The Pioneer Woman Tasty Kitchen
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Lasagna Bolognese

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Prep:

Cook:

Level: Easy

System:

12

Description

A classic dish bursting with robust flavors. Perfect for feeding the masses this holiday season!

Ingredients

  • 18 whole Lasagna Noodles, Homemade Or Dried/Store Bought
  • 1 Tablespoon Olive Oil For Your Pasta Water
  • 20 ounces, weight Frozen Chopped Spinach
  • 45 ounces, weight Whole Milk Ricotta Cheese
  • 2 Tablespoons Italian Parsley, Chopped
  • 1 Tablespoon Garlic Powder
  • ¼ cups Parmesan Cheese, Grated
  • 8 slices Italian Fontina Cheese
  • 8 slices Mozzarella Cheese
  • 8 slices Provolone Cheese
  • 60 ounces, weight Bolognese Sauce (or Your Preferred Pasta Sauce)
  • 8 ounces, weight Sargento's Shredded 6 Cheese Italian Blend

Preparation

Preheat oven to 350°F. Lightly grease a 13x10x3″ foil pan and set aside.

In a large stockpot, prepare lasagna noodles according to package directions with a little olive oil added in the water to prevent sticking. When done drain noodles and lay them out separately on a non-stick surface (such as a cutting board, your counters, wet paper towels or on parchment paper).

In a microwave-safe bowl, cook the spinach for about 5 minutes or until totally thawed. Drain excess water then squeeze it using paper towels to remove any remaining moisture. Transfer spinach into a large mixing bowl and add the ricotta. Stir in the parsley, garlic powder, and Parmesan cheese.

To assemble the lasagna, remember NRCS: noodles, ricotta, cheese, sauce.

Lay 6 of your lasagna noodles on the bottom of your pan. Using your fingers, spread a very thin layer of ricotta mixture evenly atop the noodles. Next, layer on a sliced cheese layer (use 1/4 of the sliced cheeses), followed by a few cups of Bolognese sauce (the more the better). Repeat three times until you have created 12 layers of goodness. Sprinkle the shredded 6-cheese Italian blend on top.

Cover with foil and bake for 80-90 minutes. Remove foil and bake another 15 minutes uncovered. Remove from oven and set it on a rack. Let it rest at least 20 minutes before serving.

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