Rotolo "lasagna" Recipe
Pork and beef bolognese with ricotta and parmesan
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Ingredients
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Bolognese Sauce
Ricotta Filling
Pasta
Topping
Method
Bolognese Sauce Preparation
- 1
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are soft and translucent, about 5-7 minutes.
- 2
Brown the Meat
Add the ground pork and beef to the skillet. Cook until browned, breaking it apart with a spatula, about 8-10 minutes.
- 3
Add Tomatoes and Seasonings
Stir in the crushed tomatoes, tomato paste, red wine, salt, black pepper, oregano, and bay leaf. Bring to a simmer and let cook for about 30 minutes, stirring occasionally.
Ricotta Filling Preparation
- 4
Mix the Filling
In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, the egg, salt, black pepper, and chopped parsley. Mix well until all ingredients are combined.
Assembly
- 5
Prepare the Lasagna Sheets
Cook the lasagna sheets according to the package instructions until al dente. Drain and set aside.
- 6
Layer the Ingredients
Spread a layer of Bolognese sauce on the bottom of a baking dish. Lay down 3 lasagna sheets, followed by half of the ricotta filling, and then another layer of Bolognese sauce. Repeat the layers, finishing with a layer of lasagna sheets topped with Bolognese sauce.
Topping and Baking
- 7
Add Toppings
Sprinkle the remaining grated Parmesan cheese over the top of the lasagna.
- 8
Bake
Preheat the oven to 180°C (350°F). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly.
- 9
Garnish and Serve
Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil leaves before serving.
