Apr 13, 2023
lasagna with truffle bechamel
34 MINUTES
6-8 PEOPLE
HARD
To improve my cooking skills, I enjoy pushing myself in the kitchen by attempting to make one meal each week that I make entirely from scratch. This week, I made a lasagna with fresh pasta sheets and ragu bolognese with bechamel sauce, except for the cheeses which I used pre-made.
This lasagna recipe was made with lots of care and took around 4 hours from start to finish. I understand that's a long time for those seeking a quick recipe, so there are ways to reduce the time and still end up with a delicious meal.
If you have the time or feel like a challenge, I strongly suggest making this dish. It's definitely worth the time, and I'll be making it again because I couldn't stop thinking about it.
recipe notes
This recipe uses a traditional sauce called bechamel instead of ricotta in the lasagna. Bechamel is a classic French sauce made with milk and a thickened mixture called roux. It's seasoned with nutmeg to create a delicious creamy sauce. Using ricotta can make the lasagna watery and harder to hold together which I’d avoid using for this.
For this recipe, I made my own lasagna sheets and included the egg measurements. For the full recipe, see my pasta all’uovo recipe.
Ingredients
Ragu Bolognese
extra virgin olive oil, 2 fluid ounces
butter, unsalted 2 ounces
onion, small dice 2 ounces
carrot, small dice 2 ounces
celerey, small dice, 2 each
ground veal, 8 ounces
ground pork, 8 ounces
prosciutto, finely chopped, 2 ounces
white wine, 4 fluid ounces
tomato paste, 2 ounces
beef stock, 16 fluid ounces
parsley, 2 sprigs
sage, 2 sprigs
thyme, 2 sprigs
nutmeg, ground, 1 dash
salt, to tastepepper, to taste
heavy cream, 4 fluid ounces
Pasta Sheets
6 egg yolks
4 eggs
salt, pinch
510 grams 00 flour or all purpose/4 cups
more flour for dusting
Truffle Bechamel
milk, 48 oz
onion, half
all purpose flour, 2 ounces
unsalted butter, 2 ounces
pinch ground nutmeg
salt and white pepper to taste
truffle oil, 2 tsp
For Assembly
parmigiano reggiano, grated, 6 ounces
mozzarella cheese, grated, 6 ounces
Instructions
Make the Bolognese Sauce
Heat a large saucepan over medium heat. Add olive oil and butter. Once the butter melts, stir in the onions, carrots, and celery. Cook for about 5-10 minutes, stirring occasionally, until softened.
Add the ground beef, pork, and prosciutto. Break the meat apart with a spoon and cook until lightly browned.
Stir in the wine and tomato paste, allowing the mixture to simmer cooking out the alcohol for 5-10 minutes.
Add the stock, parsley, sage, thyme, nutmeg, salt, and pepper. Bring to boil then simmer, reducing the heat to low.
Cook uncovered for 1 1/2 to 2 hours, stirring occasionally. Skim any fat that pools on the surface to keep the sauce from becoming greasy.
When the sauce has finished simmering, remove it from the heat and stir in the heavy cream. The sauce should be thick but moist enough to cook the lasagna noodles.
Prepare the Pasta (If Making Fresh)
If making fresh pasta, prepare dough using your preferred recipe and let it rest for 30 minutes.
Roll out the dough to 1/16-inch thickness (setting 7 on a pasta roller).
Cut into 13-inch-long rectangles.
Place pasta sheets on a tray dusted with flour or cornmeal, layering with more flour or cornmeal to prevent sticking.
Make the Béchamel Sauce
Preheat your oven to 375°F (190°C).
In a medium saucepan, heat the milk with the onion, cloves, and bay leaf until it reaches a scald (just before boiling). Strain to remove aromatics and set aside.
In a separate saucepan, melt butter over medium heat. Gradually whisk in the flour to form a roux. Cook for 3-4 minutes, stirring constantly, until the mixture resembles wet sand. Do not let it brown.
Slowly add the hot milk to the roux, whisking to prevent lumps. Cook on low heat, stirring often, for about 30 minutes until the sauce thickens.
Season with salt, white pepper, nutmeg, and truffle oil if using. Adjust the consistency by adding more milk if needed. The sauce should form ribbons when drizzled but not be watery.
Strain the béchamel through a fine mesh sieve, cover with plastic wrap to prevent a skin from forming, and set aside.
Assemble the Lasagna
In a 9 x 18-inch baking dish, spread a thin layer ofbolognese sauce over the bottom.
Lay down your first layer of lasagna sheets, ensuring they cover the sauce.
Add another layer of bolognese, followed by a layer of béchamel. Sprinkle a mix of Parmigiano-Reggiano and mozzarella over the béchamel.
Repeat the layering process (pasta, bolognese, béchamel, cheese) until you reach the top of the baking dish, finishing with a generous layer of mozzarella.
Bake the Lasagna
Cover the lasagna tightly with foil that has been lightly greased with oil to prevent sticking.
Bake in the preheated oven for 35-40 minutes.
After 25 minutes, remove the foil and continue baking uncovered until the cheese is bubbly and golden brown.
Optional: Place the lasagna under the broiler for 3-4 minutes to achieve a perfectly browned and slightly crispy cheese layer.
Watch closely to prevent burning.
Garnish and Serve
Remove the lasagna from the oven and let it rest for 10 minutes to set.
Sprinkle with minced parsley for a fresh finish.
Slice and serve immediately.
Enjoy your hearty, homemade lasagna with layers of rich bolognese, creamy béchamel, and perfectly cooked pasta!
