I’ve just returned from another short stay in Italy. I always enjoy it! I had a really delicious lasagna and I wanted to share my version with you. It takes a bit of time, as I make it the day before, with a long cooking time for the Bolognese stew. But the result is worth it. I made everything homemade, even the pasta, which is very easy with a rolling mill, but you can of course put ready-made lasagna in it. The result is extremely tasty and creamy, with a little cheese inside. I had already proposed you the real ragout à la bolognaise, that I modify here a little to stick to the idea of lasagna that I had in mind!
Recette pour 6 personnes :
Stew bolognese :
- 25g of butter
- 3 tablespoons of olive oil
- 1 onion
- 3 cloves of garlic
- 150g of pancetta
- 2 stalks of celery
- 2 carrots
- 15cl of white wine
- 750g of ground beef
- 800g of passata (tomato coulis)
- 2 level teaspoons of sugar
- 150ml full cream
- 1 liter of water
- salt pepper
1 recipe for fresh egg pasta(recipe here)
For lasagna :
- 150 peas (frozen works great!)
- 200g of mozzarella
- 125g of grated parmesan cheese
Instructions :
I invite you to also see the traditional Bologna stew HERE. Below I modify it a bit and move away from the original recipe!
Start by putting the butter, olive oil, peeled and chopped onion and chopped garlic in a large pot.
Cut the pancetta into pieces.
Add it to the casserole.
Let it cook slowly. In the meantime, cut the celery stalks into small pieces, not too small.
Peeled carrots.
It’s already starting to smell divine!
Pour in the white wine.
And the minced meat.
Cook until all the liquid has evaporated and the fat has come out.
Pour the passata.
Add the sugar and full cream.
Mix. Pour in the water. Now it’s off to a 5 hour bake, or even 6 or 7 hours if you can.
The sauce will render fat (but that’s the good part!). Season with salt and pepper.
For me, it’s 7 hours of cooking the first day, then I do another hour of cooking the next day. Be sure to keep an eye on the bottom to make sure it doesn’t run out of water. Then, when you have cooked the whole thing for 6 or 7 hours, reduce and evaporate the water to have a relatively consistent sauce.
For me, when I see the bottom of the casserole with the spoon, it’s good! Taste for salt and pepper.
I also make my own lasagna. The advantage is that they don’t have to be perfect, because you cut them in the dish. My recipe is here!
I put the dough in cling film and chill for an hour before rolling it out.
I go to number 3 on my rolling mill. Then I let the lasagna dry completely.
Here on the picture, they are perfectly dry. But you can also make the dish without drying the lasagna. It’s just that this way, they keep for a very long time!
The same day (or you can skip this step if the lasagna has not been dried), cook the lasagna in boiling salted water for 30 seconds, just to soften it.
In the baking dish (I made two small ones) put a layer of lasagna in the bottom.
Pour in one third of the stew. and spread it over the layer of pasta.
Scatter peas.
Place a few slices of mozzarella and sprinkle with grated parmesan.
Replace a layer of dough and repeat the same operation with ragout, peas, mozzarella and parmesan. A final layer of pasta and a final layer of stew, this time without peas or mozzarella. Simply sprinkle with grated Parmesan cheese. Pepper also on top.
Bake for 35 minutes at 185°C.
Slice and serve with a little grated parmesan cheese and finely chopped flat leaf parsley!
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