Classic Lasagna from Scratch

Name: Classic Lasagna from Scratch
Total time: 300
Yield: 4
Ingredients: 250 g Ground beef; 200 g Pork sausage; 1 Eggs; 2 Chili peppers; 2 Onions; 2 Carrots; 375 ml Milk; 60 g Parmesan; 120 g Shredded cheese; 200 g Cream cheese; 1.5 tbsp Butter; 4 cloves Garlic; 15 g Basil; 2.5 tbsp Italian seasoning; 1 tbsp Red chili flakes; 2 tsp Dried parsley; 2 Bay leaves; 1 tsp Nutmeg; 1 tbsp Chili powder; 350 ml Tomato passata; 320 g Flour; 200 g Chopped tomatoes; 1 tbsp Rapeseed oil; 2 tbsp Tomato paste; 400 ml Beef stock

1160 calories

300 minutes

Servings:

This has been added to your mealplan

Ingredients

Instructions

Nutrition

250 g	Ground beef
200 g	Pork sausage
1	Eggs
2	Chili peppers
2	Onions
2	Carrots
375 ml	Milk
60 g	Parmesan
120 g	Shredded cheese
200 g	Cream cheese
1.5 tbsp	Butter
4 cloves	Garlic
15 g	Basil
2.5 tbsp	Italian seasoning
1 tbsp	Red chili flakes
2 tsp	Dried parsley
2	Bay leaves
1 tsp	Nutmeg
1 tbsp	Chili powder
350 ml	Tomato passata
320 g	Flour
200 g	Chopped tomatoes
1 tbsp	Rapeseed oil
2 tbsp	Tomato paste
400 ml	Beef stock

Prepare the ragu beforehand -- letting it sit and cool for at least 3 hours allows the sauce to thicken before adding it to the lasagna. Add half the butter to a pan over medium-high heat, and when the butter is melted add the chopped onions and carrots. Saute until the onions are soft, about 5 minutes.
Remove the sausage meat from its casing, and mix into the ground beef and season generously with salt and pepper. Add the meat mixture to the pan, and cook slightly until meat is no longer pink but not browned yet. Add 220ml of milk, nutmeg, and bay leaves and lower the heat to simmer for 20 minutes, or until liquid is almost evaporated.
Add the tomato paste, chopped tomatoes, tomato passata, 3/4 of the beef stock, chili peppers, italian seasoning, chili powder, and red chili flakes. Combine well, and let simmer for 1-2 hours, stirring occasionally. If mixture gets too dry, add more beef stock or chopped tomatoes.
To make homemade pasta, sift 300g of the 00 flour into a clean bowl and create a small divot in the middle to add the egg. Slowly add the oil and a pinch of salt and knead together, slowly incorporating 100 ml of water. Knead the dough well until it is smooth and there are no cracks, then fold into a seamless ball and let sit for 30 minutes. Use a Kitchenaid pasta roller (setting 5) or rolling pin to roll the dough into flat lasagna sheets and set aside.
Make the bechamel sauce by melting the rest of the butter in a pan over low heat. Sprinkle in the rest of the flour and stir frequently for 30 seconds to 1 minute for a light roux, being careful it doesn't burn. Take off the heat and slowly add in the rest of the milk, whisking continuously until smooth. Return to medium-low heat and cook for about 12 minutes, stirring often. Meanwhile, make the cheese sauce by mixing the cream cheese, minced garlic and dried parsley until smooth. Set aside.
Preheat the oven to 180C. Layer the lasagna in the following order: bechamel sauce at the bottom of the baking dish, followed by lasagna sheets, then ragu and some parmesan (optional). Repeat with desired layers with bechamel, pasta sheets, ragu, and parmesan, then top with a final layer of pasta sheets and the cheese sauce. Finish with the shredded cheese and remainder of parmesan. Bake for 30 minutes in the oven, and let rest and cool for at least 20 minutes before serving. Garnish with basil.

Cuisines: Italian, European

Courses: Dinner

Tags: Casserole, Oven, Pasta

Fat: 65.7g

Saturates: 30g

Sugars: 13.5g

Protein: 53g

Carbs: 90g

Fiber: 7.5g

96.7%

Calories

90.9%

Carbs

62.4%

Protein

164.3%

Fat

30%

Fiber