Pastry of Lasagna with Ragù
Updated: Oct 21
Homemade Pasta Lasagna with Bolognese Sauce
When it comes to Italian cuisine, few dishes can rival the comforting and hearty appeal of a classic lasagna. This recipe focuses on creating a delicious homemade pasta lasagna layered with a rich and savory Bolognese sauce. The combination of fresh pasta, succulent meat sauce, and creamy cheese will leave you craving more after every bite.
Ingredients
For the Homemade Pasta:
- 2 cups all-purpose flour
- 3 large eggs
- A pinch of salt
- A drizzle of olive oil (optional)
For the Bolognese Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground beef (or a mix of beef and pork for added flavor)
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup red wine (optional)
- Salt and pepper to taste
- Fresh basil and oregano (or dried herbs if fresh is unavailable)
For the Cheese Mixture:
- 15 oz ricotta cheese
- 1 egg
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese (for layering)
Instructions
Step 1: Prepare the Homemade Pasta
1. On a clean work surface, make a mound with the flour and create a well in the center. Add the eggs and a pinch of salt into the well. If desired, drizzle a little olive oil.
2. Using a fork, beat the eggs gently, gradually incorporating the flour from the edges of the well until a dough begins to form.
3. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
Step 2: Make the Bolognese Sauce
1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, sautéing until they are softened and fragrant, about 5-7 minutes.
2. Increase the heat to medium-high and add the ground meat. Cook until browned, breaking it apart with a spoon.
3. Stir in the crushed tomatoes, tomato paste, and red wine (if using). Season with salt, pepper, and herbs. Allow the sauce to simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more flavorful it will become.
Step 3: Roll Out the Pasta
1. After the dough has rested, divide it into four pieces. Keep the pieces you are not using covered to prevent them from drying out.
2. Using a pasta machine or a rolling pin, roll out each piece of dough into thin sheets. Aim for a thickness of about 1/16 inch. Cut the sheets into rectangles that will fit your baking dish.
Step 4: Prepare the Cheese Mixture
1. In a bowl, combine the ricotta cheese, egg, grated Parmesan cheese, salt, and pepper. Mix until smooth and well combined.
Step 5: Assemble the Lasagna
1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of Bolognese sauce on the bottom of a baking dish. Place a layer of pasta sheets over the sauce.
3. Spread a portion of the ricotta mixture over the pasta, followed by a layer of Bolognese sauce and a sprinkle of mozzarella cheese.
4. Repeat the layering process (pasta, ricotta, Bolognese, mozzarella) until all ingredients are used, finishing with a layer of pasta topped with Bolognese sauce and a generous amount of mozzarella cheese.
Step 6: Bake the Lasagna
1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
2. Once baked, let the lasagna rest for at least 15 minutes before slicing. This resting period allows the layers to set, making it easier to serve.
Conclusion
This homemade pasta lasagna with Bolognese sauce is not just a meal; it’s an experience that brings the essence of Italian cooking right into your kitchen. The juicy layers of meat sauce combined with the tender pasta and creamy cheese create an incredibly satisfying dish. Serve it with a side salad and some crusty bread for a complete Italian feast. You will find yourself wanting to make this dish again and again, as it quickly becomes a favorite among family and friends. Enjoy the process of making it, and savor the delightful flavors that will linger long after the last bite.
Ingredients: medium, total time: 80 min, 6 serving
For fresh pasta:
3 eggs
120 g water
500 g flour
1 pinch salt or buy crust for Lasagna
Fill:
700 g mixed ground (veal and pork)
1,5 l tomato purée
1 medium carrot / finely chopped
celery stalk/ finely chopped
onion/finely chopped
40 g butter
1 glass of white wine
1 Tablespoon triple tomato paste
nutmeg to taste
extra virgin olive oil to taste
salt and pepper to taste
2 bay leaves
Béchamel sauce:
1,5 l milk
100 g butter
100 g flour
nutmeg to taste
salt and pepper to taste
Season to taste/ salt and pepper
Parmesan cheese/ grated to taste
Preparation:
Instead of using eggs and water, opt for 5 eggs. You may use all semolina flour for a more rustic texture, or a combination with 00 flour.
Prepare the ragù: Finely chop a carrot, an onion, and half a stalk of celery, then sauté with oil and butter.
Add the minced meat and brown it thoroughly. Then season with salt, pepper, and grated nutmeg. Pour in the white wine and allow it to evaporate. Next, add the tomato purée and the concentrate dissolved in a glass of warm water. Adjust seasoning with salt and, if necessary, sugar.
Add the bay leaves and cook over low heat for approximately one and a half hours, stirring occasionally.
Meanwhile, prepare the pasta: Form a well with the flour and add the eggs. I substitute water for two of the eggs, which yields excellent pasta. Add a pinch of salt and begin kneading by beating the eggs with a fork, then continue with your hands. Knead until you achieve a smooth, firm dough. Cover with a tea towel and refrigerate to rest. While the sauce is cooking and the pasta is resting, prepare the béchamel: In a large pot, melt the butter and add the flour, mixing until the flour sizzles. Gradually pour in the milk, add salt and a generous amount of nutmeg, and bring to a boil while stirring continuously. After a few minutes, the béchamel will reach the desired consistency, which should be fairly fluid, not too thick. Remove the dough from the fridge and roll it out with a machine or rolling pin until thin enough to see your hand through it. Cut the lasagna sheets to your preferred size.
In a large pot, bring plenty of salted water to a boil and cook two or three lasagna sheets at a time.
Once they rise to the surface, drain them and immerse them in cold water, then place them on a clean cloth. These quantities will yield a large pan of lasagna.
Spread a little ragù and béchamel sauce on the bottom of the pan. Layer the lasagna sheets on top, allowing for folds. Add a layer of meat sauce and béchamel over the sheets, and sprinkle with grated cheese (you may also add chopped mozzarella if desired).
Continue layering until you have four or five layers of lasagna, finishing with béchamel, cheese, and ample meat sauce.
Bake at 180 °C for approximately 30 minutes.
Allow it to rest for about ten minutes before serving your lasagna.
Buon appetito!
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