Learn How to Make Nonna Ernestina’s Traditional Lasagna | Pasta Grannies

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: milk + flour

Greek yogurt reduces calories while maintaining creaminess

Make a well in 500 g of 00 flour and add 5 eggs.

Scramble the eggs and mix them into the flour to form a dough.

Let the dough rest for a while.

Sauté a mixture of diced carrots, onion, and celery in olive oil.

Add 500 g of pork loin and sausage meat to the sautéed vegetables.

Pour in half a bottle of passata and around 150 ml of water; season with salt.

Make a white sauce by melting 80 g of butter, adding 80 g of white flour, and whisking in 500 ml of full fat milk until it reaches a heavy cream consistency.

Optionally add some red wine towards the end of cooking the ragu.

Use an electric pasta machine to roll out the dough, passing it through the rollers several times on the widest settings and once on thinner settings.

Cut the pasta into rectangles and blanch them in simmering salted water for 1 minute.

Scoop the blanched pasta into a bowl of cold water to cool and make handling easier.

Spread the pasta out on tea towels to dry.

Spread a mixture of ragu and béchamel over the base of the baking tray to prevent sticking.

Layer the pasta sheets in the tray, cutting them to size as needed.

Vary the layers with ragu and béchamel for visual differences.

Finish with a layer of ragu, béchamel, and grated parmesan cheese on top.

Bake in a 200°C oven for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens