Amazing Lamb Lasagna
- Layer 1 - Lamb Ragu
- Lamb leg - 700 gr (24oz) deboned, cut in very small cubes
- Extra Virgin Olive Oil - 5 Tablespoons
- Butter - 150 gr (5oz)
- Onion - 4 Tablespoons, diced
- Carrot - 4 Tablespoons, small cubes
- Celery - 4 Tablespoons, small cubes
- Garlic - 3-4 cloves, chopped
- white wine - 500 ml (2.8 fl oz)
- milk - 14 tablespoons
- nutmeg - 1 teaspoon
- Diced Tomatoes - 1 kgr (2.4 lbs)
- Layer 2 - spinach ricotta
- Onion - 1, large, chopped
- Garlic - 1, clove, chopped
- Ricotta cheese - 454 gr (1 lb)
- Egg - 1
- Layer 3 - ham and cheese
- Mozarella cheese
- Bechamel Sauce
- butter - 100 gr (3.5 oz)
- Milk - 1 liter (1 quart)
- All purpose flour - 4 Tablespoons
- Parmesan Cheese - grated, 8-10 tablespoons
- Simple tomato sauce - 2 cups
- Lasagna pasta - 1-1 1/2 packs dried
Layer 1 - Lamb Ragu
- Cut the meat in small cubes (1*1 cm/ 1/2" x 1/2")
- Cut the onions, carrots and celery in small cubes. Chop the garlic.
- In a deep sauce pot -medium heat-melt 1/2 of the butter with the olive oil. Saute the garlic and onion until almost brown.
- Add the carrots and celery for a couple of minutes, until browned.
- Turn the heat to high and add the meat. With the help of a wooden spoon, stir the meat to make sure the cubes are not stuck together. Continue stirring so that all the sides of the cubes are sealed. Season with black pepper and salt.
- Add the wine. Keep at high heat until it has almost evaporated.
- Add the milk and nutmeg. Let it simmer until the consistency is kind of creamy.
- Add the tomatoes, turn the heat to low. Simmer until the meat is very tender and the tomatoes have incorporated to the sauce.
Layer 2 - Spinach Ricotta
- Put the spinach in a large skillet with 2 tablespoon of water. Cover and bring to boil, cook for 1-2 minutes. Remove from heat and let it cool down.
- Chop the spinach (not to much). Chop the garlic and onion.
- Saute the garlic and onion in 1 tablespoon of olive oil until browned. Add the spinach and stir until well mixed. Season with salt and pepper. Remove from heat.
- Add the ricotta cheese before the spinach cools down. Stir to mix well. Season nutmeg and more pepper if needed. Let it cool down. Add the egg and mix well (we don't want the egg to be cooked).
Layer 3-Ham and Cheese
- Grate the mozarrella cheese. Reserve.
- On a medium skillet, saute the ham (1-2 min per side) until it's browned and crispy. Reserve.
We want a not so thick version for this recipe, cool?
- Melt butter, remove from heat
- Add flour, stir constantly, cooking it for 2 minutes. It should not get browned.
- Return to the heat. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt, nutmeg and pepper to taste.
- Lower the heat, and cook, stirring for 2 to 3 minutes more. Turn the heat off. Remember that we want a more liquid version so make sure it doesn't get too thick.
Simple Tomato Sauce
You can buy dried lasagna (I normally use Di Cecco brand or do your own fresh one. Considering that this lasagna takes a lot of time to prepare, why not prepare your own dough too? It's much easier than you think, follow the instructions here.
Assembling the lasagna
Cook for 30 minutes at a 200ºc/ 400ºF for 20 min, then lower the heat to 175ºc/ 350º F for another 30 min. Bring the oven back to 200ºc/ 400ºF for 5-10 min to form a nice gratin. Depending on the height of the lasagna, you might need extra cooking time.
Let it rest for 5-10 min, cut and serve. Enjoy!!
A slow-cooked tasty lamb ragu is what makes this lamb lasagna unique. Complemented with spinach, ricotta and mozzarella ham layers. If you love lasagna, you know home made is the way to go. This lamb lasagna will definitely set a new standard.Add to Favourites