This lasagna is a spinoff of the classic Italian Lasagna Bolognese. In the original recipe for lasagna alla Bolognese the pasta sheets are made with spinach and it's traditionally served in terracotta dishes.
24 oz Louisa meat sauce
3 ea. Louisa Pasta fina with cheese
3 cups Mozzarella
3 cups Louisa Alfredo Sauce
2 cups Parmigiano Reggiano (shaved)
Ladle meat sauce at the bottom of a baking dish (big enough to fit an 8 ½ x 11 ½ inch pasta sheet). Place thawed pasta sheets, then ladle more meat sauce to cover. Add 1 cup alfredo sauce, 1 cup of mozzarella cheese and sprinkle with Parmigiano Reggiano. Repeat steps for the remaining layers. Bake covered at 400°F for 30-40 minutes then remove cover top with more Parmigiano cheese and bake until cheese has browned. Remove from oven and let rest a few minutes before slicing and serving.
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