Lasagne Bolognese; cook books for kids

I have been cooking almost every day for most of my life.

I’m getting tired of doing it.

When I was single I cooked soups and stews and sauces; freezing portions. I could have a varied menu every week without having to cook every night. But I’m perfectly happy to live on soups and stews and pastas….. and risotto which doesn’t require much effort.

After I married we ate more traditionally which meant that cooking was done most nights. To be fair, mon mari does all the grilling every night for half the year. I still do the salads and vegetables.

Actually, now that I ponder the whole situation, what I’m really tired of is the planning. A head of cauliflower is 3 meals; broccoli is 2…. should I get carrots? I want to make spring rolls but I need a use for 8 more sheets of phyllo….. That sort of thing.

We have never lived anywhere where we could even have a pizza delivered, let alone anything more interesting so we cook.

All of that is why I love making something like Ragù Bolognese which takes care of 4 meals – 3 of them easy.

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Lasagne Bolognese

Print Recipe

The recipe for Ragu Bolognese makes enough for 6 – 8 servings. If you are 2, as we are, that gives leftovers for other things. This lasagne uses 4 cups of the sauce and serves 4 – or 2 meals for 2. The link to the sauce is above.

• Author: Kate
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Pasta

Ingredients

Scale 1x2x3x

• 3 – 4 cups Ragù Bolognese 
• 2 cups (16oz, 450ml) tomato sauce 
• 1 tsp oregano
• 1 tsp basil
• 12oz (350gr) frozen spinach, thawed, squeezed dry
• 12oz (350gr) ricotta 
• 1/2 cup (4oz, 120ml) milk 
• 1/2 cup shredded cheese 
• 12 – 15 no-cook lasagne noodles
• 1/2 cup (2oz, 60gr) Parmesan 

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Instructions

• Heat the Ragù. 
• Add the herbs and tomato sauce 
• In medium bowl mix the ricotta, shredded cheese, spinach, and milk. 
• In 11 x 9 baking dish, make the following layers:
• 1/3 of the tomato/meat sauce
• 3 – 4 noodles, you may have to break another one up to get good coverage 
• 1/2 of the spinach/ricotta mixture
• 3 – 4 noodles 
• 1/3 tomato/meat sauce 
• 3 – 4 noodles
• 1/2 spinach/ricotta
• 3 – 4 noodles 
• 1/3 tomato/meat sauce 
• Parmesan
• Bake, covered with foil for 30 minutes at 400F (200C). 
• Uncover for last 5 minutes to brown cheese. 
• Let rest 5 minutes, then cut and serve. 

Notes

This lasagne has a lot of tomato sauce so I didn’t make a béchamel sauce. 

Nutrition

• Serving Size: 1/4 recipe
• Calories: 712
• Sugar: 30 g
• Sodium: 1310.3 mg
• Fat: 27.4 g
• Saturated Fat: 15.3 g
• Trans Fat: 0.2 g
• Carbohydrates: 77.2 g
• Fiber: 11.9 g
• Protein: 40 g
• Cholesterol: 101.7 mg

Keywords: bolognese, lasagne, lasagna

I got my first cook book when I was 8 years old.

It was a Christmas gift from one of my aunts.

I still have it. My father added the electrical tape. Now people use duct tape…. My dad could fix anything with electrical tape.

I don’t recall every making anything out of it (I was 8) but the stories were fun.

My second cook book was a Christmas gift from another aunt. (Were they trying to tell me something?)

I still have this one, too. I was older when I got it, in high school, and interested in cooking.

Actually, I was interested in eating things that my mother wasn’t interested in cooking, so I learned myself. There is a great, easy, spaghetti sauce recipe that I made often and the chocolate fudge frosting is absolutely the best.

I already knew how to make tuna salad….

I’m rather impressed that even then it was ‘for Boys and Girls’ – not just girls. Way to go Betty!

Told you I’ve been cooking most of my life.