Lasagna with ragout

Difficulty: medium

Preparation: 30 minutes

Cooking: 25 minutes

Doses for: 8 people

Cost: medium

Everyone loves lasagna. This tasty dish of Emilian origin has become one of the best known symbols of Italian cuisine worldwide. Over the years, this recipe has been revisited in countless ways. The more traditional version involves the use of ragù, for this reason we offer you lasagna with the Piedmontese Meat Raout Cascina San Cassiano, but we recommend you also taste it with the Piedmontese Sausage Ragout, the Dolomiti Sauce with Asiago cheese and Speck, the Parmigiana Sauce or with the Ricotta and Pecorino Romano DOP Sauce, or with the Sauce with Vegetables, the Tomato Sauce with Artichokes, the Black Cabbage Sauce or the one with Broccoli Benefortè. For a more decisive taste, try also the lasagna with the Tomato and Peppers Sauce or the Sauce with Peppers and Pecorino Romano Cheese Cascina San Cassiano.

For athletes or those who like novelties, we propose a high-protein version of the recipe made with Cascina San Cassiano’s High in protein tomato sauce with vegetable

Ingredients

21 lasagna sheets
250 g of grated Parmesan
Piedmontese Meat Ragout o Piedmont classic ragout di Cascina San Cassiano
1 L of whole milk
Or for the protein version with High in protein tomato sauce with vegetables

1lt. milk
100 g of 00 flour
100 g of butter
a pinch of salt
nutmeg to taste

Preparation

Prepare the béchamel sauce by heating the milk. In a separate saucepan, melt the butter over low heat: once it has melted completely remove from the heat and add the sifted flour. Stir vigorously with the aid of an electric whisk until the mixture is smooth and lump-free. Return it to the heat and cook for a few more minutes. Add to the butter and flour mixture, the warm milk bit by bit. In the meantime the milk should be hot, so add the nutmeg and then combine. Stir again and cook for another 5 to 6 minutes on low heat.
In a rectangular baking dish measuring 30 x 20 cm, spread a first thin layer of béchamel sauce on the bottom. Lay the lasagna and sprinkle again with béchamel sauce, then meat sauce (or protein vegetable sauce) and finally grated Parmesan cheese. Repeat until the pan is full and finish with a layer of meat sauce (or High in protein tomato sauce with vegetables) and grated Parmesan cheese (plenty).
Bake in a static oven preheated to 200°C for 25 minutes (or in a fan oven at 180°C for only 15 minutes).