Ingredients:
- Homemade Calabrian Oregano Lasagna Sheets
- 400g 00 flour
- 100g semolina flour
- 5 large eggs
- 1 tbsp dried Calabrian oregano (crushed finely)
- 10g olive oil
- Pinch of salt
Calabrian Bolognese Sauce:
- 2 tbsp olive oil
- 1 small yellow onion, minced
- 1 celery stalk, minced
- 1 carrot, minced
- 3 cloves garlic, minced
- ½ lb ground pork
- ½ lb ground beef
- ¼ lb spicy Calabrese sausage (crumbled)
- ½ cup dry red wine
- 1 tbsp tomato paste
- 1 (28 oz) can San Marzano tomatoes, crushed by hand
- 1 tsp Calabrian chili paste
- Salt and pepper to taste
- Fresh basil or oregano to finish
- 1/4 cup brown sugar
- 2 tbl Calabrian oregano
- Pinch or red pepper flakes
Béchamel Sauce:
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 ½ cups heavy cream
- Pinch of freshly grated nutmeg
- 2 cloves roasted garlic
- Salt and white pepper to taste
Instructions:
Lasagna sheets:
On a clean surface, mix the flours. Make a well in the center. Add eggs, olive oil and salt into the well. Slowly incorporate flour with a fork, then knead 10–12 minutes until smooth and elastic.
Wrap in plastic wrap and let rest 30–45 minutes at room temp. Roll out using a pasta machine or rolling pin into thin sheets (setting 7 on most pasta machines). Once sheets are rolled out, sprinkle Calabrian oregano and fresh basil onto sheets, fold in half and repeat the process of rolling pasta sheets. Cut into 9 x 13-inch sheets or to fit your pan. Dust with semolina to prevent sticking. You can now cook your lasagna sheets. Add to boiling salted water until Al dente.
Bolognese:
Heat olive oil in a large pot over medium heat. Add onion, celery, carrot and garlic. Sauté 6–8 minutes until softened. Add meat and cook until browned. Drain excess fat. Stir in tomato paste, brown sugar, deglaze with red wine. Add crushed tomatoes, chili paste and seasonings. Simmer gently, uncovered, for 1.5–2 hours, stirring occasionally until thick and flavorful.
Béchamel:
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Slowly whisk in heavy cream until smooth. Cook, stirring constantly until thickened (10–12 minutes). Season with salt, garlic clove, white pepper, and nutmeg.
Assembly & Baking:
Additional Ingredients: 1 cup grated Parmigiano-Reggiano, 1-3 cups shredded low-moisture mozzarella. Extra Calabrian oregano for garnish.
Preheat oven to 375°F
Lightly butter or oil your baking dish.
Spread a thin layer of bolognese on the bottom.
Add pasta sheet, then a layer of béchamel and a sprinkle of mozzarella, add pasta sheet, then thin layer of bolognese with sprinkle of mozzarella. Repeat layers 4–5 times, finishing with pasta, bolognese and Parmigiano. Cover with foil and bake 25 minutes. Uncover and bake an additional 15–20 minutes until bubbling and golden. Rest 15–20 minutes before slicing.
As seen in the 2025 Summer/Fall edition
Restaurant: Malvagios Italian Trattoria & Catering Co.
Photography by: Joel Riner