Lasagna Bolognese: Comfort Food Classic
Because life’s too short for boring dinners.
Some meals are meant to impress. Others are meant to comfort. This Lasagna Bolognese does both—layered with a rich, slow-simmered meat sauce, creamy ricotta blended with spinach, and generous amounts of melty mozzarella and Parmesan. It’s cozy, hearty, and perfect for nights when you want something truly satisfying without hovering over the stove at dinnertime.
The best part? You can assemble it ahead of time, cover it, and refrigerate until you’re ready. When dinner rolls around, slide it into the oven and let the layers work their magic while your kitchen fills with the smell of something amazing.
And as always, we take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do.
You’ll Need
Bolognese Sauce
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2 tbsp olive oil
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1½ lb ground beef
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¾ cup yellow onion, finely chopped
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1 medium carrot, grated or very finely minced
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3 garlic cloves, minced
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2 tbsp tomato paste
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¾–1 cup dry red wine
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2 (28 oz) cans San Marzano crushed tomatoes
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½ cup water
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1 bay leaf
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½ tsp dried oregano
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1–2 sprigs fresh thyme (or ½ tsp dried thyme)
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1½ tbsp fresh parsley, chopped
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½ tsp salt (plus more to taste)
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¼–½ tsp red pepper flakes (optional)
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Freshly ground black pepper, to taste
Ricotta Layer
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1 lb fresh ricotta
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½ tsp kosher salt
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5 oz frozen spinach, thawed and well-squeezed
For Assembly
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15 no-boil lasagna sheets
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4 cups shredded mozzarella
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½ cup freshly grated Parmesan
Instructions
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Heat olive oil in a large, heavy pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Season lightly with salt and pepper.
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Add the onion, carrot, and garlic to the pot. Cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
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Stir in the tomato paste and cook for 1 minute to deepen the flavor.
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Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce until nearly evaporated.
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Add the crushed tomatoes, water, bay leaf, oregano, thyme, red pepper flakes, and black pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally, until thick and rich.
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Remove the bay leaf and thyme stems. Stir in fresh parsley and adjust seasoning to taste.
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Preheat the oven to 375°F.
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Lightly oil a 9×13-inch baking dish. Spread about 1½ cups of meat sauce on the bottom. Layer 5 lasagna sheets over the sauce. Spread half of the ricotta mixture evenly over the noodles, then sprinkle with 1 cup mozzarella and ½ cup Parmesan. Spoon about 2 cups of meat sauce over the cheese. Repeat the layers once more.
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Top with the remaining 5 noodles, the rest of the sauce, and the remaining mozzarella and Parmesan.
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Cover with foil (lightly oiled to prevent sticking) and bake for 20 minutes. Uncover and bake an additional 20 minutes, until bubbly and lightly golden on top.
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Let rest for 15 minutes before slicing.
Serve warm, gather everyone around the table, and enjoy every comforting, cheesy bite.