Classic Beef Lasagna Recipe - Cooking Index
Classic Beef Lasagna Recipe - Cooking Index
This is an absolute classic, an all-time favorite comfort food. Although I prefer fresh home-made pasta, nowadays you can find good quality store-bought pasta sheets. These are layered with a rich beef bolognese sauce and a creamy ricotta filling, topped off with mozzarella cheese, melted and browned for a robust and heartwarming dish.
Type: Pasta| 1 | Wolfgang's Hearty Beef Bolognese Sauce - (see recipe) | |
| Filling | ||
| 2 cups | 292g / 10oz | Ricotta cheese |
| 1/2 cup | 73g / 2.6oz | Mascarpone cheese |
| 1/2 cup | 73g / 2.6oz | Freshly-grated Parmesan cheese |
| 1 cup | 198g / 7oz | Egg - beaten (large) |
| Pasta | ||
| 1 | Lasagne noodles - (16 oz) | |
| = (or 1 lb fresh pasta sheets) | ||
| Topping | ||
| 1 1/2 cups | 219g / 7.7oz | Shredded mozzarella cheese |
| 1/4 cup | 36g / 1.3oz | Freshly-grated Parmesan cheese |
| Freshly-chopped parsley |
Prepare recipe for Wolfgang's Hearty Beef Bolognese Sauce; set aside to cool.
In large bowl combine ricotta cheese, mascarpone, grated Parmesan and egg. Cover and refrigerate until needed.
Meanwhile, if using dried, packaged lasagna noodles, cook according to package directions until al dente (firm to touch). Drain and plunge into a bowl of iced water to stop cooking. Remove noodles from water and lay on an oiled baking sheet, separating the layers of noodles with plastic wrap. If using fresh pasta sheets, cook only 2 or 3 sheets at a time and follow same directions as for dried noodles.
Pre-heat oven to 375 degrees. With olive oil lightly brush a 13- by 9- by 2 1/2-inch ovenproof baking dish. Lay about 3 cooked lasagna noodles on base of dish to cover completely. Cover the noodles with a layer of Bolognese sauce (about 2 cups) then another layer of noodles. Cover with about half the ricotta mixture then repeat layering one more time. Top with a final layer of noodles then Bolognese sauce (about 2 cups) and sprinkle top with mozzarella cheese and grated Parmesan cheese.
Bake lasagna for about 45 minutes or until heated through and browned and bubbly. Let rest 10 minutes before cutting and serving.
Sprinkle generously with freshly chopped Italian parsley and serve with freshly grated Parmesan cheese and freshly ground black pepper.
This recipe yields 8 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
Average rating:
10 (2 votes)
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