LASAGNE BOLOGNESE WITH RICOTTA
INGREDIENTS
- 1 package of Giovanni Rana Lasagne Sheets
- 590 ml Bolognese sauce
- 398 ml of can diced or stewed tomatoes
- 1 tablespoon of butter
- 2 cups of ricotta
- 2 cups of shredded mozzarella
- 1 cup of grated Parmigiano Reggiano
START COOKING
Preheat oven to 350°F (176°C). Grease a 9x13” baking dish with butter.
Combine Bolognese sauce and tomatoes with juice. Set aside.
Combine ricotta, one cup of mozzarella, and Parmigiano Reggiano.
Remove paper and place two lasagna sheets side by side in baking dish. Spread ¼ of the Bolognese mixture over lasagna sheets and dot with 1/3 of the cheese mixture. Repeat step.
Spread sauce over top and dot with remaining cheese mixture, mozzarella and Parmigiano Reggiano.
Cove lasagna with aluminum foil and bake for 15-20 minutes. Remove foil for the last 4-5 minutes to brown cheese if desired.
Combine Bolognese sauce and tomatoes with juice. Set aside.
Combine ricotta, one cup of mozzarella, and Parmigiano Reggiano.
Remove paper and place two lasagna sheets side by side in baking dish. Spread ¼ of the Bolognese mixture over lasagna sheets and dot with 1/3 of the cheese mixture. Repeat step.
Spread sauce over top and dot with remaining cheese mixture, mozzarella and Parmigiano Reggiano.
Cove lasagna with aluminum foil and bake for 15-20 minutes. Remove foil for the last 4-5 minutes to brown cheese if desired.
INGREDIENTS
portions
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+
- 1 package of Giovanni Rana Lasagne Sheets
- 590 ml Bolognese sauce
- 398 ml of can diced or stewed tomatoes
- 1 tablespoon of butter
- 2 cups of ricotta
- 2 cups of shredded mozzarella
- 1 cup of grated Parmigiano Reggiano
START COOKING
Preheat oven to 350°F (176°C). Grease a 9x13” baking dish with butter.
Combine Bolognese sauce and tomatoes with juice. Set aside.
Combine ricotta, one cup of mozzarella, and Parmigiano Reggiano.
Remove paper and place two lasagna sheets side by side in baking dish. Spread ¼ of the Bolognese mixture over lasagna sheets and dot with 1/3 of the cheese mixture. Repeat step.
Spread sauce over top and dot with remaining cheese mixture, mozzarella and Parmigiano Reggiano.
Cove lasagna with aluminum foil and bake for 15-20 minutes. Remove foil for the last 4-5 minutes to brown cheese if desired.
Combine Bolognese sauce and tomatoes with juice. Set aside.
Combine ricotta, one cup of mozzarella, and Parmigiano Reggiano.
Remove paper and place two lasagna sheets side by side in baking dish. Spread ¼ of the Bolognese mixture over lasagna sheets and dot with 1/3 of the cheese mixture. Repeat step.
Spread sauce over top and dot with remaining cheese mixture, mozzarella and Parmigiano Reggiano.
Cove lasagna with aluminum foil and bake for 15-20 minutes. Remove foil for the last 4-5 minutes to brown cheese if desired.