María Martínez

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Recipe of Italian lasaña a la Veneta

Italian lasaña a la Veneta

30 mins
1h 30 mins
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This is a very Italian recipe that can be prepared totally at home for special occasions. In northern Italy, the Veneto, is known as "pasticcio" or pasticho, try it you will love it.
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4 portions
  • 2 eggs
  • 1/3 cups wine
  • 1 1/2 cups wheat flour
  • 1/2 kilos ground beef
  • 1 kilo tomtato, mature
  • 1 carrot
  • 1 branch celery
  • 1 onion
  • 1/2 liters milk
  • 50 grams wheat flour
  • 50 grams butter
  • 1 pinch nutmeg
  • to taste salt
  • 2 tablespoons olive oil
  • to taste sea salt
  • 1 cup cheese, parmigiano reggiano
  • 1 cup fresh cheese


FOR THE PASTA: In a flour dish, add the eggs in between. Start to mix, until it is integrated, add a little white wine at a time to avoid getting too sticky, if it stays sticky add more flour but not so much to avoid it being very hard. Knead well until you achieve a smooth and elastic consistency, form a ball.
Start to stretch the pasta, you can do it with the wooden roller or if you have the possibility with the Italian "tira pasta" machine. Flour your work surface, turn the pasta ball over the flour and then begin to stretch it with the rolling pin from the center and toward the edges. You must stretch it evenly until the thickness is less than one millimeter. Since you have it; cut it with a knife, making rectangles of about 5 x 10 cm. (these would be the "lasagne") or else the size that fits the mold you will use to bake the "pasticcio".
If you use the machine to stretch the dough, make balls and stretch a little at a time to the thinnest measure and then form the rectangles. Place all your "lasagne" on a floured surface in what you start to cook. To cook, boil water with salt in a pot, when boiling dips 4 to 5 "lasagne" and wait a few seconds to rise to the surface, then remove them and dip them in a bowl of cold water to stop cooking, then let them rest on a cloth napkin, and so proceed with all your "lasagne".
PREPARATION OF THE "BESCIAMELLA" Melt the butter in a large enough pan or in a pot, when it is melted add the sifted flour a little at a time and mix until it turns a golden color. Add the milk little by little mixing so that no lumps are formed, if lumps were formed, dissolve them with the help of a hand mixer. Let cook for about half an hour mixing so that it does not stick, when it becomes dense add salt, nutmeg to taste and turn off the heat.
FOR THE PREPARATION OF THE RAGÙ Wash the tomatoes and put them to cook in water, when they are soft, drain them and liquefy them with salt. If you want you can add chili, garlic, onion or some kind to your liking. Heat the oil, sauté finely chopped onion, carrot and celery. Add the meat and leave it for a few minutes over medium heat until it changes color, mix and add your tomato preparation, lower the flame, add salt, pepper to taste and cook slowly for about an hour.
Preheat the oven to 120 ° C.
PREPARATION OF THE "PASTICCIO" Spread a refractory mold with olive oil, place a layer of "lasagne", then a layer of "ragu", then a layer of fresh cheese and continue in this same order until the ingredients are finished. The last layer will be of "ragu" slightly mixed with the "besciamella", on top of some very thin layers of fresh cheese and above all place a good layer of grated dry cheese. Bake for an hour or so.


Serve freshly baked and accompany with a good red wine.

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