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Lasagna Bolognese
Our Lasagna Bolognese is the ultimate meat lasagna recipe. We use ground beef and short ribs falling off the bone. You can also use your Sunday Sauce!
Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
20
minutes
mins
Total Time
2
hours
hrs
40
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
12
Calories:
274
kcal
Author:
Courtney
Ingredients
Bolognese Sauce
1
tablespoon
olive oil
1
lb
Short Ribs
meaty
1
lb
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
Teaspoon
Oregano
1
Teaspoon
Basil
28
oz
Canned Diced Tomatoes
28
oz
Canned Tomato Puree
salt & pepper to taste
Lasagna
Lasagna noodles
, cooked
15
Oz
Ricotta
2
Cups
Shredded Mozzarella + extra for the top!!
Instructions
In a large pan, brown the ground beef and short ribs in a little olive oil.
Once they have browned, discard the grease and then combine 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.
Preheat the oven to 350 degrees F.
Now it's time to assemble the lasagna in a 9x13 pan.
Combine the ricotta and mozzarella.
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.
Cover the lasagna with foil and bake at 375°F for 30 minutes. Uncover and bake for another 10-15 minutes to brown the top.
Let the lasagna cool for 15 minutes before slicing.
Nutrition
Serving:
1
serving
|
Calories:
274
kcal
|
Carbohydrates:
15
g
|
Protein:
24
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
70
mg
|
Sodium:
313
mg
|
Potassium:
769
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
2380
IU
|
Vitamin C:
15
mg
|
Calcium:
269
mg
|
Iron:
4
mg