No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lasagna with Bean Ragu

Chef Cesare Casella's variation on traditional lasagna includes rich flavors like pancetta and red wine, as well as herb-infused cannellini bean ragu.

  • servings: 4

advertisement

advertisement

Ingredients

  • 1/2 cup coarsely chopped red onions
  • 1/2 cup coarsely chopped celery
  • 1/4 cup coarsely chopped carrot
  • 2 ounces coarsely chopped pancetta
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon finely chopped rosemary
  • 3 1/2 cups Cesare's Cannellini Beans
  • 1/3 cup red wine
  • 2 cups Cesare's Tomato Sauce
  • 2 cups store-bought low-sodium chicken or vegetable stock
  • Coarse salt and freshly ground black pepper
  • 1/2 pound store-bought lasagna sheets, or Cesare's Fresh Egg Pasta Sheets
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 teaspoon chopped fresh flat-leaf parsley

Directions

  1. Step 1

    Preheat oven to 425 degrees.

  2. Step 2

    Place onions, celery, carrot, and pancetta in the bowl of a food processor; pulse until finely chopped.

  3. Step 3

    Place 1 tablespoon olive oil, chopped vegetable mixture, and rosemary in a Dutch oven over medium heat. Cook, stirring, until vegetables are caramelized, about 10 minutes. Add beans and continue cooking 5 minutes more. Add red wine and cook until liquid is reduced by half.

  4. Step 4

    Add tomato sauce and stock; stir to combine. Transfer to oven and cook for 20 minutes. Season with salt and pepper, return to oven and cook for 10 minutes more.

  5. Step 5

    Meanwhile, bring a large pot of water to a boil over high heat. Add 1/2 cup salt and return to a boil. Add lasagna pieces and cook, according to package directions, until al dente. Drain, reserving 1/4 cup pasta cooking water.

  6. Step 6

    Transfer pasta to Dutch oven, adding pasta cooking water, 1 tablespoon at a time, if sauce seems too thick. Continue to cook pasta, stirring, in the hot sauce, 3 to 5 minutes more. Season with salt and pepper.

  7. Step 7

    In a large bowl or serving platter, place a layer of just the sauce; top with a layer of pasta and sprinkle with a third of the cheese. Repeat layering process two more times with remaining sauce, pasta, and cheese; sprinkle with parsley. Serve immediately.

Source
The Martha Stewart Show, October 2010


advertisement

advertisement

Reviews (2)

  • 8 Nov, 2010

    I made this with red wine vinegar and my family wants me to make it again. The recipe calls for 2 cups tomato sauce and 2 cups chicken stock. I kept it in the oven much longer because it was like soup. I used no boil lasagna (soaked them in boiling water for 7 minutes then put them in the ragu). Checked the video afterwards and the chef used what looked like diced tomatoes and 1 cup of chicken broth. However the taste was excellent the way I prepared it.

  • 26 Oct, 2010

    This is awful. I spent quite a bit on fresh pasta, pancetta, parmigiano reggiano cheese, not to mention my time - and then fed it to the garbage disposal. It looked nothing like the dish did on TV - this was dark red wine colored and tasted like beans soaked in wine - yuk! I watched the video later and noted that the chef uses red wine vinegar - not red wine as the recipe calls for - hence the wrong color and flavor.

    Thanks a lot Martha!