Guy Grossi’s Lasagne

 

This has been a staple dish in the Grossi house hold for 50 years.

Every family may have their special variation to this wonderfully nourishing dish.

This lasagne is layered with béchamel and bolognese and then each layer sprinkled with a little bit of parmesan.

The bolognaise uses three different types of meat.  This is to create a sauce that is balanced in flavour, texture and moisture as some meats have more fat content.

Once you have made all the components, the assembly is quite simple.

It is important to get the proportions right though.  If you do not put enough sauce in-between the pasta sheets you will end up with a thick stodgy brick after you bake it.  You can also put too much sauce and end up with lasagne that is too sloppy.  The trick is to find a happy medium.

So layer the sauce in-between the sheets of pasta remembering that as it heats it will dissolve further and be more fluid.  Cover the whole sheet with at least some sauce.

The lasagne is best served straight out of the oven with lots of parmesan cheese on top.

Pasta dough

  • 115gm whole eggs
  • 225 gm yolks
  • 500gm durum semolina

Makes about 800gm of dough

Béchamel:

  • 1 litre milk
  • ½ a small onion
  • 1 bay leaf
  • 1 clove
  • 80g butter
  • 80g flour
  • Salt
  • White pepper
  • Nutmeg

Bolognese:

  • 100mls olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic, finely chopped
  • 800g beef mince
  • 100g pork mince
  • 100g chicken mince
  • 1 tsp finely chopped sage
  • 1 tsp chopped oregano
  • 1 bay leaf
  • 2 cloves, crushed
  • A grating of nutmeg
  • Sea salt
  • Freshly ground black pepper
  • 300g Leggos tomato paste
  • 200ml red wine
  • 1 litres water

Lasagne:

250g grated parmesan

Method:

For the Lasagne Sheets:

Place all the ingredients into a mixing bowl with a dough hook attachment and mix on slow speed until dough has formed. Wrap in cling wrap and leave to rest in fridge for 1 hour before laminating

Divide the dough into 2 or 3 pieces so that it is easier to work with. Roll out each piece by pushing through a pasta machine on the highest setting. Fold the dough and push it through the machine a number of times. This process is called laminating. You need to laminate the pasta until it is silky and smooth. Adjust the setting on the pasta machine each time until it is about 2mms thick. Cut the pasta into the shape of the tray required for baking the lasagne. Place the sheets of pasta onto a floured tray. Bring a pot of salted water to the boil and cook the pasta sheets for 4 minutes. Take the pasta sheets and refresh under cold water. Take out of cold water, drizzle with olive oil and set aside for later use.

For the béchamel:

Put the milk onion, bay leave and clove in a pot. Warm over a moderate heat until simmering. Remove from heat and rest for 15 minutes to allow flavours to infuse. Melt the butter in a heavy based saucepan then add the flour and stir with a wooden spoon until the mixture forms a smooth past (roux). Cook stirring continuously for 2-3 minutes taking care not to colour the roux. Strain the milk and discard the other ingredients and stir it into the roux. Bring to a boil beating vigorously to avoid lumps. Season with salt pepper and nutmeg and simmer gently for 2 minutes.

For the Bolognese:

Heat the olive oil in a large pot and sauté the onion and garlic over a medium heat for 4-5 minutes until soft and golden. Add all the meat and sauté stirring continuously until golden brown. Mix in the herbs and spices and season with salt and pep. Add the tomato paste and cook for 2 minutes. Pour in the wine and reduce by half. Add the water and mix well. Bring to the boil then reduce the heat and simmer gently for 60 minutes until rich in consistency.

For the lasagne:

Ladle a small amount of both sauces into an oven proof tray. Cover with a layer of pasta. Ladle some more sugo over the pasta and a ladle of béchamel sauce and sprinkle with cheese. Continue to layer in this way until you reach the top of the tray finishing with a sprinkling of parmesan cheese. Bake for 30 minutes.

Serve with a little extra sugo if necessary and grated parmesan.

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