Lasagna alla Bolognese with Ricotta

Lasagna alla Bolognese with Ricotta is a more approachable take on this classic Italian dish.  Replacing the bechamel or balsamella sauce with whole milk ricotta saves time and effort on one of the trickier elements of the classic recipe. As our Classic Bolognese Pasta Sauce is made with heavy cream, it is very rich and silky, further adding to the creaminess of Lasagna alla Bolognese with Ricotta and complementing the ricotta.  Using a mix of six shredded cheeses (Asiago, Fontina, Mozzarella, Provolone, Parmesan and Romano) enriches and enhances the melted cheese component and greatly adds to the overall enjoyment of our Lasagna alla Bolognese with Ricotta.  Don’t forget to serve Classic Bolognese Pasta Sauce on the side with Lasagna all Bolognese with Ricotta, accompanied by a Sangiovese for an authentic Italian dinner and perfect for a holiday meal.

Lasagna Bolognese with Classic Bolognese Pasta Sauce

Prep Time: 30 minutes including assembly, Baking and Resting Time: 1 hour, Total Time: 1 hour, 30 minutes.  Serves 6.

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  • A large pot of well-salted Boiling Water
  • 2 Tbs Extra Virgin Olive Oil
  • 12 sheets boxed Lasagne* Pasta, approximately 10 oz
  • 4 cups Classic Bolognese Pasta Sauce*, see recipe
  • 1 lb Whole Milk Ricotta*
  • 8 oz, combined, shredded Asiago, Fontina, Whole Milk Mozzarella, Provolone, Parmesan and Romano cheeses*
  • A Lasagna Pan with a minimum depth of 3”


  1. Pour the extra virgin olive oil into a large pot of well-salted boiling water, then add the lasagne, one sheet at a time, to the boiling water, stirring to keep the pasta sheets separate from each other. Boil the lasagne pasta for 8 minutes, then gently remove them from the boiling water and cool them under cold running water to 1) stop the cooking and 2) make them easier to handle.  Set the cooked lasagne pasta aside in a bowl.
  2. For this recipe, we used a smaller lasagna pan, inside measurements of 12”x 7” x 3”, as we only wanted 6 portions. If you want to make a larger lasagna, use a larger pan and increase the ingredients.
  3. Spread a small amount of sauce in the bottom of the pan, then lay three cooked lasagne over the sauce, slightly overlapping the pasta sheets. Spoon dollops of ricotta on top of the lasagne, then add a layer of the mixed shredded cheeses.
  4. Repeat with three additional layers which will fill the lasagna pan. To keep the lasagna from separating along the intersections of the lasagne, remember to 1) slightly overlap the pasta sheets, 2) arrange the overlap to be in the opposite direction from the layer below it, e.g. with the pan horizontally in front of you on the counter, start the first of the lasagne at the outer edge of the pan away from you, laying the other two lasagne working toward you; when laying the next layer, start with the first of the lasagne at the inside/closer edge of the pan and work toward the outer edge of the pan.  This really will help the lasagna to hold its form when cutting and serving it.
  5. Preheat the oven to 350 F with a rack in the middle of the oven. Place the lasagna, uncovered, on a baking sheet and set on the middle rack to back for 23 minutes.  Cover the lasagna at that point with foil, lightly crimped at the edges of the pan, and return to the oven for 22 minutes; this will prevent the top of the lasagna from burning or drying out while allowing it to cook thoroughly.
  6. Remove the Lasagna alla Bolognese with Ricotta from the oven to a trivet and allow to rest, covered, for 15 minutes prior to cutting and serving.

Lasagna alla Bolognese with Ricotta


  • What’s in a name? The individual pasta sheet is a lasagna, plural lasagne. In the United States, the cooked dish is known as “Lasagna”, using the singular or collective form of the noun; in Italy and most other countries, the dish is known as “Lasagne”, using the plural form of the noun.  All clear now?
  • The sauce does not need to be hot when assembling the lasagna but it should not be cold as it will not spread easily; we recommend that the Classic Bolognese Pasta Sauce be warm for assembling the lasagna.
  • The whole milk ricotta should not be runny; any excess whey should be discarded. If necessary, drain the ricotta in a colander to remove excess whey well ahead of assembling the lasagna.
  • The six cheeses blend can be purchased already shredded and mixed at most supermarkets and online.

Lasagna alla Bolognese with Ricotta

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