Lasagna alla Kitchen Stories

Step 1/10

• 2 eggs
• 65 g semolina
• 132½ 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

• 1 onions
• 1 cloves garlic
• 1 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

• 375 g ground meat
• ¾ tbsp salt
• ¼ tsp pepper
• ½ tbsp sweet paprika powder
• ½ tbsp dried oregano
• 1¼ leaves bay leaves
• 37½ 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

• ½ packages canned crushed tomatoes
• ¼ package tomato sauce
• ¾ tbsp sugar
• 5 g oregano
• 5 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

• 375 ml milk
• ½ leaves bay leaves
• ½ 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

• 25 g butter
• 25 g flour
• ⅛ 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

• 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.

Step 9/10

• 75 g shredded Edam cheese
• 75 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

• oven

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

Enjoy your meal!