ChEAT's Fresh Lasagne
Lasagne is a very popular dish among the Maltese. Most of the time we use store-bought lasagne sheets. Take this dish to the next level by making your own pasta sheets.
Ingredients: (4-6 servings)
Dough:
300g All-Purpose Flour
3 Fresh Eggs (about 50g each)
A pinch of Salt
Meat Sauce:
1tsp Olive Oil
600g DewFresh Beef Mince
200g DewFresh Smoked Collar Bacon (chopped, optional)
1 Onion (Finely Chopped)
1 Carrot (Finely Chopped)
1 Celery Stalk (Finely Chopped)
1/2 glass of Wine (Red or White)
400g Tomato Sauce (or pulp)
1tbsp Tomato Paste (kunserva)
1tsp Sugar (optional)
Salt & Pepper (to taste)
Béchamel Sauce:
50g Butter
50g All-Purpose Flour
500ml Milk
A pinch of Nutmeg
1/2tsp Salt
1/2tsp White Pepper (optional)
150g Parmesan Cheese (Grated)
Method:
It might sound like a lot of work but totally worth it! Let’s start with the meat sauce. Heat the olive oil in a large pan over medium heat.
Sauté onion, carrot, and celery until softened.
Add the chopped bacon and fry until it turns grey.
Add the minced beef and cook until browned.
Deglaze with wine and cook for about 5 minutes until most of the wine has evaporated.
Stir in tomato sauce, tomato paste, sugar, salt & pepper and stir well.
Cover and simmer over a low flame for 2 hours, stirring occasionally.
Adjust seasoning as needed.
If it dries a little, add some water.
In the meantime make the dough.
In a big bowl, or food mixer add the flour and salt, and crack the eggs.
Knead for 8–10 minutes until you get a smooth and elastic dough.
Wrap in plastic wrap and let rest for 30 minutes.
For the béchamel, melt the butter in a saucepan over medium heat.
Add flour and whisk constantly to create a roux.
Gradually add milk, whisking to avoid lumps.
Cook until thickened.
Season with salt, pepper, and nutmeg.
For the pasta sheets, divide the dough into 4 portions.
Roll each portion using a pasta machine or rolling pin to about 1mm thickness.
Cut into sheets approximately the size of your baking dish.
Dust lightly with flour and set aside.
Boil the pasta sheets in salted boiling water for a couple of minutes.
Immediately put them in an ice bath.
When the meat sauce is ready, the dish is ready to be assembled.
Preheat oven to 180°c
Grease the baking dish with a little oil followed by a thin layer of béchamel.
Add a layer of pasta sheets, followed by meat sauce, béchamel, and Parmesan.
Repeat for 5-6 layers, finishing with béchamel, meat sauce, Parmesan and freshly ground pepper.
Bake for 35–40 minutes, until golden and bubbling.
Rest for 15 minutes before cutting and serving.
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