Wednesday, May 28, 2008

Quick and Delicious Lasagna with a Hearty Healthy Bolognese Sauce

This has been a staple at our house for more years than I care to admit. When I originally started making our lasagna, I would enhance the jar sauces with ground beef and herbs. As the recipe has evolved, I now make it with my own Bolognese sauce which is very healthy since it contains either ground turkey or chicken. For a vegetatian version I use my Vegetarian Marinara sauce. I use part-skim mozzarella and a bit of Parmesan for the cheeses. The lasagna noodles I now use are whole wheat or a blend.

The hardest part of the entire process is letting the lasagna sit and cool for about 15 minutes, the whole family just wants to attack it!


  • 10 pieces of lasagna noodles
  • 1.5 lbs of part-skim mozarella cheese
  • 1/2 cup of grated parmesan cheese
  • 8 cups of Bolognese sauce or vegetarian marinara


  1. Preheat the oven to 375 F.
  2. Warm the Bolognese sauce on low. It doesn't have to hot, just warm.
  3. Boil noodles as instructed on the box. I like the noodles al dente, so I cook the noodles about 2 minutes less than stated on the box. I like to cook the noodles prior to building the lasagna because I think you have a little more control as to how moist the lasagna will be.
  4. While the noodles are cooking, grate the mozzarella cheese.
  5. When the noodles are done, drain and lay them flat on a cookie sheet. This really makes building a lot easier.
  6. The layering process, always starts with the sauce which helps to ensure that the noodles won't stick to the pan.
  7. Coat the pan with a thin layer of sauce and lay 3 pieces of the lasagna noodles. Cover the noodles with sauce so that they are evenly coated.
  8. Spread a layer of mozzarella cheese.
  9. Repeat the process of layering so that you have 3 layers of noodles, sauce and cheese.
  10. Spread the Parmesan cheese over the mozzarella.
  11. Bake for about 30-40 minutes or until the sauce is bubbling and the cheese is a nice brown. If the sauce is already bubbling, but the cheese is not quite a golden brown, I broil the dish for about 5 minutes or until the cheese browns. Just be very careful and watch the lasagna closely because you can easily over do it you don't keep an eye on it.
  12. Let the lasagna stand and cool for about 15 minutes and it will be ready to serve.

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