Boston's Lasagna Recipe
A deconstructed lasagna baked with beefy Bolognese sauce, lasagna noodles, pizza mozzarella, and Parmesan.
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Ingredients
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Bolognese Sauce
Pasta & Cheese
Finishing & Assembly
Method
Bolognese Sauce
- 1
Prep and sweat aromatics
In a large sauté pan or medium saucepan over medium heat, warm 2 tbs olive oil and 1 tbs butter until shimmering. Add the finely diced onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- 2
Brown the meat
Increase heat to medium-high. Add ground beef (and pork sausage, if using) breaking it up with a spoon. Cook until no longer pink and lightly browned, about 6–8 minutes. Spoon off and discard excess fat if more than 1–2 tbs remain.
- 3
- 4
Simmer
Add the crushed tomatoes, 1/2 cup beef stock, 1/2 cup whole milk, 1 tsp oregano, 1 tsp basil, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring to a gentle simmer, reduce heat to low, and cook, partially covered, for 20–30 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust seasoning; remove the bay leaf before assembly.
Pasta & Cheese
- 5
Cook lasagna noodles
Bring a large pot of salted water to a rolling boil. Add the lasagna noodles (or broken pieces) and cook until very al dente — slightly undercooked since they will bake again — about 6–7 minutes for regular noodles (follow package if different). Drain and toss immediately with 1 tsp olive oil to prevent sticking; lay flat on a tray.
- 6
Prepare cheeses
Shred the pizza mozzarella if not pre-shredded and measure out the Parmesan. Reserve about 1/2 cup of the shredded mozzarella and 2 tbs Parmesan for the final top layer; the rest will be used in assembly.
Finishing & Assembly
- 7
- 8
Assemble deconstructed lasagna
Spoon about 1/3 of the warm Bolognese sauce into the bottom of the prepared baking dish to create a base. Arrange half of the cooked lasagna noodles in a single layer (they may overlap slightly). Sprinkle about half of the shredded mozzarella and one-third of the remaining Bolognese over the noodles. Add another layer of the remaining noodles, then spoon the rest of the Bolognese evenly. Finish with the remaining shredded mozzarella and grated Parmesan, reserving the 1/2 cup mozzarella + 2 tbs Parmesan for the very top.
- 9
Dot and top
Dot the surface with the 1 tbs butter cut into small pieces, sprinkle the reserved 1/2 cup mozzarella and 2 tbs Parmesan evenly on top, and add a light pinch of red pepper flakes if using.
- 10
Bake
Bake in the preheated oven uncovered for 20–25 minutes, until the cheese is melted and bubbling and the edges are lightly browned. If you want a browned top, switch to broil for 1–2 minutes while watching closely to avoid burning.
- 11
Rest and garnish
Remove from oven and let rest for 8–10 minutes so the layers set. Sprinkle the sliced fresh basil over the top before serving.
