Lasagna

Lasagna you can you can buy plain or egg type.

While the meat finishes cooking, with the ground beef, egg, bread soaked, salt, pepper and parsley and a handful of cheese you manipulate the meatballs that are part of the stuffing, FRY and place aside.

Cook the sausages, as usual, covering them with water and then let them Brown, who like it, even with wine: the affetterete then to round slices.

Make sure to slice the mozzarella and mix the ricotta with a little tomato sauce and a little water until pasta has hired a creamy consistency.

At this point, if the cheese is grated and everything is ready, you can drop the lasagna.

It is advisable for this purpose a very large pot but rather low, in which you put 3 or 4 tablespoons oil.

Put the lasagna in the water one by one, making sure to cross them transversally the one over the other.

Turn the fork very gently and drain the pasta al dente and quickly.

Try then to extend it as much as possible on a wet cloth.

Take now the bread pan and cospargetene the soil of gravy; fate then a first layer of pasta making lasagna the next to each other all in the same direction and making sure that besides the bottom of casserole dish cover and edges fall well outside.

You will get then a kind of box, which spalmerete a few spoonful of ricotta cheese, then sauce, sausages, meatballs, mozzarella, grated cheese.

Gravy sprayed and begin again with the lasagna, putting it in the opposite direction, and this time just inside the box.

Still gravy, stuffing and then sauce and cheese, and then lasagna in the opposite direction, until you almost to the edge of the pan.

Then fold the first layer lasagna, which remained outside the pendulous container, in order to close the box.

Still a bit of ricotta, sauce and grated cheese and lasagna is ready to be fired.

Leave it in the hot oven for a half hour or so and let it rest for 10 minutes more.