Lasagna with sausage ragù

Lasagna with sausage ragù is a dish from Italian tradition that always looks beautiful on the table and is perfect for Sunday family lunches.

Ingredients

• Pork sausage: 400 g
• Fresh lasagna sheets: 250 g
• Tomato puree: 700 mL
• Onion: 1
• Carrot: 1
• Celery: 1 stalk
• Extra virgin olive oil: as needed
• Red wine: 1 glass
• Salt: as needed
• Pepper: as needed
• Nutmeg: as needed
• Butter: 50 g
• Flour: 50 g
• Milk: 500 mL
• Parmesan cheese, grated: 100 g

Preparation

1. Start by preparing the ragù. Finely chop the onion, carrot, and celery, then sauté the mixture in a pan with a drizzle of extra virgin olive oil.
2. Remove the casing from the sausage, crumble it and add it to the sauté. Leave it to brown until it becomes golden, then deglaze with the red wine.
3. Add the tomato puree, season with salt and pepper to taste. Let it cook on a low heat for at least an hour, stirring occasionally.
4. While the ragù is cooking, prepare the béchamel sauce. In a small pot, melt the butter and add the flour, stirring for a few minutes. Gradually add the warm milk while stirring. Season with salt, pepper, and a grating of nutmeg, and cook until the béchamel thickens.
5. Now assemble the lasagna. In a baking dish, grease the bottom with a bit of béchamel, lay a layer of lasagna sheets, cover with a layer of sausage ragù, then béchamel and a sprinkle of parmesan cheese.
6. Repeat the steps for at least three layers, finishing with béchamel and a generous sprinkle of parmesan cheese.
7. Bake at 180 °C for about 30 minutes, until the surface becomes golden and crispy.

Curiosity

Lasagna is a dish that perfectly fits the logic “the older, the better.” Preparing it the day before and letting it rest in the refrigerator before baking can enhance the flavors and make the dish even tastier!