Lasagna Recipe From Scratch
by Editorial Staff
Italian lasagna is perhaps one of those dishes that every housewife should be able to cook. This mix of dough, meat, and cheese will satisfy the whole family in one fell swoop! So if you have a few free hours at your disposal, try to devote them to making lasagna from scratch – with the creation of real egg dough, bolognese, and béchamel sauces.
Ingredients
Hard cheese like Dutch cheese – 300 g
For the test:
- Eggs – 3 pcs.
- Flour – 400 g
- Salt – a pinch
For the bolognese sauce:
- Vegetable oil – 2 tablespoons
- Minced meat (veal or beef) – 500 g
- Onions – 1 pc.
- Garlic – 2 cloves
- Tomato juice (or diluted tomato paste) – 300 ml
- Salt – 0.5 tablespoon.
- Ground black pepper – to taste
- Dried basil – to taste
For the béchamel sauce:
- Butter – 50 g
- Milk – 200 ml
- Flour – 3 tablespoon.
- Salt – a pinch
Instructions
- Usually, the preparation of lasagna begins with meat bolognese sauce: it is stewed for a long time. If you already have minced meat, put a frying pan on the fire and pour vegetable oil on its bottom. When it’s warmed up, add the minced meat to the skillet.
- Peel the onions, rinse well and cut into cubes. Place the onion in a skillet and stir in the minced meat. Peel the garlic and pass through the garlic, so that the chopped garlic puree gets to the minced meat. Mix the minced meat with vegetables well, season with salt, and cover with tomato juice. Place the lid on the skillet and simmer the bolognese for an hour. At the end of braising, add chopped dried basil and pepper to the sauce.
- While the sauce is stewing, you can make an egg lasagna batter. Place 2 cups of flour in a bowl and make a large indentation in the middle of the slide. Break all 3 eggs into this well and add a pinch of salt. Pierce all the yolks with a fork and gently stir the eggs into a homogeneous mass. Stir in flour and eggs gradually from all sides. Here you will need to add additional flour to the dough – until the dough turns into an elastic bun that does not stick to your hands. In this form, the dough should be put in a bag or wrapped with cling film and placed in the refrigerator for 30-60 minutes.
- Rub the cheese on a fine grater and leave it aside.
- Prepare the béchamel sauce. To do this, put a lump of butter in the pan and melt it completely. If the butter has completely melted, add flour to the pan and immediately stir in the butter in quick circular motions. At this stage, you can start to add a little milk to the sauce and immediately knead it with the rest of the ingredients. Salt the sauce and add enough milk to make it thick without lumps. If your sauce is lumpy, keep kneading it; heat and stirring should make the lumps disappear. Bechamel is ready – now let it cool slightly!
- Remove the dough from the refrigerator and, after sprinkling it with flour, roll it out thinly and thinly. Cut 4 lasagna sheets out of the dough (just the size you need for your baking dish). Grease the mold with vegetable oil, and put the first sheet of dough on its bottom. Cover the first layer of dough with a quarter of the béchamel sauce. On top of the sauce, put a third of the meat bolognese sauce and grind with a quarter of the grated cheese. The next “floors” of the lasagna should look like this: dough, bechamel, bolognese, cheese, dough, bechamel, bolognese, cheese, dough, bechamel, cheese.
- Place the form in an oven preheated to 180 degrees and bake for 40 minutes. Real Italian lasagna is ready! It is very tasty and doubly pleasant because in this case, you are preparing the whole dish from scratch! Good appetite!
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