Lasagna with Homemade Dough
Pasta and Pizza | European cuisine
⏳ Time
2 hours
🥕 Ingredients
22
🍽️ Servings
8
Description
Recipe by John Smith.
Ingredients
- Olive Oil - 2 fl oz
- Bacon - 5.3 oz
- Veal Fillet - 17.6 oz
- Passata Tomato Sauce - 1.8 oz
- Dry White Wine - 4 fl oz
- Baking Tomatoes - 14.1 oz
- Campbell's Beef Broth - 8 fl oz
- Grated Pecorino Pepato Cheese - 2.8 oz
- Celery stalk - 2 pieces
- Onion - 3 pieces
- Carrot - 1 piece
- Garlic - 4 cloves
- Milk - 50 fl oz
- Butter - 4.2 oz
- Balsamic Vinegar - 2 fl oz
- Bay leaf - 2 pieces
- Ground clove - 1 teaspoon
- Ground Nutmeg - a pinch
- Wheat Flour - 9.5 oz
- Semolina - 1.9 oz
- Chicken Egg - 2 pieces
- Lamb Neck Fillet - 17.6 oz
Step by Step guide
Step 1
For the filling, you will need 60 ml of olive oil; 150 g of finely chopped bacon; 2 celery stalks with leaves; 2 finely chopped onions; 1 small carrot, finely chopped; 3 cloves of garlic; 500 g of finely chopped veal; 500 g of finely chopped beef; 50 g of tomato paste; 125 ml of dry white wine; 400 g of canned tomatoes; 250 ml of beef broth; 60 ml of balsamic vinegar; and 80 g of grated Parmesan.
Step 2
For the béchamel sauce, you will need 1.5 liters of milk; 1 onion; 1 clove of garlic; 1 teaspoon of cloves; 2 bay leaves; 120 g of butter; 120 g of flour; and 0.5 teaspoon of ground nutmeg.
Step 3
For the dough, you will need 150 g of flour; 55 g of semolina; and 2 eggs.
Step 4
In a food processor, combine the flour, semolina, and 1 teaspoon of sea salt. Add the eggs and mix until smooth (if the dough is too thick, add 1–2 tablespoons of cold water). Transfer the mixture to a floured surface and knead until the dough is smooth (5–10 minutes). Wrap in plastic wrap and refrigerate for 3 hours.
Step 5
Heat the oil over medium heat in a heavy-bottomed pot. Add the bacon, celery, onion, carrot, and garlic, and cook until the vegetables are soft. Season with sea salt and freshly ground black pepper. Add the minced meat and sauté, stirring with a wooden spatula, until the meat is browned. Add the tomato paste and wine. Let the liquid evaporate. Then add the tomatoes, broth, and vinegar. Reduce to very low heat and cook until the sauce thickens (approximately 1 hour 15 minutes). For the béchamel sauce, combine the milk, onion, garlic, cloves, and bay leaves in a pot and bring to a boil over medium heat. Reduce the heat and let the sauce simmer for another 5 minutes.
Step 6
Melt the butter in a separate pot, add the flour, and cook over medium heat, stirring constantly, until the mixture is browned. Then remove from heat and, while stirring constantly, pour in the milk. Return the sauce to low heat and cook until thickened. Season with nutmeg, sea salt, and black pepper.
Step 7
Divide the dough into equal portions, roll out into sheets about 2 mm thick, and place between sheets of parchment paper.
Step 8
Preheat the oven to 356°F. Grease the sides of a 2-liter baking dish with oil. Pour in a third of the meat sauce, then a third of the béchamel sauce, sprinkle with a quarter cup of grated Parmesan, and cover with 3 sheets of dough. Repeat all layers two more times. Top with béchamel sauce sprinkled with Parmesan. Bake until golden brown. Let stand for 10 minutes, then serve.
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