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Lamb ragu lasagna

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Lamb ragu lasagna


  • Preheat oven to 180* C (350* F) Fan.

For the lamb ragu

  • Heat a large nonstick pan over medium to high heat.
  • Add 2 tablespoons of olive oil and the finely chopped onion.
  • Lower heat and sauté until the onion caramelizes nicely.
  • Add the garlic and sauté.
  • Add the ground lamb and sauté until it becomes whiter in color.
  • Add the wine and allow the alcohol to evaporate.
  • Lower heat to medium and add the ready tomato sauce. Simmer for 5 minutes.
  • Add the chicken stock, grape must, salt and freshly ground pepper.
  • Simmer for another 5 minutes.
  • The filling will not be very thick but this is how you want it to be so that the lasagna can soak up all of the moisture and cook.
  • Remove from heat and add the fresh herbs and 70 g of gruyere cheese.

For the béchamel sauce

  • Place a saucepan over medium heat.
  • Add the butter and let it melt.
  • Add the flour and sauté.
  • Heat the milk in a microwave and start to add it to the saucepan in small batches, while whisking continuously so that no lumps are formed in the mixture.
  • When all of the milk has been added and incorporated, cook until the mixture thickens.
  • Remove from heat and add the 2 egg yolks, salt, pepper and nutmeg. Whisk.
  • Add the grated gruyere and whisk until completely combined.
  • Set the béchamel sauce aside until needed.

To assemble

  • Spread some of the lamb ragu on to the bottom of a 25x30 cm ovenproof baking dish.
  • Cover with half of the lasagna and add half of the ragu. Spread evenly.
  • Spread half of the béchamel sauce over it and cover with the other half of the lasagna.
  • Add the remaining ragu, cover with the rest of the béchamel and sprinkle with the 150 g of gruyere.
  • Cover baking dish with aluminum foil and bake for 30-35 minutes.
  • Remove foil and bake for another 10-15 minutes, until nice and golden.
  • Remove from oven and set the lasagna aside for at least 10 minutes before serving.
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Nutrition information per portion

Calories (kcal)
23 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
33 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
65 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
16 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
8 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
42 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
9 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
22 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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