Goccia d'Oro Lasagne
Bolognese School Recipe. It is quick and easy to prepare, and everyone likes it, young and old. The sfoglia encloses béchamel sauce, cooked ham, and mushrooms.
Servings 4 serves
Equipment
- Remember tochoose a baking pan suitable for the size of the rectangles. To me, the mold is 23x16cm.
Ingredients
Pasta dough
- 200 g 00 flour
- 2 eggs (about 100-120g)
Filling
- 700 g of bèchamel sauce
- 300 g of cooked ham
- 250 g champignons
- 100 g grated Parmigiano Reggiano
Top layer
- nutmeg, butter flakes and grated parmigiano to taste
Instructions
Note on mushrooms
- If using fresh champignons, clean, thinly slice, and cook in a saucepan with butter, olive oil, and a pinch of salt on a moderate stove. Let the mushroom's liquid dry out and turn off the stove.
- If you prefer canned mushrooms, rinse them under hot running water.
Pasta dough
- Make a well with your fistin the center of the flour and add the eggs.
- Using a fork, gradually incorporate the flour into the well in a circular motion until large breadcrumbs form.
- From this point on, knead the dough on a clean surface with your hands. Knead it vigorously until smooth, firm, and well-combined about 15 minutes.
- Wrap the dough tightly in plastic and allow it to rest for at least 30minutes and up to several hours at room temperature. If storing overnight,refrigerate, then bring back up to room temperature before use.
- After resting, roll out the pasta sheet thinly, either with a rolling pin or a pasta machine.
- Using apasta wheel, cut out five rectangles the size of your baking pan.
- In salted boiling water, cook one rectangle at a time for one minute, lay on a dishtowel, and set aside.
Assemble the lasagna
- Preheat oven to 190C degrees (374F).
- Grease the bottom and edges of the baking dish with plenty of butter.
- In the center of the tray, place a tablespoon of béchamel sauce to firm the first layer of the pasta sheet.
- Lay a thin layer of béchamel sauce on the pasta sheet, cover with cooked ham, spread a bout two tablespoons of mushrooms, add another two tablespoons of béchamel sauce, and sprinkle with Parmesan cheese.
- Add another pasta sheet layer, apply light pressure with your fingers, and proceed as above until the last layer.
Top layer
- Cover it with a thin stratum of béchamel sauce. Sprinkle the top with plenty of Parmesan cheese, and add a few flakes of butter.
- Bake in preheated oven for 20 minutes.
Food Tips
- To recreate the golden drop effect, add an egg yolk to the béchamel sauce.After baking the lasagna, you can store it in the refrigerator for two days or, once cooled, store it in the freezer. Beforeeating them, let them defrost out of the freezer. Thaw in the morning for theevening or the night before for lunch the next day.Then warmthe lasagna in the oven. Remember to cover the pan with aluminum foil to prevent them from drying out.