Lunch / Dinner
Original 8-Layer Lasagna with Bolognese Sauce
Bolognese [boh-loh-N’YEH-zeh] is prepared like a stew. Ingredients are sauteed and then simmered in liquid. Original recipes call for four hours of simmering because the meat (usually skirt steak) needed time to tenderize. The ground meat in this recipe doesn’t need time to tenderize. But it still needs time — liquids reduce, intensifying the flavor and thickening. Perfect for layering in our Original 8-Layer Lasagna with Bolognese Sauce.
Ingredients
Saute in 1/4 Cup Olive Oil:
Add:
Stir in and Saute:
Add and Reduce:
Stir in and Simmer:
In a Food Processor, Blend until Smooth:
Add and Blend Well:
Prepare, then Assemble:
Instructions
Saute onions, carrots, celery, and fennel in olive oil for the Bolognese Sauce.
Add garlic and saute.
Stir in and saute ground chuck, pork, Italian seasoning, salt, and black pepper.
Add whole milk and simmer gently for 25-30 min. to reduce.
Add dry red wine and simmer about 20 min. to reduce.
Stir in tomatoes, tomato paste, salt, black pepper, and bay leaves and let simmer gently over medium-low heat for 4 1/4-5 1/2 hours. Stir often to keep the sauce from sticking or burning. Remove bay leaves, cool, and chill. Bring sauce to room temperature before assembling lasagna. Preheat oven to 400°. Blanch pasta sheets (5–6 sheets at a time) in saucepan of boiling salted water for 1 min. They should be just pliable, not cooked through. Blanch cleaned Swiss chard leaves in boiling, salted water until wilted, about 3 seconds. Transfer to paper towel-lined baking sheets.
In a food processor, blend ricotta for filling, until very smooth, about 2 minutes. Scrape down sides.
Add remaining ingredients and blend another minute.
To prepare lasagna, set aside 3 cups Bolognese for serving, then spread 1/2 cup on bottom of pan, following with layers of pasta and ricotta filling. Top with a layer of chard. Spread 3/4 cup Bolognese on the chard-it won't totally cover. Sprinkle with cheese; repeat layering, beginning with pasta. Spread remaining ricotta over the last layer of pasta and sprinkle with 1/2 cup Parmesan cheese. Bake for 40–45 min. Rest 15 min.; cut, using the tip of a sharp, thin knife. Serve with reserved sauce and more Parmesan cheese.
Cut away the chard stems and ribs so you’re left with tender, leafy leaves that are easy to cut through.
After blanching lasagna sheets, lay them flat on foil coated with non-stick spray to prevent sticking.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 482
% Daily Value*
Total Fat 24g 36%
Saturated Fat 13g 65%
Cholesterol 84mg 28%
Sodium 1020mg 42%
Carbs 33g 11%
Fiber 4g 16%
Protein 30g
*Percent Daily Values are based on a 2,000 calorie diet.