Prep Time: 30 minutes
Cooking Time: 30-45 minutes
Serving size: 8-10 portions
FRESH EGG PASTA
300 grams plain flour
3 medium eggs at room temperature
1 1/2 tbsp extra virgin olive oil
2 jars of EPRONTO ragu (500 grams)
1.5 l of milk
100g of butter
nutmeg, salt and pepper
Parmigiano Reggiano to taste
Pour the flour on the table, add eggs, and stir with a fork letting the eggs taking up the flour, a bit at a time.
When it thicken start kneading by hand for 4/5 minutes, until the dough is firm, even and elastic.
Wrap it in cling film and let it rest for 30 minutes.
Next, with a rolling pin (or pasta machine)the dough to achieve multiple thin layers.
In a large pot, melt the butter and pour in the flour then mix so as to incorporate all the flour which in the meantime has begun to sizzle.
Pour in the milk a little at a time, the salt, a good sprinkling of nutmeg and, always stirring, bring to a boil.
After a few minutes the béchamel will be of the right consistency, which in this case must be fairly fluid, not very dense.
How to assemble:
Put some ragù and béchamel sauce on the bottom of the pan.
Spread the pasta over it.
Pour a layer of EPRONTO ragu and béchamel over the pasta and sprinkle with grated cheese (at this point you could also enrich everything with chopped mozzarella).
Continue in this way until you have four or five layers of pasta and finish with the béchamel, cheese and plenty of meat sauce.
Cooking Bake at 180 ° C for about 30-45 minutes. Let it rest for about ten minutes and serve your lasagna.
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