White Bolognese Lasagna has a depth of flavor you wouldn’t expect. The creamy sauce is perfectly matched with the ricotta and noodles in this delicious dish.
White Bolognese Lasagna
Yield:
8 servings
Prep Time:
5 minutes
Cook Time:
3 hours
Additional Time:
20 minutes
Total Time:
3 hours 25 minutes
White Bolognese Lasagna has a depth of flavor you wouldn't expect. The creamy sauce is perfectly matched with the ricotta and noodles in this delicious dish.
Ingredients
- 2 tablespoons olive oil
- 2 cups chopped leeks
- 1 cup diced celery
- 2 tablespoons minced garlic
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/4 teaspoon rubbed sage
- Pinch dried thyme
- 1 pound ground veal
- 1 pound ground Italian sweet sausage
- 1 cup dry white wine
- 1 1/2 cups low sodium chicken broth
- 1 cup Parmesan cheese rinds
- 1 cup half and half
- 2 1/2 cups grated Parmesan cheese, divided
- 2/3 cup ricotta cheese
- 2 large eggs
- 12 lasagna noodles, cooked until just pliable and extremely al dente
- 8 ounces sliced Provolone cheese
- 8 ounces sliced Mozzarella cheese
Instructions
- Heat a Dutch over medium heat. Add the olive oil, leeks, celery, and garlic. Sauté until the vegetables are tender being careful not to brown them too much.
- Stir in the rosemary, oregano, sage, and thyme. Sauté 1 minute. Remove from heat and keep warm.
- Return the pan to heat and brown the veal and sausage. Drain any excess juices from the pan.
- Return the vegetables to the pan and stir in the wine. Cook until reduced by half.
- Add the chicken stock and cheese rinds. Cover and simmer 1 hour, stirring frequently.
- Add the half and half and one cup of Parmesan cheese to the Bolognese. Simmer until ready to assemble the lasagna.
- Preheat oven to 350.
- Combine the ricotta with remaining Parmesan cheese and the eggs. Stir until combined.
- Place a 1/2 cup of the Bolognese in the bottom of a 9 x 13 casserole dish. Line with three lasagna noodles. Top with 1/3 of the remaining Bolognese.
- Place one layer of mozzarella cheese on top of the Bolognese and layer with noodles.
- Spread the ricotta mixture over the noodles. Top with sliced Provolone cheese and another layer of noodles.
- Top with 1/3 of the Bolognese, more Mozzarella, and a final layer of noodles.
- Spread the remaining Bolognese on top. Cover tightly with aluminum foil and bake at 350 for one hour.
- Remove the foil, top with the remaining sliced cheese, and bake an additional 15 minutes. Allow to rest 20 minutes before slicing and serving.
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