Servings: eight to ten.
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.
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I was worried with so little cheese that this would not go over well in my house by it was thumbs up all around. Will be making this again.
As others have said, this lasagna is amazing. For those who found it too greasy, I suggest following wildcat91’s suggestion. I skip the butter and oil entirely, and just cook the vegetables in the rendered pancetta fat. I also drain the meat, despite using leaner free range pork and beef. We did not find it greasy after these changes.
We used fresh pasta sheets from a local pasta company, and the lasagna was amazing.
We had both this lasagna and the spinach one from the same chef for a large dinner gathering. Both were well received, and those who tried the spinach lasagna were surprised at home much they liked it. Both recipes are wonderful, in their own way. I couldn’t choose a favorite!
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