This Italian Lasagna Will Satisfy Every Italian!

#shorts #lasagna #pasta #italian

Ingredients:

For the pasta:
- 4 eggs
- 400g 00 flour
- 50g fresh spinach

For the bolognese:
- 1 garlic cloves, 2 sage leaves
- 50g unsmoked pancetta, diced
- 500g minced pork and beef
- 500ml beef stock
- 100g tomato paste
- salt and pepper
- 50-70ml olive oil
- a little bit of sugar

For the béchamel sauce :
- 50g butter
- 50g flour
- 500ml whole milk
- some nutmeg
- salt and pepper
- for sprinkling and layering: Pecorino

1. Fry the pancetta for 2-3 minutes to release the fat, then sweat the tomato paste in the pancetta fat.
2. Give in your minced pork and season with a little bit of sugar, salt and pepper. Also add your sage and garlic.
3. After 7 minutes pour in your beef stock and let it simmer for 50 minutes.
4. Finish the tomato sauce with olive oil and if needed salt + pepper.

5. For making a bechamel, we will create a roux. For this, we will melt down the butter in a pan and then add in the flour.
6. After that, pour in the milk and let it simmer for 20 minutes in order to get rid of the flour flavour.
7. Season with salt, pepper and nutmeg.

8. Crush your spinach in the mixer with the 00 flour.
9. Mix the spinach flour with the eggs and season with salt.
10. Give your dough onto a working surface and then knead it for 10 minutes till you get a nice homogeneous dough.
11. Let the dough rest for at least 45 minutes.
12. Roll out your dough with a rolling pin and if you want you can give it through a pasta machine ( not needed).
13. Cut your pasta into sheets and let it cook in salted water for 5 minutes.
14. Lay your cooked pasta flat on a working surface or dish.

15. Finally we have to layer our pasta, first the bolognese and then the bechamel. I personally love to add pecorino cheese every 2-3 layers (be careful so it won't be too salty).
16. Bake you pasta for 25 minutes at 180°C or 355°F.
17. Garnish with fresh basil.