Lasagne Emiliane

9 mins
Serves 1
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Directions

  1. 1Prepare the ragù: finely chop carrots, celery, and onions. Then, grind them using a meat grinder.
  2. 2Prepare the ragù: finely chop carrots, celery, and onions. Then, grind them using a meat grinder.
  3. 3Prepare the ragù: finely chop carrots, celery, and onions. Then, grind them using a meat grinder.
  4. 4Add the chopped vegetables to a pan with oil and sauté.
  5. 5Add the chopped vegetables to a pan with oil and sauté.
  6. 6Add the chopped vegetables to a pan with oil and sauté.
  7. 7Once the vegetables are cooked, add the meat (beef and sausage) and let it brown.
  8. 8Once the vegetables are cooked, add the meat (beef and sausage) and let it brown.
  9. 9Once the vegetables are cooked, add the meat (beef and sausage) and let it brown.
  10. 10Add red wine and let it evaporate.
  11. 11Add red wine and let it evaporate.
  12. 12Add red wine and let it evaporate.
  13. 13Add tomato paste and water.
  14. 14Add tomato paste and water.
  15. 15Add tomato paste and water.
  16. 16Add salt and let it simmer.
  17. 17Add salt and let it simmer.
  18. 18Add salt and let it simmer.
  19. 19Prepare the pasta: Mix 10 eggs with 1 kg of flour and a pinch of salt.
  20. 20Prepare the pasta: Mix 10 eggs with 1 kg of flour and a pinch of salt.
  21. 21Prepare the pasta: Mix 10 eggs with 1 kg of flour and a pinch of salt.
  22. 22Knead the dough until it becomes smooth and elastic.
  23. 23Knead the dough until it becomes smooth and elastic.
  24. 24Knead the dough until it becomes smooth and elastic.
  25. 25Roll out the pasta thinly using a pasta machine.
  26. 26Roll out the pasta thinly using a pasta machine.
  27. 27Roll out the pasta thinly using a pasta machine.
  28. 28Boil the pasta sheets for about half a minute to remove excess gluten and to avoid sticking.
  29. 29Boil the pasta sheets for about half a minute to remove excess gluten and to avoid sticking.
  30. 30Boil the pasta sheets for about half a minute to remove excess gluten and to avoid sticking.
  31. 31Prepare the béchamel: Melt the butter in a saucepan, add flour, and cook slightly.
  32. 32Prepare the béchamel: Melt the butter in a saucepan, add flour, and cook slightly.
  33. 33Prepare the béchamel: Melt the butter in a saucepan, add flour, and cook slightly.
  34. 34Add hot milk and whisk until it thickens.
  35. 35Add hot milk and whisk until it thickens.
  36. 36Add hot milk and whisk until it thickens.
  37. 37Add nutmeg and salt.
  38. 38Add nutmeg and salt.
  39. 39Add nutmeg and salt.
  40. 40Assemble the lasagna: Layer béchamel, ragù, and pasta sheets in a baking dish.
  41. 41Assemble the lasagna: Layer béchamel, ragù, and pasta sheets in a baking dish.
  42. 42Assemble the lasagna: Layer béchamel, ragù, and pasta sheets in a baking dish.
  43. 43Repeat the layers, finishing with béchamel and parmesan cheese.
  44. 44Repeat the layers, finishing with béchamel and parmesan cheese.
  45. 45Repeat the layers, finishing with béchamel and parmesan cheese.
  46. 46Bake at 160-170°C for about 40 minutes or more, possibly covered with a cloth.
  47. 47Bake at 160-170°C for about 40 minutes or more, possibly covered with a cloth.
  48. 48Bake at 160-170°C for about 40 minutes or more, possibly covered with a cloth.

Ingredients

  • 300 g farina 00 flour
  • 300 g farina 00 flour
  • 300 g farina 00 flour
  • 3 uova eggs
  • 3 uova eggs
  • 3 uova eggs
  • 0 sale salt
  • 0 sale salt
  • 0 sale salt
  • 500 g carne bovina beef
  • 500 g carne bovina beef
  • 500 g carne bovina beef
  • 200 g salsiccia pork sausage
  • 200 g salsiccia pork sausage
  • 200 g salsiccia pork sausage
  • 400 g passata pomodoro tomato paste
  • 400 g passata pomodoro tomato paste
  • 400 g passata pomodoro tomato paste
  • 100 g acqua water
  • 100 g acqua water
  • 100 g acqua water
  • 0.5 bicchiere vino rosso red wine
  • 0.5 bicchiere vino rosso red wine
  • 0.5 bicchiere vino rosso red wine
  • 3 carote carrots
  • 3 carote carrots
  • 3 carote carrots
  • 2 cipolle onions
  • 2 cipolle onions
  • 2 cipolle onions
  • 1 sedano celery
  • 1 sedano celery
  • 1 sedano celery
  • 0 olio EVO EVO oil
  • 0 olio EVO EVO oil
  • 0 olio EVO EVO oil
  • 0 sale salt
  • 0 sale salt
  • 0 sale salt
  • 1 l latte intero whole milk
  • 1 l latte intero whole milk
  • 1 l latte intero whole milk
  • 70 g farina 00 flour
  • 70 g farina 00 flour
  • 70 g farina 00 flour
  • 70 g burro butter
  • 70 g burro butter
  • 70 g burro butter
  • 0 sale salt
  • 0 sale salt
  • 0 sale salt
  • 0 noce moscata nutmeg
  • 0 noce moscata nutmeg
  • 0 noce moscata nutmeg
  • 0 Parmigiano 24 mesi
  • 0 Parmigiano 24 mesi
  • 0 Parmigiano 24 mesi
  • 0 burro butter
  • 0 burro butter
  • 0 burro butter

Equipment

meat grinderpasta maker

Tips

  • The pasta should be very thin.
  • The ragù should cook slowly for almost 3-4 hours.
  • The béchamel should cook to avoid a floury taste.
  • The lasagna should cook at 160-170°C for 40 minutes or more, possibly covered with a cloth.
  • The layers must be distributed not only in the center but also around, to ensure an even taste and consistency.