1Saute a quarter of finely chopped Spanish onion in a few tablespoons of olive oil for one to three minutes until soft and translucent.
2Saute a quarter of finely chopped Spanish onion in a few tablespoons of olive oil for one to three minutes until soft and translucent.
3Saute a quarter of finely chopped Spanish onion in a few tablespoons of olive oil for one to three minutes until soft and translucent.
4Add four cloves of lightly crushed garlic and three tablespoons of tomato paste, sauteing for about 30 seconds until fragrant.
5Add four cloves of lightly crushed garlic and three tablespoons of tomato paste, sauteing for about 30 seconds until fragrant.
6Add four cloves of lightly crushed garlic and three tablespoons of tomato paste, sauteing for about 30 seconds until fragrant.
7Add three quarters of a teaspoon of dried oregano and let it toast for a couple of seconds.
8Add three quarters of a teaspoon of dried oregano and let it toast for a couple of seconds.
9Add three quarters of a teaspoon of dried oregano and let it toast for a couple of seconds.
10Splash down one 28 ounce can of whole peeled San Marzano tomatoes and mash them with a potato masher or pastry cutter for a chunky marinara.
11Splash down one 28 ounce can of whole peeled San Marzano tomatoes and mash them with a potato masher or pastry cutter for a chunky marinara.
12Splash down one 28 ounce can of whole peeled San Marzano tomatoes and mash them with a potato masher or pastry cutter for a chunky marinara.
13Bring the sauce to a simmer, lower the heat, and gently cook for 45 minutes to an hour, adding as little water as necessary.
14Bring the sauce to a simmer, lower the heat, and gently cook for 45 minutes to an hour, adding as little water as necessary.
15Bring the sauce to a simmer, lower the heat, and gently cook for 45 minutes to an hour, adding as little water as necessary.
16Add a whole sprig of fresh basil and let the sauce cook over low heat until mellow and sweet.
17Add a whole sprig of fresh basil and let the sauce cook over low heat until mellow and sweet.
18Add a whole sprig of fresh basil and let the sauce cook over low heat until mellow and sweet.
19For homemade pasta, pile 550 grams of all-purpose flour on a worktop, forming a wide active volcano shape.
20For homemade pasta, pile 550 grams of all-purpose flour on a worktop, forming a wide active volcano shape.
21For homemade pasta, pile 550 grams of all-purpose flour on a worktop, forming a wide active volcano shape.
22Deposit five large eggs (about 280 grams) and two teaspoons of kosher salt into the center of the flour volcano.
23Deposit five large eggs (about 280 grams) and two teaspoons of kosher salt into the center of the flour volcano.
24Deposit five large eggs (about 280 grams) and two teaspoons of kosher salt into the center of the flour volcano.
25Using a fork, beat the eggs into a slurry, slowly adding flour while trying to maintain the integrity of the flour walls.
26Using a fork, beat the eggs into a slurry, slowly adding flour while trying to maintain the integrity of the flour walls.
27Using a fork, beat the eggs into a slurry, slowly adding flour while trying to maintain the integrity of the flour walls.
28Once a thick fork-proof slurry forms, switch to hands or a bench scraper to coax the flour and eggs into a homogeneous dough.
29Once a thick fork-proof slurry forms, switch to hands or a bench scraper to coax the flour and eggs into a homogeneous dough.
30Once a thick fork-proof slurry forms, switch to hands or a bench scraper to coax the flour and eggs into a homogeneous dough.
31Knead the shaggy dough until no dry patches remain, then wrap in plastic wrap and let it rest for 30 minutes.
32Knead the shaggy dough until no dry patches remain, then wrap in plastic wrap and let it rest for 30 minutes.
33Knead the shaggy dough until no dry patches remain, then wrap in plastic wrap and let it rest for 30 minutes.
34Divide the dough into four pieces and, one piece at a time, pass it through a pasta roller on its widest setting.
35Divide the dough into four pieces and, one piece at a time, pass it through a pasta roller on its widest setting.
36Divide the dough into four pieces and, one piece at a time, pass it through a pasta roller on its widest setting.
37Fold the dough into thirds like a pamphlet and pass through the roller again once, twice, or three times to laminate.
38Fold the dough into thirds like a pamphlet and pass through the roller again once, twice, or three times to laminate.
39Fold the dough into thirds like a pamphlet and pass through the roller again once, twice, or three times to laminate.
40Roll the dough out to about an eighth of an inch thick or the second thinnest setting on your roller.
41Roll the dough out to about an eighth of an inch thick or the second thinnest setting on your roller.
42Roll the dough out to about an eighth of an inch thick or the second thinnest setting on your roller.
43Trim the rolled dough into lasagna sheet-sized sheets, dust generously with flour, stack, and keep soft under a moist kitchen towel.
44Trim the rolled dough into lasagna sheet-sized sheets, dust generously with flour, stack, and keep soft under a moist kitchen towel.
45Trim the rolled dough into lasagna sheet-sized sheets, dust generously with flour, stack, and keep soft under a moist kitchen towel.
46For the bechamel, bring one stick (8 tablespoons or 113 grams) of unsalted butter to a bare simmer.
47For the bechamel, bring one stick (8 tablespoons or 113 grams) of unsalted butter to a bare simmer.
48For the bechamel, bring one stick (8 tablespoons or 113 grams) of unsalted butter to a bare simmer.
49Add 63 grams (about a half cup) of all-purpose flour and whisk into a thin paste (a roux).
50Add 63 grams (about a half cup) of all-purpose flour and whisk into a thin paste (a roux).
51Add 63 grams (about a half cup) of all-purpose flour and whisk into a thin paste (a roux).
52Cook the roux over medium heat for one to two minutes until it starts to smell nutty.
53Cook the roux over medium heat for one to two minutes until it starts to smell nutty.
54Cook the roux over medium heat for one to two minutes until it starts to smell nutty.
55Gradually add four and a half cups of cold whole milk, one small splash at a time, ensuring each splash is fully incorporated before adding the next.
56Gradually add four and a half cups of cold whole milk, one small splash at a time, ensuring each splash is fully incorporated before adding the next.
57Gradually add four and a half cups of cold whole milk, one small splash at a time, ensuring each splash is fully incorporated before adding the next.
58Once all milk is added, bring the sauce to a simmer, reduce heat, and cook for three to five minutes until thick and glossy.
59Once all milk is added, bring the sauce to a simmer, reduce heat, and cook for three to five minutes until thick and glossy.
60Once all milk is added, bring the sauce to a simmer, reduce heat, and cook for three to five minutes until thick and glossy.
61Season the bechamel to taste with at least three quarters of a teaspoon of kosher salt, a half teaspoon of ground white pepper, and a quarter to a half teaspoon of freshly grated nutmeg.
62Season the bechamel to taste with at least three quarters of a teaspoon of kosher salt, a half teaspoon of ground white pepper, and a quarter to a half teaspoon of freshly grated nutmeg.
63Season the bechamel to taste with at least three quarters of a teaspoon of kosher salt, a half teaspoon of ground white pepper, and a quarter to a half teaspoon of freshly grated nutmeg.
64If lumps are present, pass the bechamel through a fine mesh sieve before covering and allowing to cool for about 30 minutes.
65If lumps are present, pass the bechamel through a fine mesh sieve before covering and allowing to cool for about 30 minutes.
66If lumps are present, pass the bechamel through a fine mesh sieve before covering and allowing to cool for about 30 minutes.
67Cover the bechamel directly on the surface with plastic wrap to prevent a skin from forming.
68Cover the bechamel directly on the surface with plastic wrap to prevent a skin from forming.
69Cover the bechamel directly on the surface with plastic wrap to prevent a skin from forming.
70Grate at least one pound of low moisture, full fat mozzarella (vacuum-packed block).
71Grate at least one pound of low moisture, full fat mozzarella (vacuum-packed block).
72Grate at least one pound of low moisture, full fat mozzarella (vacuum-packed block).
73If the tomato sauce is too chunky, blitz it with an immersion blender or in a food processor (do not over-process).
74If the tomato sauce is too chunky, blitz it with an immersion blender or in a food processor (do not over-process).
75If the tomato sauce is too chunky, blitz it with an immersion blender or in a food processor (do not over-process).
76To "sausagify" the sauce, crumble and brown one pound of Italian sausage until it has a little color.
77To "sausagify" the sauce, crumble and brown one pound of Italian sausage until it has a little color.
78To "sausagify" the sauce, crumble and brown one pound of Italian sausage until it has a little color.
79Add the browned sausage to the sauce, bring to a simmer, and allow the sausage to finish cooking.
80Add the browned sausage to the sauce, bring to a simmer, and allow the sausage to finish cooking.
81Add the browned sausage to the sauce, bring to a simmer, and allow the sausage to finish cooking.
82Season the sausage and sauce to taste with kosher salt and freshly ground black pepper, then allow to cool for 20 minutes.
83Season the sausage and sauce to taste with kosher salt and freshly ground black pepper, then allow to cool for 20 minutes.
84Season the sausage and sauce to taste with kosher salt and freshly ground black pepper, then allow to cool for 20 minutes.
85Spread a bit of sauce evenly on the bottom of the pan to prevent sticking.
86Spread a bit of sauce evenly on the bottom of the pan to prevent sticking.
87Spread a bit of sauce evenly on the bottom of the pan to prevent sticking.
88Cut pasta sheets to size to fit the pan with minimal overlapping.
89Cut pasta sheets to size to fit the pan with minimal overlapping.
90Cut pasta sheets to size to fit the pan with minimal overlapping.
91Layer the lasagna starting with pasta, then about a quarter of the sauce, a quarter of the grated mozzarella, and about one ounce of freshly grated Parmesan per layer.
92Layer the lasagna starting with pasta, then about a quarter of the sauce, a quarter of the grated mozzarella, and about one ounce of freshly grated Parmesan per layer.
93Layer the lasagna starting with pasta, then about a quarter of the sauce, a quarter of the grated mozzarella, and about one ounce of freshly grated Parmesan per layer.
94Add a generous channel of bechamel to each layer of lasagna.
95Add a generous channel of bechamel to each layer of lasagna.
96Add a generous channel of bechamel to each layer of lasagna.
97Continue layering until the casserole is full, going extra light on the sauce and extra heavy on the cheese on the top layer.
98Continue layering until the casserole is full, going extra light on the sauce and extra heavy on the cheese on the top layer.
99Continue layering until the casserole is full, going extra light on the sauce and extra heavy on the cheese on the top layer.
100Cover the lasagna with aluminum foil or a lid and bake in a preheated 375 degree Fahrenheit oven for 30 to 45 minutes.
101Cover the lasagna with aluminum foil or a lid and bake in a preheated 375 degree Fahrenheit oven for 30 to 45 minutes.
102Cover the lasagna with aluminum foil or a lid and bake in a preheated 375 degree Fahrenheit oven for 30 to 45 minutes.
103Look for fully melted cheese and bubbling edges.
104Look for fully melted cheese and bubbling edges.
105Look for fully melted cheese and bubbling edges.
106Return the lasagna to the oven uncovered for an additional 15 to 20 minutes until nicely browned.
107Return the lasagna to the oven uncovered for an additional 15 to 20 minutes until nicely browned.
108Return the lasagna to the oven uncovered for an additional 15 to 20 minutes until nicely browned.
109Pop any big bubbles with a thin, sharp object like a cocktail pick to prevent unsightly caverns.
110Pop any big bubbles with a thin, sharp object like a cocktail pick to prevent unsightly caverns.
111Pop any big bubbles with a thin, sharp object like a cocktail pick to prevent unsightly caverns.
112Run a knife or offset spatula around the outside of the lasagna and let it sit for at least 30 minutes before cutting and serving.
113Run a knife or offset spatula around the outside of the lasagna and let it sit for at least 30 minutes before cutting and serving.
114Run a knife or offset spatula around the outside of the lasagna and let it sit for at least 30 minutes before cutting and serving.
Ingredients
0.25 quarter finely chopped Spanish onion
0.25 quarter finely chopped Spanish onion
0.25 quarter finely chopped Spanish onion
3 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons olive oil
4 lightly crushed garlic cloves
4 lightly crushed garlic cloves
4 lightly crushed garlic cloves
3 tablespoons tomato paste
3 tablespoons tomato paste
3 tablespoons tomato paste
0.75 teaspoon dried oregano
0.75 teaspoon dried oregano
0.75 teaspoon dried oregano
1 28 ounce can whole peeled San Marzano tomatoes
1 28 ounce can whole peeled San Marzano tomatoes
1 28 ounce can whole peeled San Marzano tomatoes
1 whole fresh basil sprig
1 whole fresh basil sprig
1 whole fresh basil sprig
550 grams all-purpose flour
550 grams all-purpose flour
550 grams all-purpose flour
5 large eggs
5 large eggs
5 large eggs
2 teaspoons kosher salt
2 teaspoons kosher salt
2 teaspoons kosher salt
1 stick (8 tablespoons or 113 grams) unsalted butter
1 stick (8 tablespoons or 113 grams) unsalted butter
1 stick (8 tablespoons or 113 grams) unsalted butter