Homemade lasagna

Ingredients for 8 servings:

• 400 g flour (durum wheat flour)
• 4 eggs
• 3 tbsp olive oil
• 1 pinch of salt
• 200 g beef
• 200 g pork
• 100 g ham (pancetta)
• 1 onion(s)
• 1 bunch of basil
• 2 garlic cloves
• 700 g tomatoes, peeled
• 1 stalk(s) Celery
• 2 carrots
• 100 ml red wine
• salt and pepper
• 500 ml milk
• 1 pinch of salt
• Pepper, from the mill
• Nutmeg, grated
• 40 g flour
• 40 g butter
• 150 g cheese (Grana Padano)
• 3 slice(s) ham, cooked
• 150 g mozzarella, fiordilatte (made from cow’s milk)
• 1 egg(s), hard-boiled

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the pasta dough: Knead the flour, salt, olive oil, and eggs into a pasta dough, wrap in cling film, and let rest for at least 30 minutes. For the ragù all’emiliana: Cut the vegetables, pancetta, and meat into brunoise strips, and finely slice the basil. Add the beef and pork cubes to the hot olive oil, add the pancetta and basil, and fry thoroughly, allowing any excess water to evaporate and allowing the roasted aromas to develop. Now add the diced vegetables and fry them as well. Deglaze with red wine, top up with the peeled tomatoes, and simmer for about 4 hours. Season with salt and pepper. For the bèchamel sauce: Heat the milk in a saucepan along with salt, pepper, and nutmeg. Heat the butter in another saucepan and gradually add the flour, stirring constantly to avoid lumps. Carefully add the milk to the roux, whisking until creamy. Pass the sauce through a fine stainless steel sieve and simmer on very low heat for another 5 minutes until the flour taste has disappeared. Add a little more seasoning, if desired. Roll out the pasta dough using a pasta machine or a Matterello pasta machine and cut into lasagna sheets. Cook the lasagna sheets in plenty of boiling water for about 2 minutes. Remove from the pan, add olive oil so the sheets don’t stick together, and set aside on a plate. Grate the Fiordilatte and Grana Padano, dice the hard-boiled eggs. Brush a square baking dish with olive oil and spread a little ragù on the bottom. Line the baking dish with the pasta sheets so that they overlap the edges. Spoon the ragù onto the pasta sheets and scatter the egg cubes over the top. Drizzle with a little bèchamel sauce and cover with the cooked ham. Place a second layer of pasta sheets on top, top with more ragù and a little bèchamel, and sprinkle with Grana Padano. Add a third layer of pasta sheets and fold the pasta sheets over the edge of the baking dish. Finally, spread the ragù and bèchamel sauce over the pasta, sprinkle with Grana Padano and Fiordilatte cheese, and drizzle with olive oil. Bake in the oven at 180°C for about 45 minutes.