A successful lasagne
28.5.2020
Translation: machine translated
Lasagne itself takes time, but it's worth it. Especially if you make the pasta yourself. You'll never want anything else.
This recipe takes a lot of time, a lot of patience and a lot of love. Don't shy away from it, because the result is so much better than anything you can get from the freezer.
The secret to this lasagne is to only cook the pasta briefly and then wash it. This ensures that the leaves still have a nice bite and don't get soggy.
Ingredients
Pasta
- About 1.5 litres of Bolognese
- 3 eggs
- 225 grams of flour and more for dusting
Béchamel
- 50 grams of flour
- 50 grams of butter
- 5 dl milk
Recipe
I've had this machine for years and am absolutely delighted with it. An investment for life, quasii!
Pasta
- Make a well in the flour and beat the eggs in it
- Combine everything into a dough and knead, pushing the dough away from you with the heel of your hand and folding it back together with your fingers. Then turn the dough 90 degrees and push it away again
- Knead for at least 8 minutes so that the dough is very smooth.
- Flatten a piece of dough the size of a golf ball on the first setting of the pasta machine, fold the sides inwards and flatten again. Repeat three times
- Always set the machine to a higher setting and make long strips of dough, dusting them with flour in between and laying them out on kitchen towels as soon as they are ready. I always go up to level 6 of 7 on my machine
- Cook the dough sheets individually in boiling water for no more than 30 seconds and rinse in cold water.
- Rinse the dough sheets under running water and then dry on kitchen towels.
Béchamel
- Melt the butter in a pan and add the flour. Sweat everything briefly
- Add hot milk in small amounts and stir with a whisk until a creamy sauce is formed.
- Season to taste with salt and nutmeg
Lasagne
- Mix the béchamel and bolognese
- In a large enough casserole dish, add a layer of sauce, then a layer of pasta, another layer of sauce and then plenty of grated Parmesan and continue in this way. Finish with a thin layer of sauce and plenty of Parmesan.
- Place butter flakes on top of the lasagne and bake at 180 degrees for about half an hour.
- Remove the lasagne from the oven and leave to stand for about 10 minutes before serving.
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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