Lasagne alla Bolognese with Sun Dried Tomatoes


Lasagna-alla-Bolognese is a staple meal in the Mooney Family. The creamy ricotta and Parmesan cheese are the true testament of comfort food. We prefer to enjoy this dish accompanied by a green salad, and  fresh baguette.

Total Cook Time: 45 minutes

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Bella Products Used:

Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ

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Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs - 8.5 oz

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Ingredients for the Bolognese

  • 12oz ground beef and 8oz ground pork, mixed together well in a large mixing bowl
  • 2 tsp dry oregano
  • 1 1/2 tsp salt
  • 1/3 tsp fresh cracked pepper
  • 1 tbsp Bella Sun Luci extra virgin olive oil
  • 1 medium-large yellow onion, finely diced
  • 1 large peeled carrot, finely diced
  • 4 large cloves garlic, minced
  • 1/2 cup good quality white wine
  • 20 ounces crushed or diced tomatoes, not drained
  • 1/2 cup Bella Sun Luci sun dried tomatoes julienne, diced into smaller pieces
  • Parmesan for grating
  • Optional: Fresh garden herb sprigs or basil leaves for garnish

Ingredients for the lasagne

  • 2 12-oz boxes lasagne sheets
  • 2 TB Bella Sun Luci Extra Virgin Olive Oil for coating the pasta
  • 2 C ricotta
  • 1 C shredded mozzarella
  • 1 C grated parmesan
  • 1 cube (4 oz) unsalted butter for buttering the pan
  • ¼ cup flour for dusting the pan
  • 2 C béchamel (optional, as a substitute for the butter and flour…)
  • Basil or any fresh herb sprigs for garnish


Directions for the Bolognese

  • In a very large heavy bottom sauce pan, frying pan or Dutch oven, over a medium-high flame, heat the olive oil.
  • Add the onion, stir often with a wood spoon and fry until golden brown.
  • Add the carrots, garlic oregano, and salt, then add the meat about an once at a time.
  • Cook on one side until brown, about 5 minutes. Break the meat up as small as possible and fry 2 more minutes until cooked through.
  • Add the wine, reducing to about 3/4, turn down to medium, add the tomatoes and stir for 3 minutes.
  • Turn to low and simmer 50 minutes, stirring often, scraping the sides and bottom of pan with a wooden spoon. Add the sun dried tomatoes and stir/simmer 10 more minutes. Simmer an additional 10-20 minutes if the Bolognese is still loose.

Directions for the lasagne

  • Cook the lasagne noodles as specified on the package. Do not undercook. Drain, turn onto a baking sheet and immediately coat with the olive oil, using tongs and making sure to coat all of the noodles well.
  • Preheat the oven to 375.
  • When the pasta is cool enough to handle, coat your lasagne pan(s)/casserole dish(es) first with butter then the flour (or, if using béchamel, coat the pan(s) with that instead).
  • Place pasta sheets in the first pan(s) to cover the bottom, add a layer of Bolognese and a layer of ricotta, mozzarella and parmesan. If you have béchamel, use it here.
  • *Reserve enough parmesan to lightly coat the tops(s) of your lasagne(s).
  • Repeat this layering process with even amounts of the noodles, Bolognese and cheeses until you’ve used all of it, with noodles being the top layer.
  • Sprinkle with parmesan and bake 45 minutes to 1 hour uncovered, until the top layer is golden brown, then cover with a lid, or foil, and bake an additional 15-30 minutes, until the lasagne(s) is/are fully cooked…piping hot in the middle.
  • Let rest 15+ minutes in order for the lasagne to set so you can cut clean-edged pieces, or, Chef Richie says: “Don’t wait! Just have at it!”

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