The Millennial Chef

Creamy Bolognese Lasagna


Extra virgin olive oil

1 lb sweet or hot Italian sausage, take the meat out of the casing or buy ground sausage

1 lb ground beef

1 onion, minced

2 carrots, minced

1 celery stalk, minced

3 cloves of garlic, minced

2 tablespoons of tomato paste

1 cup of dry red wine

2 28 oz cans of crushed San Marzano Tomatoes

Basil, to taste

Parsley, to taste

1/4 cup heavy cream

1 32 oz container ricotta

1 egg

1 teaspoon Garlic powder

Pinch of crushed red pepper

16 oz shredded mozzarella cheese

1-2 cups Parmesan cheese

2 packages of lasagna

Salt and pepper to taste

Optional* 1 jar of your favorite tomato sauce to have in case you want it saucy


1. Take out 2 large pots, one for the lasagna noodles & one for your sauce. Boil the lasagna sheets in salted water and cook them al dente (little less than the package instructions say). Drain, rinse them thoroughly, and drizzle a little oil on them so they don’t stick, set aside.

2. To the second pot and add the ground beef and sausage. Break up the meat with a wooden spoon, and season with salt, pepper, and a pinch of crushed red pepper. Cook for about 5-7 minutes or until the meat is fully cooked. Drain the fat, then return the meat pan to the pan. Next, add 1 teaspoon of olive oil, plus the finely chopped onion, carrot and celery. Season with more salt and pepper. Cook this on medium heat for another 6-7 minutes or until tender. Then, add in the garlic (cook for a minute) and tomato paste and cook for another minute. Then, add in the red wine and reduce the liquid by half (takes about 3-4 minutes) on high heat. After the wine has reduced, add in the crushed tomatoes, 1 tablespoon of chopped basil and parsley, and 1 cup of water. Mix, bring to a boil, then down to a simmer, cover and cook for minimum 30 minutes or as long as 2 hours. When it’s done cooking, add in the heavy cream and taste for seasoning.

3. Right before the sauce is finished cooking, take out a bowl and add the ricotta cheese, 1 egg, 1 tablespoon of Parmesan and mozzarella cheese, 1 teaspoon parsley (dried or fresh), 1 teaspoon (or more if you love garlic powder) of garlic powder, a pinch of crushed red pepper and teaspoon of salt and pepper. Combine and set aside. Taste for seasoning and adjust accordingly.

4. Now it's time to assemble! Take out a 13x9 baking dish and drizzle 2 teaspoons of olive oil to the bottom of the baking dish and add 4 lasagna sheets to the bottom. Then, ladle in about 1 cup of the bolognese sauce, 1/2 cup mozzarella and Parmesan cheese, and then about 1-2 cups of the ricotta mixture. Repeat until the pasta is the last layer at the top and then top with more bolognese, mozzarella and Parmesan. Cover with foil and then bake on 375 for 40 minutes and then remove the foil and continue baking another 15 minutes until the top is browned. Let the lasagna sit for at least 30 minutes before serving. Finish with little more sauce on top, fresh basil and parsley and a sprinkle Of Parmesan cheese!

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