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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
Lasagna with Bean Ragu

Source: The Martha Stewart Show, October 2010


  • 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


  1. Preheat oven to 425 degrees.

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

  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. 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. 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. 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. 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.

Reviews (2)

  • growagarden 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.

  • jeaniedtaylor 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!

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