Lasagna with White Ragù and Mushrooms, a rich and tasty dish that combines the tradition of Italian cuisine with a touch of originality.
To prepare this lasagna, just combine simple and quality ingredients: ground beef, sautéed onion, carrot, and celery, dry white wine, and of course, Parmigiano Reggiano DOP, which gives a necessary touch of savoriness in this kind of preparation. The thin fresh egg lasagna makes the dish even more delicious, and the cooking time is very short thanks to their light consistency. The use of mixed mushrooms adds a rich flavor that perfectly matches the delicacy of the béchamel.
This dish, with its enveloping flavor and relatively simple preparation, is ideal for those looking for an alternative to the classic red ragù without giving up on tradition.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have doubts or curiosities, write a comment or use the contact form you find at the end of the page.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Easter
- Energy 614.21 (Kcal)
- Carbohydrates 46.38 (g) of which sugars 10.73 (g)
- Proteins 37.11 (g)
- Fat 29.21 (g) of which saturated 13.75 (g)of which unsaturated 11.47 (g)
- Fibers 3.65 (g)
- Sodium 1,501.97 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Lasagna with White Ragù
- 9 oz thin egg lasagna (fresh)
- 2 cups béchamel sauce
- 1 lb mushrooms (mixed)
- 1 lb ground beef
- 1 glass dry white wine
- 7 oz sautéed mix
- 1.75 oz Parmigiano Reggiano DOP
- 1 to taste salt
- to taste black pepper
- 2 tbsps extra virgin olive oil
Tools
- Kitchen Scale
- Frying Pan
- Ladles
- Baking Dish
Recipe for Lasagna with White Ragù
Start preparing the lasagna with white ragù by heating two tablespoons of extra virgin olive oil in a pan.
Add the ground beef and let it brown well.
When the meat is well browned, deglaze with some white wine and let it evaporate over high heat.
When the wine has completely evaporated, add the sautéed mix to the pan (I make it at home by chopping celery, carrot, and onion and freezing it) and cook for about 5 minutes.
Continue by adding the mushrooms, I used a mixed frozen porcini.
Let it cook for another ten minutes.
Turn off the stove, season with salt and set aside.
Smear a baking dish with 2-3 tablespoons of béchamel. To make it, follow the steps you find in the gratinated cauliflower recipe.
Add the lasagna sheets, if you use the thin ones there is no need to cook them in water beforehand.
Cover the lasagna with more béchamel.
Then add 2-3 ladles of white ragù with mushrooms.
Complete the first layer with black pepper and grated Parmigiano Reggiano.
Continue in the same way for another 2 or 3 layers.
Once finished, cover the lasagna with béchamel, grated Parmigiano Reggiano, and black pepper.
Bake the lasagna with white ragù and mushrooms in a preheated ventilated oven at 356°F (180°C) for 15 minutes.
Let them cool a bit and bring them to the table.
Lasagna with White Ragù and Mushrooms
Check this section to clarify your doubts, if you don’t find the answer to your question comment or write to me using the form below.
With the white ragù, I also prepared Pasta with White Ragù and Leeks
Can I prepare the white ragù in advance?
Yes, you can prepare the white ragù in advance and store it in the refrigerator for up to 2-3 days. Alternatively, you can freeze it for up to a month. When you’re ready to assemble the lasagna, reheat the ragù before using it.
How can I store leftover lasagna?
Leftover lasagna can be stored in the refrigerator, covered, for 2-3 days. If you want to store them longer, you can freeze them for up to 2 months.
Can I make lasagna without béchamel?
If you prefer a lighter version or if you have lactose intolerance, you can replace the béchamel with a vegetable milk cream or a white sauce made with vegetable broth and cornstarch.
Can I prepare the lasagna in advance and cook them later?
Yes, you can assemble the lasagna in advance, cover them with plastic wrap, and store them in the refrigerator up to 24 hours before cooking them. This way, the flavors will have time to blend, and the dish will be even more delicious.
This recipe is part of the Easter Menu Recipes, more than 50 ideas for all tastes
For questions, curiosities, or if you want to collaborate with me, use the contact form you find below:
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