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Bolognese Lasagna

A rich and savory lasagna filled with layers of meat sauce and cheeses, baked to perfection for a comforting family meal.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Lasagna Base
  • 12 noodles Lasagna noodles
Meat Sauce
  • 1 pound Ground beef
  • 1 pound Halal sausage For best results, use beef or chicken sausage
  • 1 medium Onion (diced)
  • 3 cloves Garlic (minced)
  • 28 ounces Crushed tomatoes
  • 2 tablespoons Tomato paste
  • 1 cup Beef broth
  • 1 cup Milk
  • 1 teaspoon Basil (dried)
  • 1 teaspoon Oregano (dried)
  • Salt and Pepper (to taste)
Cheese Topping
  • 1 cup Parmesan cheese (grated)
  • 2 cups Mozzarella cheese (shredded)

Method
 

Preparation
  1. In a large pot, boil water and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, add the ground beef and sausage. Cook until browned, then add the diced onion and minced garlic. Sauté until the onions are translucent.
  3. Stir in the crushed tomatoes, tomato paste, beef broth, milk, basil, oregano, salt, and pepper. Let the sauce simmer for about 20-30 minutes, stirring occasionally.
Assembly and Baking
  1. Preheat your oven to 375°F (190°C). In a baking dish, layer the ingredients: start with a layer of sauce, followed by noodles, sprinkle some Parmesan and mozzarella cheese, then repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
  2. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 20 minutes, or until the cheese is bubbly and golden.
  3. Allow the lasagna to cool for a few minutes before slicing. Serve with a side of garlic bread or a fresh salad for a complete meal.

Notes

For a lighter version, substitute ground turkey or chicken for beef and sausage. Ensure that cold ingredients like cheese and milk are at room temperature for a smoother texture. For best results, drain excess liquid from the sauce before layering. Storing tip: Lasagna can be stored in the refrigerator for up to 3-4 days, or frozen for up to 3 months.