Lasagna Bolognese with Ricotta

Lasagna Bolognese with Ricotta

Lasagna Bolognese is a layered build that turns a slow-cooked ragù into something structured and complete—pasta, herbed ricotta, and melted cheeses stacked with intention so each layer holds its place. It’s rich without being heavy, balanced between meat, creaminess, and acidity, and built to let the ragù carry the dish from the first bite to the last.

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Category: FEAST

Cuisine: Italian

Course: Main Course

Keyword: Bolognese, Lasagna, Ricotta

Prep: 40

Cook: 50

Resting Time: 20

Total: 1 50

Servings: servings

Calories: 451kcal

Author: TastyDaddy

Equipment

Ingredients

Lasagna Noodles

15 whole lasagna noodles (uncooked)

Sauce

7 cups Daddys Ragù alla Bolognese

Ricotta Mixture

15 oz ricotta cheese
1 large egg
¼ cup parmesan cheese (grated)
2 tsp onion powder
4 tbsp fresh basil (finely chopped)
2 tbsp fresh parsley (finely chopped)
2 tbsp fresh thyme leaves (finely chopped)
½ tsp Kosher salt
¼ tsp black pepper (ground)

Cheese Mixture

6 cups mozzarella cheese (shredded)
1½ cups parmesan cheese (shredded)

Topping

1 tsp Kosher salt
½ tsp dried oregano

Instructions

Pre-heat

Pre-heat oven to 375℉

Cook & Cool the Noodles

Bring a large pot of salted water to a boil. Cook 15 whole lasagna noodles until just shy of al dente—they'll finish cooking while the lasagna bakes in oven.
Drain and rinse lightly with cool water to stop the cooking. Dry and lay noodles flat on a sheet tray or parchment so they don’t stick. Let cool completely in fridge.

Prepare the Ricotta Mixture

Add the following to the mixing bowl:
- 15 oz ricotta cheese
- 1 large egg
- ¼ cup parmesan cheese
- 2 tsp onion powder
- ½ tsp Kosher salt
- ¼ tsp black pepper
Wash and dry basil, parsley, and thyme.
Chop all herbs and place in the mixing bowl with the other ingredients.
Combine all ingredients until thoroughly integrated.
Separate into 3 equal portions.

Divide the Shredded Cheese

Separate the 6 cups mozzarella cheese(shredded) and 1½ cups parmesan cheese (shredded) into 3 equal parts (2 cups of mozzarella + ½ cup of parmesan) so you have even amounts for each layer.

Assemble the Lasagna

Spread a thin layer of Daddy's Ragù alla Bolognese (about 1 cup) into the bottom of a deep 9x13 baking dish.

Use a slotted spoon when measuring out sauce to remove almost all of the liquid, making your sauce layers more concentrated. Excess liquid will cause the lasagna to become watery/runny. You can even strain with cheese cloth, if needed.

Add a layer of lasagna noodles, followed by ⅓ of the Ricotta mixture, followed by 2 cups Daddy's Ragù alla Bolognese, followed by ⅓ of shredded cheese.
Repeat layer sequence two more times.
On final shredded cheese layer, top with 1 tsp Kosher salt and ½ tsp dried oregano.

Baking

Cover 9x13 dish with tented aluminum foil and bake at 375℉ for 30 minutes.
Remove foil after 30 minutes and bake an additional 15-20 minutes until golden and bubbling.

Resting

Let rest for 15–20 minutes before cutting. This allows the layers to set and hold their structure.

Notes

NUTRITION NOTE: Because the internal nutrition calculator uses an API program to pull the nutrition information, it did not pull the nutritional information for the ragù. For correct nutritional calculations, you must add the nutritional information for 7 servings of Daddy's Ragù alla Bolognese to 8 servings of the amounts listed above and divide the total by 8 servings to get the TRUE nutritional information per serving—I've done the math for you below:

Calories: 849.125 kcal
Carbohydrates: 21g
Protein: 53.25g
Fat: 60g
Saturated Fat: 29.5g
Polyunsaturated Fat: 3.625g
Monounsaturated Fat: 21.25g
Trans Fat: 0.878g
Cholesterol: 210.75g
Sodium: 2081.125mg
Potassium: 1095.125mg
Fiber: 4g
Sugar: 8g
Vitamin A: 5857.25 IU
Vitamin C: 18.875mg
Calcium: 904.75mg
Iron: 4.5mg

Nutrition