Lasagna Alla Casa

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 8)

Ingredients

For the dough:

  • 400 g flour, (durum wheat flour)
  • 4 egg (s)
  • 3 tablespoon olive oil
  • 1 pinch (s) salt

For the ragout: (Ragù all`emiliana)

  • 200 g beef
  • 200 g pork
  • 100 g ham, (pancetta)
  • 1 onion (s)
  • 1 bunch basil
  • 2 cloves garlic)
  • 700 g tomato (s), peeled
  • 1 stick celery
  • 2 carrot (s)
  • 100 ml red wine
  • salt and pepper

For the sauce: (Béchamel-)

  • 500 ml milk
  • 1 pinch (s) salt
  • Pepper from the grinder
  • Nutmeg, grated
  • 40 grams flour
  • 40 g butter
  • 150 g cheese, (Grana Padano)
  • 3 slices ham, cooked
  • 150 g mozzarella, fiordilatte (made from cow`s milk)
  • 1 egg (s), hard-boiled
Lasagna Alla Casa
Lasagna Alla Casa

Instructions

  1. For the pasta dough:
  2. Knead a pasta dough from flour, salt, olive oil and eggs, wrap in cling film and let rest for at least 30 minutes.
  3. For the ragù all`emiliana:
  4. Cut the vegetables, pancetta and meat in brunoise, also cut the basil into fine strips.
  5. Put the beef and pork cubes in the hot olive oil, add the pancetta and basil and fry everything thoroughly so that any water that may leak out evaporates and the roasted aromas can develop. Now add the diced vegetables and fry them too. Deglaze with red wine, fill up with the peeled tomatoes and simmer for about 4 hours. Season with salt and pepper.
  6. For the bechamel sauce:
  7. Heat the milk in a saucepan with salt, pepper and nutmeg. Heat the butter in another saucepan and gradually add the flour, stirring constantly, so that no lumps are formed.
  8. Carefully add the milk to the roux and stir with a whisk until creamy. Pass the sauce through a fine stainless steel sieve and simmer for another 5 minutes on a very low flame until the flour taste has disappeared. If necessary, add a little more seasoning.
  9. Roll out the pasta dough with the pasta machine or the Matterello and cut into lasagne sheets. Cook the lasagna sheets in plenty of boiling water for about 2 minutes. Take out of the pot, add olive oil so that the plates don`t stick together and set aside on a plate.
  10. Grate the Fiordilatte and Grana Padano, dice the hard-boiled eggs.
  11. Brush a square baking dish with olive oil and put a little ragù on the bottom. Line the baking dish with the pasta sheets so that they overlap the edge of the dish.
  12. Place the ragù on the pasta plates and spread the egg cubes over them. Now pour some bechamel sauce over it and cover with cooked ham.
  13. Place a second layer of pasta plates on top and again pour the ragù and a little bechamel on top and sprinkle with Grana Padano.
  14. Place a third layer of pasta sheets and fold over the pasta sheets that overlap the edge of the baking dish.
  15. Finally, sprinkle the ragù and bechamel sauce over it again, sprinkle with Grana Padano and Fiordilatte and pour some olive oil over it.
  16. Bake in the oven at 180 ° C for about 45 minutes.

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