Pesto Bolognese Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooked lasagna with pesto-ricotta filling and a meat Bolognese sauce made with beef and sausage. This updated classic balances herby brightness with deep savory flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced or grated
- 3/4 pound ground spicy Italian sausage
- 1/2 pound lean ground beef
- kosher salt and black pepper
- 1 (28 ounce) can chopped tomatoes
- 1/4 cup tomato paste
- 2 teaspoons dried oregano
- 1 bay leaf
- 1 cup whole milk
- 2 cups shredded provolone cheese
- 2 cups whole milk ricotta cheese
- 1/2 cup basil pesto, homemade or store bought
- 6 ounces fresh mozzarella, torn
- 1 box no-boil lasagna noodles
- grated parmesan and fresh basil, for serving
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 15m
- Sodium
- 1056mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 755mg
- Calcium
- 598mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1056MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.