Grain-Free Lasagna With Italian Braised Beef Ragu

Published on November 2, 2021

Holiday Lasagna With Braised Beef Ragu assembly

Grain-Free Lasagna With Braised Beef Ragu

Instructions

Make the ragu. If the noodles need to be cooked, follow the directions on the back of the package.
Place the ricotta, parsley, eggs, cheeses, and nutmeg in a bowl and mix together.
You are going to layer the ragu, noodles, ricotta mixture, and mozzarella in a 15″ by 10″ casserole.

Assembly

Quick reference:

1st layer: 1/3 (approximately 2 cups) of meat sauce
2nd layer: lasagna noodles
3rd layer: ricotta cheese mixture
4th layer: 1/2 of the mozzarella
5th layer: lasagna noodles
6th layer: 1/3 meat sauce
7th layer: lasagna noodles
8th layer: remaining 1/3 of meat sauce

Cover the casserole with foil and bake in a 375 degree oven for 30 minutes, remove the foil, sprinkle with the remaining mozzarella cheese and sprinkle 1/4 cup each of Parmigiano-Reggiano and Pecorino Romano cheese, and bake another 15 minutes uncovered. Distribute some chiffonade of fresh basil leaves over the top. Let rest 10 minutes.











Italian Braised Beef Ragu

Ingredients

Instructions

Heat a large dutch oven. Rinse the roast and dry with paper towels. Rub all over with the salt and pepper. Add the oil to the dutch oven and sear the roast on all sides. Remove the roast and add the butter. When the butter has melted add the onion, celery and carrots (mirepoix) and cook 3 minutes. Stir in the tomato paste and garlic. If using, add the wine and let it cook down for 2 minutes. Stir in the passata tomato puree, water and the Italian seasoning. Bring to a boil, add the roast, seal the pot with foil and place the lid on top of the foil. Bake in a 275 degree oven for 3 hours. Remove the lid and let rest 10 minutes. Shred the roast into small pieces using forks. You will have approximately 6 cups of ragu.