Pesto Bbolognese Lasagna

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pesto bolognese lasagna

I’d like to make your white lasagna and this one over the holidays. I’ve always soaked my no-boil lasagna sheets in hot water before layering and noticed that you don’t mention doing that. Can I assume you don’t find that extra step necessary? Although I find soaking far preferable to boiling, I certainly wouldn’t mind eliminating a step. 🙂 Thanks!!

INGREDIENTS

• 2 cloves garlic, minced or grated
• 1 (28 ounce) can chopped tomatoes
• 3/4 pound ground spicy Italian sausage
• 1/2 pound lean ground beef
• 2 cups whole milk ricotta cheese
• kosher salt and black pepper
• 1/4 cup tomato paste
• 6 ounces fresh mozzarella, torn
• 1 box no-boil lasagna noodles
• grated parmesan and fresh basil, for serving
• 2 teaspoons dried oregano
• 1 bay leaf
• 1 cup whole milk
• 2 cups shredded provolone cheese
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1/2 cup basil pesto, homemade or store bought

INSTRUCTIONS

1. Frist Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, 
2. Then 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.
3. Then Add the tomatoes, tomato paste, oregano, bay leaves, milk, and 1 cup of water. 
4. Then 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.
5. In a medium bowl combine the ricotta and pesto.
6. Then 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.
7. Enjoy It

Recipes adapted from :