Date Night Lasagna

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Date Night Lasagna
  • 1 box Banza Lasagna noodles
  • Extra Virgin Olive Oil
  • 2 lbs ground beef
  • 2 lbs ground Italian sausage
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 2 Tbsp chopped fresh basil
  • cup finely chopped Italian parsley
  • 1 Tbsp chopped oregano leaves
  • 2 Tbsp all-purpose flour
  • 2 cups red wine
  • 2 (28 oz.) cans tomatoes (we recommend San Marzano)
  • 3 Tbsp heavy cream
  • 1 tsp ground cinnamon
  • 2 quarts ricotta cheese (2 containers)
  • 2 eggs, lightly beaten
  • cup grated parmesan
  • Sea salt & ground pepper, to taste
  • 1 lb mozzarella cheese, shredded
  • Grated
  1. Make the Bolognese sauce: In a large pot heated with 2 Tbsp olive oil over medium-high heat, brown the ground beef and ground Italian sausage. While meat is browning, roughly chop the onion, garlic, carrots, celery, parsley, and oregano and toss in a food processor. Pulse until very finely chopped. Add veggie mixture to browned beef along with the flour, salt & pepper (to taste), and the red wine. Once wine has reduced, stir in the tomatoes, the heavy cream, and cinnamon. Raise to a boil, then lower to a simmer.
  2. Make the cheese mix: In a large mixing bowl, lightly beat the eggs. Stir in the ricotta and the grated parmesan and mix until even.
  3. Build the lasagna: Coat a 9 x 13 baking dish with 1 Tbsp olive oil. Add a layer of bolognese sauce to the bottom of the dish and top with Banza Lasagna noodles. Spread a layer of cheese mix on top of noodles. Repeat 3 more times (bolognese sauce, noodles, cheese mix), topping final layer with the shredded mozzarella and fresh basil.
  4. Bake the lasagna: Bake at 350 F for 1 hour, or until cheese on top is golden brown and bubbly. Let cool for 10 mins. before serving. Enjoy!


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