Discover a new twist on an old classic — what I like to call Bougie Honeycomb Lasagna.
Lasagna is one of the most common foods in the world. This beloved dish is known for its layers of mouthwatering flavors and its rich history. With roots dating back to ancient Rome, lasagna has evolved and transformed over centuries into the delightful culinary masterpiece we savor today.
Originally, lasagna was prepared by layering pasta sheets with various ingredients such as cheese, meat, and vegetables. It was a dish often enjoyed during special occasions and festivities. As time passed, regional variations emerged, with each Italian region adding its unique twist to the recipe. And we've added a twist...
If you love lasagna, you'll love this new take on an old classic. Instead of using the traditional flat lasagna noodles, it will be a lasagna with rigatoni noodles, stuffed with mozzarella and pasta sauce.
Start off by heating the oven to 375 degrees.
In a large pan, heat the oil and brown the ground beef. When cooked through, remove from the pan. Add the onion, celery, and carrot cooking until soft.
Cook the rigatoni for 1-2 minutes just shy of al dente then drain well. Arrange pasta upright in a lightly oiled 8-inch springform pan.
Next, cut 1/2" mozzarella strips into rigatoni (or tear mozzarella balls in half). Top with a generous layer of sauce and layer with the sliced mozzarella. Top with grated parmesan.
Top with pasta sauce.
Top with remaining mozzarella cheese.
Bake for 30-40 min or until cheese is golden. Let rest for 5-10 min.