CARASAU LASAGNA with Sausage Ragù, super simple and quick, the perfect recipe for a Sunday lunch made in no time with simple ingredients.
I’ve wanted to make carasau lasagna with sausage ragù for a long time, and what better occasion than a lunch for my son and his friends? I needed a substantial main dish that was impressive but didn’t require hours in the kitchen. And this recipe was the perfect solution.
Lasagna with carasau bread is a clever alternative to traditional lasagna: no sheets to boil, no long times. The carasau bread softens with the ragù and becomes a perfect, light but flavorful base. The sausage ragù is rich, fragrant, and enveloping, ideal for a Sunday lunch or a dinner with friends.
This quick baked lasagna is perfect if you’re looking for a rustic and simple recipe. The secret is not to overdo it with liquids: carasau bread absorbs a lot, so the ragù should be neither too dry nor too liquid. If you want an even creamier texture, you can add a light layer of béchamel between the layers.
If you’re looking for an original lasagna with carasau bread, a variant of the classic baked lasagna, this is definitely worth trying. It comes together in no time, can be assembled in advance, and in the oven, it becomes golden, crispy on top, and soft inside.
Join me in the kitchen today there’s the carasau lasagna with sausage ragù.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz carasau bread
- 5 sausages
- 3 cups tomato puree
- 1 packet saffron
- 8.8 oz provola cheese
- Half white onion
- 1 tsp grated Parmesan cheese (optional)
- 3 tbsps extra virgin olive oil
- 1.7 fl oz cooking cream (optional)
Steps
Finely chop the onion, heat the oil in a large pan, and sauté, add the sausages without casings and crumbled.
Sauté well for 5–7 minutes until they are golden, then add the tomato puree, cream, season with salt and pepper if you like, and cook over medium heat for about 20 minutes.
Dissolve the saffron in a little hot water and add it to the sauce in the last 5 minutes of cooking.
Cut the provola into thin slices or small cubes.
Preheat the oven to 350°F, oil a baking dish, add tomato puree at the bottom, lay a layer of carasau bread, and cover with ragù, provola, and a sprinkle of Parmesan.
Repeat the layers until you run out of ingredients (3–4 layers), finish with sauce, Parmesan, and some pieces of provola.
A sprinkle of breadcrumbs and bake for 20–25 minutes until the surface is golden and the carasau is well softened.
Let rest for 5–10 minutes before serving.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
CARASAU LASAGNA with Sausage Ragù
Advice
If you want a creamier texture, you can add a few tablespoons of béchamel between the layers.
For a more intense flavor, choose smoked provola.
If you love bold flavors, add a pinch of chili pepper to the ragù.
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FAQ CARASAU LASAGNA with Sausage Ragù
Can carasau bread be used instead of lasagna sheets?
Yes, it is a great quick alternative and does not need to be boiled
Can carasau lasagna be prepared in advance?
Yes, you can assemble it a few hours ahead and bake it when needed.
How to avoid carasau bread staying hard?
Make sure the ragù is sufficiently moist and well covers each layer.
Can carasau lasagna be frozen?
Yes, better already cooked and completely cooled.
What is the difference between traditional lasagna and carasau lasagna?
Traditional lasagna uses fresh sheets, while carasau lasagna uses crisp bread that softens during cooking, making the preparation faster.
