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Recipe of Italian lasagna

Italian lasagna

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 pastiche.
Learn more about María Martínez


4 portions
  • 2 eggs
  • 1/3 cups white 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
  • enough olive oil
  • to taste sea salt
  • to taste cheese, "Grana padano" or "parmigiano reggiano"
  • to taste fresh cheese


FOR THE PASTA: Make a source of flour on your work table, put the eggs in between and break them with the help of a fork. Start to mix the flour and eggs, until the flour is well absorbed in the egg, add a little white wine at a time to avoid it getting too sticky, if it becomes sticky add more flour but not so much to prevent It is very hard. Knead well until you achieve a smooth and elastic consistency, well amalgamated, but not sticky. Form a ball.
Now you 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. The traditional preparation of the homemade pasta would be with the use of the roller, to do so flour your work surface, turn the pasta ball in the flour and then begin to stretch it with the roller from the center and towards the edges . You must stretch it evenly until the thickness is less than one millimeter. Once you have it with a knife cut it into 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. Put all your "lasagne" on a floured surface as you start to cook them. To cook, boil water with salt in a pot, when boiling it submerges 4 to 5 "lasagne" and wait a few seconds to rise to the surface, then remove them and immerse them in a bowl of cold water to stop cooking, then put them to be styled on a cloth napkin, and so proceed with all your "lasagne."
PREPARATION OF THE "BESCIAMELLA" Put the butter to melt in a large pan or in a pot, when melted add the sifted flour a little at a time and mix until it takes a golden color. Add the milk little by little mixing so that you do not get lumps, 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 and nutmeg to taste and turn off the heat.
FOR THE PREPARATION OF THE RAGÙ Make a base preparation of tomato; Wash the tomatoes and put them to cook in water, when they are cooked, 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 and 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 it to the flame and add salt and pepper to taste and cook slowly for about an hour.
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 especially put a good layer of grated dry cheese. Put in the oven already hot (120 degrees) for an hour or so. If you want, almost at the end of the time you can change the mode of the oven to "grill" to form the golden layer above.

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