Homemade Lasagna from Scratch

25 mins
Serves 1
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Directions

  1. 1Prepare the vegetables by chopping the onion, peeling and chopping the carrots, chopping the celery, and mincing the garlic.
  2. 2Prepare the vegetables by chopping the onion, peeling and chopping the carrots, chopping the celery, and mincing the garlic.
  3. 3Prepare the vegetables by chopping the onion, peeling and chopping the carrots, chopping the celery, and mincing the garlic.
  4. 4In a large pot, sauté the vegetables in olive oil.
  5. 5In a large pot, sauté the vegetables in olive oil.
  6. 6In a large pot, sauté the vegetables in olive oil.
  7. 7Add the sweet sausage and the ground meat mixture (beef, pork and veal) to the pot and cook until browned.
  8. 8Add the sweet sausage and the ground meat mixture (beef, pork and veal) to the pot and cook until browned.
  9. 9Add the sweet sausage and the ground meat mixture (beef, pork and veal) to the pot and cook until browned.
  10. 10Add the tomato paste and cook for a few minutes, then deglaze with white wine.
  11. 11Add the tomato paste and cook for a few minutes, then deglaze with white wine.
  12. 12Add the tomato paste and cook for a few minutes, then deglaze with white wine.
  13. 13Add the crushed tomatoes and simmer until the sauce has thickened.
  14. 14Add the crushed tomatoes and simmer until the sauce has thickened.
  15. 15Add the crushed tomatoes and simmer until the sauce has thickened.
  16. 16Make the pasta dough by combining flour, eggs, salt, and olive oil.
  17. 17Make the pasta dough by combining flour, eggs, salt, and olive oil.
  18. 18Make the pasta dough by combining flour, eggs, salt, and olive oil.
  19. 19Knead the dough until smooth and elastic, then let it rest, covered.
  20. 20Knead the dough until smooth and elastic, then let it rest, covered.
  21. 21Knead the dough until smooth and elastic, then let it rest, covered.
  22. 22Make the béchamel sauce by melting butter in a saucepan, whisking in flour, and gradually adding milk until smooth and creamy. Season with nutmeg, salt, and pepper.
  23. 23Make the béchamel sauce by melting butter in a saucepan, whisking in flour, and gradually adding milk until smooth and creamy. Season with nutmeg, salt, and pepper.
  24. 24Make the béchamel sauce by melting butter in a saucepan, whisking in flour, and gradually adding milk until smooth and creamy. Season with nutmeg, salt, and pepper.
  25. 25Roll out the pasta dough thinly using a pasta machine.
  26. 26Roll out the pasta dough thinly using a pasta machine.
  27. 27Roll out the pasta dough thinly using a pasta machine.
  28. 28Blanch the pasta sheets for 10 seconds in boiling water, then immediately transfer to an ice bath to cool and stop the cooking process.
  29. 29Blanch the pasta sheets for 10 seconds in boiling water, then immediately transfer to an ice bath to cool and stop the cooking process.
  30. 30Blanch the pasta sheets for 10 seconds in boiling water, then immediately transfer to an ice bath to cool and stop the cooking process.
  31. 31Assemble the lasagna by layering the sauce, pasta sheets, ricotta cheese, and mozzarella cheese in a baking pan.
  32. 32Assemble the lasagna by layering the sauce, pasta sheets, ricotta cheese, and mozzarella cheese in a baking pan.
  33. 33Assemble the lasagna by layering the sauce, pasta sheets, ricotta cheese, and mozzarella cheese in a baking pan.
  34. 34Top with the remaining sauce and mozzarella cheese, then bake until golden brown and bubbly.
  35. 35Top with the remaining sauce and mozzarella cheese, then bake until golden brown and bubbly.
  36. 36Top with the remaining sauce and mozzarella cheese, then bake until golden brown and bubbly.
  37. 37Garnish with fresh parsley before serving.
  38. 38Garnish with fresh parsley before serving.
  39. 39Garnish with fresh parsley before serving.

Ingredients

  • 1 onion
  • 1 onion
  • 1 onion
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 2 stalks celery
  • 2 stalks celery
  • 2 stalks celery
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 1 lb sweet sausage
  • 1 lb sweet sausage
  • 1 lb sweet sausage
  • 0.5 lb beef
  • 0.5 lb beef
  • 0.5 lb beef
  • 0.5 lb pork
  • 0.5 lb pork
  • 0.5 lb pork
  • 0.5 lb veal
  • 0.5 lb veal
  • 0.5 lb veal
  • 1 can tomato paste
  • 1 can tomato paste
  • 1 can tomato paste
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 1 can crushed tomatoes
  • 1 can crushed tomatoes
  • 1 can crushed tomatoes
  • 3 cups flour
  • 3 cups flour
  • 3 cups flour
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • 3 cups milk
  • 3 cups milk
  • 3 cups milk
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 15 oz ricotta cheese
  • 15 oz ricotta cheese
  • 15 oz ricotta cheese
  • 1 lb mozzarella cheese
  • 1 lb mozzarella cheese
  • 1 lb mozzarella cheese
  • 0.5 cup parmesan cheese
  • 0.5 cup parmesan cheese
  • 0.5 cup parmesan cheese
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh parsley

Equipment

knifecutting boardpeelerlarge potwooden spoonmeasuring cupswhiskspasta makerbaking sheetplastic wraprolling pinlarge bowlgrater