Fresh lasagna recipe

Homemade lasagna recipe. The lasagna are: an egg pastry, a delicious bolognese sauce and béchamel for the softness it brings to the dish. Easy to perform, they take a little time. But each component can be prepared in advance. The dough the day before, the bolognese the day before and the béchamel the day before. You prepare some for 6, plan in addition they freeze perfectly for the next time.   


Lasagna is by definition generous and will please young and old alike in any season.
This dish, which is shared, is quite simple to make, but takes time. Do not hesitate to prepare more, whether for 4 or 8 or more it will not take you more time! You can still freeze some of it.
To avoid doing everything the same day, the three layers of the lasagna can be prepared in advance: the dough lasagna the day before, the bolognese sauce the day before and the béchamel the day before.  

For 6 gourmets:  

Bolognese sauce - ragù alla bolognese

550 g ground beef
250 g of sausage meat
100 g of pancetta
2 cans of crushed tomatoes or the equivalent as a coulis
1 small can (about 100 g) double tomato puree
Cut into brunoise:  

2 onions  

1 carrot  

2 stalks of celery

1 glass of red wine
1 glass of milk. Why milk? It serves to soften and counterbalance the acidity of the tomato (instead of sugar).
2 or 3 bay leaves,
salt pepper
and butter.  

Think of Parmesan to incorporate it into the recipe, be generous, it brings flavors and will give a beautiful color to your dish once au gratin.  

In a sauté pan, brown over medium heat in a little butter: onion, carrot and celery. Cook over low heat until the onions are translucent and the vegetables tender.
Add the sausage meat and pancetta, stir to prevent the meat from mixing. When it is colored put the ground beef, while continuing to mix so that the meat crumbles, then the tomato paste, salt and pepper.
Pour in the wine, let it evaporate before adding the tomato coulis or crushed tomatoes, the milk and place the bay leaves.
Mix well and simmer for 1 hour over very low heat. Your bolognese sauce should be thick enough to hold together without being too thick for the juice to allow the pasta to cook. You have to find the right balance, the right balance between a sauce that is too fluid and a sauce that is too thin and therefore thick.   

Fresh lasagna

400 g flour
4 eggs
1 to 2 tablespoons of olive oil  

On a large board or your work surface, both very clean, pour the flour, make a well to put the eggs previously beaten with a fork and olive oil. Knead the dough by folding it back on itself until you obtain a homogeneous and smooth dough. Flour your dough ball and cover it with stretch film and let it rest for at least 1 hour in your refrigerator, it will be even more elastic.
Then, form 4 to 5 dough pieces. Pass them one by one through the rolling mill after having flattened and floured them slightly. While you are working one leave the others covered so that they do not dry out. To obtain good dough, pass the dough a first time by having adjusted the spacing of the rolls of the rolling mill to the widest, then iron your dough several times by reducing their spacing one notch to the desired thickness (generally, until the penultimate notch is enough). Cut strips into a rectangle and let them dry on a dough dryer or a clean floured tea towel for about 30 minutes.
While the pasta is drying, prepare your bechamel sauce.   

Bechamel

For 1 liter of milk:
60 g butter
60 g flour  

Melt butter in a saucepan over moderate heat, sprinkle with sifted flour. Leave to cook while stirring, the mixture must be foamy. Add the cold milk while diluting. Mix over a low heat until thickened. Season: salt, pepper and a touch of grated nutmeg.   

Assembling your lasagna

While assembling, preheat your oven to 180 ° C.
Butter your dish.
Pre-cook your strips of dough by immersing them for a few seconds in boiling water, 3 or 4 at a time so that they do not stick together, this will bring more softness and ensure perfect cooking.
Garnish the bottom of the dish with a layer of sauce or béchamel, place strips of pasta evenly, juxtaposing them. Cover with bolognese then with a thin layer of béchamel sauce, parmesan. Repeat this operation.
Finish with a last layer of béchamel or sauce, to prevent the pasta from drying out, sprinkle with Parmesan, a few knobs of butter and put in the oven.
Cooking time: around 30 minutes.  

If you have any bolognese sauce left, freeze it so you can reheat it to accompany all other kinds of pasta. Ditto for the pasta strips, flour them before freezing them on each side, separating them with baking paper so that they do not stick together.    



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