Recipes › Pasta › Rice Lasagna Recipe

Rice Lasagna Recipe

Recipe by Pedro M. A. Neves

Rice Lasagna is a creative Italian baked dish that layers arborio rice with ragù, béchamel, and melted cheese for a comforting, creamy alternative to traditional pasta lasagna. This Northern Italian specialty combines the texture of tender rice with rich meat sauce and velvety cream, baked until golden and crispy on top. The result is an elegant main course with layers of distinct flavors and textures that feels both rustic and refined.

Ingredients

• 300g arborio rice (1½ cups)
• 500ml whole milk (2 cups)
• 60g butter (4 tablespoons)
• 50g all-purpose flour (⅓ cup)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 400g ground beef (14 oz)
• 150g ground pork (5 oz)
• 400ml tomato passata (1⅔ cups)
• 100ml dry white wine (⅓ cup)
• 2 bay leaves
• 1 teaspoon dried oregano
• 150g whole milk ricotta (⅔ cup)
• 150g freshly grated Parmigiano-Reggiano (1⅔ cups)
• 100g fresh mozzarella, thinly sliced (3.5 oz)
• 1 tablespoon extra virgin olive oil
• Salt and black pepper to taste
• Nutmeg, pinch

Instructions

1. Heat 1 tablespoon olive oil in a heavy-bottomed pot over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.

2. Add the minced garlic to the pot and cook for 30 seconds until fragrant. Add the ground beef and pork, breaking apart with a wooden spoon, and cook for 5-6 minutes until the meat is browned and no pink remains.

3. Deglaze the pot with white wine, scraping the bottom with a spoon to release flavorful browned bits. Let the wine reduce for 1-2 minutes, then add the tomato passata, bay leaves, and dried oregano. Season with salt and pepper, reduce heat to low, and simmer for 12-15 minutes until the sauce thickens slightly. Remove bay leaves and set ragù aside.

4. Meanwhile, bring 1 liter (4 cups) of salted water to a boil in a separate pot. Add the arborio rice and cook, stirring frequently, for 12-14 minutes until the rice is creamy but still firm to the bite. Drain well and set aside.

5. Prepare the béchamel by melting 60g butter in a medium saucepan over medium heat. Whisk in the flour to form a paste, cooking for 1-2 minutes while stirring constantly. Gradually add the milk in three additions, whisking continuously to avoid lumps. Season with salt, pepper, and a small pinch of nutmeg. Cook for 3-4 minutes until the sauce coats the back of a spoon and is smooth and creamy. Remove from heat.

6. Preheat the oven to 190°C (375°F). Lightly oil a 9x13-inch (23x33 cm) rectangular baking dish.

7. Spread one-third of the cooked rice evenly across the bottom of the prepared baking dish. Top with one-third of the ragù, spreading it gently with a spatula. Drizzle with one-third of the béchamel sauce and scatter one-third of the Parmigiano-Reggiano.

8. Repeat the layering process twice more, finishing with the remaining béchamel on the very top layer. Arrange the sliced fresh mozzarella evenly over the béchamel, then sprinkle the remaining Parmigiano-Reggiano.

9. Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are bubbling. Remove from the oven and let rest for 5 minutes before serving.

Substitutions

• Use ground lamb instead of pork for a more robust Mediterranean flavor.
• Substitute ricotta with mascarpone for a richer, creamier consistency.
• Replace dairy béchamel with a plant-based alternative using oat milk and nutritional yeast.
• Use chicken broth instead of wine for a lighter sauce without alcohol.

Tips

• Toast the arborio rice in a dry pan for 1 minute before boiling to enhance its nutty flavor.
• Make the ragù several hours ahead or the day before; it tastes better after the flavors have melded.
• Do not overcook the rice; it should remain slightly firm as it will continue to soften during baking.
• For a crisper top layer, increase oven temperature to 200°C (400°F) for the final 5 minutes of baking, watching closely to prevent burning.

Rice Lasagna, or Lasagna di Riso, originates from Emilia-Romagna and other Northern Italian regions where arborio rice has been cultivated for centuries. This dish reflects the Italian tradition of adapting classic recipes using locally available ingredients, transforming the humble rice grain into an elegant, cream-based baked dish that rivals its pasta-based counterpart.

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