Ingredients:
- 9 lasagna noodles
- 1 pound (450 grams) ground beef
- 1 pound (450 grams) ground pork
- 1 finely chopped onion
- 3 minced cloves of garlic
- 1 finely chopped carrot
- 1 finely chopped celery stalk
- 1 can (28 ounces/800 grams) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 1/2 cup red wine (optional)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- Salt and pepper to taste
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook lasagna noodles until al dente, according to package instructions. Drain and set aside.
- In a large skillet, brown ground beef and pork until no longer pink. Remove excess fat.
- Add chopped onion, garlic, carrot, and celery to the skillet. Sauté until vegetables are tender and onion is translucent.
- Stir in crushed tomatoes, tomato paste, broth, and red wine (if using). Mix well.
- Add basil, oregano, sugar, salt, and pepper. Simmer for 20 minutes to meld flavors. Adjust seasoning if needed.
- In a separate bowl, combine ricotta cheese with half of the grated Parmesan. Mix well.
- Assemble lasagna by spreading a thin layer of Bolognese sauce in a 9×13-inch baking dish.
- Place 3 lasagna noodles over the sauce, slightly overlapping. Add Bolognese sauce, ricotta mixture, and mozzarella cheese.
- Repeat layers, ending with Bolognese sauce on top. Sprinkle remaining mozzarella and Parmesan cheeses.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.
- Let the lasagna cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
- Slice into portions and savor the perfection of your ultimate Bolognese lasagna!
Note: Customize with ingredients like mushrooms or spinach in the Bolognese sauce. Adjust seasoning and cheese quantities to your taste.
