White Bolognese Lasagna has a depth of flavor you wouldn’t expect. The creamy sauce is perfectly matched with the ricotta and noodles in this delicious dish.
It’s National Lasagna Day! If you know me at all and have read by blog for a little bit you’ll know that I LOVE lasagna. But then again, who doesn’t? All those layers of noodles, cheese, and meat with sauce is enough to make my mouth drool. And it doesn’t matter what kind of lasagna either. I’ll go for a white lasagna, vegetable lasagna, meat lasagna, and even a taco lasagna! Made with noodles OR with tortillas. Doesn’t matter. I love lasagna.
That’s why I’m calling this MY holiday!
You see, they used to call me Garfield. For those that don’t know, Garfield is this cartoon character who would lounge around eating pans of lasagna. Well, not really, but that’s why they called me Garfield. I loved lasagna. For every birthday dinner ever since I could remember I’d ask for lasagna.
Or we’d go to an Italian restaurant where I could order me some lasagna. It’s the only thing I wanted to each besides chocolate cake with chocolate icing. Those were the only things I asked for to have for dinner on my birthday. While my tastes have changed a bit, I still love lasagna and love having it for dinner on my birthday.
So, a couple of months ago when I was meeting with my new team manager for this new job I have, we met at an Italian restaurant. I am finding that meetings happen at restaurants. It is a different culture than what I’m used to so I just kind of go with the flow on these things.
On the menu for that restaurant was what I thought to fettuccine Alfredo. Except it wasn’t fettuccine Alfredo. It was fettuccine with a white bolognese sauce.
Are you kidding me? What the heck is that??
So, I had to head to my favorite encyclopedia of recipes and ideas; Pinterest. And I started looking up what is in white bolognese and how you make it. Because, OMG, it was the best pasta I’ve had in a long time. This dish was something different I’d never heard of, but completely devoured. Thankfully, it was a lunch portion. Or else they might have seen the true me for that introduction meeting.
Needless to say, white bolognese was on my list of recipes to create. And I had been doing research on it when the discussion of National Lasagna Day came up. Remember, my holiday? Anyway, when I created that event I had no idea that I would create a second event and co-host a third. Yes, that’s right people. I have posted three recipes today for three different events. NONE of which were done before yesterday.
Yes, you read that right. NONE of these recipes were ready before yesterday. I mean, I had them written and planned out how I would accomplish them, but none were finished. Oh, okay! I did test the cupcakes once. Like a few months ago, but they were a total fail and almost started from scratch with new research on chocolate cake recipes. And I wasn’t sure I would be able to pull this one off, too. I forgot to add the buttermilk. Oops.
Shhh….I don’t tell those people reading THAT post. It’s our secret.
This recipe was first on the plate, so to speak. I mean, it’s a bolognese. It has to simmer for long periods of time, right? And then once it’s simmered and the sauce is finished you have to assemble and bake the lasagna for lone periods of time. It just had to first in the batting order. It could simmer or bake away while I’m concentrating on something else. Like the 7 other recipes I needed to make?
I had nothing made for the week long event. I planned on tackling all of those yesterday, but my knees gave out. And my feet. I started in the kitchen about 11 and didn’t stop until I stopped to eat dinner and edit photos for the three posts at about 7:30. Well, I had one break where I had to run to the store. But that wasn’t really a break per se.
Anyway, I’m trying to paint a picture of the kitchen yesterday. If I hadn’t procrastinated I would be fine, but I have been totally tired the last few weekends. To point where Saturday, I just couldn’t stay awake. I tried to do some social sharing and preparing of recipes for this week long event and at least 2 others. But no. My eyes just kept drooping and closing. I finally gave in, but a nap didn’t really come. I dozed and woke up several times. It was frustrating. And I had so much planned for Saturday, too.
So, NEXT weekend I have to work on the recipes for the next week long event. Yes, I realize this has nothing to do with the recipe at hand. I’m just painting a picture of the weekend because I’m exhausted today. I was up late and had to get up early. I had the take the girls out this morning because the hubs didn’t get home until late and had to be at the courthouse early. Just crazy schedules lately.
Anyway, when the white bolognese was all done and simmered away, it was more saucy than I thought. So, I under cooked the noodles a bit so make up the difference. The noodles soaked up the excess liquid which makes this lasagna even more delicious. And y’all, this lasagna is DELICIOUS! I tasted the sauce and thought it was fantastic. But once the whole thing was assembled, baked, and I finally got to eat it, I said, “Yum” after almost every bite. The depth of flavor in this sauce is just indescribable.
So, I have a few tricks up my sleeve. Ever since I made the minestrone with the Parmesan rind in the broth, I’ve used that in almost every soup or broth I can. I’m here to tell you it is a game changer in Italian soups and sauces. This white bolognese is no exception. I tossed in the Parmesan rinds when I added the broth to the meat and let it simmer.
Heaven. That White Bolognese Lasagna sauce smelled like Parmesan heaven.
I used the same pot to cook the noodles and let that Parmesan flavor that adhered itself to the pan go into the noodles, too. I probably could have added those rinds to the cooking water. And come to think of it, I probably should have.
But, I scooped them out of the bolognese and tossed them. Yes, you can technically eat them, but they’re not all that great. And they don’t go down the garbage disposal either. Just as an FYI.
Yes, you put Parmesan cheese in at the end when all is said and done, but that’s a different Parmesan flavor. I’m not sure I can explain it. You have to really simmer the rinds in a broth to understand what I mean. The aroma is there, but the depth of flavor is just immaculate. Yes. I said immaculate. That’s really the only way to explain it.
You’re just going to have to try at least the white bolognese and see what I mean. While you’re at it, since you’ve already put in the time, whip up some white bolognese lasagna to get the full affect.
And don’t forget to try the other recipes being shared today for MY holiday!
White Bolognese Lasagna has a depth of flavor you wouldn't expect. The creamy sauce is perfectly matched with the ricotta and noodles in this delicious dish.
- 2 tablespoons olive oil
- 2 cups chopped leeks
- 1 cup diced celery
- 2 tablespoons minced garlic
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/4 teaspoon rubbed sage
- Pinch dried thyme
- 1 pound ground veal
- 1 pound ground Italian sweet sausage
- 1 cup dry white wine
- 1 1/2 cups low sodium chicken broth
- 1 cup Parmesan cheese rinds
- 1 cup half and half
- 2 1/2 cups grated Parmesan cheese, divided
- 2/3 cup ricotta cheese
- 2 large eggs
- 12 lasagna noodles, cooked until just pliable and extremely al dente
- 8 ounces sliced Provolone cheese
- 8 ounces sliced Mozzarella cheese
- Heat a Dutch over medium heat. Add the olive oil, leeks, celery, and garlic. Sauté until the vegetables are tender being careful not to brown them too much.
- Stir in the rosemary, oregano, sage, and thyme. Sauté 1 minute. Remove from heat and keep warm.
- Return the pan to heat and brown the veal and sausage. Drain any excess juices from the pan.
- Return the vegetables to the pan and stir in the wine. Cook until reduced by half.
- Add the chicken stock and cheese rinds. Cover and simmer 1 hour, stirring frequently.
- Add the half and half and one cup of Parmesan cheese to the Bolognese. Simmer until ready to assemble the lasagna.
- Preheat oven to 350.
- Combine the ricotta with remaining Parmesan cheese and the eggs. Stir until combined.
- Place a 1/2 cup of the Bolognese in the bottom of a 9 x 13 casserole dish. Line with three lasagna noodles. Top with 1/3 of the remaining Bolognese.
- Place one layer of mozzarella cheese on top of the Bolognese and layer with noodles.
- Spread the ricotta mixture over the noodles. Top with sliced Provolone cheese and another layer of noodles.
- Top with 1/3 of the Bolognese, more Mozzarella, and a final layer of noodles.
- Spread the remaining Bolognese on top. Cover tightly with aluminum foil and bake at 350 for one hour.
- Remove the foil, top with the remaining sliced cheese, and bake an additional 15 minutes. Allow to rest 20 minutes before slicing and serving.
Lasagna Day Recipes