Oven-baked lasagna with meat ragù is a classic dish of Italian cuisine; there are many ways to make it with fresh pasta sheets, pre-cooked lasagna sheets with or without béchamel, classic Bolognese ragù or with other different toppings, even vegetables, both red and white.
I propose my quick version pre-cooked lasagna with meat ragù, prepared by alternating layers of lasagna with very liquid ragù and various toppings, all baked in the oven for 25-30 minutes.
Oven-baked lasagna is a complete dish, usually made on Sundays or holidays when the family gathers; they can be prepared a day ahead, the more they rest, the more flavorful they become, or you can prepare the ragù the day before and assemble it on the same day.
The classic lasagna dish is always convenient to bring for outings, picnics, or even a portion for lunch break at work.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pre-cooked Lasagna with Meat Ragù
- 7 oz pre-cooked lasagna
- 10.5 oz ground beef
- 1 Onion
- 14 oz Tomato puree
- 3.5 oz Mozzarella
- 3.5 oz Cooked Prague ham
- 3.5 oz Grated Grana Padano
- to taste Olive oil
- to taste Salt
Tools
- 1 Pan
- 1 Stove
- 1 Baking dish
- 1 Oven
Preparation for Pre-cooked Lasagna with Meat Ragù
Start preparing the meat ragù: finely chop the onion, let it brown in a pan with some oil, add the ground beef and let it brown well, stir the mince until completely crumbled then add the tomato puree, salt, and two glasses of water, add herbs if desired.
Let the ragù cook for about 20 – 30 minutes, stirring occasionally to prevent the meat from sticking to the bottom of the pan.
If necessary, add more water; if you use pre-cooked dry lasagna it’s advisable to leave the ragù a bit looser, if you use fresh lasagna to be blanched, reduce the ragù a bit more.
Prepare the filling for the lasagna: take the ham and provolone, if you prefer, cut them into pieces, otherwise blend them all together as I did in the Bimby, just a few seconds at speed 5 to get a chopped mixture.
Take a baking dish, spread a bit of ragù at the bottom, sprinkle with some grated Grana, lay the lasagna sheets, cover with another ladle of ragù, some Grana, a bit of the chopped provolone and ham mix, and cover with more layers of lasagna, complete to the end.
Finish the last layer of lasagna with a ladle of ragù and a generous sprinkle of grated Grana.
Place the dish in a preheated oven and bake the lasagna at 392°F for about 25 minutes, cover with aluminum foil for the first 10 minutes.
Once cooked, let them rest in the turned-off oven for at least 20 minutes before serving.
Portion and serve the pre-cooked lasagna with meat ragù
Anna suggests…
The pre-cooked lasagna with meat ragù, if leftovers remain, can be stored in the refrigerator and reheated the next day, or frozen in portions in small containers.
Can I use fresh lasagna
Yes, you can also use fresh pasta ones, just blanch them first.
