Ultimate Homemade Lasagna
The ULTIMATE homemade lasagna. It definitely takes some time, but if you want some of the best lasagna you’ve ever tasted then this ones for you. You’ll need:
1 onion
2 garlic cloves
2 tablespoons tomato paste
1 tin chopped tomatoes
500g beef mince
Salt
Pepper
Parsley
2 Celery stalks
3 carrots
For the Bechamel
A cup of milk
1 tablespoon butter
2 tablespoons flour
1 cup Parmesan
1/2 cup mozarella
For the Pasta Sheets
400g plain flour
Pinch of salt
4 eggs
Method
Fry onion and garlic over until they begins to turn brown
Add in the chopped celery and carrots and cook until brown
Add the tomato paste and cook a further few minutes
Add the minced/ground beef and cook until brown
Add in chopped tomatoes and the spices/herbs listed above
Finish off by adding a cup of milk
Simmer for as long as possible, 1-2 hours will result in a rich sauce… you can also put this in a slow cooker for an even richer taste
Prepare pasta sheets. Add the flour, salt and four eggs together, and knead until there’s no lumps (5-10 minutes)
Set aside and cover in cling film for at least 15 minutes
Cut the dough up into pieces, if you are using a pasta machine you simply need to feed the cut up dough into a pasta machine, first on setting 0, and all the way up to setting 6, at this point your dough will be long and thin (pasta sheets) if you are not using a pasta machine, roll the dough out until its long and thin
Leave the pasta to dry (ideally hanging on a pasta rack) for an hour
While it dries, make the béchamel sauce, you do this by adding flour and butter to a plan, creating a ball and then slowly adding milk until it turns into a sauce. Its critical that you add the milk slowly and mix consistently or the sauce will turn out lumpy
Add the parmesan and mozzarella to then béchamel
Now you will assemble the lasagna. To assemble, start by arranging pasta sheets lengthwise at the bottom of a baking dish. Then add some of the meat sauce over the pasta, then a bit of béchamel, and finally some parmesan and mozzarella. repeat this 3 times, so you’ve got 3 layers. Top it off with pasta sheets and the remaining béchamel and cheeses.
Bake on 180 degrees until brown and ideally serve after at least 15 minutes
Enjoy!