This is based on a style of lasagna made in the the Northern-Italy region of Emilian-Romagna. It is unique in its simplicity of ingredients, noodles with a Bolognese & bechamel sauce.
The taste is what will amaze you. Every bite is unbelievably light and tender but filled with the rich & creamy sauce. It actually seems to melt in your mouth.
This may take a while to make but you will find it is worth every minute.
Ingredients:
Ragù/Bolognese sauce;
Carrots - 3
Onions - 2
Celery - 1
Beef (shoulder, butt, shortribs or ground beef) - 500g or 1 lb
Pork sausage - 200g or 1/2 lb
Italian Red wine - 1 cup
Passata pomodoro - 400g or 14oz
Water - 100g or 3.5oz
EVO oil to taste
Salt to taste "qb" ("quanto basta", which means "just enough")
Note: This makes about 2x what you need for the dish but can be used for leftovers.
Fresh pasta:
00 flour - 300g
Eggs - 3
Salt to taste
Bechamel:
Whole milk - 1 liter (4.25 cups)
00 flour - 70g
Butter - 70g
Salt to taste
Nutmeg to taste
Garnish:
Parmigiano to taste
Directions:
Make the Bolognese sauce first.
Run the carrots, onions & celery through the meat grinder to make very small.
Run the beef and sausage through the grinder unless using ground beef.
In a pot, add olive oil and saute the veggies till well roasted, 10-15 min. Add the meats and cook to remove all the water. This keeps the flavor in the base, 15-20 min.
Add the wine, allow it to evaporate then add the passata & water. The liquid should just cover the meat. Add salt and let simmer for 3-4 hours.
When getting closer to the end, mix the pasta then let sit for 30 min.
Roll out to very thin, long sheets, cut to the length of the dish you will bake in. I rolled out to #6 on my machine which was very thin.
Blanch in hot water for 1 min, then transfer to ice water just to rinse, then set aside. The pasta is very delicate and see thru at this point. You will have plenty of pasta.
For the bechamel, warm the milk in a sauce pan. When that is close, in another pan melt the butter then add the flour letting it cook a bit. Add to the milk, whipping with a whisk then add the nutmeg and salt. Simmer till it thickens and the flour taste is removed.
To build the lasagna, butter the dish you will be using.
Add a thin layer of bechamel, pasta, bechamel, thin layer of Bolognese spreading to the edges, parmesan, then repeat (pasta, bechamel, bolognese & parmesan) till you have 4 layers or pasta.
Cook in oven between 320-340f for 40-50 min. Remove from oven and let rest for 5-10 min.
Notes:
Servings = 4-5
Original Recipe - https://www.youtube.com/watch?v=zXZq6crD6WI