It is rare to experience an authentic Italian lasagne (aka Lasagne al Forno), one of Italy’s most popular and well-known dishes. In this video you see the way to make this famous authentic simple and classic Italian lasagne recipe which comes from its original hometown of Italy.
What makes this authentic Italian lasagne so adaptable is the fact that it can be made well in advance and baked when required, a perfect recipe for stress free hosting!
An authentic lasagne is made with the well-known ragu Bolognese and egg pasta sheets typical of the Emilia-Romagna region, although dried pasta sheets can be used instead thanks to their ready availability.
Duration: 2 hr 50 mins
Ingredients 4 x servings
First make the Bolognese ragu 45 ml extra virgin olive oil 25g butter 1 x onion, finely chopped 1 x celery stalk, finely chopped 1 x carrot, finely chopped 150g pancetta, cubed 200g minced beef 200g minced pork 200ml red wine 2 x tablespoons double-concentrated tomato puree' 200ml stock
Method Heat the extra virgin olive oil and butter in a pan, add the onion, celery, carrot and pancetta and sweat on a gentle heat for about 10 minutes until the onion has softened. Add the meat and brown all over. Increase the heat, add the wine and let it evaporate. Dilute the tomato puree in a little of the stock and stir into the meat.
Reduce the heat to low, cover with a lid and cook on a gentle heat for 2 hours, checking and adding a little extra stock from time to time to avoid the sauce from drying out.
For the white sauce: 40g butter 40g plain flour 500ml milk Salt & black pepper 100g grated parmesan cheese About 8 x dried egg lasagne sheets
Method Melt the butter in a small pan on a medium heat, remove from the heat, stir in the flour with a small hand whisk (this will avoid lumps from forming) until you get a paste, stir in a little milk. Return to the heat, add the remaining milk and stirring all the time, cook on a medium heat for about 3 to 4 minutes until the sauce begins to thicken. Remove from the heat, season with salt & pepper and stir in about a third of the grated parmesan.
Line an ovenproof dish with a little of the Bolognese sauce, arrange sheets of lasagne over followed by more sauce, then a layer of white sauce, sprinkle some grated parmesan and continue making layers like this until you have used up all the ingredients ending with a topping of white sauce and grated parmesan cheese.
Bake in the hot oven for about 30 - 35 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.
Hi lovely people, my name is Gennaro Contaldo, I team up with Citalia, the best people who
give a holiday. And I'm going to cook you a fantastic original lasagna.
First of all, we need ragu. I made this one early on. Look at that. If you want to see
how to make ragu, just click on the link. It's fantastic. Now I need to make a bechamel
sauce. So easy, so simple. And this one is the simplest bechamel sauce you've ever made.
Right, let me show you first. First you need a pan. Here everything is copper. Then I've
got 500ml of milk. So simple. Cold milk. I put over my gas. When I say gas, you know
what I mean. Now this is my temperature gauge, which I move it. And as cold, I need 44 grams
of plain flour. Just put them all in with a whisk. Just whisk it all up until all the
lumps dissolve. Keep whisking. A little touch of salt. Just a little touch of salt. Keep
whisking. I'm going to whisk this one for about 4-5 minutes, then it will be ready.
Look at that. Look how smooth it is. Fantastic. It's ready. Now I need to add some butter
inside. 44 grams of butter. Right, I need to put inside 4 tablespoons of grated parmesan
cheese. And 4. Remove off the gas and keep stirring. Why remove off the gas? Because
if you keep them on the gas, what happens? They will really, really, really get stuck
on it. You don't want to burn the bechamel. And the butter gives it a lovely shine. That's
good. So now the white sauce is ready. The ragu is ready. This is for about 4-6 people.
Just one large tablespoon. Not large tablespoons. Just create a base. You need 8-10 sheets of
pasta. Make sure that when you buy, those are already pre-cooked. You lay one in. It's
so simple. Overlap the little bits if you need to, like this one. This one on the other
side. Then again, put some sauce on it, some ragu. Again. Just make sure it goes everywhere
with the ladle. Just get some of the bechamel. Just put it nicely all around. Make sure you
cover every single corner. That's good. Grated parmesan cheese. Have to go everywhere. The
best Italian invention. Parmesan cheese can make everything tasty. Again, you start again
to do the lasagna. One side. Overlap a little bit if you need to. Do you know what? It reminds
me of Bologna. Bologna. What a place where they make lovely fresh tagliatelle. Where
they make fantastic lasagna. Where they cook so many different dishes. And the piazza,
Centro Storico, the whole town, full of monuments, full of people, love and passion. There is
always this holiday bus that goes everywhere. At the countryside of lovely Bologna, at the
culatello, at the prosciutto. My god, this is an incredible place. It's so beautiful,
so nice. You sit outside the bar. You sip a nice coffee. Then you go to a small trattoria,
a small restaurant. Let's not forget, I'm doing a lasagna. I'm going to carry you to
do this. I'm going to show you when it's finished. Okay, let's finish in touch with my parmesan.
And you put them in the oven for about 35 to 40 minutes. 200 centigrade until it gets
a lovely golden brown. Shall we cook it? Let's go. Hey, here we go. Just want to put a little
to make more of this fantastic recipe, don't forget to go to www.citalia.com and enjoy.
