Ingredients: Per 4 servings
- 1 ¾ oz onion, sliced
- 1 ¾ oz carrot, chopped
- 1 ¾ oz celery, chopped
- ¼ cup extra virgin olive oil
- 4 oz beef meat, chopped
- 4 oz pork meat, chopped
- ½ cup dry red wine
- 2 ½ oz tomato paste
- salt and pepper to taste
- water to taste
- ⅝ lb all-purpose flour
- 5 oz spinach
- 2 eggs
- 3 ½ oz butter
- 7 oz grated Parmigiano Reggiano cheese
- 8 cups bechamel
To make this classic Italian recipe, you can purchase premade lasagna and ragù at your local grocery store, or you can prepare them yourself.
If you have decided to take on the challenge of making all of the ingredients by hand, continue reading. If instead, you have store-bought ingredients, scroll down to the bottom of the recipe to read how to assemble the lasagna.
Slice the onion and celery. Peel the carrots and slice them as well. In a large pot, melt the butter then add the sliced vegetables. Once golden, add the meat and brown for a couple of minutes. Add a cup of red wine and turn up the heat. Then add the tomato sauce, pepper and salt. Simmer the sauce over low heat, semi-covered, for about 2 hours. If necessary, you can add a couple tbsp of broth.
In the meantime, prepare the pasta adding boiled spinach that has been passed through a sieve to the dough. When the dough is ready, roll it out using a rolling pin so that it is 1/10th inch thick. Cut large squares or rectangles from the dough and let rest for about 30 minutes.
Then boil the pasta in salted water for a couple of minutes and then place on a damp dishtowel.
Once you have prepared the sauce and the pasta you can start assembling the dish, as if you had bought them pre-prepared.
Begin by making 4 cups of bechamel.
Line a high-sided baking dish with parchment paper, then spread a layer of sauce across the bottom of the dish. Arrange the lasagna on top to form a single layer, then cover with a layer of sauce. Then add a layer of béchamel and cover with grated cheese. Then start again with the lasagna. Repeat until you run out of pasta.
Finish with a layer of béchamel, then cover with grated cheese and butter shavings. Bake in a 350°F oven for about 30 minutes, or until the edges of the lasagna are golden.
Serve hot and enjoy!
Although the origins of this dish are surrounded by mystery, there is no doubt that lasagna is a very old food. It seems as though the Etruscans used to prepare a sort of lasagna made from spelt, while records show that the Romans made a version that was particularly loved by Horace the poet. In fact, during Roman times there was a dish called lasanum that consisted of squared of dough cooked on a skillet and served with legumes and cheese.
The idea of layering the pasta, however, dates back to the 14th century when Francesco Zambrini decided to alternate the pasta with layers of cheese, creating the first recipe for lasagna as we know it today. Over the centuries, this recipe for this dish spread across Italy and new variations emerged, including ones with vegetables and others with cheese. Almost every region in Italy has its own version. Among the most famous in the world is undoubtedly lasagne alla Bolognese.
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