Lasagne – a delicious recipe with flour, eggs, spinach, extra-virgin olive oil, ragu Bolognese, bechamel sauce. Easy to follow and perfect for any occasion.
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1
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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2
Make a well in the middle of the flour and add the eggs, spinach, and the olive oil.
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3
Using a fork, beat together the spinach, eggs, and oil, and begin to incorporate the flour, starting with the inner rim of the well.
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4
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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5
The dough will come together when half of the flour is incorporated.
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6
Start kneading the dough with both hands, using the palms of your hands.
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Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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Lightly reflour the board and continue kneading for 6 more minutes.
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The dough should be elastic and a little sticky.
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10
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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11
Divide the dough into 3 equal portions and roll each out to the thinnest setting on a pasta rolling machine.
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12
Bring about 6 quarts of water to a boil and add 2 tablespoons salt.
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13
Set up an ice bath next to the stove top.
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14
Using a sharp knife, carefully cut the pasta into 20 (5-inch squares) and drop into the boiling water.
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Cook 1 minute, until tender.
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Drain well and refresh in the ice bath.
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Once cooled, drain the pasta squares on towels and set aside.
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18
Preheat the oven to 375 degrees F.
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19
In a brownie pan, assemble the lasagne, beginning with a layer of ragu, a sprinkling of grated Parmigiano, a layer of pasta, a layer of bechamel, and then again a layer of ragu, a sprinkling of grated Parmigiano etc.
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20
until all sauce and pasta are used up.
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The top layer should be pasta with bechamel over it.
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Top the lasagne with grated Parmigiano-Reggiano and bake in the oven until the edges are browned and the sauces are bubbling, about 45 minutes to 1 hour.
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Remove and allow to cool for at least 20 minutes before serving with a dusting of Pasrnigiano.
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1/4 cup extra-virgin olive oil
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4 tablespoons unsalted butter
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2 medium onions, finely chopped
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4 stalks celery, finely chopped
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1 carrot, scraped and finely chopped
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5 cloves garlic, sliced
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1 pound ground veal
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1 pound ground pork
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1/2 pound ground beef
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1/4 pound pancetta, minced
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1/2 cup milk
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1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices
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1 cup dry white wine
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Salt and pepper
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5 tablespoons butter
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4 tablespoons flour
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3 cups milk
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2 teaspoons salt
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1/2 teaspoon freshly grated nutmeg
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In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
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Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent.
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Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes.
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Add the milk and simmer until almost dry, about 10 minutes.
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Add the tomatoes and simmer 15 minutes.
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Add the wine and brodo, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed.
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Season with salt and pepper, to taste, and remove from the heat.
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Yield: 6 1/2 cups, about 10 to 12 servings
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In a medium saucepan, heat butter until melted.
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Add flour and stir until smooth.
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Over medium heat, cook until light golden brown, about 6 to 7 minutes.
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Meanwhile, heat milk in separate pan until just about to boil.
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Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
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Cook 10 minutes and remove from heat.
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Season with salt and nutmeg and set aside.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 1/2 to 4 cups unbleached all-purpose flour, plus 1/2 cup for dusting the work surface, 4 extra-large eggs, 6 ounces frozen chopped spinach, defrosted and squeezed very dry and chopped very fine, 1/2 teaspoon extra-virgin olive oil, and more.
Yes, Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.