Lasagna with Irresistibles Bolognese Sauce

Lasagna with Irresistibles Bolognese Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:45 Cooking
  • 1:00 Total Time


Add all
  • 16

    oven-ready prepared lasagna pasta

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 8 oz
    (227 g)

    mushrooms, thinly sliced

  • 2 3/4 cups
    (700 mL)

    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


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.

Source: Académie Culinaire

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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