Lasagna Bolognese With Pesto Recipe

Lasagna Bolognese with Pesto is a delicious twist on the classic Italian dish. This lasagna is made with layers of rich Bolognese sauce, creamy ricotta cheese, and homemade pesto. The combination of the meaty Bolognese sauce, the creamy ricotta, and the fresh and vibrant pesto creates a flavor explosion in every bite. This lasagna is perfect for a special occasion or for a comforting family dinner.

4.6
17 Rating -
Rate
Non Vegdiet
2hr 40minstotal
40minsCook
2hr 40m.total
40m.Cook
Lasagna Bolognese With Pesto
plan
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ingredients serve

Ingredients for Lasagna Bolognese With Pesto Recipe

  • 1/4 pound Ground Beef
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Tomato Paste
  • 1/4 can Crushed Tomatoes
  • 1/4 teaspoon Italian Seasoning
  • 1/2 cup Ricotta Cheese
  • 1/4 Egg
  • 0.13 cup Grated Parmesan Cheese
  • 1/4 cup Pesto
  • 3 Lasagna Noodles, Cooked According To Package Instructions

Directions: Lasagna Bolognese With Pesto Recipe

Cooking Directions

  • STEP 1.In a large skillet, cook the ground beef and onion until browned. Drain any excess fat.
  • STEP 2.Add the garlic, tomato paste, crushed tomatoes, and Italian seasoning to the skillet. Simmer for 20 minutes.
  • STEP 3.In a separate bowl, mix together the ricotta cheese, egg, and Parmesan cheese.
  • STEP 4.Spread a thin layer of Bolognese sauce in the bottom of a baking dish. Top with a layer of lasagna noodles, followed by a layer of ricotta mixture and a layer of pesto. Repeat the layers until all ingredients are used, ending with a layer of Bolognese sauce.
  • STEP 5.Cover the lasagna with foil and bake in a preheated oven at 375掳F for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • STEP 6.Let the lasagna cool for a few minutes before serving.

Cooking Tips

  • You can use ground turkey or a combination of ground beef and ground pork for the Bolognese sauce.
  • Feel free to add vegetables, such as diced carrots or bell peppers, to the Bolognese sauce for added flavor and nutrition.
  • You can make the pesto from scratch or use store-bought pesto for convenience.

Storage and Serving

  • Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover the lasagna with foil and bake in a preheated oven at 350掳F for about 20 minutes, or until heated through.
  • Serve the lasagna with a side salad and garlic bread for a complete meal.
Nutrition
value
1640
calories per serving
97 g Fat100 g Protein84 g Carbs34 g FiberOther

Current Totals

  • Fat
    97g
  • Protein
    100g
  • Carbs
    84g
  • Fiber
    34g

MacroNutrients

  • Carbs
    84g
  • Protein
    100g
  • Fiber
    34g

Fats

  • Fat
    97g

Vitamins & Minerals

  • Calcium
    745mg
  • Iron
    20mg
  • Vitamin A
    2511mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    2mg
  • Vitamin B9
    367mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    42mg
  • Vitamin E
    15mg
  • Copper
    2mcg
  • Magnesium
    351mg
  • Manganese
    5mg
  • Phosphorus
    1266mg
  • Selenium
    127mcg
  • Zinc
    18mg
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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Recipe By Slurrp