Lasagna Matta Recipe
Fresh pasta, beef and pork bolognese, béchamel, mozzarella, parmesan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Bolognese Sauce
Béchamel Sauce
Cheese Layer
Method
Pasta Preparation
- 1
Make the Pasta Dough
Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Bolognese Sauce
- 2
Cook the Meat and Vegetables
Add the minced garlic and cook for another minute. Stir in the ground beef and pork, breaking it up with a spoon, and cook until browned, about 8-10 minutes.
- 3
Simmer the Sauce
Pour in the red wine and let it simmer for a few minutes until reduced. Add the crushed tomatoes, salt, black pepper, oregano, and basil. Reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.
Béchamel Sauce
- 4
Make the Béchamel
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking constantly, until the sauce thickens, about 10 minutes. Season with salt and nutmeg.
Assembly
- 5
Layer the Lasagna
In a baking dish, spread a thin layer of bolognese sauce, followed by a layer of pasta sheets. Add a layer of béchamel, then mozzarella and parmesan. Repeat the layers until all ingredients are used, finishing with béchamel and cheese on top.
- 6
Bake the Lasagna
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly. Let it rest for 10 minutes before serving.