Lasagne Selber Machen (Rezept) || Homemade Italian Lasagna Bolognese (Recipe) || [ENG SUBS]

Homemade Italian Lasagna Bolognese All ingredients & quantitive data are listed & linked in the inbox below Welcome to a new video

in today's episode I show you a traditional Italian recipetoday we gonna cook a lasagna with homemade lasagna sheetsa ragout alla bolognese & a white saucewe will start with the noodle doughfor that give 300 grams flour, 3 eggs, a good dash of olive oil & a pinch of salt into a mixing bowl

briefly mix all ingredients with a fork or spoonuntil you got a crumbly & lumpy doughnext, keep on kneading with your handsdo that for at least 10 minutesuntil you got a smooth noodle dough

the longer you knead the dough, the smoother & more elastic it becomesafter 10 minutes the dough should be donethat's what the dough should look likenow line the countertop with a sheet of clingfilmwrap the dough into it & allow to rest in the fridge for 30 – 45 minutes

next, we can prepare the ragout or meat saucefirst finely chop the vegetableshere I got a small piece celery1 carrot, 1 small stick leek, an onion & a clove of garliconce the vegetables are prepared heat up a large pan or pot adding a dash of oil

add the finely chopped vegetables & sweat over medium heat for about 4 – 5 minutesstirring occasionallyonce the vegetables are beautifully glassy invcrease the heatadd the minced meatI got 750 grams minced meat here

half beef & half porkthen brown until crumbly for 5 – 6 minutesif that's done season with a pinch salt & freshly ground pepperalso pour in 250 milliliters white wine & 300 grams sieved tomatoesstir in wine & tomatoes

bring to a boil & allow to simmer for 1 – 2 minutesnext, add a few sprigs of fresh thyme & fresh rosemaryalso pour on about 1 liter of waterthen again bring to a boil & allow to simmer over low to medium heat for 1 – 1½ hourswhile the meat sauce simmers we can prepare the white sauce

for that in a saucepan melt 80 grams butter over medium heatonce the butter starts to foam add 80 grams flour& stir together immediatelysweat the butter-flour-mixture while stirring for about 1 minute& then pour in 400 milliliters cold milk

& keep on stirring to avoid flour lumpsif that's done also pour in 400 milliliters vegetable stockand now the sauce only has to thickenfor that heat up, bring to a boil& allow to simmer for 1 – 2 minutes over medium heat

stirring constantly with a whisk to avoid the sauce burning to the pot bottomthen pull the saucepan from heatseason with pepper & nutmeg to taste& then set aside until stacking the lasagnanext, get the noodle dough out of the fridge

cut with a knife into 4 equal sized piecesdepending on how big your baking dish is, you can also cut the pasta dough into 5 or 6 equal sized piecesmine is pretty large so I only need 4 piecesthen roll out each dough piece on a floured working top until you got a thin lasagna sheetfirst flatten with your hands and turn in flour

then roll out with a rolling pin until thin & flatpreferably to the sized of your baking dishif it's too exhausting to do that with a rolling pin in your mind you can of course do that with a pasta machinebut as you can see a rolling pin works as wellthat's the thickness you should reach for your lasagna sheets

then repeat that for the rest of the doughif that's done we only have to wait for the meat sauceif most of the liquid has evaporatedremove the thyme & rosemary sprigs& season with salt & pepper to taste

also add a small sip of milkgive the sauce a last good stir & then the bolognese sauce should be doneand we can start stacking the lasagnafirst spread the bottom with 2 – 3 large spoonsof white sauce

top with a lasagna sheetnext, 2 – 3 dippers of meat sauceagain some tablespoons of white saucesimply mix the two sauces a bit togetherthen sprinkle with a handful of grated Parmesan cheese

now again a lasagna sheet& repeat that in the following ordermeat saucewhite saucegrated Parmesan cheese

and so onuntil the whole bolognese sauce is used upfinally, for the last layeryou should have left only 1 lasagna sheetspread with the remaining white sauce

and springe with the rest of the grated Parmesan cheesethen bake in the preheated ovenat 200°C (top/bottom heat) for about 30 minutesafter 30 minutes get the done lasagna out of the ovenallow to rest for about 5 – 6 minutes at room temperature

then cut the lasagna into pieces with a knife& arrange on platesthen I wish you a Good Appetitehave fun cooking & see you next video!


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