Lasagna Bolognese with Ricotta
A classic lasagna layered with rich bolognese sauce, creamy ricotta, and melty mozzarella, baked to perfection.
Equipment
- Large pot
- Mixing bowl
- 9"x13" baking dish
Ingredients
- 1 lb dry lasagne noodles (453 g)
- 5 cups bolognese sauce (1.2 L)
- 1 lb mozzarella (453 g) shredded
- 1 cup Parmigiano Reggiano (100 g) freshly grated
- 1 ¼ cup ricotta cheese (285 g) use Belgioioso or similar creamy ricotta
- ¼ cup fresh basil (15 g) finely chopped
- 2 teaspoons fresh oregano (2 g) finely chopped
- 1 egg
- ⅔ cup Parmigiano Reggiano (70 g) freshly grated
- 3 garlic cloves minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Start by boiling a big pot of water and adding the lasagne noodles in batches. Cook them just until they are al dente, which usually takes a few minutes. Avoid overcooking them as this can lead to mushiness later.
- In a bowl, mix together the ricotta, egg, half of the Parmigiano Reggiano, garlic, fresh herbs, salt, and pepper. Stir until all ingredients are creamy and well blended. Be cautious not to overmix; you want a nice texture.
- Grab a baking dish and start layering. Spread a bit of the Bolognese sauce on the bottom, then a layer of noodles, followed by the ricotta mix, and a sprinkle of mozzarella. Repeat this layering until all ingredients are used, finishing with noodles topped with more sauce and cheeses. Ensure a balanced layer to avoid one section being too thick.
- Pop your lasagna in the oven and let it bake until it is bubbling and the cheese has turned golden. Keep an eye on it as an overly long bake can dry it out.
- After baking, let the lasagna sit for a few minutes before slicing. This allows it to firm up, making for cleaner cuts and easier serving.
Notes
To freeze the lasagna, assemble it, cover it with plastic wrap and foil, and freeze for 1-2 months. Thaw at room temperature before baking according to the recipe instructions.
Using freshly grated mozzarella improves melting quality.
Letting the lasagna cool for a few minutes before slicing ensures it holds its shape during serving.
When cheese topping is not browning, broil on high for the last minute of baking for a perfect golden surface.
If the ricotta filling appears too thick, adding a splash of milk helps loosen it for a creamier texture.
If noodles are sticking together, place cooked noodles in cold water immediately after draining to prevent clumping.