Lasagna with Ricotta & Egg
A variation from Southern Lazio, utilising Ricotta and egg instead of a bechamel for creaminess.
Ingredients
500g beef mince (or beef & pork)
1 onion, finely chopped
700ml passata
Olive oil
Salt & pepper
Optional: splash of red wine
Egg & ricotta mixture (key part):
400 g ricotta
2–3 eggs
80 g grated Pecorino Romano
Salt & black pepper
Pinch of nutmeg (optional)
To Assemble:
250–300 g lasagna sheets
200 g mozzarella (torn or sliced)
Extra Pecorno for layers
Instructions
Step 1
Make the ragù: Sauté onion in olive oil. Add meat, brown well. Add passata, season. Simmer 30–40 minutes
Step 2
Make the egg mixture: Mix Ricotta, eggs, Pecorino Romano, pepper (and nutmeg if using). Texture should be smooth and spreadable, not too stiff
Step 3
Assemble: In a baking dish - light layer of ragù, lasagna sheets, ragù, Ricotta–egg mixture (spread or dollops), Mozzarella, Pecorino Romano. Repeat layers (3–4 times). Finish with: Ragù + Pecorino Romano
Step 4
Bake at 180°C 35–45 minutes until bubbling and golden
Step 5
Let rest 15–20 minutes
Step 6
Step 7
Step 8
Step 9
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