Recently, I made Lasagna Bolognese, which turned out to be quite the winner. I still have homemade pasta and the ragu sauce leftover. Little Hawthornes are coming home for spring break so I'm making another batch of lasagna.
I'm starting out with the sauce: I had about 2 cups of the Bolognese sauce leftover. Chop up one onion and one green pepper.
Add in a can of tomato sauce. Be sure to rinse each can out with a little water to get all the tomato out and in the pot.
Next, I added my leftover Bolognese sauce. Turn to a low simmer and leave it. Go drink some wine. Relax. Let the sauce do its thing. Every now and then, when you get up to refill your wine glass, stir the sauce.
Just keep layering. I used a combination of Mozzarella and Parmesan and Ricotta cheeses. For the record, I don't think one can use too much cheese, so put on however much you want.
Now it's ready for a 350 degree oven. Bake about 45 minutes to an hour. You want it bubbly and the top golden brown.
Mr. Hawthorne fixed a mixed greens salad with a light dressing. Rice vinegar, oil, freshly ground salt and pepper. Sometimes simple is best.
I poured a little extra virgin olive oil over top of a Schwanns baguette, added freshly ground s & p, and baked it.