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Lasagna with Bean Ragu

This recipe prepares a comforting lasagna featuring a unique ragu made with pancetta, vegetables, cannellini beans, wine, and tomato sauce. Layers of pasta and cheese are baked to golden perfection, offering a hearty and flavorful Italian main course.
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Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 4256.7 kcal

Equipment

  • 1 Large Pot For cooking the pasta sheets
  • 1 Saucepan or Dutch Oven For making the bean ragu
  • 1 Cutting Board For chopping vegetables and pancetta
  • 1 Knife For chopping ingredients
  • 1 Baking Dish For assembling and baking the lasagna

Ingredients
  

Main

  • 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
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 teaspoon chopped fresh flat-leaf parsley

Instructions
 

  • Finely chop the red onion, celery, carrot, and pancetta.
  • Heat olive oil in a large saucepan or Dutch oven over medium heat.
  • Add pancetta and cook until crisp, then add chopped vegetables and cook until softened.
  • Stir in chopped rosemary, then pour in red wine and scrape the bottom of the pan to loosen any browned bits.
  • Add cannellini beans, tomato sauce, and stock to the pan.
  • Bring the ragu to a simmer, season with salt and pepper, and let it cook gently while you prepare the pasta.
  • Cook lasagna sheets in a large pot of salted boiling water according to package directions until al dente.
  • Assemble the lasagna in a baking dish by layering some ragu, then pasta sheets, then grated Parmigiano Reggiano, repeating the layers.
  • Finish with a final layer of ragu and a generous sprinkle of Parmigiano Reggiano. Drizzle lightly with olive oil.
  • Bake in a preheated oven until bubbly and golden brown. Let stand for 10-15 minutes before serving.

Notes

1. Brown the pancetta thoroughly before adding vegetables to render fat and build flavor. 2. Simmer the bean ragu gently to allow flavors to meld. You can partially mash some cannellini beans for a thicker sauce. 3. Cook lasagna sheets slightly under al dente as they will finish cooking in the oven. 4. Allow the finished lasagna to rest for 10-15 minutes before cutting; this helps the layers set and prevents it from collapsing.