Lasagne Emiliane youtu.be 9 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Prepare the ragù by finely chopping carrots, celery, and onions, then grinding them. 2. Grind the beef and mix in pork sausage. 3. Sauté the vegetables in olive oil until softened. 4. Add the ground meat and sausage to the pot and brown it. 5. Add red wine and let it evaporate. 6. Add tomato paste, water, salt, and simmer. 7. Prepare the pasta dough using 300g of 00 flour, 3 eggs, and a pinch of salt. 8. Roll out the pasta thinly using a pasta machine and cut it into sheets. 9. Blanch the pasta in boiling water for 30 seconds - 1 minute. 10. Prepare the béchamel sauce by melting 70g of butter in a saucepan and slowly whisking in 70g of 00 flour. 11. Gradually add 1l of hot milk and whisk constantly until thickened. Season with salt and nutmeg. 12. Assemble the lasagna in a baking dish: Start with a layer of béchamel, then ragù, pasta sheets, and parmesan cheese. Repeat layers and finish with béchamel, ragù, and parmesan cheese. 13. Bake at 160-170°C for 40 minutes or longer, until cooked through. Let it rest, covered, for 5-10 minutes before serving. 1. Prepare the ragù by finely chopping carrots, celery, and onions, then grinding them. 2. Grind the beef and mix in pork sausage. 3. Sauté the vegetables in olive oil until softened. 4. Add the ground meat and sausage to the pot and brown it. 5. Add red wine and let it evaporate. 6. Add tomato paste, water, salt, and simmer. 7. Prepare the pasta dough using 300g of 00 flour, 3 eggs, and a pinch of salt. 8. Roll out the pasta thinly using a pasta machine and cut it into sheets. 9. Blanch the pasta in boiling water for 30 seconds - 1 minute. 10. Prepare the béchamel sauce by melting 70g of butter in a saucepan and slowly whisking in 70g of 00 flour. 11. Gradually add 1l of hot milk and whisk constantly until thickened. Season with salt and nutmeg. 12. Assemble the lasagna in a baking dish: Start with a layer of béchamel, then ragù, pasta sheets, and parmesan cheese. Repeat layers and finish with béchamel, ragù, and parmesan cheese. 13. Bake at 160-170°C for 40 minutes or longer, until cooked through. Let it rest, covered, for 5-10 minutes before serving. Add Direction Ingredients 300 g farina 00 flour 3 uova eggs 1 pinch sale salt 500 g carne bovina beef 200 g salsiccia pork sausage 400 g passata pomodoro tomato paste 100 g acqua water 0.5 bicchiere vino rosso red wine 3 carote carrots 2 cipolle onions 1 sedano celery 1 pinch olio EVO EVO oil 1 pinch sale salt 1 l latte intero whole milk 70 g farina 00 flour 70 g burro butter 1 pinch sale salt 1 pinch noce moscata nutmeg 1 pinch parmigiano 24 mesi 1 pinch burro butter - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment meat grinder knife wooden spoon oven pasta maker Add equipment Tips Use a mixed meat for the ragù. Use wine from the region for the ragù. Cook the ragù slowly, almost like a stew, for three to four hours. The pasta should be thinly rolled. Blanch the pasta for only 30 seconds to a minute so it doesn't stick and to remove excess gluten. When layering the lasagna, put the béchamel and ragù both in the center and around the edges. Let the lasagna rest for five to ten minutes after it's baked to allow the pasta to absorb the liquids Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
