Nick's Lamb Lasagna

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Apr 4, 2013

Chef Eric Ferguson of Nick’s Italian Cafe wowed everyone’s taste buds at our Valentine’s Day event with his brand new scrumptious Lamb Lasagna. This recipe was designed to pair perfectly with our 2010 Jory Hills and we are excited to share it with our members.

Click here to download recipe card 

Recipe for:   Lamb Lasagna  ~  (Serves 4)
From the Kitchen Of:  Chef Eric Ferguson,  Nick’s Italian Cafe
• Ingredients:
1 pound of ground Lamb
1 large chopped yellow onion
2 stalks of chopped celery
3 cloves of chopped garlic
1 – 16.oz can of San Marzano Crushed Tomatoes
1 Parmesan Rind (optional)
1 cup of Willakenzie “Jory Hills” Pinot Noir

• Additional ingredients for final step:
12 ounces of Ricotta Cheese
12 ounces of Parmesan Cheese
2 cups of chopped Crimini Mushrooms

• Cooking instructions for the Lamb Ragu:
In a heavy bottom pan, over medium heat, brown the ground lamb. Add the rest of the
ingredients, salt & pepper to taste and simmer for 1 hour.

• For the pasta:
(2 options) Find a local pasta shop, i.e. Pasta Works or purchase regular Lasagna noodles
at your favorite grocery store Cook Lasagna noodles in boiling water for 10-15 minutes
or until soft.

For the Béchamel Sauce:
5 tablespoons butter 4 tablespoons all-purpose flour
4 cups milk 2 teaspoons salt
¼ teaspoons freshly grated nutmeg

• Cooking instructions for the Béchamel Sauce:
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir
until smooth, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter
mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes,
stirring constantly, then remove from heat. Season with salt (no pepper) and set aside until
ready to use.

• Assembly of Lasagna:
In a battered Lasagna pan or casserole, layer the pasta noodles to cover bottom of pan. Layer
the Lamb ragu, ricotta cheese, Parmesan cheese, mushrooms and béchamel sauce. Repeat layering
ingredients 3 times. Top the last layer with Parmesan cheese.

• Cooking instructions:
Preheat oven at 350 degrees. Bake Lasagna for 30-40 minutes or until golden brown and
bubbly. Set and rest lasagna for 15 minutes, cut in squares and serve.
Buon appetito… Chef Eric!

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