Lasagne with Lamb Ragù
17/11/2023Lasagne with lamb ragù is a delicious and comforting Italian dish, combining the rich flavor of lamb with the classic baked pasta format. Here is the recipe to prepare this dish:
Ingredients
- 12 sheets of lasagne (fresh or dry that require cooking)
- 500 g of ground lamb meat
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 stalks of celery, finely chopped
- 2 cloves of garlic, finely chopped
- 800 g of tomato puree
- 200 ml of red wine
- 500 ml of meat broth
- Salt and pepper q.b.
- Extra virgin olive oil
- 100 g of parmesan, grated
- 250 g of bechamel sauce (you can buy it ready-made or prepare it with milk, butter, flour, nutmeg, salt, and pepper)
Preparation
- In a large frying pan, heat a drizzle of extra virgin olive oil and sauté onion, carrots, celery, and garlic until they have softened.
- Add the ground lamb meat to the pan and cook it until well browned.
- Deglaze with the red wine and allow the alcohol to evaporate.
- Add the tomato puree and meat broth, salt and pepper to taste, then let the ragù simmer on low heat for about 1 hour and 30 minutes until it has reduced and thickened.
- Pre-cook the lasagne if necessary (depends on the type of pasta purchased) following the instructions on the package.
- Preheat the oven to 180 °C (350 °F).
- Assemble the lasagne in a baking dish, alternating layers of pasta, lamb ragù, and bechamel, finishing with a layer of ragù and a generous sprinkle of parmesan.
- Bake in the oven for about 30 minutes, or until the surface of the lasagne is golden and crispy.
- Allow the lasagne to rest for about 10 minutes before serving, so the layers can set.
Curiosity
In many regional variations of Italian lasagne, it is common to see variations in the type of meat used for the ragù, with lamb being particularly popular in the central and southern regions of Italy where sheep farming is more prevalent. The sweetness of the lamb meat can give the dish a unique and rich flavor that pairs well with aromatic herbs such as rosemary and thyme.