I Remade the Famous Lasagna Della Nonna from Marks Off Madison

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: milk + flour

Greek yogurt reduces calories while maintaining creaminess

Make a well with 500 g of double zero flour in a bowl and add 6 eggs; whisk until it resembles pancake batter.

Knead the dough until smooth, then wrap in plastic wrap and let rest.

Cut the dough into four parts, roll out into lasagna sheets, and boil in salted water for 1-2 minutes; dunk in ice water afterward.

Prepare the bolognese by sautéing diced celery, carrot, and onion in olive oil with salt and pepper; add 2 tablespoons of butter.

Add 1 pound each of ground beef, pork, and veal to the skillet; season with 3 teaspoons of salt and cook until browned.

Pour in whole milk and let it reduce for 20-30 minutes; then add white wine and reduce again for 15-30 minutes.

Stir in tomato paste, crushed tomatoes, and seasonings; let simmer for about an hour.

For the bechamel, melt 1/4 cup of butter, whisk in 1/4 cup of flour, then gradually add 4 cups of whole milk; simmer until thickened.

Mix in 1/2 cup of ricotta, Aiago cheese, and Parmesan cheese into the bechamel; season with salt and white pepper.

In a buttered casserole dish, layer the lasagna sheets, bolognese, bechamel, and cheeses, repeating for five layers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens