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Lasagna alla Kitchen Stories

Lasagna alla Kitchen Stories

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Elsje

Community member

"I combined this recipe from various Kitchen Stories recipes, since I wanted to make a 100% homemade lasagna. We always serve it with a simple salad (wild herbs salad with cherry tomatoes and 1 finely chopped onion) and some baguette with salted butter."
Difficulty
Medium 👍
Preparation
60 min
Baking
25 min
Resting
5 min

Ingredients

2Servings
2
eggs
65 g
semolina
132½ g
flour
1
onions
1 cloves
garlic
1
carrots
375 g
ground meat
¾ tbsp
salt
¼ tsp
pepper
½ tbsp
sweet paprika powder
½ tbsp
dried oregano
leaves
bay leaves
37½ ml
red wine
½ packages
canned crushed tomatoes
¼ package
tomato sauce
¾ tbsp
sugar
5 g
oregano
5 g
thyme
375 ml
milk
½ leaves
bay leaves
½ tsp
sugar
nutmeg
25 g
butter
25 g
flour
lemon juice
salt
pepper
75 g
shredded Edam cheese
75 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

    • 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
    • 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
    • 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.
    • 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

    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.

  • Enjoy your meal!

    Lasagna alla Kitchen Stories

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