One of my favorite dishes is lasagne. I have said it before, but there is something about lasagne that I just love and keeps me eating until I am ready to burst. This was a large oven dish of lasagne which we managed to eat in 3. I am pretty sure you can feed 6 people, but such is life with hungry Italians around.
For this lasagne I started by making ragu’, the meat sauce, ahead of time. I almost always make the ragu’ the day before cooking lasagne, so it has time to cook for 4-5 hours. Then I made the pasta and the bechamel sauce.
So let’s see how to prepare some great, meaty lasagne.
- 2-3 cups bechamel
- 4-5 cups ragu'
- 2 eggs
- 7 oz. flour
- 1 tbsp oil
- First prepare the ragu' as described here. You can make this ahead of time or the day you are eating your lasagna. Just remember that it should cook at least 2 hours, but it's better if it cooks 4 to 5 hours.
- Then start on your pasta. Mix the flour with the two lightly beaten eggs, a sprinkle of salt and the oil. It should come together in a rather tough and elastic dough. Cover the dough with a bowl and let rest for about half an hour. While you wait you can prepare the bechamel as described here.
- When the dough is rested, roll it out as thinly as you can. It should be almost transparent. A pasta rolling machine would greatly help with that. Cut the pasta into sheets of the dimension you need for your oven dish and hang them to dry. Start boiling water in a big pot.
- When the water starts boiling add the salt and the pasta sheets. Let them boil for 2-3 minutes and then fish them out.
- Now you are ready to assemble your lasagne. At this point, I usually mix the ragu' with the bechamel, but you can just layer them if you prefer.
- Pour a bit of ragu' and bechamel on the bottom of your oven dish, add a layer of pasta cover with ragu' and bechamel, sprinkle with grated cheese and cover with a second layer of pasta. keep layering until you run out of ingredients, finishing with a layer of ragu' and bechamel. Sprinkle parmesan and add pieces of butter so that the top layer can crisp up.
- Cook in a 375F oven for about 40 minutes.
- Note: you can skip the precooking of the pasta, but then you should let your sauce a bit more liquid and cook your lasagne a bit longer, about 60 minutes, keeping it covered with aluminum foil for the first half hour.