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Have you ever made the classic lasagna recipe with the traditional bolognese sauce and ricotta cream? If not, check this recipe that I have prepared in collaboration with Panzani Maroc and bring an authentic Italian taste to your dinner table! I assure you, you will be happy to have leftovers the next day!
Recipe: https://www.cookingwithalia.com/752-bolognese-lasagna-with-ricotta/
INGREDIENTS:
1/2 box Panzani lasagna 500 grams (17.6 oz)
Bolognese sauce:
250 grams (8.8 oz) minced meat
200 grams (7 oz) beef sausage
1 large yellow onion, chopped
4 celery sticks with leaves, finely chopped
3 garlic cloves, finely chopped
4 tablespoons olive oil
4 bay leaves
6 large tomatoes, peeled and pureed
2 large carrots, grated and finely chopped
2 tablespoons tomato paste
1 teaspoon granulated sugar
350 grams (12.3 oz) cooked tomato sauce
2 teaspoons dried Provence herbs
Salt and pepper, to taste
330 milliliters (1 1/3 cup) water
Ricotta cream:
400 grams (14.1 oz) ricotta
2 eggs
8 basil leaves, chopped
1 teaspoon nutmeg powder
Salt, to taste
5 tablespoons heavy cream
100 grams (3.5 oz) edam cheese, grated
Assembling the lasagna:
Olive oil
150 grams (5.3 oz) edam cheese, grated
DIRECTIONS:
Bolognaise sauce:
1- In a bowl, mix the minced meat and the sausage stuffing.
2- In a pan over medium heat, place the olive oil, onions, celery sticks, garlic, salt and bay leaves and cook for 10 minutes.
3- Add the meat in the pan and stir well to crumble the meat. Cook for 3 minutes.
4- Add the tomato puree, cover the pan and let the sauce simmer for 10 minutes while stirring occasionally. Add the carrots and mix well. Add the tomato paste, the sugar, a pinch of pepper, the Provence herbs, and water. Cover and simmer on low heat for 15 to 20 minutes.
5- Add the cooked tomato sauce and let simmer for 5 to 10 minutes.
6- Remove the bay leaves at the end of cooking and add the finely chopped celery leaves.
Ricotta cream:
1- In a bowl and using a fork, beat the ricotta. Add the heavy cream, and continue beating until it is well incorporated.
2- Add the eggs, salt, and nutmeg. Beat for 5 minutes.
3- Add the chopped basil and edam cheese and mix again until a homogeneous mixture is obtained.
Assembling the lasagna:
1- Preheat the oven to 180°C.
2- In a gratin dish and using a brush, brush the lasagna sheets on both sides one by one with olive oil.
3- Pour boiling water over the lasagna sheets and set aside for 4 minutes.
4- In another deep rectangular gratin dish (22x34x5.5 cm), put a first layer of Bolognese sauce and olive oil.
5- Arrange several layers until the dish is filled, following this order: lasagna sheets, Bolognese sauce, ricotta cream.
6- On the last layer of Bolognese, add the grated edam cheese.
7- Bake for 30 minutes at 150°C. Take the dish out of the oven and let it cool for 1 hour. Brown the cheese by cooking at 200°C for 10 minutes.
