If you follow me regularly, you know that a recipe for lunch is rarely found on my blog. The reason is that I like to eat hot food and I have no patience hungry to photograph the dish. The exception is extremely hot dishes, which still require a little patience and wait for it to cool down. Such are lasagna, a dish that I adore and that develops a real taste when it cools down a bit. We made these lasagna in pairs. He made bolognese, and I made everything else.



  • 3 eggs
  • 3 tablespoons olive oil
  • a pinch of salt
  • 3 tablespoons water
  • 240 g Schar flour for Farina pasta

Put eggs, salt, olive oil and water in the multipractice, then turn on the appropriate program and let the eggs stir. Add flour through the hole in the lid and let the multipractice work until the mixture becomes compact. Transfer the mixture to a floured surface and knead briefly until you get a shiny and pliable dough that you shape into a ball.

Place the pasta machine on the largest opening, and flatten a piece of dough by hand, lightly flour it, then fold the edges inwards and pass it through the machine. Repeat the process 3-5 times until the dough becomes shiny. Then reduce the distance between the rollers and pass the dough through the machine. The dough no longer needs to be floured or folded. Reduce the gap with each new roll, and the dough will get longer and longer, so make sure it doesn’t overlap (usually I gently straighten it with my left hand while turning the typewriter with my right hand). My machine has a total of 9 roll positions and I usually roll gluten-free pasta to number 5 or 6. Cut the rolled pasta into smaller pieces, approximately 15 cm long. If you do not have a pasta machine, pour the dough into smaller pieces that you roll out very thinly on a floured surface and cut into the shape of lasagna.

In a large pot, boil 4 liters of water. When it boils, add salt and a few lasagna. Let them cook for about 1 minute, then place them on the tablecloth.


  • 100 g of bacon
  • 1 larger onion
  • 2 cloves garlic
  • 2 carrots
  • a piece of celery root
  • 300 g of minced meat
  • 300 g peeled tomatoes

Cut the pancetta into thin strips and fry in a dry pan. Remove the bacon and fry the chopped onion in the fat it has released. When it softens, add grated carrots and celery root and simmer for about 10 minutes until the vegetables soften. Add the minced meat and simmer until it changes color. Add the peeled tomatoes, fried bacon, pour in water or stock and simmer on low heat for about 45 minutes, stirring occasionally.


  • 50 g butter
  • 50 g Schar Mix B flour
  • 500 ml of milk
  • salt and pepper

Melt the butter in a medium bowl. Fry the flour on it until it takes on a light brown color. Add the soft, season and stir constantly with a whisk until the sauce thickens.


  • butter to coat the mold
  • 150 g freshly grated parmesan

Coat the ceramic mold with butter. Arrange the pasta sheets on the bottom so that they cover the bottom. Arrange a quarter of the bolognese and a few tablespoons of bechamel sauce on the pasta and spread it over the filling. Sprinkle with grated parmesan. Repeat the process until you have used up all the stuffing. Place the last layer of pasta on top, pour the rest of the béchamel sauce over it and sprinkle with the remaining parmesan. Bake for about 30 minutes in an oven preheated to 180ºC until a baked crust forms on the surface.

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