Luxury lasagna with bolognese sauce and cheese curds

  • Preparation 40 min
  • Cooking 1 h 10 min
  • Servings 6 to 8
  • Freezing Absolutely



  • 1 yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • Olive oil
  • 4 Nantes carrots, cut in half lengthwise then sliced
  • 500 g half-lean ground beef
  • A package (142 g) baby spinach
  • 2 sticks of 796 ml of diced tomatoes with Italian spices
  • 1 cup good quality red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons sugar
  • 2 tablespoons dried oregano
  • 1 1/2 tablespoons Italian spices
  • 12 lasagna pasta cooked al dente
  • 1/2 cup 35% cream
  • 1 cup grated fresh Parmesan cheese +1/4 cup for the top
  • 300 g cheese curds
  • 2 cups grated mozzarella cheese
  • Salt and pepper from the mill



  • In a large saucepan over medium heat, add onion and garlic and drizzle with olive oil. Cook for 3 to 4 minutes, stirring. Add oil as needed.
  • Add the carrots followed by a drizzle of olive oil and cook for 5 to 6 minutes to soften.
  • Add the meat, season with salt and pepper and cook for 7 to 8 minutes or until the meat is no longer pink. Break into small chunks. Drain the fat.
  • Add the spinach and continue cooking for 2 minutes to make them fall.
  • Add the tomatoes, red wine, tomato paste, sugar and spices then season with salt and pepper generously. Bring to a boil, reduce to medium heat and simmer for about 25 minutes uncovered, or until the liquid is almost all evaporated and the mixture is creamy.
  • Preheat the oven to 350°F.
  • Add the cream and Parmesan and mix. Continue cooking for 2 minutes, stirring. Keep warm.
  • Build your lasagna! In a large rectangular baking dish, spread 1 to 2 ladles of sauce in the bottom followed by a row of lasagna. Add a bit more sauce and cover with lasagna again. Continue until there are no more pasta and keep a nice amount of sauce for the top. Do not forget to add a layer of cheese curds in the centre!
  • Bury with mozzarella cheese and finish with Parmesan.
  • Place in the oven and cook for 15 to 20 minutes. Put to BROIL and continue cooking for about 2 minutes or until the cheese is golden! Remove from oven and let stand 5 minutes before cutting and serving.