How to put together the perfect lasagna. Use this recipe to combine all the elements of the lasagna into one perfect Best Ever Lasagna. Join us for a Lasagna Masterclass in our pasta lab to get Chef Carmelo’s to see the construction of the lasagna in action.
Bechamel sauce: a delicious, creamy element of lasagna that gives it an extra punch of flavour and richness. This is Carmelo’s simple bechamel sauce recipe to create for the perfect lasagna. Join us in a Lasagna Masterclass in our pasta lab to get Carmelo’s hands-on tips and tricks for creating Barbetta’s Best Ever Lasagna.
- 1 litre milk
- 80g butter
- 80g all-purpose flour or tipo oo flour
- Tiny pinch of nutmeg
- Pinch of salt
- 50g grated parmesan
Carmelo’s famous ragu bolognese, the staple soul food pasta sauce and a key element of our Best Ever Lasagna. Join us for a Lasagna Masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect ragu bolognese for your lasagna.
- 2 carrots, finely chopped
- 2 onions, finely chopped
- 2 celery sticks, finely chopped
- 1kg yearling/beef mince, coarsely ground
- 1 kg pork mince, coarsely ground
- 3 cups red wine
- 50g tomato concentrate
- 1 litre tomato passata
- 2 bay leaves
- Salt to taste
- Pinch of nutmeg
Use this recipe to create and roll out the perfect pasta dough for lasagna sheets. For Chef Carmelo’s tips and tricks to everything lasagna, join us for a Lasagna Masterclass at Barbetta Cucina.
- 300g flour (tipo 00) per person (plus extra flour for dusting)
- 3 large eggs