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Lasagna with Spring Lamb Ragu

Having guests who love Italian food was as good a reason as any to make a big pot of lamb ragu for a lamb lasagna. I don't make it often because there is too much for Brad and I to eat by ourselves. Here is my simple recipe for lamb sauce:

Start with soffrito:

Saute chopped carrots, onions and celery in a little olive oil with salt and pepper. When veggies are tender, add 1 pound of ground lamb.


Next add 3 pounds of lamb, cut into small cubes (I use leg as it is leaner than shoulder), and brown the meat.


Next add 1 can of chicken broth with 1 beef boullion cube and a tube of tomato paste stirred in. Add a glass of red wine. Bring to a boil, cover and let sauce simmer for at least an hour and a half, until sauce has reduced and is desired thickness.


For lasagna:

16 oz. of fresh buffalo mozzarella, sliced thinly
1 1/2 c. shredded mozzarella
1 c. grated parmagiano

4 c. bechamelle sauce

I use freshly made pasta dough, that is very thin (do not boil). Packaged lasagna noodles can be substituted.

Layer pasta, meat sauce, bechamelle, a combination of fresh and grated mozzarella, and a generous sprinkle of parmigiano.

I used 4 layers of pasta, and ended with pasta, bechamelle and cheese.


Comments (3)

Simply delicious!


This is a MUST try! Yum! Palma, this dish looks huge, can you tell us how many it serves?

Thank you!

It makes a HUGE lasagna pan! 12 generous portions, or more if you cut smaller pieces. It was so heavy, I could hardly lift it!

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