Lasagna Ragout

Lasagna Ragout

A wonderful meal of Italian "Pasticcio"or lasagna with Ragù Bolognese filling. The preparation of this lasagna is simpler because in this recipe I used a ready-made béchamel sauce that I just cooked for a few minutes and added the necessary spices. In addition, here I used fresh lasagna dough because there is no cooking, you just layer and fill it, means that you only have to make Bolognese filling, which is very easy to prepare. You will surely love this recipe and I believe you will make it many times. Follow recipe.

Ingredients: simple, total time: 105 min, 6 serving

Ragout Sauce:

Preparation:

Ragout Sauce:

Fry the chopped onion in little olive oil on moderate heat, then add the chopped carrot and celery, simmer for about a minute with occasional stirring.
Pour over the white wine, simmer for about 5 minutes until the alcohol evaporates.
Add minced meat and stir all ingredients well.
Stew the meat covered with occasional stirring for about 15 minutes, until the liquid comes out of the meat.
In the meantime, add salt and black pepper to taste.
After the elapsed time, add tomato paste, red ground paprika, oregano, dry basil and 100 ml water stir well.
Let it simmer, covered, on low-moderate heat for about 10–12 minutes, then add again little water continue cooking for another 15–20 minutes.
The sauce is ready when it has a nice color and thickness and the ingredients are well combined.
Check the taste once again and add the necessary spices, cook for another 5 minutes, then turn off the heat.
Make sure the sauce is just a little bit saltier because the béchamel and pasta will come on top of that.

Béchamel:

Put the béchamel ready from the package into a medium-sized pot of more than a liter, heat it over low-moderate heat, add salt, pepper and nutmeg. Mix it all well until it boils.
From the boiling point, cook for another 2 minutes, then turn off the heat.
In case you want to make homemade béchamel, see the recipe here.

The procedure for layering béchamel and ragout:

Grease a 43x24 cm baking dish with butter.
With the help of a small ladle, add a little béchamel sauce, just enough to coat the bottom. This will help the pasta you put in to be fixed and not move.
Arrange fresh pasta horizontally next to each other. If the paste is longer, cut it with scissors to the size of your baking dish.
Spread the béchamel sauce, (if you like oregano you can sprinkle some over the béchamel now),
add the fill ragù 3 times with spoon, spread it evenly over,
sprinkle with grated Parmesan cheese evenly,
the next row repeat same way until you have used all the material.
When you have used up all the pasta, pour over the rest of the béchamel evenly and little ragù, sprinkle with the rest of the grated Parmesan cheese and oregano as you like.
Turn the baking dish a little so that the béchamel gets into the batter.

Baking:

Bake in a preheated oven at 180 °C for about 60 minutes.
After 30 minutes, turn the pan over and continue baking until the end.
Turn off the oven and let the lasagna cool for 10 minutes, cut into portions and serve.

Buon appetito!