Food Pasta

Lasagne: My favorite Italian Recipe

Lasagne…that classic family favorite, which originated from the Greeks, is a traditional Italian celebratory meal. Read more...

#DolceVitaBloggers Linkup – #10 September 2018 – Favourite Italian Recipe

In collaboration with the Dolce Vita Bloggers, Kelly at Italian at Heart, Jasmine at Questa Dolce Vita, and Kristie at Mammaprada

 

Lasagne…that classic family favorite, which originated from the Greeks, is a traditional Italian celebratory meal.

This delicious comfort food, typically made with egg pasta and Bolognese sauce is distinctive to the region of Emilia-Romagna, Italy.

There are so many different variations of lasagne, and in each region, families pass down their own traditional methods and secrets to this delectable dish. Our Sicilian tradition requires peas and raw egg in between the layers of fresh egg pasta and rich meat sauce. (You can always use dried lasagne sheets and cook to packet instructions)

The result….it will always leave you coming back for more!

So, here’s my family favorite Italian recipe for lasagne…

 

Lasagne…

 

Fresh Egg Pasta

You will need a pasta making machine to make the pasta

Ingredients

375 g (2 ½ cups) plain flour

½ tsp salt

4 eggs, at room temperature

Plain flour, extra

Method

On a clean work surface sift the flour and salt together. Use your hands and to shape the flour into a circular mound. Make a well in the center. Crack eggs in a separate bowl and use a fork to whisk lightly. Using the fork or your fingertips add the egg mixture a little at a time, into the center of the flour. Gradually incorporate the flour being extra careful the egg does not run out of the wall of flour. Bring the dough together and flour as necessary as you knead the dough for 6-7 minutes continuously. By kneading you will develop the gluten, giving the pasta a firmer and tender consistency.  Divide the dough into four equal sections and wrap in plastic wrap. Keep the dough aside to rest for 10 minutes, making it easier to roll out. Attach your pasta machine to the side of a workbench and fit to the widest setting. Dust the rollers and workbench area with flour.  Unwrap a portion of the dough and use your hand to flatten out into a rectangle shape. Roll the dough through the machine. Dust again and fold the dough in half and repeat this process 5 times until smooth. Reduce the width setting by one, and roll through the dough, each time reducing your setting until the dough is 1- 1.5mm thick. Be careful it is not too thin, as it can get stuck in the rollers and tear. Spread the sheets over clean tea towels. Be careful not to overlap sheets or they will stick. If they are overdried, they will crack. Cut into 14x25cm rectangles for lasagne or alternatively, if making fettuccine, fix attachment to the machine to cut the pasta. Feed one sheet at a time into the machine to cut. Lay out pasta on towels and cook fettuccine or lasagne sheets, straight away in salted, boiling water, for a few minutes until cooked.

Lasagne 2

Bolognese Sauce

2 tbsp extra virgin olive oil

1 onion, finely chopped

1 carrot, finely chopped

2 sticks celery, finely chopped

2 cloves garlic, crushed

1 large bay leaf

Salt, pepper

300g minced beef

300g minced pork

400g tin chopped tomatoes

500ml tomato passata/sauce

4 tbsp tomato paste

Handful basil

10 or so sheets of fresh egg pasta (see recipe above) or dried egg lasagne sheets

Mozzarella cheese, grated for sprinkling in between layers

2 eggs, lightly beaten

1 cup peas, (fresh or frozen)

80-100g Parmesan cheese, grated

 

White Sauce

60 g butter

40g plain flour

500ml milk warmed in a separate milk pan on the stove

20g Parmesan cheese, grated

 

If using fresh pasta, make the pasta sheets first.

To make the Bolognese sauce, heat the oil in a large pan and add onion, carrot and celery and sweat for a few minutes. Add garlic and then both meat and brown all over. Season with salt and pepper and then add the tinned tomatoes, tomato paste, tomato passata, basil leaves, and bay leaf. Reduce heat and simmer gently covered for 1 ½ hours, stirring occasionally.

Preheat oven to 200˚C/Gas 6.

To make the white sauce, melt the butter in a saucepan on medium heat. Stir in the flour with a wooden spoon to create a roux (a thick paste made from fat and flour). Add the warm milk gradually stirring consistently until the mixture begins to thicken to a creamy consistency. Remove from heat and add the parmesan cheese.

Coat the base of a rectangular 22x26cm rectangular dish with a little of the Bolognese sauce. Arrange the lasagne sheets over the top, followed by more Bolognese sauce, a sprinkle of peas, a drizzle of beaten egg, some grated mozzarella cheese, a bit of white sauce and some grated parmesan cheese. Continue to make more of these layers until you have finished all the ingredients, ending with the white sauce and grated parmesan cheese.

Cook in the oven for about 35-40 mins until golden brown.

Remove from oven and let rest for a few minutes before serving.

Lasagne 3

Lasagne 4

Lasagne 1

 

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My Italian Connection

My Favourite Italian City

 

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52 comments on “Lasagne: My favorite Italian Recipe

  1. Italian food has always been a delight to me.This lasagne sounds delicious,I would definitely try it.

    Liked by 1 person

  2. Lasagne has been on my mind to try for a very long time , love it! Hope to try this one soon.Thanks for the wonderful share!

    Liked by 1 person

  3. rachaelstray

    I love lasagne yum yum yum my favourite!!

    Rachael | https://rachaelstray.com/

    Liked by 1 person

  4. This looks delicious! I haven’t tried fresh pasta yet for lasagna, but it’s on my list of things to do. I will definitely try this out once it starts getting colder.

    Liked by 1 person

  5. Wow! I have made Lasagne before, but never with my own homemade pasta. This looks incredible!

    Liked by 1 person

  6. I am not such a fan of lasagne because it is such a full dish, but I like sneaking in a bite or two. Your recipe and photos though look delicious, Lorelle. The subtlety of Italian cooking is pure poetry — especially a plate of aglio e olio and a side of grilled eggplant. xx

    Liked by 2 people

  7. Delicious and great for winter!

    Liked by 1 person

  8. Wow Lorelle, that lasagne looks just scrumptious! Lasagne is the ultimate comfort food! I have never tried Sicilian style lasagne with peas and egg…I need to try it! Thanks for sharing this delicious recipe with #DolceVitaBloggers! ❤

    Liked by 1 person

  9. Thanks L that’s going in the White Book (my recipe diary of all things delicious).

    Liked by 1 person

  10. We used to own a Pasta restaurant, so made several huge trays of lasagne every week. We virtually lived on pasta for a couple of years. . Paul would still eat it every night, but I rarely eat it anymore. Lately though I’ve been thinking I may just make a simple spaghetti bolognaise, and possibly enjoy it. Who knows, perhaps a lasagne may follow…. We always made ours with all beef at the time, but adding pork definitely improves the taste. If only we could get that rich pork we used to get when I was a child and pigs were fed all the scraps.

    Liked by 1 person

  11. This is the version my mother makes with bechamel sauce. It is very decadent!

    Liked by 1 person

  12. Ah, yes you can’t beat lasagna. Everyone’s Mamma has their own special version. I quite enjoy doing a vegetarian version.

    Liked by 1 person

  13. Oh my gosh. That looks super yummy! My kids love lasagne!

    Liked by 1 person

  14. I always have trouble with making lasagne with the dried lasagne sheets. Fresh pasta would be a solution.

    Liked by 1 person

  15. Our mouths are watering!!!!! This looks absolutely incredible!! Now we need to make Lasagna!!! ❤

    Lucy and Kelly
    http://www.theblossomtwins.com

    Liked by 1 person

  16. Omg yumm!! I love lasagna too and despite having a full meal I’m craving yours 😉 Great post!!

    Liked by 1 person

  17. Lasagne is my comfort food. I love how you made this from scratch! Btw I like the fun fact about lasagne originating from Greece! Ah, that’s why moussaka and lasagne are very similar to one another. Oh I just want some lasagne right now. 🙂 🙂 #dolcevitabloggers

    Liked by 1 person

  18. Can’t beat a good lasagne! Way too lazy to make the pasta, but what the heck! 🙂 🙂

    Liked by 1 person

  19. Looks delicious AMT! Delightful….home made lasagna is so different from a store bought variety. All seems to be in the pasta. Something about the melding of meat, cheese and pasta sheets, brilliant. Excellent post and fabulous blog!

    Ryan

    Liked by 1 person

    • Thanks so much Ryan.
      I think the secret here is definitely the homemade pasta too. Lots of love in this dish.
      Thanks for your kind words and stopping by.
      Have a great day 😊

      Like

  20. I love the variability in lasagne recipes like you said. My MIL actually puts hard-boiled egg bits between and it’s fabulous. I know a lot of my colleagues like it with prosciutto cotto pieces as well. I need to try what you suggest, I love peas!! Thanks for the recipe and the very lovely Pinterest-able image!!!

    Love,
    Jasmine
    http://www.questadolcevita.com

    Liked by 1 person

  21. My Dad makes the best lasagne ever, it’s his signature dish, I want to eat all these amazing recipes right now!! #dolcevitabloggers

    Liked by 1 person

  22. I love peas in my lasagne too; a lot of my cousins also put small pieces of chopped double smoked ham, yum.

    Liked by 1 person

  23. Pingback: Parmigiano Reggiano Cheese with Balsamic Vinegar… – a mindful traveler

  24. Lasagna is one of my favourite food as well, Lorelle! 🙂 I love to prepare as well “green” lasagna next to the traditional one.

    Liked by 1 person

  25. Love the use of eggs. This is soooo Italian! But is lasagne really borrowed from the Greeks? I always thought Pasticcio was the Greek version of lasagne – but then again, I am a bit biased…

    Liked by 1 person

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