Barilla® Bolognese Lasagne

By: Frederike Lachance-Brulotte

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Ingredients 9 Number of Servings

500 g Barilla® Lasagne sheets 

700 g ground beef 

2 cups Nantes carrots, cut brunoise style 

3 celery stalks, cut brunoise style 

1 onion, chopped 

6 garlic cloves, chopped 

2 tbsp tomato paste 

1 cup red wine  

⅓ cup ketchup 

1 can (796 ml) diced tomatoes 

⅓ cup cooking cream 

3 tbsp honey 

1 cup fresh parsley, chopped 

2 tbsp marjoram 

2 tbsp oregano 

2 tbsp basil  

Olive oil 

Freshly ground salt and pepper 

2 cups mozzarella, grated 

Ricotta and spinach mix 

 
For the ricotta and spinach mix: 

800 g ricotta di campana  

1 cup mozzarella, grated 

1 bunch of baby spinach, chopped 

1 garlic clove  

Freshly ground salt and pepper 
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Instructions

  • In a large pot at medium low heat, sweat garlic, onion, carrots and celery in the olive oil. Add the marjoram, oregano, basil, salt and pepper. 

  • Once the onion is translucent, add the ground beef and continue cooking, stirring frequently, until the meat is cooked through. 
  • Deglaze with the red wine, add the tomato paste, ketchup and diced tomatoes. 

  • Bring to a boil. Once it is boiling, reduce to low heat and let simmer for about 25 minutes or until the carrots are tender. 
  • Remove the sauce from heat and add the fresh parsley and honey. 

  • Taste and adjust seasoning. 

  • Preheat the oven to 375 F.  

  • In a large pot of salted boiling water, cook Barilla Lasagne until it is a little less than al dente (as they will continue cooking in the oven). Drain and set aside. 
  • For the ricotta and spinach mix, in a food processor, combine the ricotta with the garlic clove, then mix at high speed until the ricotta is smooth. Mix the whipped ricotta with the cup of grated mozzarella, chopped spinach, salt and pepper. Set aside. 
  • Once everything is ready, in large baking dish, add a layer of sauce, then a layer of pasta. Add half of the ricotta and spinach mix, then another layer of pasta. Once again, add sauce, a layer of pasta, the remaining ricotta and spinach mix, a layer of pasta and finish with a layer of sauce and top with grated mozzarella. 
  • Cook in the oven for about 30 minutes or until the cheese is golden. 
  • Let rest a few minutes before serving. 
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