Name: Lasagna with Bean Ragu
Yield: 4 servings
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. 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

How would you rate this recipe?

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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