Italian Lamb Lasagna
User Reviews
5
104 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Additional Time
10 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
894 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Italian Lamb Lasagna
Report
This Italian lamb lasagna layers fresh or dried pasta sheets with a richly seasoned lamb ragu and creamy béchamel sauce. The lamb ragu is cooked with finely chopped carrots, celery, onion, tomatoes, red wine, and rosemary to create a savory filling. A nutmeg-scented béchamel adds a smooth, velvety texture, finishing the dish.
Description
The recipe begins by slow-cooking lamb cubes with soffritto vegetables (celery, carrot, onion) until tender, then deglazing with red wine and simmering with cherry tomatoes, tomato passata, and lamb stock. The resulting ragu is thick and flavorful with tender lamb pieces.
The béchamel sauce is made by melting butter and whisking in flour gradually, then stirring in milk, seasoning with fresh nutmeg and salt, to create a creamy, smooth white sauce.
To assemble, layers of pasta sheets alternate with the lamb ragu, béchamel, and grated Parmigiano Reggiano cheese. The lasagna bakes until bubbling and golden. It is recommended to let the cooked lasagna rest ten minutes before serving for better slicing and texture.
The ragu can be made ahead and refrigerated for up to two days or frozen, allowing flexible preparation for the lasagna. This lasagna showcases lamb flavor balanced by the creamy béchamel and rich tomato sauce.
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Ingredients
- 250 g lasagne pasta sheets fresh, homemade or dried, 9 oz
- 800 g lamb boneless shoulder or leg or meat from neck chops, 1.8 lbs
- 700 g tomato passata I use passta 'rustico' which is thicker or polpa (pulp, 1.5 lbs
- 1 handful cherry tomato optional (cut in half
- 2 small carrot finely chopped
- 1-2 celery finely chopped, stalk
- 1 onion peeled and finely chopped
- 1 prig rosemary
- 2-3 tablespoon extra virgin olive oil
- ½ glass red wine
- 1 cup lamb stock homemade or use other stock like beef
- 90 g Parmigiano Reggiano cheese grated, 3 oz
- salt for pasta and to taste
- black pepper to taste, freshly ground
for the bechamel sauce
- 100 g all-purpose flour 3.5 oz
- 100 g butter 3.5 oz
- 1 Lt milk 4 cups
- 1 pinch salt
- ½ teaspoon nutmeg freshly grated
Instructions
Make the ragu
- Clean the celery and carrot and chop finely. Peel and finely chop the onion. If using, wash the tomatoes and cut them in half. Cut the lamb into small cubes.
- Heat the olive oil in a frying pan or iron skillet and add the chopped vegetables. Once they start to soften slightly, add the lamb pieces.
- Season with salt and pepper and cook over medium heat for about 10 minutes.
- When the lamb is almost cooked but still pink, add the rosemary and wine and let the alcohol evaporate. Add the halved cherry tomatoes (if using) and cook until they start to soften.
- Finally add two thirds of the tomato passata and the cup of stock and cook over a medium heat for about 20 minutes, until the sauce thickens. If you think it’s too thick add more passata or stock until you have the consistency you want.
Make the béchamel sauce
- While the ragu is cooking make the béchamel sauce
- In a saucepan, let the butter melt over a moderate flame. Add the flour a little at a time, stir carefully until you have a paste. Make sure any lumps of flour dissolve.
- Then pour in the milk a little at a time, continuing to stir until it starts to thicken.
- Add salt, nutmeg and grated cheese, if you are using it. Continuing stirring until the cheese melts and the béchamel is thick enough. If it gets too thick you can add more milk.
Cook the pasta if you are using dried pasta sheets
- Put a pot of water onto to boil for the pasta if you are using dried lasagne sheets. Add salt once it starts to boil and bring to the boil again. Cook the pasta sheets for only half the recommended cooking time. You may want to add a little oil to the water to stop them sticking together. It's best to cook them a few at a time. Drain the pasta and lay the sheets on a tea towel until ready to assemble your lasagna.
Assemble and bake your lasagna
- Once everything is ready assemble your lamb lasagna. I start with a layer of ragu. Then I make a layer of pasta, with ragu and béchamel on top. Then another layer of pasta, ragu and béchamel.
- I continue until the dish is almost full and finish off with a layer of pasta with only béchamel on top sprinkled with pecorino or Parmigiano.
- Bake the lamb lasagna for at least 30 minutes at 180-200 ° until the top is golden and slightly crispy. Let the lasagna stand for 10 minutes before cutting and serving. (350-390°f)
Notes
- The lamb ragu can be prepared in advance and refrigerated for up to 2 days or frozen for longer storage.
- Defrost frozen ragu completely before assembling the lasagna to ensure even cooking.
- Allow the cooked lasagna to rest for 10 minutes before cutting to help it hold together well when plated.
Nutrition Information
Show Details
Calories
894kcal
(45%)
Carbohydrates
59g
(20%)
Protein
38g
(76%)
Fat
54g
(83%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
21g
(105%)
Trans Fat
1g
(50%)
Cholesterol
143mg
(48%)
Sodium
538mg
(22%)
Potassium
1072mg
(23%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
3978IU
(80%)
Vitamin C
18mg
(20%)
Calcium
249mg
(25%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 894 kcal
% Daily Value*
| Calories | 894kcal | 45% |
| Carbohydrates | 59g | 20% |
| Protein | 38g | 76% |
| Fat | 54g | 83% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 538mg | 22% |
| Potassium | 1072mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3978IU | 80% |
| Vitamin C | 18mg | 20% |
| Calcium | 249mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
104 reviews
Excellent
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