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–+ servings

Pesto Bolognese Lasagna

A culinary masterpiece that combines rich flavors and textures in every bite, featuring layers of slow-cooked Bolognese sauce, creamy basil pesto ricotta, and gooey cheese.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons extra virgin olive oil Essential for sautéing and adding depth of flavor.
  • 1 medium yellow onion, chopped Provides sweetness and aromatic base for the sauce.
  • 1 medium red bell pepper, chopped Adds color and a touch of sweetness to the dish.
  • 2 cloves garlic, minced or grated Enhances flavor with its savory kick.
  • 3/4 pound ground spicy Italian sausage Infuses the sauce with robust flavor and heat.
  • 1/2 pound lean ground beef Offers heartiness to the meat sauce blend.
  • to taste kosher salt and black pepper Essential seasonings to elevate all flavors.
  • 1 28 ounce can chopped tomatoes Acts as the base for the rich sauce.
  • 1/4 cup tomato paste Concentrates tomato flavor and thickens the sauce.
  • 2 teaspoons dried oregano Adds a classic Italian herb note.
  • 1 bay leaf Imparts subtle depth during cooking; remove before serving.
  • 1 cup whole milk Makes the sauce creamy and luscious.
  • 2 cups shredded provolone cheese Melts beautifully, adding richness to each layer.
  • 2 cups whole milk ricotta cheese Creamy texture perfect for layering with pesto.
  • 1/2 cup basil pesto Brings fresh basil flavor to the ricotta mix.
  • 6 ounces fresh mozzarella, torn For a gooey topping that browns beautifully in the oven.
  • 1 box no-boil lasagna noodles Saves time without sacrificing texture or taste.
  • to taste grated parmesan and fresh basil Enhances presentation and adds finishing touches.

Method
 

  1. Sauté the aromatics by heating the olive oil in a large soup pot over medium heat until it shimmers. Add the chopped onion along with a sprinkle of kosher salt and black pepper, cooking for about 5 minutes until fragrant and beginning to caramelize.
  2. Incorporate the chopped red bell pepper, minced garlic, ground spicy Italian sausage, and lean ground beef into the pot. Cook everything together until browned all over, breaking up the meat as it cooks—this should take around 10 minutes.
  3. Add in the chopped tomatoes from the can along with tomato paste, dried oregano, bay leaf, whole milk, and about 1 cup of water; season with additional salt and pepper to taste. Stir thoroughly to combine these ingredients then let them simmer over medium heat for approximately 30 minutes.
  4. Cover your pot and reduce heat to low allowing it to simmer gently for up to 3 hours; stirring occasionally enhances flavor significantly as it develops over time.
  5. In a separate medium bowl, combine your ricotta cheese with basil pesto until well mixed—this will be a key component in layering your lasagna later on.
  6. Preheat your oven to 375 degrees F while you grease a 9x13 inch baking pan lightly with olive oil or cooking spray; then layer everything starting from spreading a quarter of your prepared Bolognese sauce at the bottom followed by lasagna sheets topped off by half of that creamy ricotta mixture! Continue layering until finished then bake uncovered for about 45 minutes or until golden brown on top before serving!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 600mgFiber: 3gSugar: 5g

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