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Lasagne al Ragù (Homemade Italian Lasagna)

Layers of tender lasagne with a rich ragù you’ll want seconds.
Comforting, hearty, and bubbling hot with a deep Italian flavor.
Every forkful feels homemade, warm, and wonderfully satisfying.

dinner ⏱ 95 min 580 kcal / portion 52.0 g carbs / portion (estimated) eggglutenmilk

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v1 · rb0e705f985 20260727Z1751 500 g ground beef 75 g pancetta 1 piece garlic 5 ml red wine black pepper to taste salt to taste 🔥 grease the oven dish with butter or olive oil 🔥 preheat the oven to 180°C 🍳 ⏱ 3 min fry pancetta until slightly crispy 🍳 ⏱ 10 min soften onion carrot and celery with the lid on at very low heat 🍳 cook garlic for another minute with a little salt 🍳 fry ground beef until slightly brown 🍳 ⏱ 2 min cook ground beef with red wine stirring 🍳 ⏱ 15 min simmer ragù with diced tomatoes tomato paste boiling water stock cube and bay leaf with the lid on 🍳 ⏱ 15 min simmer ragù uncovered until thickened then season with salt and pepper 🔥 layer lasagne sheets and ragù in the greased oven dish including parmesan and mozzarella topping 🔥 ⏱ 30-40 min bake lasagne until golden and bubbling ⏳ ⏱ 5 min let lasagne stand before slicing Lasagne Ragù 🎉 butter to taste olive oil to taste 1 piece red onion 2 pieces carrot 1 piece celery 30 g tomato paste 1 piece diced tomato 200 ml boiling water 1 piece beef stock cube bay leaf to taste 1 piece lasagne sheet 100 g parmesan cheese 1 piece buffalo mozzarella butter, olive oil pancetta red onion, carrot, celery garlic salt ground beef red wine salt black pepper lasagne sheet, parmesan cheese, buffalo mozzarella
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Preparation steps

  1. grease the oven dish with butter or olive oil
  2. preheat the oven to 180°C
  3. fry pancetta until slightly crispy for 3 minutes
  4. soften onion carrot and celery with the lid on for 10 minutes at very low heat
  5. cook garlic for another minute with a little salt
  6. fry ground beef until slightly brown
  7. cook ground beef with red wine for about 2 minutes stirring
  8. simmer ragù with diced tomatoes tomato paste boiling water stock cube and bay leaf for 15 minutes with the lid on
  9. simmer ragù uncovered for another 15 minutes until thickened then season with salt and pepper
  10. layer lasagne sheets and ragù in the greased oven dish including parmesan and mozzarella topping
  11. bake lasagne for 30-40 minutes until golden and bubbling
  12. let lasagne stand for at least 5 minutes before slicing

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