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1
In a stand mixer fitted with the dough hook attachment add in flour and salt to the mixing bowl.
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2
With mixer on low speed, add in 1 egg at a time till incorporated.
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3
Continue to mix for 3 to 4 min till the dough starts to come together.
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4
Remove dough from mixer and knead to create a ball.
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5
Cover and let rest for 1 hourRoll out pasta.
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6
Cut dough into 12 pcs.
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7
Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through.
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8
Cook pasta in boiling salted water for about 4 min or possibly till just al dente.
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9
Transfer to bowl with cool water to prevent sticking.
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Drain on towel.
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11
Bolognese Sauce:In a large skillet, heat the extra virgin olive oil on medium.
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Add in the onion and saute/fry 3 to 4 min or possibly till soft.
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Add in the beef and Italian sausage and cook for 5 to 7 min or possibly till browned.
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14
Add in the garlic and carrots and saute/fry for 3 min just to soften.
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15
Add in the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil.
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Reduce heat to low and simmer, covered, for 55 to 60 min or possibly till sauce is thickened and flavour has developed to your liking.
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Add in the fresh basil and adjust seasoning.
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18
Bechamel Sauce:In a medium saucepan on medium heat, heat butter.
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Add in the flour and stir with wooden spoon till a paste forms.
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20
Remove from heat and add in the cool lowfat milk a little at a time while stirring well between each addition.
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Return to heat once all the lowfat milk is added and mix is smooth.
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Continue stirring over medium heat till sauce comes to a boil and thickens, about 5 min.
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23
Add in a healthy pinch of nutmeg and season with salt and pepper to taste.
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24
Add in the Pecorino and Parmesan cheese and stir.
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25
Assembly:Preheat oven to 350 degrees F.
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26
Oil the bottom of a 13- by 9- by 2-inch baking dish.
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27
Reserve a quarter of the bechamel sauce for the top layer.
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Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and bechamel.
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Season well between each layer.
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Finish with a layer pasta, the reserved bechamel sauce and extra cheese on the top layer to finish (you should have 6 layers of lasagna).
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31
Bake lasagna in middle of oven for about 35 to 40 min or possibly till golden brown.
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32
This lasagna is the perfect balance of cream, cheese and meat.
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33
You'll need a pasta machine to make the pasta.
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34
It's a fairly involved recipe but the end result makes it all worthwhile.
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35
I think you'll agree.
