Lasagne
Course: First coursesCuisine: Italian
Servings
4
Prep time
1
hour40
minutesCook time
30
minutesTotal time
2
hours10
minutesIngredients
- For the pasta
210 g type 00 flour
90 g re-milled durum wheat flour
3 eggs
1 Tbsp extra virgin olive oil
A pinch of salt
- For the meat sauce
350 g mixed minced meat
Chopped onion, celery and carrot
750 ml tomato purée
1/2 glass of white wine
Extra virgin olive oil
2 bay leaves
Salt to taste
Pepper to taste
- For the béchamel sauce
50 g butter
50 g type 00 flour
700 ml milk
30 g Grana Padano
Salt
Pepper
A pinch of nutmeg (as an alternative to pepper)
- For assembling
20 g butter
120 g Grana Padano
- Total cooking time: 30 minutes
Equipment
Kitchen scales
Sieve
Pastry board
Large bowl (optional)
Fork
Tarocco (dough scraper)
Pasta machine
Knife
Baking dish
Whisk
Wooden spoon
Skimmer
- Preparing the pasta
- Once you have set out the necessary equipment on your work surface, sift the two types of flour and combine them on a pastry board, forming a well in the centre.
Break the eggs into the centre of the well, add a tablespoon of oil and a pinch of salt.
With the help of a fork, gently mix the ingredients using circular movements starting at the centre and working outwards.
Continue kneading, at first with the tarocco (dough scraper) and then with your hands.
When you have made a smooth, firm mixture of dough, cover it with a cloth and let it rest for 30 minutes.
Once the designated time has gone by, divide the dough into 3 or 4 portions and flatten each one out with your hands so that they can pass through the rollers of the pasta machine more easily.
Using the crank on the side of the machine, adjust the thickness and run each portion of dough through the rollers at least 5 or 6 times until the thickness is about 2 mm.
Every time you run a sheet of dough through the machine, remember to fold the sheet over on itself and to sprinkle a bit of flour on it.
Run the dough sheets through the machine one more time and lay them out on a pastry board.
After dusting them with flour, cut them to fit your baking dish. - Preparing the meat sauce
- Prepare the sauce for your lasagne by putting some oil into a saucepan along with the finely chopped onion, celery and carrot.
Next, add the mixed minced meat, brown it, and deglaze with the white wine.
Once the liquid has evaporated, add the tomato purée, salt, pepper and bay leaves to the meat.
Turn down the heat and continue cooking for 45 minutes, taking care to stir the sauce from time to time so that it does not stick to the bottom of the pan. - How to make the béchamel sauce
- In the meantime, prepare the béchamel sauce.
Heat the milk in a separate small saucepan.
At the same time, melt the butter in another pan, add the flour and whisk the ingredients quickly for a couple of minutes until they have blended together into a thick cream.
Keep stirring and slowly pour in the milk.
Add the salt and pepper or nutmeg.
Stirring with a wooden spoon, continue cooking until you have a creamy sauce.
At this point, add the grated Grana Padano cheese to make your béchamel sauce thick and tasty. - Cooking and assembling
- It’s now time to prepare the lasagne.
You are now ready to cook the pasta sheets: bring a pan of salted water to a boil and add a knob of butter so that the sheets don’t stick together while cooking.
When the water starts to boil, put 1 sheet at a time into the water.
After scalding each one for a minute, drain with a skimmer and place on a kitchen towel to dry and cool.
Now, on your work surface, arrange a baking dish, the pasta sheets, the meat sauce, the béchamel sauce, and the grated Grana Padano.
Start by buttering the baking dish and spreading a little meat sauce on the bottom.
Next, place a sheet of pasta on top, followed by a layer of béchamel sauce, a layer of meat sauce, and a sprinkling of grated Grana Padano.
Continue this process until you have added five more layers.
Spread the béchamel sauce, meat sauce, and grated cheese over the last sheet of lasagna noodles, and top with a few knobs of butter.
Bake the lasagna in a fan oven at 160°C or in a conventional oven at 180°C for about 30 minutes.
Enjoy your lasagna!Loading gallery media…
