Kyle Dixon's Recipe

Bolognese Lasagna with Porcini-Ricotta Filling

Category: Recipes

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 Pepper
4 Cloves Garlic, Minced
1 - 28 oz Can Crushed Tomatoes
1 - 6 oz Can Tomato Paste
1/2 cup Dry Red Wine or Chicken/Vegetable Broth
1/2 tsp Salt
1/4 tsp Ground Black Pepper
2 tbsp Snipped Fresh Oregano
1/4 cup Snipped Fresh Basil
1/2 cup Whole Milk

Porcini-Parmesan Sauce

1 oz Dried Porcini Mushrooms (I leave out the mushrooms since my kids won't eat them)
3 tbsp Butter
3 tbsp Flour
4 Cloves Garlic, Minced
1 1/2 cups Whole Milk
1/2 cup Dry White Wine or Chicken/Vegetable Broth
15 oz Carton Ricotta Cheese
1 cup Shredded Parmesan Cheese
1/4 cup Snipped Fresh Italian Parsley
1/4 cup Snipped Fresh Basil
1/2 tsp Salt

Other Ingredients

15 Dried Lasagna Noodles (I use oven ready Lasagna Noodles so I don't have to cook them)
1 cup Shredded Parmesan Cheese

For Meat Sauce

In a 4-qt Dutch oven, cook sausage, ground sirloin, onion, pancetta, carrot, sweet pepper, celery, and the 4 cloves of minced garlic over medium-high heat until meat is brown and onion is tender. Break up meat as it cooks. Drain off Fat.

Stir in tomatoes, tomato paste, wine, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered for 30 minutes, stirring occasionally.

Stir in milk, basil, and oregano.

Cook lasagna noodles according to package directions; drain. Rinse with cold water and drain again.

For Porcini-Ricotta Filling

Place dried porcini mushrooms in a small bowl; add enough boiling water to cover. Let stand 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms; set aside.

In a large saucepan; cook and stir minced garlic in hot butter over medium heat for 30 seconds. Stir in flour until combined. Slowly stir in milk and wine (milk may curdle if using wine, but sauce will appear smooth when finished). Cook and stir until thickened and bubbly. Remove from heat.

Stir in mushrooms, ricotta cheese, parmesan cheese, parsley, basil and salt.

Putting it all together

Preheat oven to 350°F.

Spread 1 cup of the meat sauce in an ungreased 3-qt rectangular baking dish.

Top with 3 noodles and 2 cups of meat sauce.

Top with 3 more noodles and half of the porcini-parmesan sauce.

Top with 3 more noodles and 2 more cups of meat sauce.

Top with 3 more noodles and the rest of the porcini-parmesan sauce.

Top with remaining 3 noodles and meat sauce.

Cover lasagna with foil and bake for 30 minutes.

Uncover lasagna; sprinkle with parmesan cheese and bake for 20 - 30 minutes more or until heated through.

Let stand 20 minutes before serving.

Makes 12 Servings.

Found this wonderful recipe in Taste of Home Magazine.