Celebrity Cook-Along - Rachel Ray

I’ve never been big a fan of Rachel Ray (I don’t like her raspy voice) and haven’t tried any of her recipes, so I had to find one to try so I could to Lynn’s Celebrity Cook Along! Click on her name for lots more of Rachel's recipes.

(Note just added: someone told me Rachel had a medical problem with her voicebox and that's why she talked that way. I apologize!)

I found her recipe for Sloppy Lasagna on her website and thought this might be something we would enjoy. I was a little worried about the cream sauce, not sure I would like it.
Some of the ingredients for Sloppy Lasagna

This is definitely not one of Rachel's 30-minute meals!!

Maybe it was just me, but it took me foreeeeveeer to make this recipe! I was worn out when we finally sat down to eat!

Meat sauce in the skillet, cream sauce in the pan.

The whole time I was making this I was thinking “is it going to be worth it??” all this work and time spent? Some of the ingredients are so expensive!

The veal mixture was expensive and the San Marzano tomatoes were over $3! Lasagna is always expensive to make though and it does make a lot. Actually it makes a ton, I ended up using another dish for a second casserole! I froze the excess. We had several meals from this recipe, so that helped with the expense of the ingredients.

I must admit, we were delighted with the outcome, it is very good!

My husband and I do recommend this recipe after all! Maybe I'll become a RR fan! She is a cute gal!

It made one 9x13 tray and one 8x11 tray.

The cream sauce was very good and it helped cut down on the usual red sauce used in lasagna.

Want to try it?
The recipe is below!


Sloppy Lasagna


  • 2 pounds curly edge lasagna noodles
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds ground beef, pork and veal mix
  • 1 medium onion, finely chopped
  • 1 small carrot, grated or finely chopped
  • 3 to 4 cloves garlic, finely chopped or grated
  • 2 fresh bay leaves
  • Freshly ground black pepper
  • 2 pinches ground cinnamon
  • 3 tablespoons tomato paste
  • 1 cup white wine
  • 1 (28-ounce) can San Marzano tomatoes
  • A handful basil leaves, torn
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 to 2 1/2 cups milk, eyeball the amount
  • Freshly grated nutmeg, to taste
  • 1 1/2 cups grated Parmigiano-Reggiano
  • 2 cups fresh ricotta cheese


Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.

Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.

While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.

Heat a broiler.

Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top.

Put under the broiler to brown and bubble. Remove from the broiler and serve.

NOTE: I didn't do the broiler thing above. I baked it in a 350 degree oven just like any other lasagna, mainly because I took so long making it, the pasta was too cold.

Maybe you'll be faster than I was. This will be great for company, I wished I had invited someone over to share it with. Next time I will!


Happier Than a Pig in Mud said...

Lasagna does seem to be a labor of love, I'm so glad you (and your hubby) ended up enjoying this dish Katherine! Yep, our freezer can be our friend with such a large recipe. Thanks so much for joining the Cook-Along:@)

Adrienne said...

Yummmmm! Did you know that Rachael Ray's raspy voice is because she had a growth on her voicebox? She had it removed a couple of years ago - it wasn't cancer - but it affected her voice. I didn't like the sound of her voice until I heard her say that. I know I would love the lasagna!

Debbie said...

I do like to watch her just for the quick meal ideas. Nowadays, I don't have as much need for quick ones as I used to when the girls were in HS.

I agree that lasagna is a lot of work, but his looks delicious.

Pat@Back Porch Musings said...

Oh my, this looks just so good!

Jo said...

Oh yeah it was worth every mouthful!
And looks just absolutely divine!

Jo said...

I have to add this comment,I did not know why she talked like that,I thought it was from staying out late at night with her hubby and hollowering while enjoying his music,now I know it's medical.Thanks for sharing,I will be able to tolerate her NOW!

Maggie said...

I'm glad to see that all your hard work, slaving over a hot stove, was worth it.
If I try this recipe I would have to substitute beef for the veal though.

bj said...

I think she is a doll. Really love watching her tv cooking show. I am glad you like her better.

This looks really good. I love putting things in my freezer. I often cook 2 of casseroles and other things that freeze well. Love grabbing something out of the freezer, making a salad and I am good to go.

Wanda said...

Most of Rachel's recipes are time-conscious though I usually have a hard time finishing a meal in 30 minutes (unless it's maybe a tuna sandwich!). I actually enjoy the preparation...chop, chop, chop! But, IMHO, many of her recipes use expensive ingredients and, if you were to follow the recipe, over-generous portions.

Kathleen said...

That looks so good!
Have to go make supper! Just a big salad!