Lasagne with ragù: here are the recipes for the best and most original versions

Lasagne al ragù, also called lasagne alla Bolognese, are a bit of the classic Sunday dish. The scent of this unforgettable first immediately makes us think of lunches with our grandmothers, who with love and patience cooked even hours to keep their families happy and eat in a festive atmosphere. Lasagna is such a typical and genuine pasta dish that, in addition to having become famous all over the world, it also has many variations. Every family jealously guards a recipe that is handed down from mother to child and we know, like the lasagna you make at home, there is none.

And yet, a bit to vary, a bit to refine the technique, it's normal to look for alternative recipes from time to time. So we decided to offer you some slightly different recipes, something that can help you rediscover this dish. So, let's get to work! Fasten your apron and make sure you have all the ingredients on hand. It begins.

Lasagne with Chianina ragù,

for a gourmet dish

Here is the first proposal dedicated to meat lovers, namely lasagna with Chianina ragù, a truly succulent dish. Chianina is a really fine meat: lean but very soft, it will really give an extra touch to your lasagna.
You will need:
• 21 sheets of egg lasagna
• 250g of freshly grated Parmigiano Reggiano cheese
• 250g of ground pork
• 500g of ground Chianina
• 1 liter of tomato puree
• 1 large carrot
• 1 large onion
• 50 g of celery
• 40g of whole milk
• EVO oil q.b.
• salt up to q.b
• Black pepper q.b.
• 1 glass of white wine
• 3 liters of water
• 1 liter of fresh whole milk
• 120g of 100% butter
• 100g of 00 flour
• Nutmeg q.b.

Finely chop celery, peeled carrot and onion, creating the base for your sauté. Fry the vegetables in the pan with a little oil, stewing for about ten minutes over low heat, stirring occasionally. Combine the minced Chianina and the pork and let the meat sauté slowly for about ten minutes, covering with the lid.
After this time, blend with the white wine, allowing the alcohol to evaporate well. Only at this point can you pour in the tomato puree and water with a pinch of salt, leaving it to cook over medium-low heat for about two hours. Season with salt and pepper and add the milk, letting it cook for another five minutes, then turn off.
Make the bechamel sauce: take a small pot and heat the milk. In another pan, melt the butter in small pieces over low heat and, when it is melted, remove from the heat by adding the sifted flour and mix vigorously. Put it on the fire and let it brown. Add the milk to the roux, then mix vigorously with a pinch of salt and nutmeg, allowing it to thicken over low heat, cooking for about 5-6 minutes. And that's it! The bechamel sauce is also ready.
Make up the lasagna. Spread a drizzle of bechamel sauce on the surface in a pan, then place the lasagna and pour a layer of bechamel sauce and a layer of meat sauce. Sprinkle with grated Parmesan cheese and repeat the steps from the beginning, until you have run out of ingredients. Go with another good sprinkling of Parmesan cheese and it's done! Bake in a ventilated oven at 180 degrees for 15 minutes. Lunch is served!

Lasagne with vegetable ragout, a vegetarian alternative

Lasagna with vegetable ragout is a good alternative for those who do not like meat or for those who would like a light and tasty version of lasagna. The beauty of this first one is that preparation times (and also the calories of the dish!) are drastically reduced. To give flavor to this lasagna, the most important thing is to choose seasonal, tasty and aromatic vegetables. But let's see the recipe.
For four people you will need:
• 250 g fresh lasagna
• 1 liter of tomato puree
• 1 large zucchini
• 1 bell pepper
• 200 g frozen peas
• 1 onion
• 1 carrot
• Half a glass of white wine
• Two mozzarella
• 80 g grated parmesan
• A handful of basil
• Pepper q.b.
• Salt q.b.;
• EVO oil q.b.

Prepare the sauté with carrot and onion, then fry in a pan and add the diced vegetables and peas. Saute on high heat for 5 minutes and season with salt and pepper. Blend the vegetables with the white wine and let the alcohol evaporate.
At this point add the sauce and a couple of glasses of water, then season again with salt and pepper and let it cook for half an hour. Now you can turn off the heat and add the basil leaves.
Sprinkle a spoonful of ragù on the bottom of a baking dish and proceed as we saw in the Chianina ragù recipe, adding mozzarella and Parmesan cheese between layers. Bake in a preheated fan oven at 180 degrees for about a quarter of an hour, then let it cool and serve.
Bon Appetit!

And for the most delicate palates? A lasagna with fish ragout

Lasagna with fish ragout is a delicate and refined alternative that is also perfect for parties. The protagonists are the flavors of the sea enhanced by a fragrant ragù.
For four people:
• 250g of sheets
• 100g of prawns
• 100g of redfish fillet
• 150g of monkfish
• 1 carrot
• 1 onion
• 1 celery stalk
• 1 liter of tomato puree
• 100g of 00 flour
• 1 glass of white wine
• 1 liter of fish broth
• 1 clove of garlic
• A handful of parsley
• Salt q.b.
• Pepper q.b.
• EVO oil q.b.

Start by browning the garlic in a couple of spoons of oil, then remove it and let the mince dry for sautéing over low heat. Cut the peeled fish and shrimp into cubes and sauté everything in a pan, defusing after five minutes with the white wine. Let the alcohol evaporate and then add the tomato and cook for about ten minutes over low heat. Salt and turn off system. Let's move on to the 'bechamel'.
Heat a couple of spoons of d& #39 extra virgin olive oil in a small saucepan, add the sifted flour and toast the roux for a couple of minutes. Pour in the boiling fish broth, stirring constantly, and let it cook for a few minutes. In the end you should get just a thick sauce like bechamel sauce.
Then proceed with the composition: spread a veil of fish bechamel on the bottom, place a layer of pasta, distribute a large ladle of fish ragout and then cover with more bechamel sauce. Continue doing this in layers, until you have finished the ingredients, then bake in a static oven at 180 degrees for about half an hour.
Once cooking is finished, let it cool and sprinkle with a nice pinch of chopped parsley, serving obviously with a good glass of

white at the right temperature.

Lasagne with ragù: multiple variations, a riot of

flavors and aromas

We have tried to give you some ideas trying to satisfy all tastes and providing ideas for every occasion, but remember that lasagna is a dish that can really be reinvented. All in all, it is a fresh egg pasta that must be drowned in a good creamy sauce and served with the classic layered composition, so it is subject to different interpretations.
For example, you can try a pumpkin and sausage lasagna, a mushroom ragout lasagna, a vegan ragù lasagna or, why not, a truffle-scented lasagna.
Experiment! For the rest, needless to say: we at Spaghetti&Mandolino will be here to welcome you with open arms in case you want to look for some characteristic ingredient to make your lasagna unique.
We are waiting for you!