I have found that making your own lasagne isn't thet expensive, maybe the
opposite. When I'm feel in the mood to knead I make my own lasagne with 2
eggs, 400 grams flour and a fistful of pressed cooked spinach, and some
water if necessary to knead it well.
If I'm not in the mood to knead I go to the "pasta fresca" shop and buy
uncooked green lasagne, fresh ones, again about 400 grams. If I'm not in the
mood to nkead nor to go to the pasta fresca shop, I go to the bearby
stupidmarket and buy dry lasagne sheets. Since these are dry, I'll be using
just half of a 250 grams package instead of 400 grams.
Ragu': finely mince a stalk of celery, a medium sized white onion and a
carrot, saute' them in EVO oil over low fire for at least 10 minutes, then
add 400 grams of ground lean beef and 400 grams of shredded sausage (just
pork salt and black/white pepper). Stir up until all the meat gets browned,
then add 250 grams of tomato sauce and a glass of white dry wine. Bring to a
slow boil and let uncovered for about 2 hours and covered for another hour.
Since it will soon dry-up, you'll need to keep up the moistu do this by
adding milk. I used both whole and partly defatted milk and I didn't feel
much difference. So, the ragu' must be prepared in time to be ready for the
assembly of the lasagne dish.
Bechamel: melt 75 grams of butter and add 75 grams of all purpose flour and
mix them well over medium-low fire for at least a couple of minutes, then
slowly add about 0,5 litres of cold milk and mix slowly and mix it in well,
stir continuously for about 5 minutes always over medium-low fire. By then,
the mix should start to thicken and look silky, velutee: when this starts to
happen just remove from fire, making sure the mix has cooked for at least 7
minutes (2 without milk and 5 with milk).
Meanwhile you should have readied a pot of boiling salted water: toss the
lasagne in and let them cook for 2-3 minutes if fresh or 6-10 minutes if dry
store-bougth.
Line a oven dish with some bechamel.
Remove the lasagne from the boiling water and lay them over a dry canvas to
drain them well, then put a first layer of lasagne on the oven sheet and
thinly cover it with bechamel and garnish it with ragu'. Add some grated
cheese and proceed with the next layer: lasagne, bechamel, ragu' and grated
cheese. Repeat until you run out of ingredients.
Bake in a 375°F oven for about 25 minutes, and use the oven broiler for some
minutes to get a crusty top.
What to say... last tiem I did this dish it was yesterday. I must ethernally
thank Mum for having kept me by her while she was cooking, so many times
that now I can cook ragu' with the same ease with which I rdie a bike, or
make bechamel as I make coffee. This sure helps when making dishes as
lasagne or other pasta al forno recipe.