Lasagna
Bolognese
with Pesto

All Recipes
Prep: 30 mins Cook: 1 hr 15 mins Total: 1 hr 45 mins Servings: 8

Effortless Lasagna Bolognese with Pesto

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 ½ medium onion white or yellow, chopped
  • 3 cloves garlic, chopped
  • 1 red bell pepper, chopped
  • 1 ¼ pound lean ground beef
  • kosher salt and black pepper
  • 1 can chopped tomatoes
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1 cup whole milk
  • 2 cups shredded Parmesan or Provolone cheese
  • 1 cup shredded mozzarella
  • 2 cups whole milk ricotta cheese
  • 1/2 cup Besto Pesto
  • 1 box no-boil lasagna

Preparation:

  1. Make the Bolognese:
    In a large skillet heat the olive oil. When the oil shimmers, sauté the onion, garlic, and season them with salt and pepper over medium heat until the onions become very soft, about 8 minutes. Raise heat to high and add the ground beef. Sauté and stir frequently to break the meat. Cook until meat is no longer pink, about 10 minutes.
    Add the tomatoes chops, tomato paste, oregano, milk, and 1 cup of water. cook over medium /low heat until the sauce thickens. Season with salt and pepper. This will take approximately 30 mins.
  2. Prepare the pesto:
    Combine the ricotta and Besto pesto in a medium bowl, stir until they are well mixed.
  3. Prepare the lasagna:
    Preheat the oven to 400 F. Grease a 9×12 inch or an approximate size pan. Spread 1/4 of the Bolognese sauce onto the bottom of the dish. Top with 3-4 lasagna sheets. Spread on the sheets 1/2 the Pesto/ricotta mixture, top another 1/4 of the Bolognese sauce, and half of the Parmesan/provolone. Top it with another 3-4 lasagna sheet. Then top with the remaining Pesto/ricotta mixture, another 1/4 of the Bolognese sauce, and the remaining Parmesan/provolone. Add lasagna sheets and pour the remaining Bolognese sauce over top. Top with mozzarella and parmesan cheese. Bake 45 minutes (without covering the pan) or until the top has bubbled up and browned a bit.
April 19, 2021