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Let me tell you about the zucchini lasagna bolognese layers: We have zucchini, obviously. We have a turkey bolognese, which is a little riff on my favorite one in second cookbook, and it uses a jarred sauce, but it is still loaded with flavor. It's very semi-homemade, if you will.

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Composition - A very Cheesy Lasagna Bolognese:

1. Provide 8 sheets of lasagna pasta
2. You need 400 g of lean ground beef
3. Take 1 splash of vegetable oil
4. Provide 2 shallots
5. Make ready 2 cloves garlic
6. Give 1 cup of passata tomato sauce (homemade is the best!)
7. Provide - Herbs: paprika, basil, oregano, pepper, chilli powder, garlic powder
8. You need 125 g - mozzarella cheese
9. You need 50 g shredded gouda
10. Need 1 splash wine

A classic Bolognese lasagna is different from the version most common in the United States. Instead of thick layers of ricotta and mozzarella cheese, lasagne alla bolognese features delicate layers of fresh pasta (spinach is traditional, but plain fresh egg pasta works fine, or even dried in a pinch) coated in a luxurious mix of hearty ragù bolognese (slow-cooked meat sauce) and creamy. Cover the lasagna with a piece of aluminum foil that has been sprayed with non-stick cooking spray. Butter the lasagne pan well and add a very thin layer of meat sauce.

A very Cheesy Lasagna Bolognese process:

1. Sauté shallots and garlic on the oil. When golden, add ground beef.
2. Stir and break the meat into little pieces. When the meat is almost cooked, add tomato sauce gradually. At last, add a splash of wine and let the alcohol evaporate. Stir.
3. In a separate pot, bring 1L of salted water to boil. Grease a baking pan for your lasagna. Put a layer of meat into the pan. After a minute of soaking in the boiling water, put a layer of lasagna sheets onto the meat. Put a layer of meat onto the lasagna sheets again and top them with sliced mozzarella. Repeat until you run out of lasagna sheets/meat. When you finish, top the pasta with shredded cheese.
4. Make sure the lasagna is moist enough. Bake for 45 minutes at 180-200 degrees C. Serve hot.

Used in lasagna al forno, ragù differs from bolognese sauce in that it's a meat sauce with little or no tomatoes, depending on the Italian region it's cooked in. This lasagna is a special occasion recipe as it's time consuming, but so worth the time and effort. It's very hearty and a great crowd pleaser. The wine and cinnamon give it a different but pleasant taste. I like to use a nice dry wine like a Zinfandel or Cabernet Sauvignon, then serve the rest with dinner!

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