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Italian Lamb Lasagna
5 from 104 votes

Italian Lamb Lasagna

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
10 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 894 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

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
    Cup of Yum
  1. 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.
  2. 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. 
  3. Season with salt and pepper and cook over medium heat for about 10 minutes. 
  4. 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.
  5. 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
  1. While the ragu is cooking make the béchamel sauce
  2. 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. 
  3. Then pour in the milk a little at a time, continuing to stir until it starts to thicken. 
  4. 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
  1. 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
  1. 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.
  2. 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. 
  3. 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

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: 6 Serving

Amount Per Serving

Calories 894

% 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.