With the home made fresh egg pasta the results are great, but if you are worried about time, you can opt for ready to cook pasta.
These are the main ingredients, you should cook/prepare them in advance to have all ready when you start preparing it.
- the pasta
- the bolognese sauce
- the bechamel sauce
- 80 grs grated original Parmigiano Reggiano (or Grana Padano)
Butter to grease the pan
Lets prepare it for 4
For the bolognese sauce (follow the instructions here)
300 gr./ 0.66 lb minced meat
250 grs./0.55 lb peeled tomatoes (one small tin)
1/2 carrot - chopped
1 stick of celery as long as the carrot - chopped
1/2 onion - chopped
- 30 grs./1 oz. pancetta
- wine or milk
salt and pepper
For the bechamel sauce (follow the instructions here)
500 ml/2.11 cups milk
50 gr./1.76 oz butter
50 gr/ 1.76 oz plain flour
For the pasta (sfoglia) (follow the instructions here)
2 large eggs
200 grs /7 oz flour
Ready with everything?! Most of the job has been done!
1) Grease you pan with the butter.
It can be a pirex glass or metal one cm. 14X28 (5.5X11 inch) .
Pre-heat your oven 180° C/350° F
2) Cut the sfoglia into squares and big as you hand (or open the box of you what you bought).
3) Bring the water to the boil: add salt (10 grs/liter /1 tea spoon for 5 cups of water) and a spoon of vegetable oil. Put 2-3 squares at a time and let them cook until smooth for 2-3 minutes.
|I know you like this tea towel! It is 100 years old, it was hand made by my grand-grand mother!!!|
5) Start composing the lasagna:
2nd layer: Parmigiano Reggiano
3rd layer: Bechamel sauce
4th layer: Bolognese sauce
Then again pasta, parmigiano, bechamel sauce, pasta....
until the pan is nearly full.
The last layer should be bechamel, on which you should sprinkle the Parmigano. If your last layer is pasta add a little of butter too.
Now put the lasagna in the oven and let it cook until you see it boil (20 min. approx).
Take it off the oven and wait few minutes to allow the lasagna cool a little bit and the bechamel sauce to settle.
Serve with a glass of Sangiovese or Chianti!
Tip: You can prepare it in advance and keep in the fridge for one day. You can also freeze it, protecting it with a cling film, and let it defrost before cooking it. Also, you can freeze any leftover... (if you really have them.....) in an air tight container and warm it in the microwave....
See also /http://www.bbc.co.uk/programmes/p03613ww