Pesto Bolognese Lasagna

 

Lasagna with pesto bolognese. Slow-cooked Bolognese sauce in the Italian manner, using meat, peppers, sweet tomatoes, and herbs. Basil pesto ricotta, provolone cheese, and no-boil lasagna noodles are piled on top. This is the classic lasagna, but with a much easier approach and a lot more taste. Serve this with a big quantity of parmesan cheese on top for a hearty lasagna that everyone will enjoy. This is an excellent make-ahead supper to serve to family or during your next holiday dinner party.

 

Ingredients

 

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced or grated

3/4 pound ground spicy Italian sausage

1/2 pound lean ground beef

kosher salt and black pepper

1 (28 ounce) can chopped tomatoes

1/4 cup tomato paste

2 teaspoons dried oregano

1 bay leaf

1 cup whole milk

2 cups shredded provolone cheese

2 cups whole milk ricotta cheese

1/2 cup basil pesto, homemade or store bought

6 ounces fresh mozzarella, torn

 

1 box no-boil lasagna noodles

grated parmesan and fresh basil, for serving

 

In a large soup pot, heat the olive oil over medium heat. Add the onion and season with salt and pepper when the oil begins to shimmer. Cook for 5 minutes, or until the onion begins to caramelize. Brown the bell pepper, garlic, sausage, and beef, breaking up the meat as you go, for about 10 minutes.

 

Combine the tomatoes, tomato paste, oregano, bay leaves, milk, and 1 cup of water in a mixing bowl. Season with salt and pepper to taste. To mix, stir everything together. Cook for 30 minutes, or until the sauce has thickened somewhat. Cook, covered, over low heat for up to 3 hours, stirring periodically. The longer you can cook it, the more delicious it will be. Remove and discard the bay leaves. If the sauce is too thick, add 1/2 cup more water to thin it down.

 

Combine the ricotta and pesto in a medium mixing basin.

Preheat the oven to 375 degrees Fahrenheit. Grease a 9x13-inch baking pan. 1/4 of the Bolognese sauce should be spread on the bottom of the plate. 3-4 lasagna sheets on top Spread 1/2 of the ricotta cheese mixture, 1/4 of the Bolognese sauce, and half of the provolone on top. Place 3-4 more lasagna noodles on top. Then top with the remaining ricotta cheese mixture, 1/4 of the Bolognese sauce, and the provolone. Pour the leftover Bolognese sauce over the remaining lasagna noodles. Serve with mozzarella and parmesan cheeses on top.

 

Cook for 45 minutes, or until the top has bubbled up and browned somewhat. Allow to stand for 10 minutes before serving.