Lasagna with lamb ragout
- Energy Kcal 935
- Carbohydrates g 87.4
- of which sugars g 14.8
- Protein g 51.5
- Fats g 39.7
- of which saturated fat g 20.4
- Fiber g 4.8
- Cholesterol mg 242
- Sodium mg 840
- Difficulty: Easy
- Prep time: 2 min
- Cook time: 1 h 40 min
- Serving: 6
PRESENTATION
Lasagne con ragù di agnello? Oh man, this dish brings a whole new vibe to the classic lasagne. If you love dishes with a rich, aromatic twist, this is for you. Coming straight from Emilia-Romagna, it updates the traditional lasagne by swapping out beef or pork for lamb. And here's the thing—the lamb is soaked in herbs. Really, it seeps into the meat, making each bite tender and bold.
Instead of the usual creamy béchamel, this version mixes things up with a pecorino cheese sauce. That sharp, salty pecorino taste gives the dish an intense kick. Super super tasty. It pairs perfectly with the deep flavor of the lamb. It’s different from what you might expect, but that’s what makes lasagne con agnello special at the table. Perfect for Easter or big Sunday gatherings.
You’ll notice the top gets all golden and bubbly, which makes it look as good as it tastes. Many Italian families swap in a sausage ragù for a quicker version. Pretty simple. And that’s totally fair game if you want something just as moist and flavorful but with less waiting around.
The real fun with lasagne al ragù di agnello comes from those regional touches. Herbs like rosemary and thyme add a fragrant note, matching the richness of the lamb. In Emilia-Romagna, folks take their time to layer everything. Seriously good stuff. Every bite has a little sauce, a little cheese, and plenty of that savory lamb.
Even though it’s a twist on the classic, it still fits right in with lasagne tradizionali italiane. Feels like something that would make any Italian nonna proud. Whether you’re going all-out with the lamb or trying the sausage shortcut, this is one of those lasagne fatte in casa that really impresses friends and family. You know when they get that first crispy, cheesy corner piece fresh out of the oven? It’s magic. Enjoy diving into this unique take on a beloved Italian classic with your loved ones.
Trust me, they’ll love it.
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INGREDIENTS
- Ingredients for a 9x13 inch baking dish
- Lasagne egg pasta 1.1 lbs (500 g)
- Lamb 1.8 lbs (800 g) - boneless
- Cluster tomatoes 1.8 lbs (800 g)
- Provola cheese 10.6 oz (300 g)
- Red wine 0.8 cup (200 ml)
- White onions 1
- Garlic 1 clove
- Rosemary 1 sprig - to chop
- Sage 4 leaves - to chop
- Bay leaves 2 leaves - to chop
- Extra virgin olive oil to taste
- Black pepper to taste
- Fine salt to taste
- for the béchamel
- Whole milk 3 ⅛ cups (750 ml)
- Type 00 flour ½ cup (70 g)
- Pecorino cheese 2.1 oz (60 g) - to grate
- Butter 4 tbsp (60 g)
How to prepare Lasagna with lamb ragout
To make lasagna with lamb ragout, start by removing the fat from the meat 1, then cut it into small cubes 2, place it in a bowl and add the olive oil 3
and the chopped herbs 4 (sage, bay leaf, rosemary, and garlic). Cover with plastic wrap 5 and let the meat marinate in the refrigerator for half an hour. In a large pan, heat a drizzle of olive oil, add the chopped onion 6 and let it wilt over low heat for a few minutes,
add the drained marinated lamb cubes 7, brown the pieces for 10 minutes, then deglaze with the red wine 8 and let it evaporate. Meanwhile, wash and dice the tomatoes 9,
add them to the meat 10, salt and pepper, and continue cooking with the lid on for at least an hour 11. Meanwhile, prepare the béchamel: heat the milk in a saucepan 12 and season with nutmeg.
In another saucepan, melt the butter, add the flour while whisking 13 until the mixture thickens, then pour in the hot milk 14 and, still whisking, incorporate the grated pecorino cheese 15.
Let the sauce thicken 16 and then turn off the heat. At this point, the lamb ragout is ready 17, cut the provola cheese into cubes 18
and start assembling the lasagna: grease a 9x13 inch rectangular oven dish with olive oil 19, spread a layer of pecorino béchamel, distribute the pasta sheets 20, and top with the lamb ragout 21
and the provola cubes 22, cover with béchamel and continue in the same way, alternating the layers until all ingredients are used up. Finish the lasagna with a layer of ragout and béchamel 23 and provola cubes. Bake the lasagna in a preheated static oven at 392°F for 30 minutes (or in a ventilated oven at 356°F for 20 minutes). Once cooked, remove your lasagna with lamb ragout from the oven 24, let them cool slightly, and then serve 27!