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Homemade lasagna with cooked ham, ragù and creamy béchamel.
4
70min
Citterio
Traditional homemade lasagna: fresh pasta layers, rich ragù, creamy béchamel and cooked ham for a comforting and delicious dish.
150 g cooked ham
300 g “00” flour
3 eggs
For the ragù:
500 g minced meat
100 g celery, carrot, onion (finely chopped)
1 tbsp tomato paste
½ glass red wine
3 tbsp olive oil
150 g Parmesan cheese
Beef broth
Bay leaf, sage
Salt, pepper
For the béchamel:
800 ml milk
80 g butter
80 g flour
Nutmeg
Salt
Make the pasta dough with flour and eggs, let rest. Prepare ragù by sautéing vegetables, browning meat, deglazing with wine, adding tomato paste and broth. Simmer 25 min.
Make béchamel by heating milk, whisking into a butter-flour roux until thickened. Roll out pasta sheets, cook, and dry. Assemble lasagna by layering pasta, béchamel, ham, ragù, and Parmesan. Bake 30 min at 180°C.
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