How to Make Lasagne – With Hand Made Pasta

How to Make Lasagne – With Hand Made Pasta



Continuing with the Pasta Series – Homemade Lasagne – So delicious and easy to make and oh so tasty…..
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For full written Instructions check out my Website here:
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Many more Pasta Recipes on my channel

How to Make Pasta – https://youtu.be/NPSS5bgiSNo

How to make Orecchiette – https://youtu.be/SGUV2ixC224

How to Make Gnocchi – https://youtu.be/Wc4J-NI_Qes

How to make Pasta Carbonara – https://youtu.be/8QCW0qWbNeI
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You will Need

Lasagne Sheets 200g / 7oz of fresh Pasta

For the Meat Sauce
500g / 1lb of Minced Beef
A little Olive Oil
Salt
1 Brown Onion, diced
2 Carrots, diced
2-3 cloves of Garlic, crushed
1 can of Diced Tomatoes
Some Black Pepper
1 cup of Beef Stock
1 teaspoon of Sugar
A little chopped fresh Chilli, optional
Lots of Fresh Herbs

For the Bechamel Sauce
40g / 1.5oz of Butter
40g / 1.5oz of All Purpose / Plain Flour
1 teaspoon of Dijon Mustard
Some Black Pepper
475ml / 1 pint of Milk
100g / 3.5 oz of Cheddar Cheese
100g / 3.5 oz of Mozzarella Cheese

A little more cheese sprinkled on the top before cooking

Cooking Temperature 180F / 350C for 30 – 40 minutes

For full written Instructions check out my Website here:
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23 Comments on "How to Make Lasagne – With Hand Made Pasta"

    I'm italian and traditionally when preparing the meat sauce (actually nearly any sauce) we primarly put oil, onions carrots (and sometimes spring onions) all chopped in small pieces and cook it until onions are about to start frying (it's called "soffritto"). Then you add the meat and tomato sauce and make it cook for quite a long time.
    Moreover before the bechamel we tend to add thin sliced ham!

    Do you make your own beef stock? shop bought stock cubes, and stock is full of MSG which makes me itch really badly. MSG is in a lot of food stuffs even baby formula so it destroys neurons in the brain. Also I would never use Teflon pans to cook in, they are not good for our health. Pyrex is best and oven cooked….

    Goodness gracious, lasagna is one of my all-time favorite foods and this is making me incredibly hungry. Delicious.

    As far as I know "Hamburger" here in the U.S. the cuttings left over from all the cuts of beef are combined,. This could end up being a very good burger if you are lucky I imagine. Move out and you get Chuck. 80, 95 %

    That looks fantastic Steve.  Your recipe is very similar to the lasagna I've been making for about 20 years …"Lasagna Bolognese al Forno".  As a child and I grew up with a more American lasagna version which uses ricotta instead of the bechemel.    
    For the beef we actually call it ground beef and I think you guys might call it mince beef or is mince beef something different. I love to see the global differences within the language of food. Well done.

    I have made seafood lasagne before. It was so good! I used a bechamel sauce in it and it was very tasty. Lasagne keeps well in the freezer. Rosemary would also be good in beef or meat lasagne too. I also get pasta sheets that do not require boiling. Keep up the great work Steve. Cheers!
    *In Canada, we pronounce tomatoes or potatoes like they do in America. I also like gardening and grow my own tomatoes and herbs, like basil, greek oregano, rosemary and sage. So good!

    Great idea making the Lasagne noodles round.  Looks good Steve!
    Oh, we call that meat either "Hamburger" or "Ground" Beef.

    Awesome as usual, Steve! The bechemel sauce is enough to cook the pasta through? One less step is always a plus. I'm going to have to try this awesome recipe.

    Here in the US lasagna is always layered with tons of ricotta and mozzarella, which I find too heavy. I've never seen it done with a bechamel sauce. Can't wait to give this a try!

    And the frying pan delivery system is brilliant!

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