Lasagna with Sausage Ragù
17/11/2023Sausage ragù lasagna is a traditional Italian dish that always makes a beautiful impression on the table and is perfect for family Sunday lunches.
Ingredients
- Pork sausage: 400 g
- Fresh lasagna sheets: 250 g
- Tomato passata: 700 mL
- Onion: 1
- Carrot: 1
- Celery: 1 stalk
- Extra virgin olive oil: to taste
- Red wine: 1 glass
- Salt: to taste
- Pepper: to taste
- Nutmeg: to taste
- Butter: 50 g
- Flour: 50 g
- Milk: 500 mL
- Grated parmesan: 100 g
Preparation
- Start by preparing the ragù. Finely chop the onion, carrot, and celery, then sauté the mixture in a pan with a drizzle of extra virgin olive oil.
- Remove the casing from the sausage, crumble it, and add it to the soffritto. Let it brown until golden, then deglaze with the red wine.
- Add the tomato passata, season with salt and pepper to taste. Let it simmer on low heat for at least an hour, stirring occasionally.
- While the ragù cooks, prepare the béchamel. In a saucepan, melt the butter and add the flour, stirring for a few minutes. Gradually add the warm milk, continuing to stir. Season with salt, pepper, and a grating of nutmeg and cook until the béchamel thickens.
- Now assemble the lasagna. In a baking dish, grease the bottom with a little béchamel, add a layer of lasagna sheets, cover with a layer of sausage ragù, then béchamel and a sprinkle of parmesan.
- Repeat the steps for at least three layers, finishing with béchamel and a generous sprinkle of parmesan.
- Bake at 180 °C for about 30 minutes, until the surface is golden and crispy.
Trivia
Lasagna is a dish that perfectly follows the logic of “the older, the better”. Preparing it the day before and letting it rest in the fridge before baking will enhance the flavors and make the dish even more delicious!