Recipe By Chef Dennis: Restaurant Style Recipes and Travel Adventures
When it comes to comfort food lasagna bolognese is at the top of my list. And making a delicious restaurant-style lasagna bolognese is easier than you think.
Ingredients For Restaurant Style Lasagna Bolognese Recipe
2 tablespoon Butter
0.5 cup Celery food processor or finely chopped
0.5 cup Carrot food processor or finely chopped
0.5 cup Onion food processor or finely chopped
2 Cloves garlic finely chopped
2 tablespoon Olive oil
16 ounce Ground beef
28 ounce Crushed tomatoes san marzano is my choice
0.33000000000000007 cup Red wine
1 cup Whole milk
1 tablespoon Basil fresh or dry finely chopped
2 teaspoon Parsley fresh finely chopped
5.5 teaspoon Sea salt
0.5 teaspoon Black pepper
0.25 teaspoon Crushed red pepper flakes
0.5 cup Heavy cream or 1/2 and 1/2
0.5 cup Grated romano cheese
28 ounce Crushed tomatoes san marzano is my choice
1 Clove garlic finely chopped
0.25 cup Onion fine dice
1 tablespoon Fresh basil chopped
As required Sea salt and pepper to taste
32 ounce Ricotta cheese
0.75 cup Grated romano cheese
2 Large eggs
1 teaspoon Dry basil
1 teaspoon Garlic powder
1 teaspoon Onion powder
0.25 teaspoon Black pepper
0.5 teaspoon Sea salt
12 Pasta sheets
2 cup Tomato sauce homemade or your favorite brand
2 cup Bolognese sauce *if you like a meatier lasagna use 3 cups of bolognese
Ricottta filling
3 cup Mozzarella cheese shredded
0.25 cup Grated romano cheese
1 teaspoon Fresh parsley finely chopped
Nutrition value
520
calories per serving
30 g Fat37 g Protein24 g Carbs4 g FiberOther
Current Totals
30 g Fat
37 g Protein
24 g Carbs
4 g Fiber
MacroNutrients
Carbs
24 g
Protein
37 g
Fiber
4 g
Fats
Fat
30 g
Vitamins & Minerals
Calcium
698 mg
Iron
3 mg
Vitamin A
1812 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
178 mcg
Vitamin B12
0 mcg
Vitamin C
53 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
83 mg
Manganese
1 mg
Phosphorus
589 mg
Selenium
40 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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