The baked lasagna is by far the most prepared dish for Sunday lunches. It is part of Italian cuisine, and every good housewife has her own recipe. Some prefer to make them light, while others add a lot of ingredients, like meatballs and eggs. My recipe is traditional, maintaining a proper balance, and after the first taste, you might want a second serving!
Recipe updated on 31/10/2016
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz ground beef
- 1 carrot
- 1 stalk celery
- 1 shallot
- 2 leaves bay
- 1.35 fl oz red wine
- 24.7 oz tomato puree
- 2 tbsps extra virgin olive oil
- 1 tsp fine salt
- 1.6 cups all-purpose flour
- 2 eggs
- 0.5 oz extra virgin olive oil
- 1 pinch fine salt
- 4.23 cups milk
- 2.8 oz butter
- 2.8 oz flour
- 1 pinch nutmeg
- 1 tsp fine salt
- 8.8 oz ham (Thinly sliced)
- 3.5 oz Parmigiano Reggiano DOP (grated)
- 2 mozzarella
Tools
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- Food scale
- Pot
- Chopper
- Baking dish
- Pasta machine
Steps
Start by preparing the sauce and while it cooks, prepare the pasta sheet and béchamel sauce
Prepare the sauce by browning the chopped flavors and bay leaves in oil. Add the ground beef and brown it for 5 minutes, then pour in the wine and let it evaporate. Add salt and the tomato puree, diluting with 2 ladles of hot water. Stir and let it cook over low heat for about 2 hours.
Pour the flour onto the work surface and make a well. Add the eggs, oil, salt, and start kneading, first with a fork and then with your hands, until forming a dough ball that should rest covered with a cloth for 30 minutes.
Pour the milk into a saucepan and bring it almost to a boil. Meanwhile, in another pan, melt the butter over low heat. Once it melts and foams (this lets the water it contains evaporate), remove from heat and pour in all the flour at once, stirring quickly with a whisk to avoid lumps. Put back on the heat and continue to cook until the Roux turns golden. Pour the Roux into the boiling milk, stirring constantly with the whisk until the sauce thickens and starts to boil. Leave on the heat for 5 minutes, stirring constantly. Salt and add grated nutmeg.
Roll out the pasta with the machine and cut the lasagna sheets. Put a pot of water on the stove, and when it boils, salt, drop in 3 lasagna sheets at a time, and after 2 minutes, drain them. Cool them in a dish with cold water so they don’t stick together, then place them on a cloth.
Prepare the baking dish and all the ingredients on the table. Start preparing the baked lasagna. Preheat the oven to 437°F. Alternate a layer of sauce, a layer of lasagna sheets, a layer of béchamel sauce, diced mozzarella, and grated Parmesan. Finish with sauce, béchamel, and a sprinkle of Parmesan. Bake and cook the lasagna for about 40 minutes, until a nice crust forms.
