Lamb Italian

Lasagne with lamb ragu, ricotta and cavolo nero

Name: Lasagne with lamb ragu, ricotta and cavolo nero recipe
Yield: 6
Cuisine: /italian
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 1.8kg lamb forequarter chops; 4 cloves garlic, bruised; 2 carrots, finely chopped; 1/4 green capsicum, finely chopped; 2-3 bay leaves; 5-6 white peppercorns, crushed; 2-3 cloves; 200ml red wine; 1.2L tomato passata; 3 cups (750ml) water; 1-2 sprigs rosemary; 1 pecorino or parmesan rind; 1 bunch cavolo nero, stems removed, leaves shredded; 750g fresh ricotta; 200g mozzarella, sliced; 375g fresh lasagne sheets; 2 cups (160g) finely grated pecorino

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by Silvia Colloca

Cook and author

Jun 01, 2021

Begin this recipe at least 4 hours ahead.

1/4 cup (60ml) extra virgin olive oil
1.8kg lamb forequarter chops
4 cloves garlic, bruised
2 carrots, finely chopped
1/4 green capsicum, finely chopped
2-3 bay leaves
5-6 white peppercorns, crushed
2-3 cloves
200ml red wine
1.2L tomato passata
3 cups (750ml) water
1-2 sprigs rosemary
1 pecorino or parmesan rind
1 bunch cavolo nero, stems removed, leaves shredded
750g fresh ricotta
200g mozzarella, sliced
375g fresh lasagne sheets
2 cups (160g) finely grated pecorino

Method

1.

Heat 2 tbs oil in a large heavy-based saucepan over medium-high heat and cook the lamb, in batches, for 6-8 minutes until browned on both sides. Transfer lamb to a plate and set aside.
2.

Add garlic, carrot and capsicum to the pan and cook for 4-5 minutes until softened. Add the bay leaves, peppercorns and cloves. Add the wine and cook for 1-2 minutes or until the alcohol has evaporated. Add the passata and water. Return lamb to the pan, and bring to a simmer. Reduce the heat to low and add the rosemary and pecorino rind. Cover with a lid and simmer gently for 3 1/2-4 hours or until the meat falls off the bones and the sauce has thickened slightly. Remove the lamb chops, and shred the meat with a fork; it should show no resistance. Discard any bones. Return meat to the pan, add the cavolo nero and stir until wilted. Add 125g of the ricotta and mix to combine.
3.

Preheat oven to 200°C. Spread a little ragu over the base of a 20 x 30cm baking dish. Top with a layer of lasagne sheets, then one-third of the remaining ragu and dollop over 125g ricotta. Sprinkle with 1/2 cup (40g) pecorino. Repeat layers twice, finishing with lasagne sheets, and top with remaining 250g ricotta, mozzarella and final 1/2 cup (40g) pecorino. Bake for 30-35 minutes until bubbly and golden. Serve sprinkled with pepper.