Lasagna with fresh San Marzano Tomatoes

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

Blanch all San Marzano tomatoes for 1 to 2 minutes, chill in ice water and peel.

Sear ground meat with 5 tbsp olive oil and 2 tsp salt (level 7).

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

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

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

Fry ground cumin, pepper, and paprika for approx. 30 sec.

Deglaze with red wine and reduce heat to level 5.

Add finely chopped soup vegetables.

Add blanched San Marzano tomatoes and roughly mash (it's enough to halve each tomato initially).

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

Simmer for approx. 1-2 hours, stirring regularly and continuing to mash the tomatoes.

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

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

Sauté an onion or shallot in 75g butter at level 6 (do not let it brown).

Add 1/2 tsp ground pepper and 1 tsp ground nutmeg.

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

Once everything forms a thick paste, add 1.2l whole milk.

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

If fresh, use standard pasta dough (approx. 1 medium egg per 100g flour, a little salt and olive oil as desired)

I recommend ready-made pasta sheets, as they are easier to lay and don't tear.

Also pre-cook ready-made pasta sheets for approx. 1-2 min so they don't absorb too much liquid from the finished lasagna.

Grate 250g Parmesan (Grana Padano is best, as it's not as salty as the others). Grease the baking dish with a little olive oil.

Pasta layer

Bolognese

Bechamel

Parmesan

Repeat for approx. 5-7 layers

At 150°C convection for 45min.

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

When fresh, the lasagna is quite unstable and will spread on the plate. The next day, everything is more stable and holds its shape on the plate. Have fun and enjoy your meal!