Delia Smith’s Lasagne Ragu is made with lasagne sheets, chopped tomatoes, sundried tomato paste, red wine, nutmeg, basil, mozzarella, Parmigiano Reggiano, onion, smoked pancetta, garlic, minced beef, minced pork, double cream, milk, butter, and sauce flour. This delicious lasagne recipe creates a hearty dinner that takes about 3 hours and 40 minutes to prepare and can serve up to 6 people.
Delia Smith Lasagne Ragu Ingredients
For the lasagne:
- 300 – 350g (10.5 – 12.3 oz) fresh lasagne sheets
- 400g (14 oz) can chopped tomatoes
- 3 tablespoons sundried tomato paste
- 75ml (2.5 fl oz) red wine
- Freshly grated nutmeg
- 2 tablespoons chopped basil
- Salt and pepper
- 200g (7 oz) mozzarella, diced
- 50g (1.75 oz) Parmigiano Reggiano, grated
For the ragu:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 100g (3.5 oz) smoked pancetta, sliced
- 1 garlic clove, crushed
- 225g (8 oz) minced beef
- 225g (8 oz) minced pork
For the cream sauce:
- 100ml (3.5 fl oz) double cream
- 850ml (29 fl oz) milk
- 75g (2.6 oz) butter, plus extra for greasing
- 50g (1.75 oz) sauce flour
- Freshly grated nutmeg
- Salt and pepper
How To Make Delia Smith Lasagne Ragu
- Cook the onion: Heat 1 tablespoon of olive oil in a large pan over medium heat. Cook the onion for about 10 minutes, stirring occasionally.
- Add pancetta and garlic: Chop the pancetta and add it to the pan with the onion. Add the garlic and cook for 5 minutes, then put everything in a casserole dish.
- Brown the beef: Add a little oil to the pan, turn up the heat, and brown the minced beef. Break it up while cooking, then put it in the casserole dish.
- Brown the pork: Do the same with the minced pork, then put it in the casserole dish.
- Combine ingredients: Preheat the oven to 140°C (275°F). Add tomatoes, sundried tomato paste, red wine, salt, pepper, nutmeg, and 1 tablespoon of basil to the casserole dish. Stir well. Cover and cook in the oven for 2 hours, stirring halfway through.
- Make the cream sauce: In a medium saucepan, mix milk, butter, sauce flour, salt, and pepper. Cook over low heat, whisking until thick. Cook for 10 more minutes, then remove from heat. Add nutmeg and cream, and whisk. Reserve two ladlefuls of sauce for the top.
- Assemble the lasagne: Spread a quarter of the ragu in a greased dish. Add a quarter of the cream sauce, a quarter of the mozzarella, and a layer of lasagne sheets. Repeat layers, ending with a layer of pasta and the reserved cream sauce. Sprinkle with grated Parmigiano Reggiano.
- Bake: Preheat the oven to 180°C (350°F). Bake for 45-50 minutes until bubbling and golden. Let it sit for 5-10 minutes before serving.
Recipe Tips
- Use Fresh Ingredients: Fresh lasagne sheets and high-quality meats make a big difference in the final taste of the dish.
- Don’t Rush the Ragu: Let the ragu cook slowly in the oven for the full 2 hours to develop rich and deep flavors.
- Layer Evenly: When assembling the lasagne, spread each layer of ragu, cream sauce, and cheese evenly for a balanced flavor in every bite.
- Let It Rest: Allow the lasagne to rest for 5-10 minutes after baking to let the layers set and make it easier to cut.
- Taste and Season: Always taste the ragu before assembling the lasagne and adjust the seasoning as needed for the best flavor.
What To Serve With Lasagne Ragu?
This creamy, cheesy lasagne pairs well with garlic bread, a green salad, roasted vegetables, or a Caesar salad. It also can be served alongside a tomato basil salad, steamed broccoli, sautéed spinach, or a caprese salad for a delicious dinner.
How To Store Leftovers Lasagne Ragu?
- Refrigerate: Let the leftover lasagne cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Let the lasagne cool to room temperature. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Store in the freezer for up to 3 months. To thaw, transfer the lasagne to the refrigerator and let it thaw overnight before reheating.
How To Reheat Leftovers Lasagne Ragu?
- In The Oven: Preheat the oven to 180°C (350°F). Cover the lasagne with aluminum foil and bake for 20-25 minutes, or until heated through.
- In The Microwave: Place a portion of lasagne on a microwave-safe plate. Cover with a microwave-safe lid or plastic wrap and heat on high for 2-3 minutes, or until hot.
- On The Stove: Heat a non-stick pan over medium-low heat. Place a portion of lasagne in the pan, cover with a lid, and heat for 10-15 minutes, or until warmed through, flipping occasionally.
Delia Smith Lasagne Ragu Nutrition Facts
Serving Size: 1 serving (assuming 6 servings total)
- Calories: 550
- Total Fat: 29g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 850mg
- Potassium: 700mg
- Total Carbohydrate: 45g
- Dietary Fiber: 3g
- Sugars: 9g
- Protein: 30g
Try More Delia Smith Recipes:
- Delia Courgette Quiche
- Delia Smith Chicken and Mushroom Pie
- Delia Smith Cheesecake No Bake
- Delia Smith Salmon En Croute
Delia Smith Lasagne Ragu Recipe
Description
Delia Smith’s Lasagne Ragu is made with lasagne sheets, chopped tomatoes, sundried tomato paste, red wine, nutmeg, basil, mozzarella, Parmigiano Reggiano, onion, smoked pancetta, garlic, minced beef, minced pork, double cream, milk, butter, and sauce flour. This delicious lasagne recipe creates a hearty dinner that takes about 3 hours and 40 minutes to prepare and can serve up to 6 people.
Ingredients
For the lasagne:
For the ragu:
For the cream sauce:
Instructions
- Cook the onion: Heat 1 tablespoon of olive oil in a large pan over medium heat. Cook the onion for about 10 minutes, stirring occasionally.
- Add pancetta and garlic: Chop the pancetta and add it to the pan with the onion. Add the garlic and cook for 5 minutes, then put everything in a casserole dish.
- Brown the beef: Add a little oil to the pan, turn up the heat, and brown the minced beef. Break it up while cooking, then put it in the casserole dish.
- Brown the pork: Do the same with the minced pork, then put it in the casserole dish.
- Combine ingredients: Preheat the oven to 140°C (275°F). Add tomatoes, sundried tomato paste, red wine, salt, pepper, nutmeg, and 1 tablespoon of basil to the casserole dish. Stir well. Cover and cook in the oven for 2 hours, stirring halfway through.
- Make the cream sauce: In a medium saucepan, mix milk, butter, sauce flour, salt, and pepper. Cook over low heat, whisking until thick. Cook for 10 more minutes, then remove from heat. Add nutmeg and cream, and whisk. Reserve two ladlefuls of sauce for the top.
- Assemble the lasagne: Spread a quarter of the ragu in a greased dish. Add a quarter of the cream sauce, a quarter of the mozzarella, and a layer of lasagne sheets. Repeat layers, ending with a layer of pasta and the reserved cream sauce. Sprinkle with grated Parmigiano Reggiano.
- Bake: Preheat the oven to 180°C (350°F). Bake for 45-50 minutes until bubbling and golden. Let it sit for 5-10 minutes before serving.
Notes
- Use Fresh Ingredients: Fresh lasagne sheets and high-quality meats make a big difference in the final taste of the dish.
- Don’t Rush the Ragu: Let the ragu cook slowly in the oven for the full 2 hours to develop rich and deep flavors.
- Layer Evenly: When assembling the lasagne, spread each layer of ragu, cream sauce, and cheese evenly for a balanced flavor in every bite.
- Let It Rest: Allow the lasagne to rest for 5-10 minutes after baking to let the layers set and make it easier to cut.
- Taste and Season: Always taste the ragu before assembling the lasagne and adjust the seasoning as needed for the best flavor.
Delia Smith Lasagne Ragu Recipe