Traditional Lasagna

This is the real (homemade) deal. Forget buying frozen lasagna – this recipe uses ingredients already on hand!


Ricotta Filling

Alfredo Sauce

Bolognese Sauce

  • 1 tbsp extra virgin olive oil
  • 8 oz ground beef
  • 8 oz ground pork
  • ½ yellow onion, diced
  • ½ carrot, diced
  • ½ stalk celery, diced
  • garlic cloves, minced
  • 1/3 cup red wine (dry)
  • 1 can (28 oz) tomatoes, crushed
  • ½ tsp kosher salt
  • ¼ tsp oregano, dried crushed
  • ¼ tsp basil, dry flakes
Recommended Crystal Farms Product Substitutions: Crystal Farms Finely Shredded 6 Cheese Italian


  • Preheat oven to 350˚ F.
  • Spread Alfredo sauce evenly on the bottom of a greased 9-inch square baking pan.
  • Top with a single layer of precooked pasta sheets.
  • Top with 1 ½ cups of Bolognese sauce and spread evenly over the pasta.
  • Evenly spread ¾ cup of Ricotta filling over the Bolognese and top with a ¼ cup of shredded Asiago & Parmesan cheese.
  • Repeat steps 2-4.
  • Top with another layer of pasta, followed by a cup of Bolognese sauce and a ¾ cup of Alfredo sauce.
  • Top with ¼ cup of shredded Mozzarella cheese and ¼ cup of shredded Asiago & Parmesan cheese.
  • Bake at 350° F until a knife can be easily inserted and removed and the pasta is fully cooked, about 30-40 minutes.
  • Serve.

Ricotta Instructions

  • Combine the grated Parmesan cheese, basil, parsley and garlic in the bowl of a food processor. Pulse until well combined.
  • Add the Mozzarella cheese, Ricotta cheese and eggs to the mixture and process. Reserve in the refrigerator until needed.

Alfredo Sauce Instructions

  • Melt ½ cup of butter in a medium saucepan over medium-high heat. Add the flour to the saucepan and stir. Continue stirring and cooking the mixture for 3 minutes.
  • Whisk in the milk and cream and bring to a simmer while stirring.
  • Add seasonings and cream cheese and continue to stir to incorporate the cream cheese.
  • Whisk in the finely shredded Asiago & Parmesan cheese and heat just enough to fully incorporate the cheese.

Bolognese Sauce

  • Heat a large 12-quart stock pot over medium heat.
  • Brown the ground beef and pork in 1 tablespoon of extra virgin olive oil. Remove from pan and reserve.
  • Add the onions, carrot, celery and garlic to the same pan used to cook meat and cook on low heat. Simmer until vegetables are soft and flavorful.
  • Pour red wine into the saucepot and reduce until almost dry.
  • Add tomato, salt and seasoning, and then simmer on low heat for 2-3 hours.