Servings: eight to ten.
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Make Ahead Tips
You can prepare the ragù up to four days ahead and refrigerate it, or freeze it for up to one month. Reheat gently until the sauce is warm enough to spread for assembling the lasagne. The assembled, unbaked lasagne will keep for at least a day in the refrigerator. Alternatively, you can freeze it for up to four months (make sure you wrap the dish tightly with plastic). Thaw the lasagne in the fridge and bring it to room temperature before baking.
To chop the ragù meat, cut each piece into 1/4-inch slices, Then cut the slices into thin strips lengthwise and and dice the strips crosswise. Alternatively, you can pulse the meat in food processor, but be careful not to chop it too finely or into a paste.If time is short and you can’t find fresh pasta sheets in your local stores, use 1 lb. good-quality dried lasagne noodles, cooked according to package instructions.
Very rich and very greasy. I used half of the suggested amounts of oil and butter and still had to spoon grease out of the pan.A great cook for a rainy weekend but next time I will reduce the oil and butter even more.
This was good. Actually very good. However It's more like a Greek Lasagna so if you are expecting it to be a really delicious traditional tasting Italian lasagna you might be dissatisfied. The use of a bechamel sauce in favor of a ricotta layer and the the hint of cinnamon along with the ragu being more like a thick goulash reminded me more of layered Greek pie in texture and flavor profile. You might miss the layered gooeyness & pillowy texture of a ricotta filling and a more tomato saucy lasagna. it's really not tomatoey (if that's a word) at all. That said, it was an interesting dish and tastey but my wife and daughter didn't care for it and I wouldn't make this for my Italian food living in-laws. Note That I followed recipe exactly except I added some leftover fresh mozzarella on top.
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