Big Mamma Chefs Lasagna Recipe

Lasagna is something for everyone! In this time of confinement, eating comforting things can be really good for your morale, so the chefs at Big Mamma reveal the recipe for their famous lasagna .

Get cooking!

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Big Mamma Chefs Lasagna Recipe

Preparation time: 1 hour
Cooking time: 3 hours
For 4 people

Ingredients:

For the bolognese:
1 kg of ground pork
1 kg of ground beef
500 g ground veal
5 tbsp. olive oil
1 yellow onion, finely chopped
3 stalks of celery, diced
1 carrot cut into thin slices
10 cl of red wine
1.5 l tomato sauce
2 branches of rosemary
The leaves of 1 bunch of sage
A few bay leaves, for decoration
Salt and pepper from the mill

For the béchamel sauce :
100 g butter
100 g flour type 00
1.5 l of hot milk
1 tbsp. grated nutmeg
1 kg pasta dough
200 g grated parmesan cheese

Preparation:

Bolognese

In a large frying pan, sear the meats in 2 tbsp. olive oil for 10 minutes over high heat. Set aside.

In a saucepan, heat 3 tablespoons of olive oil over medium heat and sauté onion for 5 minutes.

Add celery and carrot and continue cooking for 8 minutes.

Add the meat and mix well.

Deglaze with red wine and cook for 5 minutes over high heat, until all liquid has evaporated.

Add tomato sauce, salt and pepper.

Add rosemary sprigs and sage leaves and simmer for about 2 hours over low heat.

Remove rosemary sprigs and sage leaves.

Béchamel sauce

In a saucepan, melt the butter for 5 minutes over low heat, then add the flour. Mix well to obtain a roux.

Add the milk and nutmeg, then continue cooking for 15 minutes over low heat, without stopping to stir. Set aside.

Preheat oven to 150°C (th. 5).

Take the dough out of the refrigerator.

On a floured work surface, roll out the dough to a thickness of 1 mm and cut into sheets the size of the baking dish.

In a rectangular baking dish, place a layer of dough, add a layer of bolognese, a layer of béchamel sauce and sprinkle with parmesan cheese. Repeat this step 5 times. Keep 8 tablespoons of béchamel for the dressing.

Place in the oven for 45 minutes.

Arrange on individual plates, adding 2 tablespoons of béchamel sauce and 2 bay leaves on each side.

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