Main Dish

Beef Lasagne

Pedroncelli Winery

1220 Canyon Road
Geyserville, CA 95441

  • RECIPE YEAR: 2018
  • RECIPE BY: KR Catering
  • YIELD: Serves 12
  • PAIRS WELL WITH: Sonoma Classico

This timeless classic is a great dish for fall and winter dining, and don't forget the wine! Be sure to let the lasagne stand for about 20 minutes before serving; this will give it time to set up.

  • 2 tablespoons olive oil
  • 1 carrot, shredded
  • 1 onion, cut into small dice
  • 3 garlic cloves, minced
  • 1 pound ground beef
  • 3 cups diced tomatoes (small dice)
  • 1/2 cup Pedroncelli Sonoma Classico
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 15 ounces ricotta cheese
  • 1 pound mozzarella cheese, shredded
  • 2 eggs
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 3 cups marinara sauce (homemade or jarred, preferably low sugar)
  • 1 package Barilla no-cook lasagne noodles


In a large sauté pan over medium heat, warm the olive oil. Add the carrot, onion and garlic and cook, stirring occasionally, until caramelized and lightly browned, about 10 minutes. Add the ground beef and cook, stirring to break up the meat, until browned. Add the tomatoes and wine and cook, stirring occasionally, for 15 to 20 minutes. Add the basil, oregano, salt and pepper and simmer for 30 to 45 minutes.

In a bowl, stir together the ricotta, half of the mozzarella, the eggs and parsley. 

Preheat the oven to 350°F. 

Spread about 1 cup of the marinara sauce on the bottom of a large, deep baking pan (use a deep pan so the lasagne won't bubble over). Place about 4 lasagne noodles on the sauce. Spread one-third of the meat mixture over the noodles, followed by one-third of the ricotta mixture. Sprinkle half of the remaining mozzarella on top. Repeat with the remaining lasagne noodles, meat mixture and ricotta mixture. Top with the remaining marinara sauce and the remaining mozzarella. 

Cover the pan with aluminum foil and bake for 1 hour. Remove the foil and bake until the lasagne is bubbling throughout, 5 to 10 minutes more. Let the lasagne cool and set for 20 minutes before serving.

Pedroncelli Winery

1220 Canyon Road
Geyserville, CA 95441