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LASAGNE ALLA BOLOGNESE

This recipe follows the TK pasta method and comes out perfect every time. It's not elegant but it's packed with flavor. The bechamel adds a level of richness that coincides well with the slight acidity that comes form the Bolognese. Fresh made pasta sheets make a difference but store bought will work as well.

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Ingredients:


 

  • 250g egg yolks

  • 1 whole large egg

  • 500g AP Flour

  • 25g whole milk

  • 25g olive oil

  • pinch kosher salt

        _

  • 2 cups whole milk

  • 1/4 cup AP Flour

  • 1/2 stick unsalted butter

  • freshly ground nutmeg, pinch

  • kosher salt, to taste

  • Black pepper, to taste

        _

  • 2 cups of Bolognese (roughly)

  • 2 cups parmesan (roughly)

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Instructions:


 

1. Make a well in the middle of the flour. Add the egg yolks, egg, whole milk, salt and olive oil. Slowly beat the eggs and mix the flour in.

2. Once the mixture becomes firmer, knead for 5 minutes until a ball starts to form and the dough springs back.

3. Cover and let rest for 30 minutes.

4. For the bechamella, begin by melting the butter on medium heat. Stir the flour in for about 5 minutes, until a roux is formed.

5. Add milk to the roux, mix, and bring to a boil. Reduce to a simmer and let simmer for 10-15 minutes. Season with salt, white pepper and nutmeg.

6. Roll out the pasta into sheets until thin, using a pasta machine or roller.

7. Set the oven to 375F. Using a lasagna dish spread a layer of bechamella on the bottom of the dish.

8. Next add a layer of pasta sheets. Add bolognese on top followed by freshly grated parmesan. Continue this process until the lasagna has reached the top of the dish.

9. Bake for 30 minutes. Let rest for 15 minutes. Serve and enjoy!

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