The Lasagne al forno alla bolognese
Lasagna is a classic baked first course typical of Italian cuisine, in particular from Emilia Romagna and specifically from Bologna, which is why it is also called Lasagne alle Bolognese. Based on a type of fresh egg pasta in the shape of rectangles called "Lasagne"; which are first assembled in a pan and stuffed in layers with meat sauce, bechamel and parmesan; and finally cooked in the oven, where all the ingredients are linked together giving life to an appetizing and succulent Pasticcio! Beloved and known all over the world, here is the Lasagna Recipe for you! With all the tips, tricks and step-by-step photos that will explain how to make Lasagna at home, just like those of Nonna and the best Bolognese restaurants!
INGREDIANTS
Quantity for a 22 cm pan (6 people)
For the fresh lasagna sheet:
- 150 gr of soft wheat flour '00
- 50 grams of flour '0
- 2 large whole eggs
- sale q.b.
(for the green variant add 100 gr of fresh spinach boiled, blended and squeezed perfectly in a cloth + 2 tablespoons of '00 flour)
- 250 grams of Parmesan for the layers
For the Bolognese sauce
- 600 grams of ground beef (not too lean)
- 250 grams of minced pork (not too lean)
- 700 ml of thick tomato sauce + water
- 1 small white onion
- 70 gr of celery
- 70 gr of carrot
- 3 tablespoons of extra virgin olive oil
- 100 ml of red wine (white also good)
- 50 ml of whole milk
- sale
- pepe
For the béchamel:
- 1 \ 2 l of whole milk, skimmed or vegetable (or vegetable broth)
- 50 grams of butter (or 50 grams of extra virgin olive oil)
- 50 grams of flour
- sale
- pepe
How to prepare:
- How to make Lasagna Bolognese
- First of all, prepare the groundwork for the realization.
- First of all the ragù following the procedure of the RAGU ALLA BOLOGNESE the ingredients are almost identical, you will find all the info with the step-by-step photos.
- Then make the dough, following all the advice you find in FRESH PASTA and I recommend that you carve the rectangles directly to the size of your pan.
- Finally, prepare the Béchamel by mixing butter or oil with the flour on the heat, slowly adding milk and stirring constantly until the mixture is soft and smooth. Finally, add salt and flavor. Cover with a contact film.
- Once the bases are ready, cold you can assemble your lasagna.
- Add 1 ladle to a pan with plenty of ragù then one or more sheets for lasagna to cover the base:
- Then add 2 ladles of meat sauce and a few spoonfuls of béchamel, finally add a sprinkling of Parmesan
- Then add a new sheet of lasagna and continue following the order.
- At the end cover with 2 ladles of meat sauce, a few tablespoons of bechamel and finally a sprinkle of Parmesan.
- finally cover the pan with aluminum foil, in this way the ingredients will blend perfectly without burning immediately.
- Then bake in a hot static oven at 180 ° in the central part for about 30 minutes, after the indicated time remove the aluminum foil, transfer to the upper level and let it cook for another 15 minutes. The last 5 minutes turn on the grill and raise to 200 ° to get the crust!
Remove from the oven and leave to cool for at least 15 minutes
Your lasagna in the oven is ready !
You can keep cooked in the fridge for 2 - 3 days, reheat at the moment or freeze!
Alternatively, you can prepare your lasagna well in advance and keep it in the fridge until it's time to cook it