Lasagna with bolognese sauce and cheese curds

Name: Lasagna with bolognese sauce and cheese curds
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 yellow onion, finely chopped; 4 garlic cloves, finely chopped; Olive oil; 4 Nantes carrots (or 4 medium carrots), halved lengthwise then sliced; 500 g (1.1 lb / 17.6 oz) medium-lean ground beef; One package (142 g / 5 oz) baby spinach; 2 cans (796 ml / 27 oz each) diced tomatoes with Italian seasoning; 1 cup (250 ml) good quality red wine; 2 tbsp (30 ml) tomato paste; 2 tbsp (30 ml) sugar; 2 tbsp (30 ml) dried oregano; 1 1/2 tbsp (22.5 ml) Italian seasoning; 12 lasagna noodles, cooked al dente; 1/2 cup (125 ml) 35% cream (heavy cream); 1 cup (250 ml) freshly grated parmesan + 1/4 cup (60 ml) for the top; 300 g (10.5 oz / about 2 cups) fresh cheese curds, the squeaky kind used for poutine; 2 cups (500 ml) shredded mozzarella

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

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Ingredients

1 yellow onion, finely chopped
4 garlic cloves, finely chopped
Olive oil
4 Nantes carrots (or 4 medium carrots), halved lengthwise then sliced
500 g (1.1 lb / 17.6 oz) medium-lean ground beef
One package (142 g / 5 oz) baby spinach
2 cans (796 ml / 27 oz each) diced tomatoes with Italian seasoning
1 cup (250 ml) good quality red wine
2 tbsp (30 ml) tomato paste
2 tbsp (30 ml) sugar
2 tbsp (30 ml) dried oregano
1 1/2 tbsp (22.5 ml) Italian seasoning
12 lasagna noodles, cooked al dente
1/2 cup (125 ml) 35% cream (heavy cream)
1 cup (250 ml) freshly grated parmesan + 1/4 cup (60 ml) for the top
300 g (10.5 oz / about 2 cups) fresh cheese curds, the squeaky kind used for poutine
2 cups (500 ml) shredded mozzarella

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Preparation

In a large pot heated over medium heat, add the onion and garlic then drizzle with a good amount of olive oil. Cook 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 pieces. Drain the fat.
Add the spinach and continue cooking 2 minutes to wilt.
Add the tomatoes, red wine, tomato paste, sugar and spices then season generously with salt and pepper. Bring to a boil, reduce to medium heat and simmer for about 25 minutes uncovered, or until the liquid is nearly all evaporated and the mixture is creamy.
Preheat the oven to 350 °F (175 °C).
Add the cream and parmesan then mix. Continue cooking 2 minutes stirring. Set aside warm.
Assemble the lasagna. In a large rectangular baking dish, spread 1 to 2 ladles of sauce in the bottom followed by a row of pasta. Spread some ladles of sauce and cover with lasagna again. Continue until there’s no more pasta and keep a nice amount of sauce for the top. Don’t forget to add a layer of cheese curds in the center.
Cover with mozzarella cheese and finish with parmesan.
Place in oven and bake for 15 to 20 minutes. Switch oven to BROIL and continue cooking for about 2 minutes or until cheese is golden. Remove from oven and let rest 5 minutes before cutting and serving.