Ragu Lasagna without Bechamel Sauce
Description
Makes 12 servings
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 ½ hours
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Ingredients
- 16 ounces dried lasagna noodles
- 5 cups short rib ragu, or store-bought sauce, lightly warmed
- 1¾ pounds fresh mozzarella torn into ½-inch pieces, divided
- 1½ cups freshly grated Parmesan, divided
- 16 ounces (2 cups) whole-milk ricotta
- ⅔ cup heavy cream
- 2 garlic cloves, finely grated
- ½ teaspoon red pepper flakes
- 2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 425°F (218ºC) with rack set in middle position.
- Bring a large pot of water to a boil. Season generously with salt, then add 1 pound lasagna noodles and cook according to package until al dente. Drain and set aside.
- Measure out and set aside 1 cup mozzarella and ½ cup Parmesan and set aside.
- In a medium bowl, combine remaining mozzarella and Parmesan, 16 ounces ricotta, ⅔ cup cream, 2 grated garlic cloves, 2 teaspoons oregano, ½ teaspoon red pepper flakes, 2 teaspoons kosher salt and 1 teaspoon black pepper.
- Spread 1 cup ragu in bottom of a 9X13-inch baking dish. Top with a layer of noodles (avoid heavy overlapping, though some is inevitable). Top with 1 cup of sauce and dollop a heaping cup of cheese mixture over top; carefully spread into an even layer. Top with another layer of noodles and repeat three more times, ending with noodles (you may have some noodles left over).
- Sprinkle reserved 1 cup mozzarella and ½ cup Parmesan evenly over top.
- Cover loosely with aluminum foil; place baking dish on a baking sheet and transfer to oven. Bake until sauce is bubbling up around edges, 25–30 minutes. Carefully remove foil and continue baking until lasagna is golden brown on top with crisp edges, 35–45 minutes longer. Let cool slightly before slicing and serving.
Notes
You will likely have a few lasagna noodles leftover. Personally, I like to snack on them, but they’d also be great added to my Lasagna Soup along with the ravioli.
Store leftovers in the baking dish, covered with a lid or plastic wrap, in the refrigerator for up to 5 days.
For longer storage, transfer the lasagna to storage containers or wrap in parchment paper and foil, and store in the freezer for up to 3 months.
To reheat lasagna, transfer the amount you plan to eat to an oven-safe glass dish and warm in a 300ºF (149ºC) oven and heat until warmed through, 10–15 minutes. In a pinch, you can reheat it in the microwave, just be sure to cover it so it doesn’t splatter. I don’t recommend reheating on the stove top.
Nutrition
Serving: 1 slice (12th of recipe)Calories: 415kcalCarbohydrates: 31gProtein: 22gFat: 22gSaturated Fat: 14gCholesterol: 76mgSodium: 795mgFiber: 1.5gSugar: 1.5g
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