Lasagne

Name: Lasagne
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 5 Tbsps butter; 454 grams whole peeled tomatoes, crushed by hand, with the juices; 1 carrot, scraped and finely chopped; 4 stalks celery, finely chopped; 237 milliliters dry white wine; 4 extra larges eggs; 4 Tbsps flour; 5 cloves garlic, sliced; 227 grams ground beef; 454 grams ground pork; 454 grams ground veal; 118 milliliters milk; 710 milliliters milk; 1 teaspoons freshly grated nutmeg; 59 milliliters extra-virgin olive oil; 1 teaspoons extra-virgin olive oil; 2 mediums onions, finely chopped; 113 grams pancetta, minced; 227 grams Parmigiano-Reggiano, for grating; 2 teaspoons salt; 6 servings Salt and pepper; 170 grams frozen chopped spinach, defrosted and squeezed very dry and chopped very fine; 828 milliliters unbleached all-purpose flour, plus 1/2 cup for dusting the work surface; 4 Tbsps unsalted butter

Lasagne might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 70g of protein, 82g of fat, and a total of 1365 calories. This recipe covers 54% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It is a pricey recipe for fans of Mediterranean food. If you have ground pork, ground veal, parmigiano-reggiano, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, spinach, and the olive oil. Using a fork, beat together the spinach, eggs, and oil, and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

Spinach

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap

Divide the dough into 3 equal portions and roll each out to the thinnest setting on a pasta rolling machine.

Ingredients you will need

Dough

Pasta

Roll

Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stove top. Using a sharp knife, carefully cut the pasta into 20 (5-inch squares) and drop into the boiling water. Cook 1 minute, until tender.

Ingredients you will need

Pasta

Water

Salt

Ice

Equipment you will use

Stove

Knife

Drain well and refresh in the ice bath. Once cooled, drain the pasta squares on towels and set aside.

Ingredients you will need

Pasta

Ice

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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. until all sauce and pasta are used up. The top layer should be pasta with bechamel over it. 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.

Ingredients you will need

Parmigiano Reggiano

Pasta

Sauce

Equipment you will use

Oven

Frying Pan

Remove and allow to cool for at least 20 minutes before serving with a dusting of Parmigiano.

Ingredients you will need

Parmigiano Reggiano

In a 6- to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent.

Ingredients you will need

Vegetable

Carrot

Celery

Garlic

Onion

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.

Ingredients you will need

Vegetable

Pancetta

Beef

Meat

Pork

Veal

Add the milk and simmer until almost dry, about 10 minutes.

Ingredients you will need

Milk

Add the tomatoes and simmer 15 minutes.

Ingredients you will need

Tomato

Add the wine and bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed. Season with salt and pepper, to taste, and remove from the heat.

Ingredients you will need

Salt And Pepper

Wine

In a medium saucepan, heat butter until melted.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Ingredients you will need

All Purpose Flour

Meanwhile, heat milk in separate pan until just about to boil.

Ingredients you will need

Milk

Equipment you will use

Frying Pan

Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.

Ingredients you will need

Butter

Nutmeg