Dice up 1 onion, 2 stalks of celery, 1 carrot and saute them in a heavy duty pot until they soften up.

Season them with a bit of salt and pepper.

After your veggies have broken down a bit, to your pot add 1 pound of ground beef and 1 pound of italian sausage.

If you want to be fancy you could add some ground veal or if you want your sauce to be a little spicy you could use hot italian sausage.

Season your meat with a little bit of salt, pepper and italian seasoning.

Once your meat is browned go ahead and drain some of the fat off. I purchased lean beef because I didn’t want to pick up my heavy cast iron pot to drain meat, so I didn’t have to do this. But you do what you gotta do.

To your pot add 2 cans of diced tomatoes…

and 2 cans of tomato sauce.

Do you have any wine laying around? You do? Awesome! Add some of that to your pot.

If you don’t have any no biggie. Your sauce will still taste amazing.

Now season this all will a little more salt, pepper, and my favorite italian seasoning. I just love that stuff! It has all of my favorite herbs in one handy jar. Also throw in a couple of bay leaves.

Here is the most important step, let this big beautiful pot of sauce simmer lazily, uncovered for at least two hours. DO NOT skimp on the time! This is what makes this sauce so special. Also don’t be afraid to taste it while it’s cooking to see if it needs to be seasoned a bit more.

While things are cooking on the stove lets make the cheese filling.

Put 1 12 ounce container of small curd cottage cheese into bowl.

If you want to use ricotta instead go right ahead. My mom uses cottage cheese when she makes lasagna and I love it, but you use what you think your family will enjoy!

To that bowl add 1 1/2 cups of shredded parmesan, 1 1/2 cups of monterey jack and 1 egg.

Yes I said monterey jack and not mozzarella. This is what happened, I forget to buy mozzarella and the only other cheese in my fridge was monterey. I went with it and threw it in the bowl. I will never use mozzarella again. It added a nice sharpness to the lasagna and a lot like my 1st, 2nd, and 3rd son I considered it to be a very happy accident.

Give it a good stir and season your cheese with a bit of pepper, a touch of salt, and a nice big pinch of italian seasoning.

Hey, this is kinda off the subject but did you guys see that one episode of New Jersey housewives where Teresa is checking out her photos for her new cook book? I love how she pronounces “ingredients”. She says “ingredients-es”. No I’m not making fun of her! I thought it was kinda cute…

Has it been two hours?? It has? Great, your sauce is done!

Now for my favorite part, add a good healthy pour (a little less than a cup) of heavy cream to the pot and stir it in.

Ho-ly smokes.

Time to bring everything together.

Cover the bottom of a large baking dish with a couple ladleful’s of sauce…

add place three no boil lasagna noodles over your sauce.

I love no boil lasagna noodles. They hold up well in this hearty lasagna and I don’t have to boil them!

Now layer a bit of cheese over your noodles…

Don’t worry, the cheese will melt and spread out when it’s baked.

and top all of that with more sauce.

Repeat this pattern (noodes, cheese, sauce) until you run out of sauce or run out of room, which ever comes first.

Don’t forget to pluck out those bay leaves!

When you are done layering sprinkle a bit more of your parmesan and monterey jack on top.

Did I mention this lasagna is low fat?…

In opposite world?

Cover it with foil and pop this into a 350 degree oven for 30 minutes. When that 30 minutes is up remove the foil and bake it for another 10 minutes.

Oh. My. Goodness. I wish you could plunge your fork into this photo and taste it now. Dreamy, cheesy, savory, goodness.

Here is the hard part, let this lasagna set for 15 minutes before dishing it up. If you serve it right away it’s just going to plop all over your plate.

If you couldn’t care less about that, dig right in!

A fork alone will not be enough be mop up all of the sauce and cheese this plate of lasagna has to offer. You’ll need a big slice of crunchy french bread to help & don’t forget a nice glass of wine to help wash this all down.

This is pure love in pasta form. Invite your parents, friends or the Vanni’s over for dinner and dig in!



  • 1 diced onion
  • 1 diced carrot
  • 2 stalks of celery diced
  • 1 pound of ground beef
  • 1 pound of italian sausage
  • 2 can of diced tomatoes
  • 2 cans of tomato sauce
  • 1/2 cup of red wine
  • salt, pepper, italian seasoning to taste
  • 2 bay leaves
  • heavy cream
  • lasagna noodels
  • 1 small container of small curd cottage cheese
  • 2 cups of shredded parmesan
  • 2 cups of shredded monterey jack
  • 1 egg

7 Responses to Bolognese Lasagna

  1. This is so beautiful!!! I am going to try your recipe. I can’t make a lasagna to SAVE MY LIFE!!! Alicia makes a good one, but I’ll try this recipe. Good job, Melissa!!

  2. Mom says:

    That is pure love babe. You just don’t have anything to complain about when you walk into a home with this staring you in the face. Beautiful. I know you got loved up from all your boys and of course our Ryan.
    I love your blog babe, it just makes my day.
    Much love

  3. Terry says:

    Can’t wait to try it!!! Thanks, Melissa!

  4. Melissa says:

    Thank you Janet & thank you for the inspiration Terry! Love you too mom, the boys (and Buk) are beyond excited to be with you next week!!

  5. Cecilia says:

    This is my favorite!! I have made it a few times and always get great reviews!! Thank you. I love the blog…whenever I need a dinner/dessert idea I check here first.

  6. I am sure you get a lot of kudos for your writing skills but I thought I will drop you a line anyways – keep up the good work

  7. Julie Lacomb says:

    Hey Melissa,
    Im one of Dinas friends. You probably dont remember me when you were little. I use to go to your grandmas and swim with Dina. She told me about your website 6 months ago. Im truely in love. I really like how you go step by step. This really helps. I also love your spa salad. This website is my favorite out of all the cooking sites I go to.

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