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Sfoglia Lasagna

in Long & short cuts
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Freshly made lasagna sheets

Combining only the best quality local ingredients with secret family recipes, our handmade fresh pasta makes it easy to prepare delicious meals at home.

Only the very best quality…

Our artisan, hand processed and packed fresh pasta is made using an authentic, traditional Italian family recipe. We only use top quality Italian durum wheat semolina, Australian soft wheat flour and free range eggs to produce an exceptional, velvety result. We don’t use any artificial colours, flavours or preservatives, instead we create superior products that preserve the integrity of the ingredients.

  • 100% Natural ingredients
  • 500 gram net
  • Serves 3-4

Sfoglia Lasagna Ingredients:

sfoglia lasagna ingredients



Lasagna with Wagyu beef ragu


Recipe suggestion:  for 4 People

Ingredients for the wagyu beef ragu:

  • 1 purple garlic cloves, a small onion
  • 80 gr. carrots
  • 40 gr. celery stick
  • 400 gr. of beef mince
  • nutmeg
  • sea salt
  • cracked black pepper
  • 400 ml. of tomato sauce
  • 30 gr. of butter
  • fresh grated parmesan
  • fresh herbs (rosemary, thyme, sage)
  • a glass of red wine.

Ingredients for the béchamel sauce:

  • 1 lt. milk
  • 50 gr. butter
  • 50 gr. Plain flour
  • nutmeg
  • salt.

Process: Simply place a large pot on your stove, fill this up with hot water from your kettle, 3 lt. of water will do for cooking 500 gr of our pasta, add salt to it and taste it, you should be able to taste the saltines, if it’s too bland add bit more salt to it.

Chop all the vegetable and fry them in a medium size pot with the herbs and the butter until the vegetable start to sweat and change in colour, add the mince and keep frying the meat until cooked adjust with salt and pepper, add the nutmeg and the red wine.

Let the wine evaporate and add the tomato sauce, you can buy one premade in the supermarkets.

Cook on low heat for 45 minutes, sauce should be rich and dense but not dry.

For the béchamel sauce, bring milk to the boil in a small pot, in another pot of the same size allow the butter to melt, add the plain flour, mix together and cook for few minutes, add the hot milk and bring to the boil again, keep stirring, the sauce should became thicker and velvety, adjust with salt and a pinch of grated nutmeg.

Place you pasta strait from the packet into the boiling water, stir gently in the first minute avoiding any pasta to stick to the bottom of the pot.

Cook the pasta sheets in the boiling water for about 3 minutes, drain the pasta and cool it down in a container with water and ice, drain the pasta and set aside.

In a baking tray spread the butter onto the bottom and build the lasagna layers, starting with a ladle full of the béchamel sauce, to cover the base of the tray, add in order, pasta sheets, ragu, béchamel, grated parmesan cheese, again with pasta sheets, ragu, béchamel, grated parmesan, keep building the layer, we usually suggest 4/5 layers in a tray.

Bake the lasagne for at list 20/25 minutes in the oven at 180 C.

Enjoy your perfect lasagne.

I Pastai with many years of experience deliver the best Italian fresh pasta right here in Australia.

Enjoy with friends and family exactly like Italian family do.

Buon Appetito.