Mouthwatering Italian Lasagna

Mouthwatering Italian Lasagna

Mouthwatering Italian Lasagna

This lasagna has got to be the BEST lasagna I have ever tasted. The Bolognese sauce is made the day before so it gets all those magnificent flavours of the sausage, beef and side ribs. The spices compliment the tomato sauce and makes the perfect Italian Lasagna.

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mouthwatering lasagna

Preheat oven to 375. Bring 6 cups of salted water to a boil in an large stock pot, Add a tablespoon of olive oil and cook lasagna noodles ( semi covered ) and  stirring frequently until cooked al dente ( about 8 – 10 minutes ). Remove the noodles to a large bowl of ice water to stop the cooking process. Let them stand until completely chilled. When the cooked noodles are chilled, remove them from ice water bath and stack them on a large baking sheet, separating each layer with a clean damp kitchen towel.

Mouthwatering Italian Lasagna

Cheese Mixture:

Beat the eggs with a pinch of salt until foamy and then combine with ricotta

Mouthwatering Italian Lasagna

Stir in 2 cups of mozzarella cheese, parmigiana and the parsley until blended.

Mouthwatering Italian Lasagna

Assembly:

Start with Bolognese sauce on the bottom as the first layer. Ladle about 3/4 cup of the sauce in the bottom of pan.

Mouthwatering Italian Lasagna

Next, lay down a layer of noodles, layer of meat and layer of cheese mixture. Repeat for next layers.

Mouthwatering Italian Lasagna

Finally, a layer of noodles, the Bolognese sauce and the remaining 2 cups of mozzarella cheese. NOTE: I add a little more parmigiana as well. Cover with foil and bake for 45 minutes. Remove the foil and cook for another 10 to 15 minutes until the mozzarella has thoroughly melted and is a beautiful light brown colour and bubbly.

Mouthwatering Italian Lasagna

 

 

mouthwatering lasagna
Print
Italian Lasagna
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Servings: 12 servings
Ingredients
  • 1/2 box unbroken uncooked lasagna noodles
  • pinch of salt
  • 1 tablespoon olive oil
  • 1 large bowl of water with ice
  • 6 cups mozzarella cheese shredded
  • 1/2 cup parmigiana cheese grated
  • 2 large eggs
  • 2 tsp dried parsley flakes
  • Bolognese sauce see recipe
Instructions
  1. Preheat oven to 375 F

  2. Bring 6 cups of salted water to a boil in an large stock pot

  3. Add a tablespoon of olive oil and cook lasagna noodles ( semi covered ) and  stirring frequently until cooked al dente ( about 8 - 10 minutes )

  4. Remove the noodles to a large bowl of ice water to stop the cooking process. Let them stand until completely chilled

  5. When the cooked noodles are chilled, remove them from ice water bath and stack them on a large baking sheet, separating each layer with a clean damp kitchen towel

Cheese Mixture:
  1. Beat the eggs with a pinch of salt until foamy and then combine with ricotta

  2. Stir in 2 cups of mozzarella cheese, parmigiana and the parsley until blended

Assembly:
  1. Start with Bolognese sauce on the bottom as the first layer. Ladle about 3/4 cup of the sauce in the bottom of pan

  2. Next, lay down a layer of noodles, layer of meat and layer of cheese mixture. Repeat for next layers.

  3. Finally, a layer of noodles, the Bolognese sauce and the remaining 2 cups of mozzarella cheese. NOTE: I add a little more parmigiana as well 

  4. Cover with foil and bake for 45 minutes

  5. Remove the foil and cook for another 10 to 15 minutes until the mozzarella has thoroughly melted and is a beautiful light brown colour and bubbly. 

  6. Allow to cool for about 30 minutes before cutting. 

Recipe Notes

Recipe adapted from Girl Raised In The South

How do you make your Lasagna?

If you would like a healthier version please check out my Ooh La La Lasagna

 



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