“Hundred Layer” Lasagna

Our recipe spotlight today is none other than our “hundred layer” lasagna with béchamel and bolognese.

Ingredients:

Ragu Alla Bolognese

• 1 lb Ground Beef

• 1 lb Ground Veal

• 1 Large Onion, finely diced (you can use a blender)

• 2 Carrots, finely diced (blender-friendly)

• 3 Celery Stalks, finely diced (again, feel free to blend)

• ½ lb Pancetta, minced (blender works great!)

• ½ lb Prosciutto, minced (blender-friendly)

• 3-4 Cloves Garlic

• 1 Cup Tomato Paste

• 1-2 Cups Red Wine

• 4 Cups Brodo or Stock (link to the recipe)

• ½ Cup Grated Parmigiano Reggiano

• 2 Tablespoons Olive Oil

• 2 Cups Whole Milk

• 2 Tablespoons Unsalted Butter

• Salt to taste

Pasta All’ Uovo

• 454 Grams ‘00’ Flour (reduce to 430 grams in winter for drier air)

• 5 Large Eggs (about 260-270 grams), beaten

Béchamel

• ½ Cup (1 Stick) Unsalted Butter, cubed

• 1 Head Garlic, halved

• ⅓ Cup Thinly Sliced Shallots (about 1 medium shallot)

• 1 Bay Leaf

• 1 Sprig Thyme

• ¼ Teaspoon Black Peppercorns

• ¼ Cup All-Purpose Flour

• 3½ Cups Whole Milk

• Optional: Parmigiano Reggiano rind

Instructions

Ragu Alla Bolognese

1. Roughly dice all vegetables. In a food processor, pulse carrots, then onions, and garlic until finely chopped. Combine in a bowl.

2. Mince pancetta and prosciutto in the processor and set aside.

3. In a large pot over medium-high heat, add olive oil, then cook pancetta and prosciutto until browned. Add vegetables, season with salt, and cook until moisture evaporates and browning forms at the bottom.

4. In a separate pan, heat olive oil and cook ground beef and veal until browned. Combine with the vegetable mixture to build flavor.

5. Once fond forms, mix in 1 cup tomato paste and cook for 3-5 minutes. Deglaze with red wine, scraping the bottom until reduced. Add stock and milk, bring to a boil, then transfer to a 350°F oven uncovered for 3 hours, stirring occasionally.

6. After 3 hours, the sauce should be thickened. Season and stir in Parmigiano Reggiano, then cool and refrigerate overnight.

Pasta All’ Uovo

1. Make the Dough: Create a well with flour and pour in beaten eggs. Gradually mix flour into the eggs until a ball forms. Knead for 5-10 minutes, adding flour as needed. Wrap in plastic and rest for 15 minutes.

2. Knead again for 5-10 minutes. Let it rest at room temperature or refrigerate overnight.

3. Cut the Pasta: Roll out dough into 6-7 inch sheets using a pasta machine, adjusting settings for thickness. Cut into 4.5 x 8.5 inch sheets for layering.

Cook the Pasta

1. Boil 4 quarts of salted water. Cook pasta sheets 2 at a time for 30 seconds, then transfer to a towel to cool. Layer cooked sheets with parchment to prevent sticking.

Béchamel

1. Melt butter over medium heat, add garlic, shallots, bay leaf, thyme, peppercorns, and salt. Cook until shallots are translucent (2-3 minutes).

2. Stir in flour to form a roux, cooking until lightly golden (about 5 minutes). Gradually add milk, cooking until thick enough to coat a spoon. Strain and refrigerate.

Assemble the Lasagna

1. In a 9 x 5 inch loaf pan, start with a layer of béchamel, followed by a pasta sheet. Alternate layers of béchamel, Parmigiano Reggiano, and bolognese until pan is full, ending with béchamel and cheese on top. Cover with foil.

Bake

1. Preheat oven to 350°F. Bake lasagna covered for 1 hour, then increase temperature to 425-450°F. Add a thick layer of bolognese on top and bake uncovered for 30 minutes until browned.

2. Let rest for at least 1 hour before serving. Enjoy with grated Parmigiano Reggiano!