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BAKED LASAGNE - Speciality of Emilia Romagna

BAKED LASAGNE - Speciality of Emilia Romagna

For 4-6 servings:

  • For the Pasta:
  • 500 g extrafine flour
  • 4 eggs
  • 1 dessertspoon extra-virgin olive oil
  • salt

Add the eggs to the flour along with a pinch of salt and a dessertspoon of extra-virgin olive oil. Mix well, and knead thoroughly with Your hands until You have a smooth and elastic dough. Leave covered with a damp tea cloth for about half an hour, then knead again and roll out a sheet about 1.5mm thick. Leave to rest for about 15 minutes, then with a knife cut out squares of about 10 cm (the size can be varied according to requirements). Dry out for at least a couple of hours before cooking. Cook the lasagne a few at a time, draining them while they are still al dente and then lay them out singly on a a damp tea cloth to dry.

  • For the Sauce:
  • 150 g minced beef
  • 50 g cooked ham in a single slice
  • 50 g sausage
  • 600 g tomato pulp
  • ½ onion
  • 1 small carrot
  • ½ celery stalk
  • 1 clove garlic
  • bay-leaf
  • basil
  • 1 clove
  • 1 piece cinnamon
  • ½ glass red wine
  • extra-virgin olive oil
  • salt
  • pepper

Clean and chop the onion, carrot, celery and garlic, and chop the ham. Break up the sausage with a fork and sauté it lightly in a saucepan with a little oil, add the chopped vegetables and ham and mix well, leaving them to soften. Before the sauce begins to colour, add the minced beef and brown evenly, stirring all the time. Pour over the wine, let it evaporate, then add the tomato, the bay leaf, the spices and the salt. Lower the heat, cover, and leave to simmer slowly fro about 1 hour. The sauce should be fairly liquid, since it is to be used poured over the layers of pasta. While the meat sauce is cooking, prepare the béchamel. Put a little meat sauce and a little béchamel in the bottom of a rectangular ovenproof dish, and blend them with a wooden spoon. Spread over this a first layer of lasagne, and sprinkle over diced mozzarella and grated Parmesan, cover with another layer of lasagne spread with meat sauce and béchamel. Sprinkle with Parmesan, dot with a few flakes of butter, and cook in a pre-heated oven (200°C) for 30-40 minutes.