LASAGNA
INGREDIENTS
TO BROWSE:
3 eggs
350-400 g of 00 flour
400 g of spinach already cleaned and washed
FOR THE SAUCE:
150 g of bacon
700 g of mixed minced meat (pork loin and beef muscle)
90 g of butter
½ glass of dry white wine
300 g of tomato puree
1 celery
1 carrot
1 onion
2 tablespoons of tomato paste
coarse salt
pepper
FOR BECHAMELLE:
1 and a half doses of bechamel
LASAGNA
The Bolognese lasagna recipe is a great classic of Italian cuisine, more precisely Emilian.
It is a very tasty first course that best expresses all the opulence of the Bolognese culinary tradition. Multiple layers of egg pasta with spinach are in fact enriched with a creamy filling based on bechamel, ragù and grated parmesan.
Lasagna Bolognese is a festive dish that can also be prepared in advance, placed in the freezer, and defrosted and baked when needed.
EXECUTION: AVERAGE
PREPARATION TIME: 1 hour and 30 minutes
COOKING TIME: 3h
RESTING PLACE: AT ROOM TEMPERATURE
REST TIME: 1h
PORTIONS: 4 - 6
TOTAL TIME: 1 hour and 50 minutes
CALORIES: 510
Heat the oil and butter in a heavy-bottomed saucepan on the heat, add the chopped onion and brown it gently, then add the chopped celery and carrot and brown these too. Add the bacon and, after a minute, the minced meat. Brown over a high heat, stirring constantly and stirring with a spoon. When it changes color, add coarse salt and fresh pepper.
Add the white wine, which you will let evaporate. Add the tomato puree and the two tablespoons of concentrate. Mix and bring to the boil, then cover and cook for about two hours on a very low heat.
In the meantime, transfer the spinach into a saucepan with a drop of water, salt it and cook it, lightly covered, until it becomes tender. Drain them, stop cooking under cold running water and squeeze them very well, so that they do not release water residues. Place them in the blender jar and chop them finely. Prepare the pastry: mix the ingredients by hand or with a planetary mixer until you obtain a homogeneous, smooth and elastic dough, which you will place inside a tightly closed plastic food bag. Let it rest for at least 1 hour at room temperature.
Roll out the pastry with a rolling pin on the floured pastry board, bringing it to a thickness that is not too thin and, with a sharp kitchen knife or a pastry cutter, cut out rectangles which should have dimensions just smaller than those of the pan. Place a large saucepan full of water on the heat and bring it to the boil. Salt it and add a little oil. Then boil one rectangle of pasta at a time, turning it, when it rises to the surface, transfer it, using a slotted spoon, into the bowl with cold water, drain it and pat it dry with a cloth.
Place a first rectangle inside the pan to cover the bottom. Make a layer of bechamel, taking care to reach the edges well and cover with ragù.
Sprinkle with plenty of grated parmesan. Cover with another rectangle of pasta and proceed in this way until the ingredients are used up. You will have to do 5-6 layers in total. Finish by covering everything with a final rectangle of pasta, which will roast during cooking and become crunchy
Preheat the oven to 180°, fan mode. Before baking, portion the lasagna with a knife. Cook them for about 45 minutes, or until they have swollen and are hot inside too. Supervise them frequently and, if they take on too much colour, cover them with aluminum foil. Remove the covering layer of pasta and cook au gratin for a few minutes under the grill. Remove from the oven, let settle for 5 minutes and serve your Bolognese lasagna immediately.