Pesto Bolognese Lasagna.
My go-to dinner for feeding the family, Pesto Bolognese Lasagna. Slow cooked Italian style Bolognese sauce with a mix of beef, peppers, sweet tomatoes, and herbs. All layered with basil pesto ricotta, provolone cheese, and no-boil lasagna noodles. This is the classic lasagna updated with an easier method and so much more flavor. Serve this topped with a generous amount of parmesan cheese for a comforting lasagna that everyone will love. This is a great make ahead dinner to serve to family or use for your next holiday dinner party.
We’re officially just one week from Christmas Eve, and two weeks from New Year’s Eve. I’m hoping that soon everyone will be settling into a much slower holiday mode, and preparing to spend some time with family and friends over the next couple of weeks.
For me, I have a few more busy days ahead. But I’m really looking forward to at least a couple of days off. I’ll be spending time with my parents, siblings, and cousins who will all be with us this Christmas. And little miss Asher and I have a Christmas afternoon planned later this week. It’s truly my favorite time of year. I love that no matter how busy or crazy things are with work and life, everything slows for a couple of days, the snow falls (hopefully), and we all just take a minute to breath.
All of my siblings are already here except Brendan and Lyndsie, but the rest of the family arrives this Friday. Before the chaos that comes with eighteen people arrives, I’m attempting to get ahead by prepping a few dinners. It’s much easier said than done, but as said, lasagna are my go-to when it comes to feeding the masses.
I make one white lasagna, and one or two more classic lasagna. Last week I shared my favorite white pesto lasagna. This week it’s time for the more classic, Bolognese style, lasagna.
This is without a doubt everyone’s favorite dish. The boys of the house look forward to this lasagna ever single year. I’ve yet to meet anyone who doesn’t love it. Unless you are vegetarian in which case you should definitely check out my white lasagna.
The secret is all in the sauce. A slow cooked Bolognese sauce is what makes for the best, classic lasagna. I like to make mine with a mix of vegetables, spicy Italian sausage, lean ground beef, sweet tomatoes, and milk (for richness). It’s basically my slow cooker Bolognese pasta, but instead of serving over pasta, we’re layering it into a lasagna.
You can cook the sauce in as little as thirty minutes. But I will not lie, it’s so much better if you can simmer the sauce over a low heat for a couple of hours. Even better? Simmer the sauce all day and then let chill overnight in the fridge. The added sitting time really allows for the flavors to mend and become mouth wateringly delicious. Obviously do what you have time for, either way this will be delicious. But if you can plan ahead, I would recommend doing so. Just make the sauce a day or two ahead of assembling the lasagna.
When you have the sauce all ready to go, it’s time to assemble.
The second secret to my lasagna is all in the cheese. Instead of just using ricotta, which in my opinion can sometimes be on the bland side if not seasoned properly, I like to mix a little basil pesto into the ricotta for extra flavor. You all know how much I love pesto. So I always have either some homemade or store-bought on hand to create quick dinners. It’s my go-to pantry ingredient that adds so much flavor.
I swirled a good amount of pesto into the ricotta. Then I layered with the Bolognese sauce, provolone cheese, and no-boil lasagna noodles.
If you wanted to add even another layer of flavor, a lot of times I’ll top my lasagna with pepperoni. I highly recommend this if you’re feeding a crowd that loves pizza. The pepperoni are always a hit.
I like to serve my lasagna with a wintry salad, the family’s favorite bread, and my spicy pomegranate mule for the ultimate welcoming holiday dinner.
What’s great about serving up a dish like lasagna is that I can make them completely ahead of time and have them baking when everyone shows up for dinner.
The best part though?
The smell, oh my goodness, it’s good. And trust me, this lasagna tastes just as good too.
If you make this lasagna, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Pesto Bolognese Lasagna.
Slow cooked Italian style Bolognese sauce with a mix of beef, peppers, sweet tomatoes, and herbs is layered with basil pesto ricotta, provolone cheese, and no-boil lasagna noodles. This is the classic lasagna updated with an easier method and so much more flavor.
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
Instructions
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1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the bell pepper, garlic, sausage, and beef, brown all over, breaking up the meat as you go, about 10 minutes.
2. Add the tomatoes, tomato paste, oregano, bay leaves, milk, and 1 cup of water. Season with salt and pepper. Stir to combine. Cook over medium for 30 minutes, until the sauce has thickened slightly. Or cook, covered, for up to 3 hours over low heat, stirring occasionally. The longer you can cook, the more flavorful. Remove the bay leaves and discard. If your sauce seems thick, add 1/2 cup additional water to thin.
4. In a medium bowl combine the ricotta and pesto.
5. Preheat the oven to 375 degrees F. Grease a 9x13 inch pan. Spread 1/4 of the Bolognese sauce onto the bottom of the dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the Bolognese sauce, and half of the provolone. Place another 3-4 lasagna noodles on top. Then top with the remaining ricotta cheese mixture, another 1/4 of the Bolognese sauce, and the remaining provolone. Add the remaining lasagna noodles and pour the remaining Bolognese sauce over top. Top with mozzarella and parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.
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I love making lasagne for the family! This one looks fantastic!
Rebecca | http://www.peppermintdolly.com
Thank you! Lasagna is definitely a favorite!
I’d like to make your white lasagna and this one over the holidays. I’ve always soaked my no-boil lasagna sheets in hot water before layering and noticed that you don’t mention doing that. Can I assume you don’t find that extra step necessary? Although I find soaking far preferable to boiling, I certainly wouldn’t mind eliminating a step. 🙂 Thanks!!
Hey Karen! I never soak mine and don’t think it is a step you need to do before assembling either lasagna. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
This is positively our Christmas Eve dinner. I will probably use traditional lasagna that requires boiling because I haven’t had much luck with the no – boil noodles (always seem to be overcooked).
Thank you for all of your wonderful recipes and ideas! Merry Christmas!
Merry Christmas to you, Bonnie! I hope you love this lasagna!
This recipe sounds wonderful. Have you frozen this recipe prior to baking.? What would you suggest regarding baking time. Thank you, and happy holidays!
HI! Yes, you can freeze. Just thaw overnight in the fridge and then bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Hi! Making this for Christmas Eve, but have some guests who don’t love chunks of tomatoes—any options or ideas?
Thanks!
HI! You can use finely crushed tomatoes or tomato sauce. Honestly though if you use diced tomatoes they will break down and you should not have chunks. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I always love your posts…..but girlfriend….get a handle on the proofreading. There are so many grammatical and spelling errors.
it’s distracting and if you are actually attracting big corporate names to your blog this oversight is really a faux pas!!! I want you to succeed but honestly the ongoing grammatical and spelling errors really detract from your message as you continue to branch out with corporate sponsorship . And the errors have been glaring lately…c’mon now!!!!
Hi Tiffany! I will work harder to correct those.. sometimes with my own writing, I miss correcting the errors. I hope you still love my blog and enjoy the recipes! Thank you!
you had me at lasagna…
Haha I am so glad you like this Ruth!
Can you assemble the whole dish ahead of time and just refrigerate until the day you intend to bake it?
HI! Yes, that will be just great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
What temperature does the oven need to be for baking this lasagna?
Hey Abbey! I bake this at 375. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Making this for our big family Xmas party this Sunday! Looks GREAT! I’m planning on making two of them.
I doubled everything and have had the meat mixture on the stove most of the day. It has thickened, but definitely still has some “juice” to it… worried it’s going to make lasagna runny. Would you recommend straining the filling for when I put on noodles, in dish?
I can DM you a pic if that helps!
Smells sooo good!
Hey Megan! I am sure the sauce is totally fine to use as is. it will thicken as it coos with the noodles and since the noodles are no boil they should not come out soggy. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
The sauce is cooking now smells amazing! It seems very liquidity though. Will this become thicker as it simmers several hours?
HI! The sauce will be come thicker as it simmers. Please let me know if you have any other questions. I hope you loved this recipe and had a great Christmas! Thanks so much and happy Holidays!! xTieghan ?
This lasagna was a total hit and a complete classic. The only thing is that the store-brand oven-ready noodles had a strange almost gummy consistency — so I prefer noodles you have to boil, even though it’s more work! The family loves your recipes and I often pull out your cookbook.
I am so glad everyone loved this, Julie! Thank you so much!
This was fabulous! Made it for Christmas Eve dinner. Prepared ahead of time and the cooked once guests arrived. Had just the right amount of heat from the sausage and tons of flavor. I will absolutely be making this again! (P.S. making your eggnog brioche cinnamon rolls for Christmas morning tomorrow and I am now even more excited about them!)
Thank you so much Corynne!
Made this exactly how the recipe states and it turned out great for our Christmas Eve dinner along with the Brussel sprout salad! I assembled two days earlier and then just popped it into the oven when we got home from church Christmas Eve night. A big hit with the big fam! Crossing my fingers that I’ll find your book under my tree this year!
YES! I hope you do! I am so glad you liked this, Lauren! Thank you!
Made this for our Christmas dinner and it was amazing! Everyone loved it… would not change a thing. This will be a new Christmas tradition for sure.
I am so glad you loved this Mary Beth! Thank you!!
I made this for my family for Christmas dinner. Everyone LOVED it and went for seconds. I followed the recipe exactly. I was worried about the sauce being too liquidy but it turned out perfectly! Thanks for the great recipe!
That is so amazing to hear! Thank you Anna!
This is the most perfect lasagna, I love the pesto!
Thank you Laura!
I just made the sauce and the flavor is amazing but it is very thin. I even put 1/2 cup less water. I feel like it is too runny for lasagna. Any ideas or suggestions? I am serving tomorrow for new years.
Thank you,
Karen
Hey Karen! I would not worry about it too much. The sauce will thicken as the lasagna cooks. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I made this for to serve tomorrow for new years eve. The flavor is delicious but very runny. Too runny for lasagan.
I used 1/2 cup less water and another heaping spoon of paste. I did not use chopped tomatoes. i used 28 oz whole peeled and chopped up the tomatoes. Any suggesions or ideas how to thinken.
thank you,
Karen
Wowww made this last night and loved it! I don’t normally eat pork but knew it needed pork to be tender and yummmm haha I loved it! I just found your Instagram and am SO excited to try some of these out. I love cooking and love following others that do it so well!
I am so glad you loved this, Hope! Thank you!
Can I make this ahead of time and freeze it?
Hey Kelly, Yes, this freezes really well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I only have regular lasagna noodles on hand, would it be possible to make this recipe with those instead? Thinking I could just leave out the 2 cups of water, but wanted to see if you had any advice first. Love all of your recipes!
HI! Yes, boil the noodles and only use 1/2 cup water.Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This may be a silly question, but do you drain the grease from the meat before you continue on with the recipe? Or does it add to the flavor? This looks amazing, and I can’t wait to make it!
Hey Hannah! If there is a lot of grease I would drain off most of it. I don’t tend to have too much though! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I made this recipe exactly as directed and it was delicious. But it was rather liquidy. I made the sauce the day before and although it definitely thickened up overnight in the fridge, the final result had some liquid pooled in the backing dish and in people’s bowls. Didn’t detract from the taste though. (oh, and my sauce didn’t look like your picture at all….it wasn’t nearly as thick/dark)
I am so glad you liked this Amanda! Thank you so much!
my sauce looks like soup. is it supposed to be 1 cup milk and 2 cups water? my sauce looks nothing like your picture.
Hi! Yes, these are the correct measurements. The sauce is not meant to be too thick as the noodles will cook in the sauce, soaking up the excess liquid. I am sure the sauce is just dine as is! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this for Christmas and it was excellent. Making again for Supper Club with friends this weekend.
Question: If you make the sauce ahead of time and let chill overnight in the fridge, do you need to rewarm before layering the lasagna and baking?
HI! No need to rewarm the sauce. Just layer right into the lasagna. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
I used my family bolo recipe but did everything else the same and it was amazing!!!! Can’t wait to make it again 🙂 your recipes are my fav
I am so happy to hear that! Thank you for making this, Claire! xTieghan
Hi there !! I cant wait to make this recipie !!! I am cooking it in advance for a large group (making it x2) .. I am thinking of precooking them the day before should I do 20 minutes and the next day again 20? …thank you so much for your help !
Hi Karen! I would do 20 and then maybe 25 minutes the following day to be sure it’s warm throughout. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Would I have to change the cook time or anything if I use fresh homemade pasta instead of the no-boil lasagna noodles? Can’t wait to try this!
Hi Ursula! No need to change the cook time. Just skip boiling the pasta in water and then layer in the fresh pasta and bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Growing up I didn’t like lasagna but in my older adult years I’ve grown to like it. I love to cook and this is the first lasagna I’ve ever made. It was so good and my brother-n-law and niece loved it too. Says a lot coming from brother since he’s loves homemade lasagna. Will be making it again!
Thank you so much Monica! I am so happy to hear that! xTieghan
This was DELICIOUS! You have such a talent for making recipes so approachable!
Thank you so much Sara! xTieghan
Made this last night and it was a hit! Delicious and easy! Can’t wait for your next cookbook!!
Thank you Julie!! I hope you love the new cookbook when it arrives! xTieghan
Hi Tieghan,
Im currently making this lasagna and my sauce is very watery even after simmering ,despite the fact that I only added half the amount of water ! Any tips for getting it to thicken?
Hi Kassia! I wouldn’t worry about it. The sauce thickens greatly while baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I read some of the comments that mentioned the sauce being runny. I used tomato purée and it was fabulous!
Amazing!! Thank you so much Shannon! xTieghan
Was anyone’s sauce super liquidy?
Hi Kelly! The sauce is not meant to be too thick as the noodles will cook in the sauce, soaking up the excess liquid. How did the lasagna turn out for you? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This lasagna is delicious, my husband actually said it was the best lasagna he’s ever had. That being said, I only gave it 4 stars because despite your reassurance that the sauce would thicken while baking, it did not. My final product had a ton of liquid just pooling around. (Yes, I used no bake noodles) Maybe when the majority of your comments are addressing the same issue (too much liquid) you should revisit the recipe as opposed to giving everyone the same copy and paste response that the sauce will thicken when baking. I generally read through all the comments before I start one of your recipes because I have many of the same questions being asked. In this case it was frustrating because had you better addressed the issue I could have adjusted my recipe from the beginning. I’m making this again today but will be starting off with only 1/4 of the recommended liquid and increasing based on what my sauce looks like. That being said, 99% of the recipes I make are yours and I love them. I have your first cookbook and preordered the second.
Hey Kim, I make this probably every other month for my family and I don’t have these issues with the water. We like out lasagna to have plenty of sauce. This is why I have used the same response to all the questions. I really appreciate you taking the time to read through the comments, but most people do not do this and just ask the same question. Most readers have made this recipe with great success (leaving comments both here on the blog and through Instagram as well), so it’s an issue only few are actually having. All this said, try using only 1 cup of water and if you feel you sauce is still too thin, just simmer it over medium high heat until it thickens up. This should not take more than 30 minutes. I really hope this clears everything up for you. Very glad you still enjoyed the lasagna. Have a great weekend! xTieghan
Can I use ground beef instead of Italian sausage?
Hi! Yes, that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Nice and usefull Content
Thank you! xTieghan
Truly the best lasagna I have ever made! I loved the added flavor of the pesto and the sweetness of the red pepper. I ended up using regular lasagna noodles and cooked them to al dente before baking. They were perfect when it came out of the oven. Will surely be making this again!
Thank you so much Kelsey! I am so glad this turned out so well for you! xTieghan
Can you cook the sauce in a slow cooker? And let it sit on low for 8 hours??
HI! Yes, that will be so delicious! Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I’m sorry but is the bechamel sauce part of the recipe missing? I can’t seem to see it. I looked for a link to another recipe
I love your recipes…they are so delicious
Hey Sandra! Nope, the sauce is not missing. It is included within the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
This was hands down the best lasagna I’ve ever had. The provolone and pesto take it over the top! I made the sauce the day before and let it simmered uncovered. It thickened up nicely. Put the rest of it together the next morning and it was a breeze. So delicious! Will definitely be making this again! Love your recipes.
Thank you Lynne! I am so glad this turned out so well for you! xTieghan
I haven’t made it yet, but I ate it last night. The best ever. Prepared by my nephew Daniel Hanks’ beautiful wife Megan for a group of eight close friends and family. FABULOUS!
I am so glad you enjoyed this recipe, Sara! Thank you so much! xTieghan
I haven’t made it so I don’t know yet. But your recipe doesn’t say when to add the pesto. Do you mix it into the sauce? Or use it as a separate layer????
Hi Daphne! It is a separate layer with the ricotta! In step 4 you mix those together and in step 5 I listed it as “ricotta mixture”. I hope this helps! Please let me know if you have any other questions! xTieghan
Made this for my husband and he loved it! Asked if there was more before his first piece was even gone! Great recipe!
Haha wow that is so great! Thank you so much Cici! xTieghan
I can’t find shredded provolone—will another Italian cheese work?
Hi Amy! Yes, mozzarella or muenster should work great for you! I hope you love this recipe! xTieghan
This recipe looks divine! We are particular about where we source our meat from. We have a good supply of ground beef from a rancher we purchased from, however we do not have Italian sausage. Could we use ground beef in place of the sausage? If so, do you recommend we add any spices to the ground beef? Thank you.
Hi Haley,
You can totally use ground beef in place of the Italian sausage. Try adding a bit of Italian seasonings and you should be good! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for dinner and it was a big hit! Everyone loved it – and the pesto/ricotta combination was absolutely amazing. Will definitely be making it again. My husband had 3 servings in one meal!
Wow that is so amazing! I am so glad you both loved this one so much!! xTieghan
EXCELLENT lasagna! The pesto ricotta is a game changer. Definitely saving this recipe. Thank you!
Thank you so much Sarah! I hope you continue to love this one! xTieghan
My family absolutely loves this lasagna! I was wondering if it can be frozen after I bake it, and if so, what would the reheating instructions be? Thanks 🙂
Hey Grace,
I would recommend freezing before you bake and then you can bake from frozen, it will take about an hour or so. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you think it would be okay to used crushed tomatoes instead because my family does not like chunks of tomatoes? And if I do should I use the same amount of tomato paste?
Hey Kate,
Yes that would be totally fine, and yes I would keep the same amount of tomato paste. I hope you love the recipe, please let me know if you have any other questions! xTieghan
One of the BEST lasagnas I’ve ever had. Made this recipe exactly as written except I couldn’t find shredded or block provolone so I used shredded “Italian” mix. I also only sautéed the veggies and meat in a pan and then transferred that as well as the liquids into the crockpot on low for 4 hours. LOVED the results. Pesto in the ricotta. GENIUS! Thanks again for another home run recipe!
Thank you so much Maxwell! I am so happy this recipe turned out so well for you!! xTieghan
This looks fantastic. I am collecting make ahead Recipes that can be frozen.
Can this be frozen once assembled, then thawed to cook?
I will make regardless
Hey Kate,
Yes totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi T! I love all of your recipes I’ve tried they always turn out delicious. Also, Please ignore the people that criticize you for your grammar. That makes you a real person. No one is that perfect. That makes me love you more. Keep up the amazing work girl! You have too many lovers for the haters. xx
Aw you are so sweet! I am really glad this recipe turned out so amazing for you, Teresa! Thank you! xTieghan
OMG this was the greatest lasagna I’ve ever made!!!! I had some leftover slow cook all day Bolognese sauce added a jar of TJ’s red sauce but adding the pesto ()vegan fromTJ’s) to the ricotta was the major game changer!! I Thank you Teeghan and my family thanks you for all your creative delicious meals!!! WE LOVE HBH!!!!!!
Thank you so much Liz!! I am really glad this recipe turned out so well for you! xTieghan
This is the only lasagna recipe I use now! I’ve made it 7+ times now, each time I always seem to forget an ingredient and it always turns out AMAZING!
Thank you Meighan! I am really happy to hear that! xTieghan
Made this two days ago and had for dinner last night, it was delicious! I added sliced mozzarella to the top because I could! Love your recipes!
Hey Jen,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
Love all of your recipes and thinking of making this one for Christmas dinner! However, some in my family have an aversion to ricotta cheese. Is there a substitute that you would recommend? Thank you and merry Christmas!!
Hey Cindy,
You could skip the ricotta or use something like mascarpone. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
My friend made this for a dinner at her home and it was absolutely delicious and different. I’ve seen made it in my home and served it to friends. I highly recommend this recipe especially if you’re a bit tired of the typical lasagna.
Hey Suzanne,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan
How many calories per portion is this recipe?
Hey Kristen, I am sorry I am unsure of the calories. Have you tried running the recipe through an online calorie calculator? I am horrible at math, so that is always what I recommend. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this last night and it was really good. I also added in 5 oz of fresh spinach before incorporating the tomatoes and other liquids to add more veggies. Worked out well and will definitely make it again. I will do hot italian sausage or at least add in red pepper flakes to give it some heat next time but my personal preference is always a bit of a kick.
Hey Laura,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
So good! Here’s a little tip when making it: Double the red sauce. Cook it early in the day and let it simmer all day. Have pasta with Bolognese that night (or freeze it and serve it another time!). Then set it in the fridge, take it out the next morning letting it simmer all day again and have lasagna that night- two great restaurant quality meals with the effort of one!
This is such a great recipe. We loved it.
Hey Missy,
Thank you so much for giving the recipe a go! I am thrilled it was enjoyed. xTieghan
I’ve been reading through the comments. Some people have indicated the sauce is too runny so they used less water. Others questioned the amount of water the recipe calls for. Am I missing something??? I do not see water listed in the ingredients ANYWHERE in this recipe????
Hey Kerri,
The recipe calls for 1 cup of water in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hands down favorite lasagna. I make it exactly as written. I sometimes double the recipe and split it up between half size Pyrex pans with lids. After baking, cool. Cover with baking paper, cover with lid & freeze. The paper will keep ice off of lasagna. I thaw in fridge and put in over at 350 for 30-40 minutes. As good (hubby thinks better) as the day it was made. I have had some for 6 months…ok… the pandemic made me a bit crazy! Delicious.
Hey Kerry,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan