Classic Bolognese Lasagna

Summary

• Difficulty:
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Yield: Serves: 8

Ingredients

• 1 lb. ground veal or meatloaf mix (ground pork, veal and beef)
• 1 cup chopped onion
• 1/2 cup grated or finely chopped carrots
• 1 jar (24 to 28 oz.) vodka pasta sauce
• 6 no-boil lasagna noodles (1/2 of an 8 oz. pkg.) or 6 long lasagna noodles, cooked, drained
• 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese or Light Ricotta Cheese
• 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Italian Pasta Cheese

Directions

1. Cook meat in a large skillet with onion and carrots until no longer pink, stirring frequently; drain. Stir in pasta sauce; simmer 5 minutes.
2. Spoon 1-1/2 cups meat sauce onto bottom of 13 x 9-inch baking dish or pan. Layer 3 noodles, half of the Ricotta cheese, 1 cup meat sauce and 1/2 cup Italian Pasta Cheese. Repeat layering with 3 noodles, remaining Ricotta cheese, 1 cup meat sauce and 1/2 cup Italian Pasta Cheese. Top with remaining meat sauce.
3. Cover with foil. Bake in preheated 375°F oven 40 minutes. Uncover; top with remaining 1 cup Italian Pasta Cheese. Continue baking 10 minutes or until bubbly. Let stand 5 minutes before serving.

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