Lasagna al Ragù
Saturday, April 16th
12:00 PM - 1:30 PM Pacific Time
Join Marika and Emanuele from their home high above Positano to learn how to prepare a classic and cozy lasagna: lasagna al ragù. Layered with cheese and homemade ragù and loaded with flavor, this lasagna is sure to be your new favorite for a weekend meal with family or friends!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Lasagna al Ragù
Serves 4-6
Ragù Sauce
1 liter (4 1/4 cups) tomato sauce
500 grams (18 ounces) minced meat (mixed beef and pork)
vegetarian version: can remove beef and add more vegetables or a ground beef alternative
1 carrot
1 celery stalk
1 small onion
Extra virgin olive oil
Salt
Pepper
Optional: splash of red wine
Fillings
400 grams (15 ounces) mozzarella
80 grams (1 cup) grated parmesan cheese
Optional:
cooked ham or salami
sliced hard-boiled eggs (typical from southern Italy lasagna recipes)
Lasagna
300 grams (about 20 ounces) dry lasagna pasta sheets to be boiled (~15 sheets of lasagna) OR oven-ready lasagna
can be made gluten-free
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, etc. Any additional equipment is listed here.
Cutting board & sharp knife
Oven-safe baking dish (around 25x31 cm or 9x13 inches)
Large pot for boiling pasta
Large bowl filled with cold water
Kitchen towel
Medium pot with lid for ragù
Slotted spoon
General Steps
Make the ragù.
Cook the pasta.
Assemble in dish and bake. Buon appetito!
Check out more classes with Marika and Emanuele in the Amalfi Coast!
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