Lasagna Bolognaise

Description:

I found this recipe on internet, and it has been tested. My families and colleagues like it. so, don't hesitate to try

Ingredients:
For Pasta ;
400 grams flour
4 eggs
a pinch of salt

For the Lasagna :
1 portion of fresh lasagna (see the recipe above)
1 ½ cup freshly grated parmesan cheese
Bolognaise sauce
Bechamel sauce

For the Bolognaise sauce :
2 tablespoon butter
6 sheet smoke beef - diced
250 grams chicken’s filet, diced
½ cup chopped onion
½ cup finely chopped carrots
½ cup finely chopped celery
100 grams thinly sliced mushrooms
3 cloves garlic, minced
Pinch of dried cloves
3 tablespoon tomato pasta
4 cups chicken stock
1 ½ teaspoon salts
½ teaspoon black pepper
1 teaspoons sugar
¼ teaspoons nutmeg
½ cup heavy cream
1 cup dry white wine (or 1 cup stock in addition)

For the Bechamel
4 ½ cups milk
6 tablespoons butter
6 tablespoons flour
¼ tablespoons white pepper
¼ teaspoons nutmeg



Directions:
Make Pasta
1. Make mound with flour on your work surface and scoop out well in the middle
2. Pour eggs into the hole, add salt and work the eggs and the flour together till you have a smooth dough. Adding just a drop of water if necessary and no more.
3. Knead the dough for ten or fifteen minutes until it’s smooth, firm and quite elastic. Don’t skimp on the kneading or the dough will tear while you’re rolling it out.
4. separate the dough into four pieces. Flour your work surface and start to roll out the dough, rolling from the middle, flipping it occasionally and flouring it as necessary to keep it from sticking.
5. keep on flipping and rolling till you have a sheet that almost transparent as thin as a dime or thinner.
6. Cook the pasta in salted and oiled boiling water. Since its fresh, it will cook in 3 or 5 minutes.

Make the Bolognaise Sauce
1. In large pot, heat butter over medium heat
2. Add chicken, smoke beef and sauté, stirring constantly until light brown.
3. Add onion, carrots, celery and mushrooms and cook until soft.
4. Add garlic, cloves and nutmeg to the pan.
5. Add tomato paste and cook for an additional 2 minutes
6. Then add the stock and simmer over medium heat until sauce is thickened and flavorful
7. Season the sauce with salt, pepper and sugar to taste
8. Stir in the cream and set aside until ready to assemble lasagna.

Make the Bechamel.
1. In saucepan, melt the butter over low heat and stir the flour, stirring constantly until smooth about 2 minutes.
2. Slowly whisk the milk into the flour, stirring vigorously to blend together. Set over high heat and quickly bring to a boil for 1 minutes stirring.
3. Allow to cook another 5 minutes or until floury taste is gone. Remove from the heat and add salt, nutmeg and pepper to taste.

Build the Lasagna Bolognaise.
1. Preheat the oven to 160 degree C
2. Butter a large rectangular baking dish, then spoon some meat sauce onto bottom of the dish
3. cover with one sheet of pasta
4. Top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of béchamel sauce, the a light dusting of parmesan cheese.
5. Repeat layering lasagna, sauce and cheese in the manner until all have been used. Ending with a topping of béchamel sauce and cheese.
6. Bake the lasagna covered with aluminum foil for 45 minutes and then unwrap and return to the oven for 15 minutes to reach a golden brown
7. Allow to sit 10 minutes to firm before serving.