Recipe courtesy of Molto Trattoria
Traditional Italian Lasagna
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- Level: Intermediate
- Total: 2 hr 45 min (includes resting time)
- Active: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 668
- Total Fat
- 41 g
- Saturated Fat
- 17 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 36 g
- Cholesterol
- 178 mg
- Sodium
- 787 mg
- Level: Intermediate
- Total: 2 hr 45 min (includes resting time)
- Active: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 668
- Total Fat
- 41 g
- Saturated Fat
- 17 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 36 g
- Cholesterol
- 178 mg
- Sodium
- 787 mg
Ingredients
Fresh Egg Pasta:
Filling and Assembly:
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Directions
- For the egg pasta: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add the salt. Using a fork, gradually mix the eggs with the flour, pulling in a little at a time until combined. Knead the dough until smooth and elastic, 8 to 10 minutes. Wrap in plastic wrap and let rest for 30 minutes.
- Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut into lasagna-sized sheets. Dust with flour to prevent sticking.
- For the filling and assembly: Preheat the oven to 375 degrees F (190 degrees C).
- In a skillet, heat the olive oil over medium heat. Sauté the garlic and onion until fragrant. Add the beef and pork. Cook until browned. Season with salt and pepper. Stir in the marinara sauce and simmer for 15 minutes.
- In a 9-inch square baking dish, spread a thin layer of meat sauce. Add a layer of fresh pasta sheets. Spread the béchamel sauce over the sheets, followed by the meat sauce, mozzarella and Parmigiano-Reggiano. Repeat the layers until the ingredients are used up, finishing with the cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake until bubbly and golden, another 15 minutes.
Cook’s Note
For a smoother assembly, prepare all the components ahead of time. Let the lasagna rest for 10 minutes before serving for cleaner slices and better flavor.
