Classic Lasagne

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Made with these products:

Ingredients

For the pasta dough:

  • 410g flour
  • 2 eggs
  • 1 ½ tablespoon water
  • 1 tablespoon olive oil
  • Pinch of salt

 
For the bolognaise sauce:

  • 500g minced beef
  • 2 tablespoons olive oil
  • 1 onion, medium, chopped
  • 475g can crushed tomatoes
  • ½ teaspoons dried oregano
  • Salt and freshly ground black pepper, to taste 

 
For the Béchamel sauce:

  • 50g butter
  • 1/4 cup plain flour
  • 2 cups full cream milk

 
For the lasagne:

  • 100g ricotta cheese
  • 1 ½ cups parmesan cheese, grated
  • 1 ½ cups mozzarella cheese, grated
  • Salt and freshly ground black pepper, to taste

Serves: 4
Preparation time:
 40 minutes
Cooking time: 45 minutes
Tools:  Dough Hook, Flat pasta roller
Equipment: Square baking dish
Difficulty: Medium

Method

For the dough

  1. Insert dough hook, mix all the dough ingredients together in the Kenwood kitchen machine. 
  2. Place the unit on low speed . Allow to knead for 3-4 minutes or until the mixture has formed a dough and is soft to the touch. If the dough is dry, add a small amount of water. 
  3. Wrap tightly in plastic wrap. Set aside for 10 minutes. 
  4. Remove the dough hook and bowl. Set aside. 
  5. Insert the flat pasta roller into slow speed outlet. 
  6. Remove plastic wrap from pasta. Using the palm of your hand flatten the pasta dough until, roughly, 2cm thick. Lightly flour the dough. 
  7. Place the unit on low speed . Adjust the rollers to setting 1. Slowly introduce the pasta between the rollers. Roll the pasta through each pasta setting 2-3 times, or until the pasta is smooth with no ‘stretch marks’.
  8. Roll the pasta to setting 6 or 7.  Cut the pasta into manageable lengths. Set aside.

     
    Bolognaise Sauce: 
  9. Meanwhile heat oil in a medium frypan over medium heat. Add mince and onion. Cook for 5 minutes or until golden. 
  10. Add remaining ingredients and cook for a further 10 minutes. Season to taste with salt and pepper. Set aside. 

     
    Béchamel:  
  11. Heat butter in a small saucepan over medium heat. Once melted add flour. Stir until a paste has formed. Cook for 1 minute. 
  12. Slowly add the milk, while stirring, until thick. This should take 5 minutes. Do not let the sauce boil as it will burn. Set aside.
  13. Preheat oven to 180c. Lightly grease a medium baking dish. 
  14. In the baking dish layer pasta, bolognaise sauce, béchamel, ricotta and grated cheese. Repeat layers and finish with a layer of béchamel sauce and grated cheese. 
  15. Bake for 20-25 minutes or until golden and bubbling. Serve. 

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