Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
White Ragù Lasagne: Sicily’s Creamy, Aromatic Delight
Dive into the flavours of Sicily with this sumptuous white ragù lasagne—silky, subtle, and utterly irresistible.
📖 What is it
Dive into the flavours of Sicily with this sumptuous white ragù lasagne—silky, subtle, and utterly irresistible.
🛒 Ingredients
▸ For the white ragù
- ✓ 400g minced veal
- ✓ 200g minced pork
- ✓ 1 Giarratana onion
- ✓ 1 carrot
- ✓ 1 celery stick
- ✓ half a glass dry white wine
- ✓ extra virgin olive oil from the Monti Iblei
- ✓ salt and freshly ground black pepper, to taste
- ✓ bay leaves and fresh thyme
- ✓ 200ml vegetable stock
▸ For the béchamel
- ✓ 500ml whole milk
- ✓ 40g butter
- ✓ 40g plain flour
- ✓ freshly grated nutmeg
- ✓ salt, to taste
▸ To assemble
- ✓ 250g fresh egg lasagne sheets
- ✓ 150g grated Ragusano caciocavallo cheese
- ✓ 100g thinly sliced tuma cheese
📊 Nutritional Information
Picture the gentle scents of the Sicilian countryside filling your kitchen while a fragrant white ragù simmers away slowly. These lasagne sheets, tender and comforting, come together with delicate yet rich flavours that marry land and sea, steeped in family tradition and the island’s treasured herbs. This recipe is a little journey to the heart of Sicily, where every bite carries stories of heritage and authentic taste.
👨🍳 Preparation
- 1
Finely chop the onion, carrot and celery, then gently fry them in a pan with a splash of olive oil.
- 2
Add the minced meats and cook over a fairly high heat until nicely browned.
- 3
Pour in the white wine and let it bubble away until completely evaporated.
- 4
Stir in the vegetable stock and herbs, then simmer gently for about 40 minutes, seasoning with salt and pepper to taste.
- 5
To make the béchamel, melt the butter in a saucepan and stir in the flour until it forms a golden roux.
- 6
Gradually pour in the warm milk, stirring constantly until the sauce thickens; season with salt and a pinch of nutmeg.
- 7
Butter a baking dish, spread a layer of béchamel, then a layer of lasagne sheets.
- 8
Spoon over some white ragù and a few dollops of béchamel, then scatter slices of tuma and grated caciocavallo.
- 9
Repeat the layers until all ingredients are used, finishing with a top layer of béchamel and grated cheese.
- 10
Bake in a static oven at 180°C for about 40 to 45 minutes, until golden and bubbling on top.
- 11
Allow it to rest for 10 minutes before serving, so the flavours can mingle beautifully.
💡 Tips and Variations
- •
For an extra flavour boost, stir in a few sprigs of finely chopped wild fennel into the ragù—a fragrant nod to Sicily’s hillsides.
- •
If you prefer a richer béchamel, whisk in a tablespoon of fresh ricotta during preparation, which adds a lovely velvety softness.
- •
While this recipe traditionally uses veal and pork, try a vegetarian twist with a mix of porcini mushrooms and lentils for a hearty, meat-free alternative.
- •
Using a ceramic or terracotta dish helps ensure even cooking and keeps the lasagne warm for longer.
- •
Try adding a pinch of nutritional yeast to the béchamel if you want to amplify the umami without weighing down the dish.
- •
For a lighter version, opt for skimmed milk and reduce the butter in the béchamel, still ensuring silky creaminess by careful stirring.
📦 Storage
- • Store any leftovers in an airtight container in the fridge and enjoy within 48 hours to preserve freshness and flavour.
- • For longer keeping, freeze cooked portions in freezer-safe containers—they’ll stay good for up to a month.
- • When reheating, choose a low-temperature conventional oven for about 15 minutes to prevent the sauce from splitting and maintain the perfect texture.
🍷 Pairing
- •
A Grillo from the Monti Iblei is a superb Sicilian match, with its mineral freshness balancing the creamy ragù wonderfully.
- •
Alternatively, a lively, aromatic Insolia—another proud Sicilian variety—complements the dish’s delicate flavours beautifully.
- •
If you’re outside Sicily, a Ligurian Vermentino or a Verdicchio from Marche both offer elegant pairings thanks to their crisp acidity and nuanced aromas.
I do hope you’ll give this white ragù lasagne a go at home—it’s a real taste of Sicily that brings warmth and comfort to the table. Whether for a family Sunday lunch or a cosy dinner with friends, it’s sure to delight and spark conversation. Do share this recipe and gather your loved ones around, as there’s something truly special about savouring a dish steeped in tradition. Buon appetito!
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