Overnight Lasagna Bolognese
Category: RecipesPrep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 8
Ready in: > 5 hrs
***Sauce***
- 1 pound beef stew meat
- 1 cup finely chopped onion
- 1 1/2 cup thinly sliced fresh mushrooms
- 2 tablespoons minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried rosemary, crushed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup red wine
- 1 cup beef broth
- 2 cans (6 ounce size) tomato paste
- 1 can (28 ounce size) whole tomatoes, undrained
- 1 teaspoon salt
***Assembly***
- 16 lasagna noodles
- olive oil
- 1 container (15 ounce size) ricotta cheese
- 2 tablespoons minced garlic
- 1 egg, beaten
- 4 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Add the beef stew meat, onion, mushrooms, garlic, crushed red pepper, rosemary, oregano, and basil to the crock pot. In a bowl, stir together the red wine, beef broth, and tomato paste until the mixture is well mixed. Add to the crockpot along with the tomatoes and salt. Mix well. Cover the crock pot and cook on low heat for 6-8 hours or until the beef is tender. The meat sauce can be made a day ahead of time, refrigerated, then gently heated before assembling the lasagna. When ready to assemble the lasagna, cook the lasagna noodles in boiling water until al dente. In a bowl, combine the ricotta cheese, garlic, and egg. Stir until the egg is incorporated. In another bowl, mix together the Mozzarella and Parmesan. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish. Spread one cup of the meat sauce in the bottom of the prepared baking dish. Top with 4 lasagna noodles, half of the ricotta, 4 more noodles, half of the meat sauce, half of the cheese blend, 4 more noodles, remaining ricotta, the remaining lasagna noodles, the remaining sauce, and finally, the remaining cheese blend. Loosely cover the lasagna with foil and bake at 350 degrees F for 40 minutes or until the sauce is bubbly. Remove the foil and bake for 5-10 more minutes or until the cheese is lightly browned. Remove the lasagna from the oven and let sit for 5 minutes before cutting into serving pieces.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
Bolognese Sauce 2 oz diced pancetta, finely chopped 1 medium Spanish onion or yellow onion, finely chopped 1 stalk celery, finely chopped 1 carrot, finely chopped 4 tbsp unsalted butter 11 oz gr
by VolleyballMom65
Meat Sauce 8 oz Bulk Italian Sausage 8 oz Ground Sirloin 3 oz Pancetta or Bacon, Chopped 1 cup Chopped Onion 1/2 cup Finely Chopped Carrot 1/2 cup Chopped Celery 1/2 cup Chopped Green Sweet P
by sgre52160
1/2 ounce dried porcini mushrooms 1 1/4 cup white wine (Riesling, gewürztraminer, white zinfandel) 1/2 small carrot, peeled and chopped into rough 1/2-inch pieces 1/2 small onion, chopped into rou
by sgre52160
2 Tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 garlic cloves, finely chopped 1/2 lb ground beef 6 oz Italian sausage, skinned 1 cup red wine
by sgre52160
1/2 ounce dried porcini mushrooms 1 cup boiling water 1 tablespoon olive oil 2 1/2 cups chopped onion 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divid
view more member recipes