Festive Lasagna Bolognese (Print Version)

Layers of cheesy bolognese, basil pesto ricotta, and herbs for a festive, deeply flavorful dish.

# Ingredients:

→ Sauce Components

01 - Non-stick cooking spray
02 - One 13.2-ounce box no-boil lasagna noodles
03 - 2 large carrots, roughly chopped
04 - 1 stalk celery, roughly chopped
05 - 1 large yellow onion, roughly chopped
06 - 4 ounces pancetta, roughly chopped
07 - 6 garlic cloves
08 - 2 tablespoons olive oil
09 - 1 pound ground beef
10 - 1 pound ground pork
11 - 1 can (6 ounces) tomato paste
12 - 1 cup medium-bodied red wine
13 - 3 sprigs fresh rosemary
14 - 10 sprigs fresh thyme
15 - 2 bay leaves
16 - Optional: 1 parmesan cheese rind
17 - 1 can (28 ounces) crushed tomatoes
18 - 2 cups low-sodium chicken broth or water
19 - 1/2 cup heavy cream
20 - 1/2 cup grated parmesan cheese
21 - Kosher salt and ground black pepper, to season

→ Basil Pesto Ricotta Mixture

22 - 15 ounces ricotta cheese (whole milk or part-skim)
23 - 1 jar (6.3 ounces) basil pesto
24 - 2 large eggs
25 - 1/2 cup grated parmesan cheese
26 - Kosher salt and ground black pepper, to taste

→ Cheese Layers

27 - 24 ounces shredded low-moisture part-skim mozzarella cheese (about 6 cups)
28 - 12 ounces Italian cheese blend (asiago, parmesan, etc.), shredded (about 3 cups)

# Steps:

01 - Roughly chop carrots, celery, and onion in a food processor. Separately, pulse pancetta and garlic to a fine mince.
02 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add pancetta-garlic mixture and cook until pancetta renders fat and garlic becomes fragrant, about 4 to 5 minutes.
03 - Add chopped carrots, celery, and onion. Season with approximately 1 teaspoon kosher salt and cook, stirring, until vegetables are deeply browned, about 15 to 20 minutes.
04 - Add ground beef and ground pork to the pot. Season each with about 1 teaspoon kosher salt. Let meat brown undisturbed for 2 to 3 minutes per side. Break apart and continue cooking until well browned, about 8 to 10 minutes.
05 - Stir in tomato paste and cook for 2 to 3 minutes. Raise heat to medium-high, add red wine to deglaze, scraping up any browned bits. Cook until wine is mostly absorbed, about 4 to 5 minutes.
06 - Add rosemary, thyme, bay leaves, optional parmesan rind, crushed tomatoes, and chicken broth or water. Stir, reduce heat to medium-low, and partially cover. Simmer for about 90 minutes, stirring occasionally.
07 - Stir in heavy cream and grated parmesan. Taste and adjust seasoning with kosher salt and ground black pepper as needed. Remove from heat and set aside.
08 - In a mixing bowl, combine ricotta cheese, basil pesto, eggs, 1/2 cup grated parmesan, salt, and pepper. Stir until mixture is smooth and fully blended. Set aside.
09 - Spray a 9 by 13-inch baking dish with non-stick cooking spray. Spread about 1 cup of bolognese sauce evenly across the bottom.
10 - Arrange no-boil lasagna noodles over the sauce to fully cover the bottom, breaking pieces to fit as needed. Spread half of the remaining bolognese sauce. Sprinkle with approximately one quarter of both the mozzarella and Italian cheese blends.
11 - Layer more noodles. Spread half of the basil pesto ricotta mixture. Sprinkle another quarter of mozzarella and Italian cheese blend.
12 - Repeat with another layer of noodles, the remaining bolognese sauce, and an additional quarter of each cheese blend. Top with a final layer of noodles.
13 - Spread the remaining basil pesto ricotta (or leave as is for a cheese-only top). Scatter the rest of the mozzarella and Italian cheese blend evenly over surface.
14 - Cover tightly with foil and refrigerate for a minimum of 12 hours or overnight to allow layers to meld and ensure clean slicing.
15 - Preheat oven to 375°F with the rack centered. Remove baking dish from refrigerator and place on a rimmed sheet pan.
16 - Bake, covered with foil, for 60 minutes. Remove foil for the final 10 minutes to allow cheese topping to brown and become crisp.
17 - Let the assembled lasagna rest for 10 to 15 minutes after baking before slicing into 12 to 15 portions.
18 - Serve warm, garnished with freshly grated parmesan or chopped herbs if desired. Leftovers reheat well.

# Notes:

01 - Allowing the assembled lasagna to chill overnight ensures defined layers and easier slicing for serving.
02 - Bolognese sauce may be prepared up to two days in advance for efficient assembly.

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