Tuscan lasagna

by Samuele Sodini

Tuscan lasagna

Serves 4
Pasta Ingredients & Directions
400 Gr. Flour
4 Eggs
1 TBS. Olive Oil

Pouring the flour on your board make a well in the center.  Add remaining ingredients to the well and slowly mix until incorporated.  Knead until the dough is smooth.  Keep floured well to avoid the dough getting sticky.  Roll the dough through the pasta machine several times.  Cut the pasta it into sheets about 20 cm long and keep on towel until ready to cook.

Meat Sauce
500 gr. of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped
Cook  ground beef, onion, and garlic over medium heat until well browned. Stir in tomato sauce, and water. Season with  basil, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Besciamella Sauce & Directions
½ Liter Milk
50 Gr. Butter
50 Gr. Flour
Salt & Pepper to Taste
Melt butter and add flour mixing well.  Add the milk slowly and stir till thick.  Season to taste.

Grease a rectangular baking dish.  Boil water to cook the lasagna until el dente, drain, and lay   on a damp cloth and salt.  Cover the bottom of the pan.  Then add a layer of meat sauce, and then a layer of Basciamella.  Continue this in a least 3 layers finishing with the meat sauce and basciamella.  Sprinkle with grated Parmesan.  Bake at 350 for 30 minutes or until browned and bubbly.

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