Authentic Italian Lasagna

Method

1. To prepare Italian Lasagna start by preparing the meat sauce: chop the onion, carrots, celery and a clove of garlic. Put everything in a saucepan with a drizzle of extra virgin olive oil and cook. Then add the two types of mince, season with salt and pepper and brown carefully. When the mince is well cooked, deglaze over high heat with a glass of red wine.
2. Lower the flame add a teaspoon of tomato paste and the sieved tomatoes, then mix everything well. Adjust the salt and cook for at least 2 hours, stirring occasionally. After this time has elapsed, add the bay leaves, stir well and cook for another 5 to 10 minutes. Turn off the flame and let cool.
3. While the meat sauce is cooking, devote yourselves to the fresh pasta: place the flour in the middle of the work surface and create a “well” in the center of the flour and add a pinch of salt and the eggs in the center. Beat the eggs vigorously with the help of a fork, then start mixing them with the flour starting from the center. Mix well until all the flour is incorporated, then compact the mixture to form a loaf and knead it for at least 5 minutes. Wrap the loaf with plastic wrap and let it rest for about 30 minutes.
4. Take the loaf of dough and place it on the work surface, flatten it and roll it out with a rolling pin until a very thin sheet is obtained, then cut it according to the length needed. You can also use a pasta maker machine for this step. Boil the lasagna sheets in boiling water for 2 minutes, then drain them and let them dry lying on a clean cloth.
5. Now prepare the béchamel (white sauce) starting with the Roux: melt the butter in a saucepan, add the sifted flour and stir with a whisk to remove lumps. When the Roux is golden brown pour in the milk while continuing to stir with the whisk. Add a pinch of nutmeg and a pinch of salt and cook for another 10 minutes.
6. Start assembling the lasagna: take an oven dish sprinkle the bottom of it with a couple of tablespoons of béchamel sauce, arrange a layer of lasagna sheets, sprinkle with the meat sauce, then with the béchamel sauce, and finally sprinkle with Parmesan cheese. Repeat until the ingredients are finished, finishing the last layer with plenty of Parmesan cheese to make sure you get the classic lasagna crust.
7. Coat the baking dish with aluminum foil and bake in the oven for 30 minutes at 390°F (200ºC), then remove the foil and bake for another 10 minutes. Remove from the oven and let the Lasagna al Forno cool for about 10 minutes before serving. Finally, remember to download our App with exclusive content and fewer ads!