Meat Lasagna with Four Cheeses
A Classic Comfort Food Recipe with Home Made Bolognese Sauce
This lasagna recipe uses my home made bolognese sauce, chock full of fresh veggies and meat and slow-cooked in the crock-pot. I choose Japanese eggplants over Italian because I find they cook through better. Of course, you can use your own favourite pasta sauce and your own choice of eggplants, (or leave the eggplants out entirely).
I use a 13-inch lasagna glass baking dish. If you use a full-size lasagna pan, you’ll want to increase the quantities of cheese and sauce by about a third.
Ingredients for Four Cheese Lasagna
- Oven Ready Lasagna Noodles
- Bolognese Sauce, 4 – 6 cups
- 1 lb asiago, shredded
- 1 lb mozarella, shredded
- 2 cups fresh ricotta, mixed with one egg
- 1 cup grated parmesan
- Fresh Basil, about 6 leaves, finely chopped
- Japanese eggplant, 1 sliced thinly lengthwise and grilled for about 10 minutes
How to Make Lasagna
- Coat the bottom of the lasagna pan with 1 to 1 1/2 cups of bolognese sauce
- lay lasagna noodles side by side on top of sauce
- use a spatula to spread 1/3 of the ricotta mixture over the noodles
- lay the eggplant slices side by side over the ricotta cheese
- sprinkle about a third of the asiago and the mozarella over the eggplant
- pour 1 1/2 cups of the bolognese sauce over, thoroughly covering
- sprinkle shredded fresh basil
- add another layer of noodles and repeat the ricotta, eggplant, cheeses, basil and sauce
- for the last layer, just lay the noodles, cover thoroughly with sauce and loads of cheese, including all of the parmesan
- Bake in 350 degree oven, 20-30 min covered, then 20-30 min uncovered
Let the lasagna sit for about 10 minutes before cutting and serving — with garlic bread, of course!
