Home-made Lasagna with Ragu Bolognese

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October 15, 2015



We followed Lidia Bastianich Middle-class Not-quite Golden Pasta recipe from “Lidia’s family table” Cookbook. We made the dough by hand and rolled it by machine to #8 thickness.


We followed Lidia Bastianich recipe from “Lidia’s family table”


1.5 ground pork

1 large Spanish onion, diced

4 garlic cloves, minced

3 cans plum tomatoes

1 medium size eggplant, peeled and cut to ¼ pieces

1 tablespoon fresh thyme

¼ cup extra virgin olive oil

2 tablespoons fresh basil, diced


1In a Dutch oven over medium heat brown the ground pork for 30 minutes.

2In a large Dutch oven over medium heat cook the minced onion and garlic until it gets translucent color. Add the eggplant and cook until soft, about 20 minutes. Pour in the plum tomatoes, wash out each can with ¼ cup water and return the water to the mix. Add 1teaspoon salt, the thyme and basil and let it cook for 3 hour while stirring occasionally.

3In a very large pot in boiling salted water cook teach strip of fresh pasta until al dente and transfer it to a pod full with iced water to cool for a minute. Once chilled place the pasta strip on a flat surface.

4Heat the oven to 350F.

5Coat the bottom of the baking dish evenly with 1/2 cup sauce. Drape the pasta strip the length of the dish, covering completely the bottom and extend over the sides by 4”. Pour ½ cup sauce, drizzle 1/4 béchamel sauce and sprinkle 2 tablespoons shredded parmesan cheese on top and layer in the same way at the previous strips by in the opposite direction. Pour ½ cup sauce, drizzle 1/4 béchamel sauce , sprinkle 2 tablespoons shredded parmesan cheese on top and layer with pasta dough this time without extending the ends. Repeat the same until you reach 1” from the top of the dish. Fold the extending pasta ends and evenly cover with both sauces and generously top with shredded Parmesan.

6Place it in the oven and bake it for 40 min.

7Let it rest for at least 15-20 minutes before serving.


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