Classic Italian Lasagna Recipe

Step 1: Prepare the Bolognese Ragù [00:24]

• Remove skin from pork belly (bacon) and cut into small squares.
• Cook bacon on medium heat slowly.
• Cut onion, carrot, and celery into small squares.
• Add a jet of olive oil to the bacon pan.
• Add the vegetables and a pinch of salt.
• Cook on low-medium heat until vegetables are soft.
• Chop beef by hand into thick pieces.
• Add beef to the cooked vegetables.
• Increase heat to medium-high and stir well.
• Once meat changes color, add 1 glass of red or white wine.
• Cook until alcohol evaporates (~5 minutes).
• Add canned whole tomatoes with their juice or tomato sauce.
• Bring to boil, then reduce heat to low, cover with lid slightly ajar.
• Simmer for 2 to 4 hours, stirring occasionally and adding water or broth if dry.
• After cooking, season with salt, black pepper, and add 50 ml milk to balance acidity.

Step 2: Make the Pasta Dough [07:41]

• Sift 200 g all-purpose flour in a bowl.
• Add a pinch of salt.
• Add 2 large eggs and a jet of olive oil.
• Mix well and form a dough ball.
• Cover and rest for 20 minutes.

Step 3: Roll and Cook Pasta Sheets [08:43]

• Roll out dough with a rolling pin or pasta machine until slightly translucent.
• Cut into 10x12 cm sheets (about 17 sheets).
• Cook sheets in plenty of salted boiling water in batches for about 1 minute.
• Rinse with cold water and dry on a cloth.

Step 4: Prepare the Béchamel Sauce [10:23]

• Melt butter in a pan.
• Add flour and sauté for 2-3 minutes over medium heat.
• Add cold milk while stirring and increase heat to high.
• Stir constantly until sauce thickens and boils.
• Reduce heat to medium and cook for 2-3 more minutes.
• Remove from heat and season with a pinch of nutmeg, salt, and black pepper.
• Cover with plastic wrap to prevent skin formation.

Step 5: Assemble and Bake the Lasagna [11:38]

• Preheat oven to 180ºC (360ºF) with top and bottom heat.
• Butter the baking dish.
• Spread a layer of béchamel on the bottom.
• Add a layer of ragù.
• Add a little béchamel and sprinkle with grated parmigiano.
• Repeat layers, finishing with a generous layer of parmigiano cheese on top.
• Bake for 45 minutes.
• For the last 5 minutes, use the grill function to brown the top.
• Let rest 10-15 minutes before serving.

Enjoy your authentic Italian lasagna made with love and traditional methods!