Lasagna alla Kitchen Stories

Too few ratings

Elsje

Community Member

Difficulty

Medium 👍
60
min.
Preparation
25
min.
Baking
5
min.
Resting

Ingredients

Servings:-8+
eggs
260 g semolina
530 g flour
onions
4 cloves garlic
carrots
1500 g ground meat
3 tbsp salt
1 tsp pepper
2 tbsp sweet paprika powder
2 tbsp dried oregano
5 leaves bay leaves
150 ml red wine
2 packages canned crushed tomatoes
1 package tomato sauce
3 tbsp sugar
20 g oregano
20 g thyme
1500 ml milk
2 leaves bay leaves
2 tsp sugar
nutmeg
100 g butter
100 g flour
½ lemon juice
salt
pepper
300 g shredded Edam cheese
300 g shredded mozzarella cheese

Utensils

  • bowl
  • kitchen machine with dough hook (e.g. Bosch OptiMUM)
  • hand mixer with dough hook
  • plastic wrap
  • frying pan
  • spatula
  • pot
  • 2 whisks
  • nonstick pan
  • ladle
  • pasta machine
  • rolling pin
  • baking dish
  • oven
  • Step 1/10

    • eggs
    • 260 g semolina
    • 530 g flour
    • bowl
    • kitchen machine with dough hook (e.g. Bosch OptiMUM)
    • hand mixer with dough hook
    • plastic wrap

    Add eggs, flour, and semolina to a bowl. Mix with the dough hook of a kitchen machine or a hand mixer. Cover the dough with plastic wrap & place in the refrigerator. Resting time: at least approx. 30 min., but usually fits in with the preparation time of the sauces.

  • Step 2/10

    • onions
    • 4 cloves garlic
    • carrots
    • frying pan
    • spatula

    Chop onions and garlic, then sauté them in a frying pan with olive oil. The onions should become translucent. Add a little sugar and let them caramelize. Meanwhile, chop the carrots.

  • Step 3/10

    • 1500 g ground meat
    • 3 tbsp salt
    • 1 tsp pepper
    • 2 tbsp sweet paprika powder
    • 2 tbsp dried oregano
    • 5 leaves bay leaves
    • 150 ml red wine

    Increase the heat. Add ground beef. Season with salt, pepper, paprika powder, oregano and stir-fry until well cooked. Then deglaze with red wine and add bay leaves.

  • Step 4/10

    • 2 packages canned crushed tomatoes
    • 1 package tomato sauce
    • 3 tbsp sugar
    • 20 g oregano
    • 20 g thyme

    Add tomatoes and sauce, finely chopped carrots, sugar, fresh herbs, and season to taste. Just simmer on the stove at low heat, so that the liquid is reduced, and it is not too mushy in the lasagna.

  • Step 5/10

    • 1500 ml milk
    • 2 leaves bay leaves
    • 2 tsp sugar
    • nutmeg
    • salt
    • pepper
    • pot
    • whisk

    Add all ingredients for the béchamel sauce to a medium saucepan and gently bring to a boil. Stir constantly during this process.

  • Step 6/10

    • 100 g butter
    • 100 g flour
    • ½ lemon juice
    • nonstick pan
    • whisk

    Mix the roux in a non-stick pan. Therefore, slowly melt the butter and gradually sift in flour. When the roux is made, add the milk (without bay leaves). In the end, season to taste with lemon juice, salt and pepper.

  • Step 7/10

    Fill the baking dish with a ladle of béchamel and a ladle of meat sauce and spread it out. Now take the pasta dough out of the fridge. Separate a piece, dust with flour and roll out slightly using a rolling pin. So you can easily pass it through the widest setting of the pasta machine now. Gradually decrease the setting and roll to your desired thickness. I would recommend setting 6-7. (My machine goes up to 10).
    • ladle
    • pasta machine
    • rolling pin
    • baking dish

    Fill the baking dish with a ladle of béchamel and a ladle of meat sauce and spread it out. Now take the pasta dough out of the fridge. Separate a piece, dust with flour and roll out slightly using a rolling pin. So you can easily pass it through the widest setting of the pasta machine now. Gradually decrease the setting and roll to your desired thickness. I would recommend setting 6-7. (My machine goes up to 10).

  • Step 8/10

    Now the pasta sheet is ready to be placed on the first thin layer of "mixed" sauces. From now on you have to "craft " a bit. Next, put 2 ladles of béchamel on the pasta layer, spread it and add another 2 ladles of bolognese. Spread them evenly. Then you add another layer of pasta, again béchamel, again bolognese. Repeat the process about 6-7 times. But keep in mind that the last layer should be without bolognese.

    Now the pasta sheet is ready to be placed on the first thin layer of "mixed" sauces. From now on you have to "craft " a bit. Next, put 2 ladles of béchamel on the pasta layer, spread it and add another 2 ladles of bolognese. Spread them evenly. Then you add another layer of pasta, again béchamel, again bolognese. Repeat the process about 6-7 times. But keep in mind that the last layer should be without bolognese.

  • Step 9/10

    The last layer consists of pasta, béchamel and cheese. Mix the cheese beforehand in a bowl so you get the same flavor everywhere. Then spread evenly over the bechamel.
    • 300 g shredded Edam cheese
    • 300 g shredded mozzarella cheese

    The last layer consists of pasta, béchamel and cheese. Mix the cheese beforehand in a bowl so you get the same flavor everywhere. Then spread evenly over the bechamel.

  • Step 10/10

    Bake in the oven at 200°C/400°F (top/bottom heat) for approx. 25 min., according to the desired level of browning.
    • oven

    Bake in the oven at 200°C/400°F (top/bottom heat) for approx. 25 min., according to the desired level of browning.

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