For the lasagna alla Guti, first prepare the pasta dough. To do this, mix the flour and eggs and knead into a smooth dough. If the dough is too dry, add a little water. Little trick: I always wet my hands with water and then knead the dough and repeat this process until the smoothness of the dough is right.
Place smooth dough in refrigerator to rest for 30 minutes. After resting, make thin pasta sheets in a pasta machine.
For the bolognese, heat some olive oil in a saucepan (at least 1.5 l large) and sauté the finely diced onions in it. Add the peeled tomatoes and the finely chopped garlic. Now add the minced meat. Season with salt, pepper and herbs to taste. Now the Bolognese should simmer for at least 3 hours. Add the beef broth little by little. Let it reduce again and again.
I do not use béchamel sauce in my lasagna. For topping in the layers I use mozzarella slices.
Once the bolognese is done and the pasta sheets are rolled out, we start layering in an oven proof dish. First I put pasta sheets in as a base, then a layer of bolognese, then pasta sheets, mozzarella, pasta sheets, bolognese, and so on until the dish is full. The last layer is grated cheese or pizza cheese sprinkled on top. Put the lasagna alla Guti in the oven at 220 °C for about 10 minutes or until the cheese has melted and browned a bit.
Preparation Tip:
If you want to prepare the tomato sauce of the Lasagne alla Guti right away, use three times the amount of the tomatoes, onions and Knobaluch. Now you can use one part for the Bolognese and freeze the other two parts. So you always have a fine pasta or pizza sauce on hand.
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