The time has come to prepare my first ever lasagna with home made pasta. As I do not own a pasta machine I was a bit worried if I will be able to roll out the dough thin enough. It was easier than I thought! Of course you can not compare to a machine but I was pleased with the result. Actually the reason for today's lunch was my recreated Bolognese sauce. This time I used beef, but I must confess I like it much much more with minced turkey breast. I am eager to experiment with other type of pasta. So now let's roll out that dough!
250 g flour (Italian Tipo 00)
250 g semolina
8 egg yolks
Whisk flour and semolina together. Make a hole in the middle and slowly add whisked eggs and with a help of a fork mix it together. When the dough is getting viscous knead it with your hands until it is smooth. Put it to the fridge for an hour. Roll out and cut out your lasagna leaves. After prepare Béchamel sauce: melt 3 tablespoons butter add 3 tablespoon flour and cook until it turns golden brown. Add about 3 cups hot milk and cook for 10 minutes. For the bolognese recepie click here.
Add some béchamel sauce on the bottom of a heat proof form, add lasagne and some from the bolognese ragù, some grated mozzarella and parmesan. Do this until you have no more left of the ragù. Add some béchamel on top and some cheese. Bake for 25-30 minutes on 200°C.
This is my entry for the Presto Pasta Nights, hosted by Kevin from Closet Cooking and created by Ruth from Once Upon A Feast.