This lasagna is all about showcasing a homemade ragout, but you could also slip in a layer of cooked spinach or sautéed vegetables.
2 tbsp chopped Italian parsley
2 tbsp chopped basil
4 cups Braised Beef Ragout, (recipe below)
1/4 tsp salt
475 g ricotta
1/3 cup milk
1 cup grated Parmesan, divided
2 tsp finely chopped anchovy
1/4 tsp ground nutmeg
1/4 tsp black pepper
360 g fresh pasta sheets
Preheat oven to 375F.
Combine parsley and basil and stir 2 tbsp into ragout mixture. Season with salt and set aside.
Combine ricotta with milk, 2/3 cup of Parmesan, anchovies, nutmeg and pepper.
Spoon 1 cup ragout over the bottom of an 8 x 10 ovenproof casserole dish and spread to the edges. Top with a layer of pasta sheets (heavily overlapping the pasta sheets and trimming edges as needed). Spread on another cup ragout and spoon " of the ricotta mixture over top. Top with another layer of pasta, ragout and ricotta. Add the last layer of pasta. Spoon remaining ragout and ricotta over and sprinkle with remaining 1/3 cup Parmesan.
Cover dish with foil and bake for 30 min. Then remove foil and bake 15 min longer or until sauce is bubbling. Let stand 10 min and sprinkle with remaining 2 tbsp parsley and basil before serving.
Calories 377, Protein 33g, Carbohydrates 25g, Fat 15g, Fibre 2g, Sodium 567mg.
Click here for the Braised Beef Ragout recipe.
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