Lasagna with Irresistibles Bolognese Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Académie Culinaire |
Recipe ingredients
- 16 oven-ready prepared lasagna pasta*
- 2 Tbsp. (30 mL) Irresistibles extra-virgin olive oil*
- 8 oz. (227 g) mushrooms, thinly sliced
- About 2 ¾ cups (700 mL) Irresistibles Bolognese sauce*
- 1 cup (250 mL) beef broth
- 2 zucchini, coarsely grated
- 1 cup (250 mL) ricotta cheese
- To taste salt and pepper
- 7 oz. (200 g) grated mozzarella cheese*
Preparation
Preheat the oven to 350°F (180°C).
Cook the pasta according to the package instructions.
In a deep frying pan, heat the oil over medium-high heat and brown the mushrooms.
Add the bolognese sauce, broth and lower heat to medium. Adjust the seasoning.
In a bowl, mix the grated zucchini with the ricotta. Add salt and pepper.
In a rectangular oven-proof dish, assemble the lasagna this way: sauce, pasta, zucchini-ricotta, sauce, pasta, sauce, mozzarella, pasta, zucchini-ricotta, pasta, sauce, and finally mozzarella.
Bake covered in the oven for about 45 minutes.
Remove the cover about 15 minutes before the lasagna is ready so the mozzarella topping can brown.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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