Pasta: In a stand mixer fitted with the dough hook attachment add flour and salt to the mixing bowl.
With mixer on low speed, add 1 egg at a time until incorporated.
Continue to mix for 3 to 4 minutes until the dough starts to come together.
Remove dough from mixer and knead to form a ball.
Cover and let rest for 1 hour.
Roll out pasta.
Cut dough into 12 pieces.
Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through.
Cook pasta in boiling salted water for about 4 minutes or until just al dente.
Transfer to bowl with cold water to prevent sticking.
Drain on towel.
Bolognese Sauce:In a large skillet, heat the olive oil on medium heat.
Add the onion and saute 3 to 4 minutes or until soft.
Add the beef and Italian sausage and cook for 5 to 7 minutes or until browned.
Add the garlic and carrots and saute for 3 minutes just to soften.
Add the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil.
Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking.
Add the fresh basil and adjust seasoning.
Bechamel Sauce: In a medium saucepan on medium heat, melt butter.
Add the flour and stir with wooden spoon until a paste forms.
Remove from heat and add the cold milk a little at a time while stirring well between each addition.
Return to heat once all the milk is added and mixture is smooth.
Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes.
Add a pinch of nutmeg and season with salt and pepper to taste.
Add the Pecorino and Parmesan cheese and stir.
Assembly: Preheat oven to 350 degrees F.
Oil the bottom of a 13- by 9- by 2-inch baking dish.
Reserve a quarter of the bechamel sauce for the top layer.
Layer lasagna, starting with pasta and alternating bolognese sauce, grated cheese and bechamel sauce.
Season well between each layer.
Finish with a layer pasta, the reserved bechamel sauce and extra cheese on the top layer to finish (you should have 6 layers of lasagna).
Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	864.25 Kcal (3618 kJ)
Calories from fat	404.09 Kcal
		% Daily Value*
Total Fat	44.9g	69%
Cholesterol	205.17mg	68%
Sodium	1713.37mg	71%
Potassium	969.36mg	21%
Total Carbs	67.87g	23%
Sugars	10.72g	43%
Dietary Fiber	7.37g	29%
Protein	45.64g	91%
Vitamin C	5mg	8%
Vitamin A	0.3mg	10%
Iron	6.5mg	36%
Calcium	519.3mg	52%

Amount Per 100 g
Calories	174.71 Kcal (731 kJ)
Calories from fat	81.69 Kcal
		% Daily Value*
Total Fat	9.08g	69%
Cholesterol	41.48mg	68%
Sodium	346.36mg	71%
Potassium	195.96mg	21%
Total Carbs	13.72g	23%
Sugars	2.17g	43%
Dietary Fiber	1.49g	29%
Protein	9.23g	91%
Vitamin C	1mg	8%
Vitamin A	0.1mg	10%
Iron	1.3mg	36%
Calcium	105mg	52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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