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Lamb Ragu Lasagna

For Lamb Ragu


lamb shoulder 1 kg
smoked bacon lardons 150 g
salt & pepper

Vegetables & Herbs

onions 2 pc
carrots 2 pc
celery 2 sticks
garlic 4 cloves
fresh rosemary 1 sprig
bay leaves 2 pc

Sauce & Seasoning

red wine 0.5 bottle
lamb stock 200 ml
chopped tomatoes 1 tin
tomato passata 300 ml
Worcester sauce 1 tbsp
salt & pepper

For Bechamel

Roux Sauce

salted butter 25 g
plain flour 25 g
warm whole milk 400 ml

Cheese & Seasoning

Dijon mustard 1 tsp
bay leaf 1 pc
grated cheddar cheese 100 g
grated parmesan cheese 25 g
salt & white pepper

For Assemble


lasagna pasta sheets
bechamel sauce
grated wensleydale cheese 150 g
grated parmersan cheese 25 g
fresh basil leaves 1 handful


  • Preheat oven to 150c

  • Finely dice onion, carrot, celery and garlic

  • Heat a large oven proof dish with a splash of olive oil

  • Season and brown the lamb shoulder then set aside

  • Render bacon then add vegetables and herbs to color

  • Deglaze the pan with wine then add lamb, stock, worcester sauce, tomatoes, passata and season

  • Cover and cook in an oven for 5 hours

  • Remove all bones from the shoulder and pull the meat with two forks

  • Simmer ragu sauce until thick

  • Heat butter and flour for 3 mins

  • Add warm milk ladle a time constantly stirring until smooth

  • Stir in mustard and bay cook on low heat until cooked out flour taste 

  • Stir in cheese and ready to use

  • Layer up the components with Wensleydale in the middle  

  • Bake at 180c for 40 mins and garnish with basil leaves


  • Browning beef: flavor and color
  • Cook flour: cook out raw flour taste
  • Adding liquid to roux with temperature difference : avoid lumping
  • Adding liquid to roux little by little: avoid lumping


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Ragu: a meat-based slow-cooked sauce served with pasta
  • Lasagna: a wide, flat sheet of pasta
  • Bechamel: white sauce made from roux and milk
  • Roux: mixture of usually equal part of flour and fat cooked together to thicken sauce
  • Roux stage: white, blond, brown, dark brown

credit to chefthombateman

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