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  • Serves: Up to 4 people
  • Course: Main dishes

Made with these products:


 Attachment used: Flat pasta maker

For the dough

1 3/4   cup flour

2          eggs

1 1/2   tablespoon water

1          tablespoon olive oil

            Pinch of salt


For the bolognaise sauce

1/2       Kg minced beef

2          tablespoons olive oil

1          onion, medium, chopped

2          cups tomato, diced with the juice

1/2       teaspoons dried oregano

            Salt and pepper


For the Béchamel sauce

2          tablespoons butter

2          tablespoons flour

1          cup milk


For the Lasagna

1/4       cup ricotta cheese

1/4       cup parmesan cheese, grated

1/4       cup mozzarella cheese, grated

            Salt and pepper


For the dough

-       Using the K-beater, mix all the dough ingredients together in the Kenwood bowl. Cover and set aside for 20 minutes.

-       Lightly flour the surface using semolina and roll out the dough into a rectangle.

-       Fit the Italian 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.

-       Pass through the roller several times, decreasing thickness by a degree or two each time, to have the required thickness of half centimeter (keep dough and machine floured).

-       Cut the rolled dough into equal rectangular sheets.

-       Boil the pasta sheets in salted boiling water for a few minutes and drain on a clean kitchen cloth to dry.

-       Brush with oil to avoid them sticking together.


For the bolognaise sauce

-       Cook the minced beef in a pan over medium heat until brown breaking down any chunks of meat with a wooden spoon and drain off any excess fat.

-       Add the oil, onion, tomatoes, juice and the dried oregano. Season with salt and pepper.

-       Bring to the boil, reduce the heat and let simmer for 10 minutes to thicken.


For the Béchamel sauce

-       Melt the butter in a pan over medium heat and stir in the flour for 3 minutes.

-       Gradually add the milk and whisk until well combined and thickened then remove from heat.

-       Stir in half the ricotta and some parmesan.

-       Preheat oven to 180°C.

-       Spoon some of the bolognaise sauce into a baking dish and cover with a single layer of pasta sheets. Top with a layer of béchamel sauce.

-       Repeat the layers - pasta, meat, béchamel, cheese until you use all the meat sauce. Add a final layer of pasta, the last of the béchamel and top with a layer of mozzarella and parmesan cheese.

-       Bake for 45 minutes until golden and bubbly. Let cool before cutting.

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