Description
This Italian American–style lasagna is layered with slow-simmered bolognese, creamy ricotta, and three kinds of cheese for the ultimate cozy dinner party recipe. Sweetpea’s New Lasagna is baked low and slow until golden, bubbly, and irresistibly comforting. Designed for feeding a crowd, this make-ahead lasagna is perfect for holidays, family dinners, and gatherings with friends.
Ingredients
Italian American Bolognese Sauce
- 1 lb ground beef
- 1 lb hot breakfast sausage
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced yellow onion
- 2 garlic cloves, minced
- 1 bottle red wine (Chianti recommended)
- 1 (6.5‑ounce) tube tomato paste
- 2 jars tomato passata (24–26 ounces each)
- 4 bay leaves
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 1 tbsp salt
- 1 tbsp black pepper
- ½ tbsp red pepper flakes
- 1 cup parmesan cheese
- 1 cup whole milk or half‑and‑half
Ricotta Mixture
- 4 oz chive & onion cream cheese
- 8 oz sour cream
- 16 oz ricotta cheese
- 2 tsp garlic pepper seasoning
- 2 tsp Italian herb blend
- 5.2 oz basil & chive Boursin cheese
Cheese Mixture
- 8 oz provolone, shredded
- 8 oz low‑moisture mozzarella, shredded
- 8 oz fresh mozzarella, shredded
- 8 oz grated parmesan
Assembly
- Lasagna sheets
- Hot water for soaking pasta
- Olive oil or cooking spray
Instructions
Make the Bolognese Sauce
- Brown the beef and sausage in a large heavy‑bottomed pot.
- Add carrots, celery, onion, and garlic. Cook until softened.
- Deglaze with red wine and simmer until reduced.
- Stir in tomato paste, passata, bay leaves, and seasonings.
- Simmer uncovered for 1–2 hours (longer if possible).
- Finish with parmesan and milk. Cool completely.
Make the Ricotta Mixture
Blend all ingredients until smooth and creamy. Refrigerate.
Make the Cheese Mixture
Mix all shredded cheeses together and refrigerate.
Assemble the Lasagna
- Preheat oven to 325°F.
- Soak lasagna sheets in hot water until pliable.
- Grease lasagna pan generously.
Layer:
- Bolognese sauce
- Lasagna sheets
- Ricotta mixture
- Cheese mixture
Repeat layers, finishing with sauce and cheese on top.
Bake
- Place pan on a half sheet pan.
- Cover tightly with foil and bake 45 minutes.
- Uncover and bake 15 minutes more until golden and bubbly.
- Rest 15 minutes before slicing.
Notes
To freeze: Assemble, wrap tightly, and freeze up to 3 months.
To bake from thawed: Thaw overnight in the fridge, bake at 325°F covered for 45 minutes, uncover and bake 15 minutes until bubbly and golden.
