With the New Year and the promise of eating from the freezer, here is a lovely dish of pork ragu lasagna for 2-4 servings, I know it looks like a lot more, but the lasagna fills a baking dish that measures 8 by 6 by 2 1/2. Most have their favorite ragu recipes so if you have some left from your next batch save enough for a quick and easy lasagna.
I started with a few leftover par-cooked lasagna noodles from the New Years Eve seafood lasagna (story later), came up with the pork ragu while freezer diving for a container of fresh tomato sauce from last summer’s tomato crop and scrounged around for that unused portion of ricotta in the fridge before it turned into a science experiment
I heated the sauce and simmered it for a brief period of time, spooned some over the pretty much sauceless ragu and began the lasagna layering process. Add a couple of heaping tablespoons of sauce to the baking dish. layer of noodles, meat layer, noodles, ricotta cheese layer adorned with mozzarella and Parmigiano Reggiano, noodles, and then a combined layer of meat and remaining ricotta and other cheeses, top with noodles. The final layer of noodles is covered with more sauce and a sprinkling of cheese. Ready for the oven, bake for 35-40 minutes, rest, cut into 4 squares and serve with additional sauce and freshly grated cheese…for me , crushed red pepper flakes or ground red pepper flakes.