Lasagna

Name: Lasagna
Total time: 20 min
Cuisine: Italian
Ingredients: 250 g 00/plain flour; 110 g eggs; 30 g fresh spinach, leaves only; 2 garlic cloves; 3 sage leaves (wrapped in muslin); 200 g unsmoked pancetta, diced; 1500 g minced pork (loin or shoulder); 1.5 litre beef stock; 1 heaping tbsp tomato paste; 400 g passata; 0 salt; 0 pepper; 30 g butter; 30 g flour; 0.5 litre whole milk; 0.5 nutmeg, grated; 50 g Parmigiano

20m

Serves 1

youtube.com

Lasagna

youtube.com

20m

Serves 1

Directions

1Prepare the spinach dough by blending 30g of fresh spinach leaves only with 250g of 00 flour and 110g of eggs.
2Make a well in the flour and add the blended spinach mixture, then knead until it is smooth.
3Let the dough rest for at least 30 minutes. Roll it out in a circle, turning it a little bit every time in the same direction.
4For the pasta al forno, make the dough thin enough. If it tears, just stick it together.
5Prepare the ragù by frying 200g of diced pancetta in olive oil, and add 1500g of minced pork, 2 garlic cloves and 3 sage leaves (wrapped in muslin). Season with salt and pepper
6Add enough beef stock to cover the meat. Add 1 tbsp of tomato paste, stir and simmer for at least one hour.
7Prepare the béchamel by warming 0.5 litres of whole milk, then make a roux with 30g of butter and 30g of flour. Add plenty of nutmeg and whisk the mixture until it is thick.
8Cut the spinach pasta into squares the size of your baking trays. Spread a thin layer of ragù over the base of a tray, then place a pasta sheet on top.
9Add more ragù, followed by some spoons of béchamel sauce and plenty of grated Parmigiano. Repeat this process until the tray is nearly full. Finish the lasagna with a layer of béchamel, Parmigiano and some dots of butter.
10Bake in a moderate oven for 20 minutes.

Ingredients

250 g 00/plain flour
110 g eggs
30 g fresh spinach, leaves only
2 garlic cloves
3 sage leaves (wrapped in muslin)
200 g unsmoked pancetta, diced
1500 g minced pork (loin or shoulder)
1.5 litre beef stock
1 heaping tbsp tomato paste
400 g passata
0 salt
0 pepper
30 g butter
30 g flour
0.5 litre whole milk
0.5 nutmeg, grated
50 g Parmigiano

Equipment

rolling pinknifeblenderbaking trayswhisk

Lasagna

Lasagna

Directions

Ingredients

Equipment

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