This one goes back years. It is a bolognese lasagna recipe<\/strong> built on a meat sauce that takes carrots, spinach, a full cup of red wine and a splash of 35% cream, then simmers uncovered until there is almost no liquid left in the pot. That is the whole trick, and most people skip it. The tomatoes concentrate, the ground beef goes tender, the parmesan melts in before a single noodle gets laid down. Then, right in the middle of the pan, a full layer of cheese curds<\/strong>. They turn into creamy pockets you hit halfway through a bite. Nobody sees it coming the first time.<\/p>\n Saturday night, hockey on the TV, eight people crowding the kitchen. This is what goes in the oven. The wine-heavy sauce, the layers stacked high, the top blistered under the broiler for two minutes at the end, the five to ten minutes of rest that lets you cut squares instead of watching it slide across the plate. Every one of those details is doing a job. Skip the rest and you will find out exactly which one.<\/p>\n Six to eight generous portions, and not a spoonful of ricotta or bechamel anywhere in it. The 35% cream and the grated parmesan go straight into the bolognese, so the richness is already built in by the time you start layering. Shredded mozzarella and a little more parmesan handle the top. Make two while the sauce is hot, one for tonight and one for the freezer. It keeps three months.<\/p>\n","protected":false},"excerpt":{"rendered":" \ud83e\udd58 An old recipe of mine, and still the best lasagna I make This one goes back years. It is a bolognese lasagna recipe built on a meat sauce that takes carrots, spinach, a full cup of red wine and a splash of 35% cream, then simmers uncovered until there …<\/p>\n","protected":false},"featured_media":8338,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"bolognese lasagna recipe","_yoast_wpseo_title":"Bolognese lasagna recipe with cheese curds, no ricotta","_yoast_wpseo_metadesc":"A bolognese lasagna recipe with no ricotta and no bechamel: red wine meat sauce, cream, parmesan and melty cheese curds in the middle.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[171,180,167],"sponsorship":[],"class_list":["post-925","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-meat","recipe_category-pastas-noodles","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n\ud83c\udf77 The pan I build when people are coming over<\/h3>\n
\ud83e\uddc0 No ricotta, no bechamel, and it freezes like a dream<\/h3>\n