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Anthony Scotto's lasagna with beef and chicken bolognese
Bolognese sauce
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3.6176472 (34 rated)
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A lasagna can be a very time-consuming feat but the reward of a giant slice with bubbling cheese and a hearty filling will be worth it in the end ... plus, just think of all the leftovers! Save some time by making a homemade bolognese the day before, like this meaty Beef and Chicken Bolognese recipe. 

Technique tip: When digging into leftover lasagna, don't just nuke it, heat it up in the oven until the cheese is bubbling. This usually takes about 25-30 minutes at 375 degrees.


  • Tomato Sauce

    • 1/2 cup extra virgin olive oil
    • 3 garlic cloves, minced
    • 2 small onions, peeled, cut into small dice
    • 2 pounds ripe tomatoes, peeled, seeded and chopped
    • 1/2 teaspoon crushed hot red pepper flakes
    • 1 teaspoon salt
    • 8 fresh basil leaves, finely shredded
    • Freshly ground black pepper to taste
  • Lasagna

    • 4 cups beef and chicken bolognese sauce
    • 3 cups grated parmesan cheese
    • 2 pounds lasagna noodles


For the tomato sauce:

1. In a large saucepan, over medium heat, heat the olive oil.

2. Add the garlic and onions and cook, stirring, for 3 minutes or until the garlic just begins to turn golden brown.

3. Increase the heat to medium-high, add the tomatoes, red pepper flakes, salt and pepper, and cook, stirring occasionally, for 15 minutes, or until the tomatoes are softened and a sauce is formed.

4. Stir in the fresh basil and remove the sauce from the heat. 

For the lasagna: 

1. Bring a large pot of lightly salted water to a boil over high heat. 

2. Cook the pasta until al dente, about 1 minute then drain and shock pasta with cold water to prevent further cooking. Keep in mind that the lasagna sheets will continue to bake in the oven. 

3. Preheat the oven 350 degrees.

4. In the bottom of an 8- by 12-inch baking pan, use a non-stick baking spray of your choice or grease with butter.

5. Cover the bottom of the baking dish with one layer of pasta sheets.

6. Using a spatula, spread 1 cup of prepared tomato sauce evenly across the bottom, then spread approximately 1 cup prepared Bolognese sauce evenly on top of tomato sauce, then sprinkle these two layers with ½ cup Parmesan cheese. Place second pasta sheet over the filling and press down evenly.

7. Repeat two more times to yield 3 layers and cover the top of the lasagna with pasta sheets.

8. Spread remaining Bolognese sauce and ½ cup tomato sauce on the top layer of lasagna and sprinkle with ½ cup grated Parmesan cheese.

6. Bake the lasagna for 1 hour until bubbling or until the top is golden. Remove from the oven and let it set for a few minutes before cutting.

7. Sprinkle servings with the remaining Parmesan cheese, if desired.