Homemade Lasagna

As a volunteer for the nonprofit organization Lasagna Love, I’ve had the pleasure of sharing warmth and comfort through the incredible Lasagna alla Bolognese with families in my area who find themselves in need of a little bit of support. Today, I’m excited to bring this heartwarming recipe straight to your kitchen. This dish is the ultimate comfort meal – hearty and always made with love. I hope you share it with family, friends, and hopefully, just someone who needs a pick me up.

Lasagna Love is a nonprofit with a mission – founded on the simple belief that a home-cooked meal can bring joy and connection, Lasagna Love connects volunteers with individuals and families in need of support. By delivering homemade lasagnas, Lasagna Love aims to nourish both the body and the soul, one comforting meal at a time. Visit lasagnalove.org to learn more about how you can get involved and make a positive impact in your community.

Now, let’s get cooking!

Lasagna alla Bolognese

  • Difficulty: easy
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    For the Bolognese Sauce:

  • 2 tablespoon extra virgin olive oil
  • Red Pepper Flakes to taste
  • 4 cloves garlic, sliced thinly
  • 1/2 white onion, diced
  • 1 cup dry red wine
  • 1 lb 85-15 ground beef
  • 28 oz passata or tomato puree with no extra additives
  • 1 tablespoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • For the Lasagna:

  • 1 pound lasagna noodles, cooked al dente
  • 1 15 oz container ricotta cheese
  • 4 cups cubed or shredded mozzarella cheese (2 16 oz blocks of mozzarella)
  • 1 cup grated Parmesan cheese
  • 1 egg
  • 1/4 cup freshly chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper


Bolognese Sauce:

  1. Set a large pot or dutch oven with lid over a medium flame. Add oil and red pepper flakes and heat through, about 1 minute. Add garlic and onions together and sauté until onions are translucent.
  2. Add the beef and brown until just cooked. Add red wine and reduce by 1/2 – about 5-10 minutes.
  3. Add tomato puree or passata. Add salt, parsley, basil, and oregano and stir.
  4. Cover and simmer for 1 hour, while you prep the lasagna noodles.


  1. Preheat your oven to 375°F (190°C).
  2. Set a large pot of water to boil on medium-high heat.
  3. Make the ricotta mixture – mix ricotta, egg, parsley, salt and pepper and mix well.
  4. When the water is boiling, add a palmful of salt and stir to dissolve. Add your lasagna sheets one at a time to avoid sticking and stir consistently.
  5. Cook the lasagna sheets until they are pliable but not cooked all the way through – about 7 minutes. Strain and lay out on a clean dish towel.
  6. In a large baking dish, spread a thin layer of the Bolognese sauce. Place a layer of cooked lasagna noodles on top.
  7. Spread a portion of the ricotta cheese over the noodles, followed by a layer of the Bolognese sauce. Sprinkle mozzarella and Parmesan cheeses over the sauce.
  8. Repeat the layering process until you run out of ingredients, finishing with a layer of sauce and a generous sprinkle of Parmesan cheese.
  9. Cover the baking dish with foil and bake for 40-45 minutes.
  10. Let the lasagna rest for 10-15 minutes before serving, or packing.

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