Lasagne with fresh San Marzano tomatoes

Instructions

The quantities are for a small baking pan (approx. 20x30cm) for 6 servings. The heat levels are based on induction or ceramic hobs (levels 0 - 9).

Bolognese

• Blanch all San Marzano tomatoes for 1 to 2 minutes, ice them and peel them.

• Sear the ground meat with 5 tablespoons of olive oil and 2 teaspoons of salt (level 7).

• Add 3 finely chopped onions and two cloves of chopped or pressed garlic or garlic paste.

• Wait about 5 minutes and fry, stirring constantly, until the water produced by the ground meat and onions has reduced.

• Increase the heat to 9 and sear the tomato paste (induction approx. 1min, ceramic 2-3min).

• Fry ground caraway, pepper and paprika for about 30 seconds.

• Deglaze with the red wine and reduce the heat to level 5.

• Add finely chopped soup vegetables.

• Add blanched San Marzano tomatoes and roughly crush them (it is enough to halve each tomato at first).

• Add allspice, peppercorns and a broken bay leaf in a spice bag.

• Simmer for about 1-2 hours, stirring regularly and crushing the tomatoes further.

• When the tomatoes are small enough for your taste or even completely dissolved, turn off the heat and melt in 50g of cold butter flakes.

• When the butter is mixed in, break the dark chocolate and melt it in.

Bechamel

• Sauté an onion or shallot in 5g of butter on level 6 (do not let it brown).

• Add 1/2 teaspoon of ground pepper and 1 teaspoon of ground nutmeg.

• Add 75g of wheat flour and stir very vigorously. Nothing should stick or turn brown.

• As soon as everything forms a thick paste, add 1.2l of whole milk.

• Continue stirring without letting anything stick (20-30min) until the sauce is nice and thick.

Pasta

• If fresh, then standard pasta dough (approx. 1 egg size M to 100g flour, some salt and olive oil as desired)

• I recommend ready-made pasta sheets, as they are easier to lay out and do not tear.

• Also pre-cook ready-made pasta sheets for about 1-2 minutes so that they don't draw so much liquid from the finished lasagne.

Layers

Grate 250g of Parmesan (preferably Grana Padano, as it is not as salty as the others). Grease the baking pan with some olive oil.

1. Pasta layer

2. Bolognese

3. Bechamel

4. Parmesan

5. Repeat for about 5-7 layers

Baking

• At 150°C convection for 45min.

• At 200°C top heat for 15-20min, so that the Parmesan turns golden brown.

Serving

Fresh, the lasagne is quite unstable and runs on the plate. The next day everything is more stable and stays in shape on the plate. Have fun and enjoy it!