Classic Lasagna Recipe – Italian Cuisine – Italian Cuisine

Classic Lasagna Recipe - Italian Cuisine


  • 350 g flour
  • 5 yolks
  • 2 eggs
  • salt
  • 300 g tomato sauce
  • 300 g minced veal
  • 250 g minced pork
  • 250 g minced beef
  • 150 g red wine
  • 150 g carrots
  • 130 g onions
  • 130 g celery
  • 40 g diced raw ham
  • 30 g tomato paste
  • 30 g butter
  • rosemary
  • sage
  • extra virgin olive oil
  • vegetable broth
  • salt
  • pepper
  • 1 L milk
  • nutmeg
  • 60 g flour
  • butter
  • salt
  • Parmigiano Reggiano Dop

FOR PASTA
Knead flour with yolks, eggs and a pinch of salt. Collect the ball dough; let it rest for 1 hour, covered.
flour the work surface and roll the dough into a sheet about 1 mm thick; cut it into rectangles (25 × 10 cm), cook them in boiling salted water for 2 minutes, then dip them in cold water and pat them on kitchen paper.

FOR THE RAGU
saute beef, veal and pork with 3 tablespoons of oil and ground pepper for 15 minutes. Chop carrots, onions and celery.
saute diced ham in butter for 2-3 minutes; add the vegetables and cook for 4-5 minutes; mix, salt and cook for 7-8 minutes. Add the meat, remove the excess fat and turn off after 3-4 minutes. Prepare an aromatic bunch with rosemary and sage.
Deglassate with the wine the pan where you browned the meat, then add the sauce in the sauce saucepan, together with the aromatic bunch; cook for 4-5 minutes, then add the tomato puree and tomato paste; season with salt and cover with the vegetable broth; continue cooking for 2 hours, occasionally wetting with a ladle of broth.

FOR THE BESCIAMELLA AND THE CONDIMENT
Heat the milk; in the meantime, melt 70 g of butter in another saucepan and add the flour, salt and grated nutmeg; cook for 6-7 minutes on low heat, stirring (roux). Then dilute the roux with the boiling milk, stir, bring to the boil again and turn off.
compose the lasagna by distributing 1 tablespoon of bechamel on the bottom of the pan, then 2-3 rectangles of puff pastry, another spoonful of bechamel, a couple of spoons of ragù and a sprinkling of grated Parmesan. Make new layers until the ingredients are used up, ending with a layer of ragù and grated Parmesan. Complete with 4-5 flakes of butter, pierce the lasagna with a knife and bake them at 190 ° C for 15 minutes in a fan oven.

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