Lasagne
Rated 5.0 stars by 2 users
Cuisine
Italian
Servings
6
Prep Time
30 minutes
Cook Time
3 hours
Super simple. Very tasty! A Italian classic and the perfect comfort food! We are making everything from scratch and you will be dreaming of Italy while eating this masterpieces!
Ingredients
- 4 eggs
- 400 gr 00 flour
- Optional a drizzle of olive oil
- 500 gr pork
- 500 gr geef
- 1 big white onion
- Few garlic cloves
- 1 carrot
- Few celery sticks
- 2 cans tomato
- 2 tbsp tomato paste
- Water /+ beef stock (cubes)
- Few bay leaves
- Salt
- Pepper
- Olive oil
- Parmigiano reggiano rind
- 50 gr butter
- 50 gr flour
- 500 ml whole milk
- Pinch nutmeg
- Pinch salt
- Pinch pepper
- Handful parmigiano reggiano
- Parmigiano reggiano
- Mozzarella
Pasta sheets
Ragù
Bechamel
Toppings
Directions
Arrange the flour in a mound on your working surface and make a well in the middle.
Crack the eggs in the well and optional drizzle some olive oil.
Start whisking the eggs together and slowly incorporate the flour. Knead until a dough is formed, it doesn't have to be elastic or super smooth, I just need to stay together.
Wrap the dough into plastic wrap and let rest for about 30-60 minutes.
For the sauce make little cubes of the carrot and celery and mince the onion and garlic.
Now in a pan with olive oil, brown your meat and set aside.
Add all the vegetables except the garlic to the pan and saute until it smells nice.
Go in with the garlic, tomato paste and give it another few minutes before adding the canned tomatoes, bay leaves, beef stock, salt, pepper, a parmigiano rind and the beef.
Let simmer without lid for as long as possible or at least 2-3 hours. Add a little more beef stock if it gets to dry.
Prepare the bechamel by melting the butter in a pan and stirring in the flour. Fry for some minutes to get rid of the flour flavor and start slowly adding the milk while stirring. When all the milk is added, season with salt, pepper, parmigiano and a little nutmeg.
Divide your pasta dough into 5-6 equal pieces and roll out thinly and don’t be afraid to add flour to roll. When the sheets are as big as your lasagne tray they are the perfect size.
Bring a large pan with water and salt to a boil and boil the pasta sheet (not all at the same time) for about 2-3 minutes or so or until they start to float to the top.
Immediately put them in an ice bath to stop the cooking process.
Start the assembling of your lasagna, first put some sauce, then a sheet of pasta, sauce, bechamel, parmigiano and keep layering until the middle layer here add some mozzarella as well and finish the top layer only with bechamel, parmigiano and mozzarella.
Make at 200 degrees Celsius or 400 degrees Fahrenheit for about 40-50 minutes or until the cheese is golden and crispy on top.
Serve and enjoy!
1 comment
Thanks for the delicious recipe! The only flaw… everybody in the house is spoiled now and won’t settle for any other lasagne anymore😊