Name: Meaty Lasagna Bolognese
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Ingredients: 15 oz. part-skim ricotta cheese; 3/4 cup freshly shredded Asiago cheese; 2 – 3 cloves garlic, peeled and chopped; 2 – 3 Tablespoons fresh chopped basil; 1/2 teaspoon fresh rosemary, finely chopped; 3 Tablespoons Pesto Trapanese (fresh tomato pesto-recipe here); 12 long lasagna noodles; About 1 1/2 quarts bolognese sauce (recipe here); 1/2 lb. lean Italian sausage, cooked; 3 – 4 cups shredded Italian blend of cheeses

Ingredients

Scale

For the cheese mixture:

15 oz. part-skim ricotta cheese
3/4 cup freshly shredded Asiago cheese
2 – 3 cloves garlic, peeled and chopped
2 – 3 Tablespoons fresh chopped basil
1/2 teaspoon fresh rosemary, finely chopped
3 Tablespoons Pesto Trapanese (fresh tomato pesto-recipe here)

For the rest:

12 long lasagna noodles
About 1 1/2 quarts bolognese sauce (recipe here)
1/2 lb. lean Italian sausage, cooked
3 – 4 cups shredded Italian blend of cheeses

Instructions

Preheat the oven to 375 F. Spray a 13x9x2 inch pan with cooking spray. Prepare a large pot of water boiling.
In a small mixing bowl, mix together the cheese mixture ingredients. Set aside.
Put the lasagna noodles in the boiling water and cook according to instructions on the package. When they are done, let the water drain out, then add cool water to cool them down.
While the noodles are cooking, in a small frying pan over medium heat, cook up the Italian sausage, chopping into small bits as it cooks. Remove from heat onto a clean kitchen towel or paper towel and pat the top with the towel to soak up any excess fat.
Spread about 1/2 – 3/4 cup of the sauce onto the bottom of your lasagna pan. Spread 3 long noodles out over the bottom of the pan. Cut off any excess noodles that want to go up the sides, then top with 1/3 of the ricotta mixture, 1/3 of the sausage and about 3/4 – 1 cup of sauce. Top with about 1 cup of shredded cheese. Repeat this process two more times. Then add one more layer of noodles, topping with the last of the sauce.
Cover with foil and bake for about 25 minutes. Uncover, top with 3/4 – 1 cup more shredded cheese, and bake for another 25 minutes.
Let rest about 15 minutes before serving. This can also be refrigerated or frozen for future meals.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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