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winter lamb lasagne
winter lasagne

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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 a time of the year when comfort food is most requisite.

Photo by: @foodbloggerlondon

Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt),
Besciamella Sauce (Milk, Wheat Flour, Butter [Milk], Salt,
Pepper)
Lamb ragù : Lamb, Tomatoes, Red Wine (Sulphites), Onion,
Carrot, Celery, Olive Oil, Mint, Garlic, Salt, Black Pepper,
Rosemary, Thyme, Bay Leaf

 

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 a time of the year when comfort food is most requisite.

Photo by: @foodbloggerlondon

Ingredients

Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt),
Besciamella Sauce (Milk, Wheat Flour, Butter [Milk], Salt,
Pepper)
Lamb ragù : Lamb, Tomatoes, Red Wine (Sulphites), Onion,
Carrot, Celery, Olive Oil, Mint, Garlic, Salt, Black Pepper,
Rosemary, Thyme, Bay Leaf

 

Recipe Card

Find recipe card here