A lasagna recipe you can make at home that's better than any restaurant version. Features a homemade ragu with a blend of beef and pork, fresh spinach pasta sheets, classic béchamel, and multiple layers of cheese.
Parmesan cheesefreshly grated, not from a jar~150 gest.
tomato passatafor top layer~250 mlest.
fresh basil leaves~10-15 leavesest.
Steps
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1
Prepare the sofrito base by finely dicing carrots into brunoise, slicing onions into thin strips, and cutting celery into small pieces. Keep garlic cloves whole or mince them. Remove and set aside the Parmesan rind for later use.
2
Brown the beef mince in batches in a Dutch oven over high heat, letting each batch sit for 8–10 minutes to develop colour before stirring and removing. Repeat the process with the pork mince.
3
Pour off excess fat, keeping about 1 tablespoon. Add carrots with a pinch of salt and cook for 2 minutes. Add onions and cook for 2 more minutes. Add celery and garlic, cooking until vegetables soften and release their natural sugars.
4
Return the browned meat to the pot, add full-bodied red wine, and reduce for 5–6 minutes to burn off harsh alcohol. Add tomato passata with water and add the Parmesan rind.
5
Reduce heat to low and let the ragu simmer for 2–6 hours (ideally 6), stirring every 15–30 minutes. The sauce should be relatively dry in consistency. Taste and season with salt as needed. Finish by stirring in 100 ml milk.
6
Blanch spinach in boiling salted water until it floats, drain, and cool in cold water. Squeeze out excess moisture and blend with eggs until completely smooth.
7
Pour tipo 00 flour onto a clean surface and create a well in the centre. Add the spinach-egg mixture and 1 tablespoon olive oil. Using a fork, gradually incorporate flour from the centre outward without breaking the flour walls.
8
Once the flour is mostly incorporated, knead the dough by hand for 5–6 minutes until smooth and deeply green. Shape into a square, wrap in cling film or a ziplock bag, and refrigerate for at least 1–2 hours (preferably overnight). Remove about 1 hour before rolling.
9
Roll the dough using a pasta machine. Dust lightly with flour and perform an envelope fold (tri-fold) to laminate. Pass through on the thickest setting, then repeat the folding once more. Gradually reduce to thinner settings until the sheets reach the desired thickness.
10
Bring a large pot of salted water to a boil (should taste like seasoned water). Carefully place pasta sheets one at a time and cook for about 45 seconds. Remove and drain, then immediately plunge into ice water to stop cooking. Place on a tray to drain. Trim to size just before assembly.
11
Make béchamel by melting butter and whisking in flour over medium heat until pale blonde. When it smells like cookies, gradually add milk (100–150 ml at a time), whisking well between additions until fully incorporated with no lumps. Continue until all milk is added and the sauce thickens. Season with salt and freshly grated nutmeg.
12
Assemble by spreading meat sauce on the bottom, then lay a pasta sheet. Drizzle béchamel, then scatter mozzarella and Parmesan. Repeat the layers for a total of 5 pasta layers, dividing the meat sauce evenly. For the top (5th) layer of pasta, spread tomato passata instead of meat sauce, then add béchamel and cheese.
13
Cover the lasagna with foil and bake at 180°C for 35–40 minutes. Carefully remove foil, layer fresh basil leaves, then top with Parmesan and mozzarella. Return to the oven at 180°C until golden and bubbly (about 10–12 minutes; use the grill function if needed to speed browning).
14
Allow the lasagna to rest for at least 10 minutes after baking before cutting and serving.
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