Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6-8 servings
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian (if using vegetarian cheeses)
Ingredients:
- For the Cheese Layer:
- 3 cups grated mozzarella cheese
- 1 cup grated provolone cheese
- 1 cup Catupiry® cheese (or similar creamy cheese)
- For the Pasta:
- 1 package precooked lasagna pasta (500g)
- For the Topping:
- 1 cup grated Parmesan cheese
- For the Bolognese Sauce:
- 2 tablespoons oil
- 1 clove garlic, minced
- 1 onion, chopped
- 400g ground beef
- 3 tomatoes, chopped
- 2 cans tomato sauce
- Salt, to taste
- Chopped parsley, to taste
Instructions:
- Prepare the Bolognese Sauce:
- Heat a pan with oil over medium heat.
- Fry the garlic, onion, and ground beef until the meat is golden brown.
- Add the chopped tomatoes and sauté for 2 minutes.
- Stir in the tomato sauce, season with salt and parsley, and cook for 10 minutes. Set aside.
- Prepare the Cheese Mixture:
- In a bowl, combine the mozzarella, provolone, and Catupiry® cheeses.
- Assemble the Lasagna:
- In a medium baking dish, layer the sauce, pasta sheets, more sauce, and the cheese mixture. Repeat the layers, ending with a final layer of sauce.
- Sprinkle the top with grated Parmesan cheese.
- Bake the Lasagna:
- Preheat your oven to a medium setting (around 180°C/350°F).
- Bake the lasagna for 30 minutes, or until it’s cooked through and golden brown on top.
- Serve:
- Remove from the oven and let it cool slightly. Serve your Lasagna Bolognese and 4-Cheese hot, decorated as desired.
Notes:
- This lasagna is a perfect combination of a meaty, rich Bolognese sauce and a blend of four delicious cheeses.
- You can prepare the Bolognese sauce in advance to save time.
- Feel free to adjust the types of cheese according to your taste or availability.
Enjoy this hearty, cheesy, and utterly satisfying Lasagna Bolognese with Four Cheeses, perfect for a family dinner or a special occasion.
We’d love to hear about your experience making these! Share your stories, photos, or any variations you tried in the comments below. Happy cooking.