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Ingredientes
- 1 3/4 c. flour
- 1 pch salt
- 3 x Large eggs Bolognese Sauce
- 3 Tbsp. extra virgin olive oil
- 2 x onions, finely minced
- 1 1/2 lb lean grnd beef
- 1 sm Italian spicy sausage, casing removed
- 2 clv garlic, minced
- 2 sm carrots, finely diced Several sprigs fresh thyme
- 2 x bay leaves
- 2 tsp dry oregano
- 1 x 28 ounce can plum tomatoes with juice, minced coarse salt and freshly cracked black pepper
- 1 bn fresh basil, washed, stemmed, and minced Bechamel Sauce
- 1/3 c. butter
- 1/3 c. plus 1 tbsp. flour
- 4 c. lowfat milk
- 1 pch freshly grated nutmeg coarse salt and freshly cracked black pepper
- 2 Tbsp. Pecorino Romano cheese
- 2 Tbsp. Parmesan cheese Assembly oil, for baking dish
- 1/3 c. freshly grated Parmesan coarse salt and freshly cracked black pepper
Direcciones
- In a stand mixer fitted with the dough hook attachment add in flour and salt to the mixing bowl.
- With mixer on low speed, add in 1 egg at a time till incorporated.
- Continue to mix for 3 to 4 min till the dough starts to come together.
- Remove dough from mixer and knead to create a ball.
- Cover and let rest for 1 hourRoll out pasta.
- Cut dough into 12 pcs.
- 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.
- Cook pasta in boiling salted water for about 4 min or possibly till just al dente.
- Transfer to bowl with cool water to prevent sticking.
- Drain on towel.
- Bolognese Sauce:In a large skillet, heat the extra virgin olive oil on medium.
- Add in the onion and saute/fry 3 to 4 min or possibly till soft.
- Add in the beef and Italian sausage and cook for 5 to 7 min or possibly till browned.
- Add in the garlic and carrots and saute/fry for 3 min just to soften.
- Add in the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil.
- Reduce heat to low and simmer, covered, for 55 to 60 min or possibly till sauce is thickened and flavour has developed to your liking.
- Add in the fresh basil and adjust seasoning.
- Bechamel Sauce:In a medium saucepan on medium heat, heat butter.
- Add in the flour and stir with wooden spoon till a paste forms.
- Remove from heat and add in the cool lowfat milk a little at a time while stirring well between each addition.
- Return to heat once all the lowfat milk is added and mix is smooth.
- Continue stirring over medium heat till sauce comes to a boil and thickens, about 5 min.
- Add in a healthy pinch of nutmeg and season with salt and pepper to taste.
- Add in the Pecorino and Parmesan cheese and stir.
- Assembly:Preheat oven to 350 degrees F.
- Oil the bottom of a 13- by 9- by 2-inch baking dish.
- Reserve a quarter of the bechamel sauce for the top layer.
- Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and bechamel.
- Season well between each layer.
- Finish with a layer pasta, the reserved bechamel sauce and extra 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 min or possibly till golden brown.
- This lasagna is the perfect balance of cream, cheese and meat. You'll need a pasta machine to make the pasta. It's a fairly involved recipe but the end result makes it all worthwhile. I think you'll agree.
- Yield is 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 6 servings | |
| Calories 706 | |
| Calories from Fat 351 | 50% |
| Total Fat 39.45g | 49% |
| Saturated Fat 17.07g | 68% |
| Trans Fat 1.07g | |
| Cholesterol 120mg | 40% |
| Sodium 458mg | 19% |
| Potassium 812mg | 23% |
| Total Carbs 50.79g | 14% |
| Dietary Fiber 2.7g | 9% |
| Sugars 11.54g | 8% |
| Protein 35.78g | 57% |
