Lasagna Bolognese


Main Dish
Lasagna Bolognese

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    Chef Edi gets a helping hand from his mother to make a take on a traditional Italian favorite: lasagna with Italian sausage and ground beef Bolognese sauce.

    Click to watch Chef Edi make his Lasagna Bolognese recipe.

    For more recipes from Chef Edi, visit

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    Servings and Ingredients

    Serves 12
    2 package(s) (16-oz. each) Gustare Vita lasagna noodles
    2 tbsp. Gustare Vita olive oil
    1 medium white onion, chopped
    3 clove(s) garlic, minced
    4 stalk(s) celery, chopped
    2 large carrots, chopped
    8 oz. Italian sausage
    1 package(s) (1 lbs.) lean ground beef
    Hy-Vee salt
    ½ c. dry red wine, such as Lambrusco
    2 jar(s) (17.6-oz. each) Gustare Vita tomato basil pasta sauce
    4 Hy-Vee dried bay leaves
    1 package(s) (0.8-oz.) fresh basil, chopped and divided, plus additional for garnish
    ½ can(s) (6-oz.) Hy-Vee tomato paste
    1 c. Hy-Vee heavy whipping cream
    2 package(s) (8-oz.) fresh mozzarella cheese, chopped and divided
    2 package(s) (8-oz. each) Hy-Vee sliced provolone cheese, chopped and divided
    4 oz. Parmigiano Reggiano cheese, shredded, divided, plus additional for garnish

    Things To Grab

    • 2 large stockpots
    • Large sheet pan(s)
    • Wooden spoon
    • 9x13-inch deep baking pan
    • Aluminum foil


    1. Bring a large stockpot of lightly salted water to a boil. Cook lasagna noodles according to package directions. Drain and place on large sheet pan(s); do not overlap. Set aside.

    2. Heat olive oil in a large stockpot over medium heat. Add onions and garlic; saute until fragrant, about 3 to 4 minutes. Add carrots, celery, Italian sausage, and ground beef to stockpot; season with salt. Brown Italian sausage and ground beef; breaking up large pieces about 6 to 7 minutes.

    3. Deglaze pan with red wine; scrape up any brown bits from the bottom of the pan with a wooden spoon. Continue cooking until wine evaporates, about 5 minutes. Stir in pasta sauce, bay leaves, and half of the fresh basil. Bring to a boil; reduce heat to a simmer. Simmer 45 to 50 minutes or until sauce has thickened. Stir in tomato paste and heavy cream; remove from heat; remove bay leaves.

    4. Preheat oven to 375 degrees.

    5. Spray a deep 9x13-inch baking pan with nonstick spray. Carefully spoon 1 cup pasta sauce into 9x13-inch pan. Top with 1/4 of lasagna noodles, overlapping as necessary. Top with 1/4 of each fresh mozzarella and provolone cheeses; sprinkle with a portion of reserved fresh basil.

    6. Spoon 1/4 of remaining sauce on top of noodles. Sprinkle with Parmigiano Reggiano and top with noodles. Repeat layers until 4 layers have been made and pan is almost full. Finish by topping with the last portion of lasagna noodles, pasta sauce, fresh mozzarella, provolone cheese, and fresh basil leaves.

    7. Cover tightly with aluminum foil; bake 40 minutes or until hot and bubbly. Remove aluminum foil and bake an additional 5 minutes or until cheese has browned. Remove from oven and allow to cool 10 to 15 minutes. Cut into pieces and garnish with additional Parmigiano Reggiano and fresh basil, if desired.

    Nutrition facts


    830 Calories per serving

    Amounts Per Serving

    • Total Fat: 44g
    • Cholesterol: 115mg
    • Sodium: 870mg
    • Total Carbohydrates: 65g
    • Protein: 42g

    Daily Values

    Iron 20%
    Calcium 60%
    Vitamin D 0%
    Potassium 15%

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