Lamb Ragù Lasagna

Method

1. To prepare Lasagna with Lamb Ragù, start by trimming excess fat from the lamb meat and cutting it into evenly sized cubes.
2. Place the meat in a bowl, drizzle with olive oil, and season with rosemary, bay leaf, and sage. Finely chop the garlic, add it to the meat, and mix well to flavor.
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 30 minutes.
4. Before taking the meat out of the refrigerator, peel and finely chop the onion. Heat some olive oil in a non-stick pan, add the onion, and cook over low heat for a few minutes.
5. Add the drained marinated meat to the pan and cook for about 10 minutes. Pour in the red wine and continue cooking until it has evaporated. Meanwhile, wash and dice the tomatoes.
6. Add the tomatoes to the pan, season with salt and pepper, cover with a lid, and cook over low heat for about an hour or until the ragù has thickened.
7. Cut the provolone cheese into strips. When the ragù is ready, blend it briefly with an immersion blender to make it more uniform. Take a baking dish and coat it evenly with olive oil.
8. Create a uniform layer of béchamel sauce and cover it with pasta sheets. Evenly distribute the ragù over the pasta, add the provolone cubes, and cover with more béchamel sauce.
9. Continue layering in the same way until you’ve used all ingredients, making sure to finish with a layer of lamb ragù, provolone, and béchamel sauce.
10. 
    Bake in a preheated conventional oven at 200°C (392°F) for about 30 minutes or until the cheese is perfectly melted. Remove from the oven, let it rest for a few minutes, then serve your Lasagna with Lamb Ragù! Finally, remember to download our App with exclusive content and fewer ads!