Lasagna with homemade dough
8 servings
120 minutes
Lasagna with homemade dough is not just a dish but a true culinary masterpiece that carefully preserves the traditions of European cuisine. Its roots trace back to Italian gastronomy, where each layer of dough is infused with the rich flavor of meat sauce and the delicate texture of béchamel. Homemade dough gives the lasagna a special softness and finesse, while the combination of veal, beef, and aromatic spices creates a harmony of flavors. Baked under a golden crust of parmesan, it fills the home with a cozy aroma, bringing warmth to family dinners. This dish is perfect for festive lunches and friendly gatherings, highlighting the hostess's skill and love for traditions. Each serving is a story of taste that unfolds with every bite.
1
For the filling, you will need 60 ml of olive oil; 150 g of finely chopped bacon; 2 celery stalks with leaves; 2 finely chopped onions; 1 small carrot, finely chopped; 3 cloves of garlic; 500 g of finely chopped veal; 500 g of finely chopped beef; 50 g of tomato paste; 125 g of dry white wine; 400 g of canned tomatoes; 250 ml of beef broth; 60 ml of balsamic vinegar; 80 g of grated parmesan.
- Olive oil: 60 ml
- Bacon: 150 g
- Celery stalk with leaves: 2 pieces
- Onion: 3 pieces
- Carrot: 1 piece
- Garlic: 4 cloves
- Veal fillet: 500 g
- Beef fillet: 500 g
- Tomato paste: 50 g
- Dry white wine: 125 ml
- Tomatoes in their own juice: 400 g
- Beef broth: 250 ml
- Balsamic vinegar: 60 ml
- Grated Parmesan cheese: 80 g
2
For béchamel sauce, you will need 1.5 liters of milk; 1 onion; 1 clove of garlic; 1 teaspoon of cloves; 2 bay leaves; 120 g of butter; 120 g of flour; and 0.5 teaspoon of ground nutmeg.
- Milk: 1500 ml
- Onion: 3 pieces
- Garlic: 4 cloves
- Ground cloves: 1 teaspoon
- Bay leaf: 2 pieces
- Butter: 120 g
- Wheat flour: 270 g
- Ground nutmeg: pinch
3
For the test, you will need 150 g of flour, 55 g of semolina, and 2 eggs.
- Wheat flour: 270 g
- Semolina: 55 g
- Chicken egg: 2 pieces
4
Mix flour, semolina, and 1 teaspoon of sea salt in a food processor. Add eggs and mix until smooth (if the dough is too thick, add 1-2 tablespoons of cold water). Place the mixture on a floured surface and knead until the dough is uniform (5-10 minutes). Wrap in plastic and refrigerate for 3 hours.
5
Heat oil over medium heat in a heavy-bottomed pot. Add bacon, celery, onion, carrot, and garlic, and cook until the vegetables are soft. Season with sea salt and freshly ground black pepper. Add ground meat and sauté, stirring with a wooden spatula, until the meat is browned. Add tomato paste and wine. Allow the liquid to evaporate. Then add tomatoes, broth, and vinegar. Set to very low heat and cook until the sauce thickens (about 1 hour 15 minutes). For the béchamel sauce, combine milk, onion, garlic, clove, and bay leaf in a pot and bring to a boil over medium heat. Reduce heat and let the sauce simmer for another 5 minutes.
6
Melt the butter in a separate dish, add flour and cook over medium heat while stirring constantly until the mixture browns. Then remove from heat and gradually stir in the milk. Place the sauce on low heat and cook until it thickens. Season with nutmeg, sea salt, and black pepper.
- Butter: 120 g
- Wheat flour: 270 g
- Milk: 1500 ml
- Ground nutmeg: pinch
7
Divide the dough into equal portions, roll out into 2 mm thick layers, and place between sheets of parchment paper.
8
Preheat the oven to 180 degrees. Grease the sides of a 2-liter baking dish with butter. Pour in a third of the meat sauce, then a third of the béchamel sauce, sprinkle with a quarter cup of grated Parmesan, and cover with 3 sheets of dough. Repeat all layers two more times. Top with béchamel sauce sprinkled with Parmesan. Bake until golden brown. Let it sit for 10 minutes, then serve.
- Grated Parmesan cheese: 80 g