October 02, 2017
"A classic Italian dish"
- FOR PASTA
- FOR BOLOGNESE SAUCE
- FOR BECHAMEL SAUCE
- FOR ASSEMBLY
- Serving Size: 1 (629.5 g)
- Calories 905.4
- Total Fat - 51.8 g
- Saturated Fat - 21.1 g
- Cholesterol - 267 mg
- Sodium - 699.3 mg
- Total Carbohydrate - 58.3 g
- Dietary Fiber - 5.3 g
- Sugars - 16.1 g
- Protein - 50.6 g
- Calcium - 378.7 mg
- Iron - 5.7 mg
- Vitamin C - 25.9 mg
- Thiamin - 0.4 mg
TO MAKE THE PASTA*
In a stand mixer fitted with the dough hook attachment add flour and salt to the mixing bowl.
With mixer on low speed, add 1 egg at a time until incorporated.
Continue to mix for 3 to 4 minutes until the dough starts to come together.
Remove dough from mixer and knead to form a ball.
Cover and let rest for 1 hour.
Roll out pasta. Cut dough into 12 pieces.
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.
Cook pasta in boiling salted water for about 4 minutes or until just al dente.
Transfer to bowl with cold water to prevent sticking.
Drain on towel.
TO MAKE THE BOLOGNESE SAUCE
In a large skillet, heat the olive oil on medium heat.
Add the onion and saute 3 to 4 minutes or until soft.
Add the beef and Italian sausage and cook for 5 to 7 minutes or until browned.
Add the garlic and carrots and saute for 3 minutes just to soften.
Add the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil.
Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking.
Add the fresh basil and adjust seasoning.
Bechamel Sauce: In a medium saucepan on medium heat, melt butter.
Add the flour and stir with wooden spoon until a paste forms.
Remove from heat and add the cold milk a little at a time while stirring well between each addition.
Return to heat once all the milk is added and mixture is smooth.
Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes.
Add a pinch of nutmeg and season with salt and pepper to taste.
Add the Pecorino and Parmesan cheese and stir.
FOR THE ASSEMBLY
Preheat oven to 350 degrees F.
Oil the bottom of a 13- by 9- by 2-inch baking dish.
Reserve a quarter of the bechamel sauce for the top layer.
Layer lasagna, starting with pasta and alternating bolognese sauce, grated cheese and bechamel sauce.
Season well between each layer.
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).
Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.
Tips & Variations
No special items needed.