Classic Lasagne

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

Made with these products:

Ingredients

Ingridients 
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 tomato, diced with the juice
½ teaspoons dried oregano
Salt and pepper
 
For the Béchamel sauce:
2 tablespoons butter
2 tablespoons flour
235ml milk
 
For the lasagne:
60g ricotta cheese
60g cup parmesan cheese, grated
60g cup mozzarella cheese, grated
Salt and pepper

Serves: 4
Preparation time:
 40 minutes
Cooking time: 45 minutes
Tools:  K beater, Flat pasta maker
Equipment: Square baking dish
Difficulty: Medium

Method
For the dough
1. Using the K-beater, mix all the dough ingredients together in the Kenwood bowl. Cover and set aside for 20 minutes.
2. Lightly flour the surface using semolina and roll out the dough into a rectangle.
3. Fit the flat pasta maker, shape one piece of dough into a long flat disc and feed through the rollers set on number 7. Sprinkle flour over the rollers as necessary.
4. Pass through the roller several times, decreasing thickness by a degree or two each time, to have the required thickness of half a centimetre (keep dough and machine floured).
5. Cut the rolled dough into equal rectangular sheets.
6. Boil the pasta sheets in salted boiling water for a few minutes and drain on a clean kitchen cloth to dry.
7. Brush with oil to avoid them sticking together.

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