top of page

Giddy Lasagna Bolognese


For the sauce:

2 tablespoon olive oil

1 1/2 pounds ground chuck

1 3/4 teaspoons kosher salt, divided

2 carrots, peeled and chopped fine

1 red onion, peeled and chopped fine

3 garlic cloves, smashed and peeled

1 tablespoon tomato paste

1 cup dry red wine

2 (28 ounce) cans Hunt’s San Marzano Style Tomatoes, crushed by hand

1/2 cup water

1 (2 inch) piece parmesan cheese rind

For the ricotta:

1 1/2 pounds fresh ricotta cheese, such as Calabro

1 teaspoon kosher salt

1 (10 ounce) package frozen spinach, drain well

1/4 cup chopped basil

To assemble:

1 tablespoon unsalted butter, softened

15 no boil lasagne sheets, such as de cecco

4 cups shredded mozzarella cheese

1 1/2 cups freshly grated parmesan cheese


bottom of page