Calories: 263kcal | Carbohydrates: 14g | Protein: 23g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 313mg | Potassium: 768mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2375IU | Vitamin C: 14.7mg | Calcium: 269mg | Iron: 3.6mg