STREAMING NOW: Feast with Friends

Incredible Lasagna W/ Bolognese Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I got this recipe from our local paper. Others say it's Emeril's recipe, but it didn't say so in the paper. Either way, it's not mine, but I tried it and it rocked. It isn't like the lasagna you normally make, as it doesn't have Ricotta or Mozzerella. But trust it, it's different and it's awesome. It actually tastes more authentic than the cheesy style lasagna. Also, original recipe called for Spinach Pasta (homemade), but I substited Barilla brand (ready to bake) shells. If you don't know how to make a bechamel, I'll post a recipe and attempt to link it.”
READY IN:
1hr 45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a ceramic 9 x 13 casserole dish with butter and set aside (this is so that the noodles don't stick to the bottom, and it works better than putting sauce down, and tastes great, too).
  2. Boil lasagna shells until al dente (look at directions on package), unless you're using the ready to bake type.
  3. Arrange pasta into single layer in pan, cutting and patching to fit as needed.
  4. Carefully top with a thin layer of bolognese (about 1 1/2 cups). Sprinkle liberally with parmiggiano cheese.
  5. Arrange another layer of pasta on top, covering with bechamel (about 1 1/3 cup) and sprinkle again with parmiggiano cheese.
  6. Repeat layers until you have at least 3 layers of bolognese and bechamel, then finish with another cup of the reserved bolognese, and finally top with parmigianno.
  7. Bake at 350 degrees until hot and bubbly, about 50 minutes.
  8. Let rest about 15 minutes before serving.
  9. Serve with any remaining bolognese on the side.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: