The video shows the recipe for pan lasagna. The chef starts by making the meat sauce, using garlic, onion, carrot, minced meat, tomato paste, and white wine. He then adds a bay leaf, salt, and pepper, and cooks the mixture until it's well browned.
Next, the chef makes a béchamel sauce using butter, flour, and milk. He cooks the sauce over medium heat, stirring constantly, until it thickens.
The chef then prepares homemade pasta dough using flour, eggs, and salt. He kneads the dough and lets it rest for 20 minutes before stretching it out using a machine or by hand.
The lasagna is assembled by layering the pasta sheets, meat sauce, and béchamel sauce in a pan. The chef adds mozzarella cheese and repeats the layers until all the ingredients are used up.
Finally, the lasagna is cooked over low-medium heat for 20-30 minutes, covered with a lid to prevent burning. The result is a delicious pan lasagna that looks and tastes like it was baked in the oven.
Here are the key facts extracted from the text:
1. The recipe being made is a pan lasagna.
2. The ingredients used include extra virgin olive oil, garlic, onion, carrot, bay leaf, minced meat, salt, white pepper, white wine, tomato, tomato extract, and ground chili.
3. The minced meat used is a mix of half beef and half pork.
4. The recipe uses a béchamel sauce made with lard or butter, flour, and milk.
5. The pasta used is homemade, made with wheat flour and eggs.
6. The pasta is stretched using a machine or by hand.
7. The lasagna is assembled in a pan with layers of béchamel, meat, and mozzarella.
8. The lasagna is cooked over low-medium heat for 20-30 minutes.
9. The ingredients are listed in the video description.
10. The recipe is a labor-intensive dish that requires other preparations, but it's worth it.
11. The lasagna can be made with pre-cooked pasta sheets if desired.
12. The béchamel sauce is cooked slowly over medium heat, stirring constantly.
13. The milk used in the béchamel sauce should be very hot to avoid lumps.
14. The lasagna is covered while cooking to prevent the bottom from burning.
15. The recipe is finished with a layer of béchamel and mozzarella on top.