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Lamb Lasagna

My mom used to make a delicious lamb sauce with cubed lamb shoulder. I searched the internet for lamb ragu, and most were made with ground lamb. The closest recipe I could find was in my own cookbook, Bugialli on Pasta, by Giuliano Bugialli.
Here is what I did for one huge lasagna pan:

Lamb Ragu:

3 lbs lamb shoulder (cut and trimmed by my butcher)
2 large red onions, peeled and chopped
several sprigs of rosemary, chopped
4 oz. pancetta, chopped
1/4 c. olive oil
1/2 c. dry red wine
3 T. Italian tomato paste (double or triple strength)
2 c. chicken or beef broth
salt, pepper and red chili flakes to taste

Cut lamb into one inch cubes and set aside. Heat olive oil in a large dutch oven, or pot. When oil is warm, heat onion, pancetta and rosemary for about 10 minutes.

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Add lamb and cook 5 more minutes. Pour in wine and let simmer for 5 minutes to let wine evaporate. Stir tomato paste into broth and add to pot. Season to taste with salt, pepper and red chili flakes. Simmer, covered, for 1 hour. Remove lid, increase heat and cook a few more minutes until sauce is thick and ready for pasta or lasagna.

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For lasagna: I alternated layers of thin homemade pasta sheets with bechamel sauce and lamb ragu. I also alternated with two extra rich layers of a mixture of 16 oz. marscapone and 2 c. grated gruyere. I froze the lasagna uncooked, thawed it the night before the party, and baked it at 350 for 45 minutes. Let it set for 10 min. before serving.

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The day we made lasagna, we wanted a sample, so with our extra pasta dough, we had just enough sauce, filling, and bechamel to make two small ramekins, and get a preview.

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We decided this was good enough to serve company. I have another whole pan in the freezer!

Comments (4)

Sharon:

Yes, Palma, the lasagna was most *definitely* good enough to serve company. ;-) It was delicious. Thanks for sharing the recipe.

Sharon

Barb Cabot:

Our family loves lamb so this is a true winner! Thank you so much for the recipe! Loved it!

Eden:

I thank you for sharing the recipe of this awesome lasagna. I want to make it for Thanksgiving... for those who may not be that much into turkey. This was so delicious and I really appreciate the "how to".

nancyhol:

Another kudo for the lamb lasagne! It was great!

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