RAGU LASAGNA RECIPE RECIPES

FOUR MEAT RAGU LASAGNA | ALLRECIPES

Four Meat Ragu Lasagna | Allrecipes image

Your family will have a new holiday tradition with one bite of this hearty, feel-good dish from Gaby Dalkin of What's Gaby Cooking.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Total Time 4 hours 45 minutes

Prep Time 45 minutes

Cook Time 4 hours 0 minutes

Yield 12 servings

Number Of Ingredients 21

Ingredients

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2?? cups milk
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste
2 ounces pancetta, finely chopped
1 medium onion, minced
1 medium celery with leaves, minced
1 small carrot, minced
4 ounces boneless veal shoulder or round, ground
4 ounces pork loin, trimmed of fat, or ground pork
8 ounces beef skirt steak, ground
1 ounce thinly sliced prosciutto di Parma, chopped
? cup dry red wine
1?½ cups chicken stock
2 cups milk
3 (18 ounce) cans plum tomatoes, drained
12 no-boil lasagna noodles, or more if needed
½ cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
Reynolds Wrap® Aluminum Foil

Steps:

In a large saucepan, melt the butter over medium high heat. Whisk in the flour and cook, stirring frequently, for 3 minutes. Slowly whisk in the milk and nutmeg. Cook over medium heat for 3-5 minutes, whisking occasionally, until slightly thickened. Season to taste with salt and pepper. Remove from heat and let cool.
Heat a large Dutch oven over medium-high heat. Add the pancetta and saute, stirring frequently, for 5 minutes. Add the onion, celery and carrots and continue to cook for 6-7 minutes until softened and fragrant. Add the meats and cook, stirring frequently, until deep brown in color. Add the wine to the skillet and reduce the heat to medium low. Cook until the wine has reduced by half, about 3 minutes.
Add 1/2 cup stock to the saucepan and simmer, 10 minutes, or until totally evaporated. Repeat with another 1/2 cup stock. Stir in the last 1/2 cup stock and milk. Partially cover the pot and cook for 1 hour, stirring frequently. Add the tomatoes, crushing them as they go into the pot. Cook uncovered on medium-low heat for another 45 minutes so the sauce resembles a thick, meaty stew. Season with salt and pepper.
In a large baking dish, spread a thin layer of the bechamel sauce. Add a layer of pasta, then a layer of bechamel and then a layer of rag. Repeat until you have used all of your pasta. On the top layer of pasta, spread the bechamel sauce and top with Parmesan and mozzarella cheese. Cover with Reynolds Wrap® Aluminum Foil and bake in a preheated oven at 350 degrees F for 40-45 minutes. Remove the foil and bake another 10 minutes until golden brown. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 329.9 calories, CarbohydrateContent 31.3 g, CholesterolContent 48.7 mg, FatContent 14.4 g, FiberContent 2.5 g, ProteinContent 17.4 g, SaturatedFatContent 7.4 g, SodiumContent 534.5 mg, SugarContent 9.2 g

FOUR MEAT RAGU LASAGNA | ALLRECIPES

Four Meat Ragu Lasagna | Allrecipes image

Your family will have a new holiday tradition with one bite of this hearty, feel-good dish from Gaby Dalkin of What's Gaby Cooking.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Total Time 4 hours 45 minutes

Prep Time 45 minutes

Cook Time 4 hours 0 minutes

Yield 12 servings

Number Of Ingredients 21

Ingredients

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2?? cups milk
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste
2 ounces pancetta, finely chopped
1 medium onion, minced
1 medium celery with leaves, minced
1 small carrot, minced
4 ounces boneless veal shoulder or round, ground
4 ounces pork loin, trimmed of fat, or ground pork
8 ounces beef skirt steak, ground
1 ounce thinly sliced prosciutto di Parma, chopped
? cup dry red wine
1?½ cups chicken stock
2 cups milk
3 (18 ounce) cans plum tomatoes, drained
12 no-boil lasagna noodles, or more if needed
½ cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
Reynolds Wrap® Aluminum Foil

Steps:

In a large saucepan, melt the butter over medium high heat. Whisk in the flour and cook, stirring frequently, for 3 minutes. Slowly whisk in the milk and nutmeg. Cook over medium heat for 3-5 minutes, whisking occasionally, until slightly thickened. Season to taste with salt and pepper. Remove from heat and let cool.
Heat a large Dutch oven over medium-high heat. Add the pancetta and saute, stirring frequently, for 5 minutes. Add the onion, celery and carrots and continue to cook for 6-7 minutes until softened and fragrant. Add the meats and cook, stirring frequently, until deep brown in color. Add the wine to the skillet and reduce the heat to medium low. Cook until the wine has reduced by half, about 3 minutes.
Add 1/2 cup stock to the saucepan and simmer, 10 minutes, or until totally evaporated. Repeat with another 1/2 cup stock. Stir in the last 1/2 cup stock and milk. Partially cover the pot and cook for 1 hour, stirring frequently. Add the tomatoes, crushing them as they go into the pot. Cook uncovered on medium-low heat for another 45 minutes so the sauce resembles a thick, meaty stew. Season with salt and pepper.
In a large baking dish, spread a thin layer of the bechamel sauce. Add a layer of pasta, then a layer of bechamel and then a layer of rag. Repeat until you have used all of your pasta. On the top layer of pasta, spread the bechamel sauce and top with Parmesan and mozzarella cheese. Cover with Reynolds Wrap® Aluminum Foil and bake in a preheated oven at 350 degrees F for 40-45 minutes. Remove the foil and bake another 10 minutes until golden brown. Let rest for 10 minutes before serving.

More about "ragu lasagna recipe recipes"

RAGU NO BOILING LASAGNA RECIPE | MYRECIPES

From myrecipes.com
Total Time 20 minutes

Preheat oven to 375°. Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan cheese and eggs in bowl.Spread 1 cup Pasta Sauce in 13- x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups Sauce. Reserve remaining sauce. Cover tightly with aluminum foil and bake 1 hour.Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Sauce, heated.Preparation time: 10 Minute(s)Cook time: 10 Minute(s)

See details

LASAGNA AL RAGÙ AND BÉCHAMEL | RICARDO

A dish that needs no introduction, lasagna is the definition of home cooking in Italy. It’s made with one of the oldest known pastas (by the same name) and has so many variations it will make your head spin. The dish dates back as far as the Middle Ages to the city of Naples, but the baked version, or lasagna al forno, we’re familiar with—and the one we recreated—hails from Emilia-Romagna. Our lasagna is made with the double punch of a meat ragù and a béchamel sauce, layered between sheets of pasta, Parmesan and mozzarella cheese. It’s unfussy, rustic and ridiculously good—so get ready to serve up seconds.
From ricardocuisine.com
Reviews 4
Total Time 2 hours 15 minutes

Assembly

See details

WORLD'S BEST LASAGNA | ALLRECIPES

It takes a little work, but it is worth it.
From allrecipes.com
Reviews 4.8
Total Time 3 hours 15 minutes
Category Main Dishes, Pasta, Lasagna Recipes, Meat Lasagna Recipes
Calories 448.2 calories per serving

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

See details

LASAGNA WITH MUSHROOM RAGÙ AND PROSCIUTTO COTTO | FOOD & WINE

This 24-layered pasta masterpiece from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts, consists of a hearty mushroom ragù made with both dried and fresh mushrooms; a creamy, onion-infused béchamel; and salty slices of prosciutto cotto, layered between handmade sheets of pasta. "The pasta sheets are like silk—it's something special to share with the people you care about most," says Glantz, who likes to spread this project recipe out rather than making everything at once. "I suggest spacing out the recipe over a couple days. Make the ragù, then make the béchamel, and the morning of, make the pasta." When rolling out the pasta, be sure to use flour very sparingly. If you use too much it can dry the dough out very quickly, and the dough will become very hard to work with. Be sure to let the lasagna rest for 30 minutes before cutting into it. The ragù and the béchamel can be made up to 3 days ahead, and the pasta can be made 1 day ahead.
From foodandwine.com
Total Time 4 hours 45 minutes
Category Lasagna

Cover lasagna with aluminum foil. Bake on a rimmed baking sheet on middle rack in preheated oven 55 minutes. Remove foil; bake until top is golden brown, about 35 minutes. Remove from oven; let rest at least 30 minutes before serving.

See details

3 CHEESE BEEF LASAGNA RECIPE | RAGÚ

From ragu.com

See details

RAGÚ® NO BOILING LASAGNA | ALLRECIPES

Jan 24, 2014 · Ingredients 2 (15 ounce) containers ricotta cheese 2 cups shredded mozzarella cheese, divided ½ cup grated Parmesan cheese, divided 2 eggs 2 (24 ounce) jars RAGÚ® Old World Style® Traditional Sauce 12 uncooked lasagna noodles
From allrecipes.com

See details

10 BEST RAGU LASAGNA RECIPES | YUMMLY

12,027 suggested recipes. Ragu No Boiling Lasagna (featuring Ragu 2 Lb. 13 Oz. Jar) Ragú. ricotta cheese, lasagna noodles, shredded mozzarella cheese, eggs and 2 more. Ragu No Boiling Lasagna (featuring Ragu 1 Lb. 8 Oz. Jar) Ragú. shredded mozzarella cheese, ricotta cheese, eggs, grated Parmesan cheese and 2 more.
From yummly.com

See details

NO-BOIL BAKED LASAGNA RECIPE - RAGÚ® - SAUCES, RECIPES ...

From ragu.com

See details

SKILLET LASAGNA RECIPE - RAGÚ® - SAUCES, RECIPES & MORE

From ragu.com

See details

BAKED LASAGNA ROLLS RECIPE - RAGÚ® - SAUCES, RECIPES & MORE

Preheat oven to 350°F. Brown meat in large skillet over medium-high heat; drain. Stir in mushrooms, onions, carrots and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender. Stir in wine and cayenne pepper. Cook over high heat 3 minutes. Remove from heat; let stand 10 minutes. Thoroughly combine ground beef mixture, Mozzarella cheese, egg and 2 tablespoons Parmesan cheese in medium bowl.
From ragu.com

See details

10 BEST RAGU LASAGNA RECIPES | YUMMLY

Ragu Lasagna Recipes. 12,027 suggested recipes. Ragu No Boiling Lasagna (featuring Ragu 2 Lb. 13 Oz. Jar) Ragú. ricotta cheese, lasagna noodles, shredded mozzarella cheese, eggs and 2 more. Ragu No Boiling Lasagna (featuring Ragu 1 Lb. 8 Oz. Jar) Ragú.
From yummly.com

See details

SLOW COOKER LASAGNA RECIPE - RAGÚ® - SAUCES, RECIPES & MORE

Drain; return meat to pot. Add onions; cook 3-4 minutes or until softened. Stir in sauce and water; bring to a simmer. Remove pot from heat. Combine ricotta, Parmesan, garlic, eggs and basil in medium bowl. Spread 1 cup sauce mixture in a 6 or 7-quart slow cooker insert sprayed with nonstick spray. Top with 4 noodles, breaking noodles and ...
From ragu.com

See details

BEEF & PORK RAGÙ LASAGNE - RECIPE - FINECOOKING

Make the ragù: In a 5- to 6-qt. Dutch oven, melt the 6 Tbs. butter with the olive oil over medium heat. Add the celery, carrots, and onions and cook, stirring occasionally, until softened and lightly golden, about 15 minutes. Add the beef, pork, and pancetta and cook, breaking up the meats with a spoon and stirring often, until the meats lose ...
From finecooking.com

See details

THE ULTIMATE LASAGNE RECIPE - BBC FOOD

Preheat the oven to 180C/350F/Gas 4. For the ragu, heat the olive oil in a frying pan over a low heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden ...
From bbc.co.uk

See details

RAGÙ (BOLOGNESE SAUCE): THE PERFECT ITALIAN RECIPE - THE ...

Jul 14, 2019 · Put together the diced celery, carrot and onion and cook for 15 minutes until the onion are slightly transparent and begins turning a golden color. Add the bacon, stir and cook for a few minutes. Put in the minced meat, mix well all the ingredients together and let it cook over high heat for a few minutes.
From theitaliansauce.com

See details

RAGÚ® - SAUCES, RECIPES & MORE

Discover RAGÚ® for amazing spaghetti sauces and pasta recipes. Our selection includes delicious smooth, chunky, organic, cheese, and pizza sauces.
From ragu.com

See details

LASAGNE WITH VEGETABLE RAGÙ RECIPE - LA CUCINA ITALIANA

Sep 01, 2021 · 4. Heat 1 Tbsp. oil in a skillet and brown the leek and asparagus for 2-3 minutes; stir in remaining vegetables, season with salt and pepper, and cook a further 3-4 minutes. At the end, add 1 Tbsp. parsley. 5. Preheat oven to 340°F. 6. Melt 2 Tbsp. butter in a small saucepan and whisk in flour.
From lacucinaitaliana.com

See details

MUSHROOM RAGU LASAGNA - EASY MEALS WITH VIDEO RECIPES BY ...

In a large frying pan on high heat, add 2 tbsp olive oil and the spinach leaves. Cook until wilted, approx. 30 seconds. Turn off heat and leave to cool.
From recipe30.com

See details

VEGETABLE RAVIOLI LASAGNA RECIPE - TRY TONIGHT! - RAGU

Spray a 13x9” baking dish with non-stick spray, set aside. In a medium-sized bowl, combine ricotta cheese, egg, Parmesan cheese, 1 teaspoon salt and 1 teaspoon pepper. Set aside. Heat a large skillet over medium-high heat and add the olive oil. Add the onion and sauté for five minutes, until onion softens. Add garlic, sauté for one minute.
From ragu.com

See details