Lasagna with Fresh Pasta - That Will Change Your Life | Christine Cushing

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RECIPE: LASAGNA WITH FRESH PASTA

Meat Sauce:

Watch - How To Make Bolognese Sauce:    • How To Make Bolognese Sauce | Christi...  ​ for more in-depth instructions

2 Tbsp. olive oil (25 ml)
1 1/2 pounds lean ground beef (675 grams)
1 onion, finely diced
2 small carrots, finely diced
1 stalk celery, finely diced
2 bay leaves
Several sprigs fresh thyme
2 cloves garlic, chopped
½ cup dry white wine (125 ml)
½ cup beef broth, optional (125 ml)
2 Tbsp. Tomato paste (25 ml)
½ cup good quality crushed tomatoes with juice (125 ml) optional
½ – ¾ cup full fat milk or 1/4 cup cream (175 ml)( Omit for lasagna as bechamel is creamy)
Sea salt and freshly cracked black pepper
Grated Parmigiano Reggiano cheese grated for garnish

In a large skillet, heat olive oil on medium high and add beef. Brown until moisture has evaporated and meat has browned, about 20-25 minutes. Add the onion into centre and sauté 3 to 4 minutes or until soft. Add the remaining vegetables and sauté for 3 minutes just to soften.

Deglaze with white wine, add the thyme sprigs, garlic, bay leaves, tomato paste and tomato, salt and pepper and bring to boil. Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking. Add some beef broth if sauce is too thick. Adjust seasoning.

PASTA:
1 lb fresh tagliatelle or thick noodle (500 gm) pasta or package dried pasta

In a food processor with dough blade to the flour, add the eggs and yolks pulse several times until dough begins to come together. Note: using more yolks will make a richer dough.
If flour is visible, add a splash of water. Remove and knead to form a ball. Cover and let rest for 30 minutes .

Roll out pasta. Cut dough into 12 pieces. Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through. You should end up with strips that are no more than 1/16 “ thick. Cut into thirds.

Cook pasta in boiling salted water for about 2 min or until just until water comes back to a rapid boil. Immediately lay out on a well oil baking sheet to prevent them from sticking. Repeat with remaining pasta. Alternatively, plunge pasta into cold water to stop cooking and then oil to prevent from sticking.

BECHAMEL SAUCE:

Watch - Secrets to a Perfect Bechamel - White Sauce:    • Secrets to a perfect Bechamel - White...   for more in-depth instructions

Ingredients for bechamel:

¼ cup butter (60 gm )
¼ cup + 1 Tbsp. flour (60 gm )
4 cups milk (1 l)
Pinch freshly grated nutmeg
sea salt and freshly cracked black pepper
½ cup grated Parmigiano cheese (60ml), divided
Oil, for baking dish

In a medium saucepan on medium heat, melt butter. Add the flour and stir with wooden spoon until a paste forms. Cook out flour for a couple of minutes. Remove from heat and add the cold milk a little at a time while stirring well between each addition. Return to heat once all the milk is added and mixture is smooth.

Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes. Add a pinch of nutmeg and season with salt and pepper to taste. Add Parmigiano cheese and stir.

Preheat oven to 375 degrees F.
Oil the bottom of a 13x 10x2 1/2-inch baking dish.

Reserve a quarter of the béchamel sauce for the top layer. Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and béchamel. Season well between each layer. Finish with a layer of pasta, the reserved béchamel sauce and extra Parmigiano cheese on the top layer to finish (you should have 6 layers of lasagna).
Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.

Serves 8

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