These Red Lasagna with White Ragù are perfect for a family Sunday. The lasagna dough, strictly homemade, is enriched with tomato puree giving it that slightly red color.
Then a simple white ragù, you can make it classic with tomato if you prefer, but since I’m allergic I chose not to put it in the ragù.
And then the diced vegetables, cooked in a pan but first rolled in flour so that a perfect creamy sauce forms to blend everything together.
I also recommend making a double batch so you can freeze a tray that will come in handy perhaps one evening when coming home from work or if you have unexpected guests.
As always, below I leave you other interesting lasagna to try and then, as always, right below the photo, let’s discover how to prepare the Red Lasagna with White Ragù!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Red Lasagna with White Ragù
- 1 1/4 cups semolina flour
- 1 1/4 cups all-purpose flour
- 1 egg yolk
- 1/2 cup tomato puree
- 2 pinches salt
- 3/4 lbs ground mixed meat
- 1 stalk celery
- 1 carrot (small)
- 1 onion (small)
- 1/4 cup red wine
- 2 pinches salt
- 1 pinch black pepper (ground)
- 2 zucchini
- 1 red bell pepper
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- 1 tablespoon flour
- 3 tablespoons milk
- 1/3 cup grated Parmesan cheese
- 1 tablespoon butter (cubed)
Preparation of Red Lasagna with White Ragù
In a bowl or mixer, combine the flour with the semolina, add the egg yolk, tomato puree, and salt
Work with a spoon or mixer until all ingredients are combined, then turn out onto the work surface and form a smooth, compact ball, wrap it in plastic wrap and let it rest while you prepare the other ingredients.
Clean and chop very finely the onion, carrot, and celery and sauté them in a large pot until they begin to become transparent.
Add the ground meat and brown it well using a wooden spoon, deglaze with red wine letting it evaporate, then lower the heat.
If it seems too dry, you can add a couple of tablespoons of water, then cover with a lid and let it cook for at least 30 minutes.
Salt and pepper at the end.
Clean and cut into very small cubes the zucchini and bell pepper then cook them in a pan with 2 tablespoons of extra virgin olive oil for at least 10/12 minutes.
Dissolve the flour in the milk in a glass, add it to the vegetables, and continue cooking for another 5 minutes. Turn off and set aside.
Roll out the dough with a rolling pin or pasta machine not too thin and cut it according to your baking dish.
I never blanch homemade pasta sheets but if you prefer, you can do it for a few moments, then drain and let them dry on a clean, dry cloth.
Grease the bottom of a rectangular baking dish with a little extra virgin olive oil, then place a sheet of lasagna.
Cover with abundant white ragù, a second red sheet, then half of the cooked vegetables in the pan.
The third sheet, again white ragù, a fourth sheet, then the remaining vegetables.
Finish with the fifth sheet, then the remaining ragù, sprinkle with grated cheese and pieces of butter all over the surface.
Bake on the central oven rack preheated to 350°F convection for at least 30 minutes, or 375°F static for 25 minutes.
Storage, advice, and variations
You can make the ragù with only ground beef.
Lasagna can be stored in the refrigerator for 3 days in an airtight container, or you can freeze it already divided into portions.
Use the vegetables you have available according to the season.
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