Learn how to cook the popular Lasagna alla Bolognese we all know and love. Spread the joy of eating when you serve this to your family or guests in your new place at Lentor Signature!
Ingredients:
- Pancetta
- Passata
- Milk
- Spinach
- Eggs
- Béchamel sauce
- Parmigiano Reggiano
Instructions:
Cooking the Sauce:
- Chop onions, celery, carrots, and slice pancetta into small cubes.
- Heat olive oil in a big pot, add pancetta and vegetables, and sauté until vegetables are softened.
- Add beef and cook until browned.
- Pour in the passata and stock, stir, cover the pot, and simmer for 2 hours.
- When done, uncover the pot and pour in the milk.
- Simmer sauce while uncovered for 2 hours.
- When finished, add salt and pepper.
Making the Dough:
- Bring a large pot of water to a boil and wilt spinach for 30-60 seconds.
- Drain in a colander and rinse under cold water until cool (squeeze excess water).
- Add spinach and eggs to a blender and blend.
- Pour flour into a large mixing bowl and make a hole in the middle.
- Put the spinach puree in and mix it into the flour using a fork.
- When the dough forms, tip it onto the cooking surface and bring it together. Knead dough for 10 minutes until smooth.
Making the White Sauce:
- Melt butter in a moderate-sized saucepan and add flour.
- Whisk to flake and cook for 1 minute.
- Whisk the milk 4 times to thicken it.
- Add nutmeg and season with salt and pepper.
- Stir sauce again until thickened.
- When thickened, turn off the heat and set aside.
Preparing Pasta Sheets:
- Bring a big pot of water to a boil and season with salt.
- Set the pasta machine and set to the broadest setting.
- Slice the dough in half (flatten the first half and keep the second half).
- Fold one end of the dough to the middle and the other end over the first to make a leaflet.
- Flatten dough and slide in the pasta machine in the broadest setting twice. Roll dough once through each setting until the third-to-last number.
- Slice pasta in sheets large enough to fit the lasagna.
- Blanch in boiling water 2-3 times, transfer to a clean kitchen towel, and let dry.
- Repeat the process with the second half of the dough.
Layering and Baking!
- Preheat the oven to about 200C (400F). Spread lightly to not make the pasta stick to the bottom.
- Put one layer of blanched lasagna sheets on the bottom of the dish and cut to size.
- Spread out a spoonful of ragu and grate a layer of Parmigiano Reggiano. Repeat until all ingredients are used up.
- Prepare with layers of béchamel, cheese, and ragu.
- Bake in the oven for 30 minutes. Let lasagna sit for 10 minutes before serving.
