A golden brown joy.


  • for the ragù:
  • 2 tblsp olive oil, extra virgin
  • 2 celery sticks, finely chopped
  • 2 carrots, finely diced
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • 1 sprig rosemary
  • 700 g minced beef
  • 100 ml red wine
  • 200 ml beef stock
  • 600 g canned chopped tomatoes
  • 1 tblsp tomato puree
  • salt and pepper, to season
  • for the ricotta sauce:
  • 2 eggs
  • 200 g ricotta cheese
  • 200 ml cream
  • 70g parmesan cheese, grated
  • 0.25 tsp grated nutmeg
  • salt and pepper to taste
  • 8-9 fresh spinach lasagne sheets
  • 150 g mozzarella, thinly sliced
  • 10 basil leaves
  • 40 g parmesan, grated
  • salt and pepper


  • To prepare the ragù sauce, heat the olive oil in a large saucepan pan and sauté the celery, carrots and onions until soft. This will take about 10 minutes. Add the rosemary, garlic and continue to cook for a further 1 minute.
  • Add the beef and brown on a high heat, then pour over the wine and cook for about 2-3 minutes. Add the tomatoes and stock, tomato puree, season with salt and pepper, simmer uncovered for about 35-45 minutes. You may need to add a little more stock and check the seasoning, adding more salt and pepper to taste.
  • Preheat the oven to 180°C / Gas 4.
  • To prepare the ricotta sauce, beat the eggs, add ricotta, cream, parmesan, nutmeg, salt and pepper in a bowl.
  • To assemble, grease a 30cm x 20cm lasagne dish. Begin the layers with ragù sauce, mozzarella slices, basil leaves, spinach lasagna sheets and the ricotta sauce. Repeat ending with the ricotta sauce.
  • Sprinkle with the grated parmesan and bake for 30-35 minutes or until golden brown.

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