Lasagna with Fresh Pasta, Bolognese and Pecorino Cheese Sauce

Summary by Krater

This video details a three-day process for making a homemade lasagna featuring non-traditional bolognese sauce, spinach pasta dough, and white cheese sauce. The presenter demonstrates rolling pasta, layering, double-baking, and concluding with a plated lasagna.

From the video

Answers: How do you make a homemade lasagna from scratch over three days?

• bolognese sauce
• spinach pasta dough
• white cheese sauce
• pasta roller
• layering lasagna
• double-baking technique

Ingredients

• 1 pound carrots
• 1 large red onion
• 1 pound chicken livers
• 3 pounds ground meat
• 1 little can tomato paste
• 1 whole bottle white wine
• 3 big cans crushed tomatoes
• 1 big spoonful liquid chicken bouillon
• dried herbs
• pepper
• balsamic vinegar
• salt
• 8 ounces spinach
• 4 eggs
• 2 cups flour
• 1 stick butter
• 1 whole head garlic
• 1/2 gallon milk
• 7 ounce block Pecorino cheese
• 1 pound mozzarella
• fresh basil

What it concludes

• Egg-heavy pasta dough stays firm even after it bakes in lasagna and does not go mushy.
• Shocking spinach in ice water sets the color green and stops it from turning brown.
• Using a sheep's milk cheese like pecorino cuts better through the white cheese sauce than parmesan due to its acidity.
• Cutting lasagna noodles cold allows for clean cuts instead of messy pieces resembling pizza the hut.
• Baking the assembled lasagna with a two-stage method ensures every piece is an edge piece with the tomato sauce tying the whole dish together.