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Winter Lamb & Rosemary Lasagne with Slow-Cooked Ragù
Winter Lamb & Rosemary Lasagne with Slow-Cooked Ragù

/ serving

Winter Lamb & Rosemary Lasagne with Slow-Cooked Ragù

Our founder, Alessandro, often had lamb lasagne when growing up in Genova and we thought you would enjoy it too! In Genova, sometimes they would include a local soft cheese called “prescinseua”, instead of the traditional besciamella, for this recipe though we have gone with the national tradition of besciamella. Although in Naples, where Alessandro’s wife comes from, they sometimes substitute mozzarella… as you can imagine this is quite a hotly debated topic in their home!

The secret to our spectacular lamb ragù is time - and lots of it. Over a period of ten hours, the lamb is slowly braised with fresh, Tuscan rosemary until it tenderises and yields its rich, meaty flavours. It may not be traditional, but we can't help but feel that this dish combines the very best of Italy and Great Britain at the most wonderful time of the year. 

Photo by: @foodbloggerlondon

Item

Grams Calories Ingredients 
Lamb Ragù 325g 410kCal Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt), Besciamella Sauce (MilkWheat Flour, Butter [Milk], Salt, Pepper), Lamb, Tomatoes, Red Wine (Sulphites), Onion, Carrot, Celery, Olive Oil, Mint, Garlic, Salt, Black Pepper, Rosemary, Thyme, Bay Leaf
Parmesan 8g 42kCal Parmesan Cheese (Milk, Salt, Animal Rennet

 Please note the above nutritional guidance is based on our estimates only. 

Find recipe card here.

Story

Our founder, Alessandro, often had lamb lasagne when growing up in Genova and we thought you would enjoy it too! In Genova, sometimes they would include a local soft cheese called “prescinseua”, instead of the traditional besciamella, for this recipe though we have gone with the national tradition of besciamella. Although in Naples, where Alessandro’s wife comes from, they sometimes substitute mozzarella… as you can imagine this is quite a hotly debated topic in their home!

The secret to our spectacular lamb ragù is time - and lots of it. Over a period of ten hours, the lamb is slowly braised with fresh, Tuscan rosemary until it tenderises and yields its rich, meaty flavours. It may not be traditional, but we can't help but feel that this dish combines the very best of Italy and Great Britain at the most wonderful time of the year. 

Photo by: @foodbloggerlondon

Ingredients

Item

Grams Calories Ingredients 
Lamb Ragù 325g 410kCal Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt), Besciamella Sauce (MilkWheat Flour, Butter [Milk], Salt, Pepper), Lamb, Tomatoes, Red Wine (Sulphites), Onion, Carrot, Celery, Olive Oil, Mint, Garlic, Salt, Black Pepper, Rosemary, Thyme, Bay Leaf
Parmesan 8g 42kCal Parmesan Cheese (Milk, Salt, Animal Rennet

 Please note the above nutritional guidance is based on our estimates only. 

Recipe Card

Find recipe card here.