Baked lasagna
Instructions
Boil the pasta in a pot with boiling salted water, to which you have added a tablespoon oil to prevent lasagna from sticking together.
Al dente, drain, using a slotted spoon, and stendetele to dry on a clean cloth.
In a saucepan melt 40 g butter gently, add the bacon and the chopped vegetables and cook them at moderate heat for about 5 minutes.
When the sauce is golden, place in saucepan the mincemeat, seasoning all together for a few minutes, then add half a glass of white wine.
Let the wine evaporate, add the tomato sauce diluted with half a ladle of broth, add salt and pepper and cook the ragù and focus in covered container for about 2 hours.
Prepare a bechamel with 30 g of butter, milk and flour.
Formed a layer of noodles on the bottom of a buttered baking dish, cover with a meat sauce and a bit of bechamel and sprinkle the whole with plenty of grated Parmesan.
Continue in the same order until exhaustion ingredients.
Sprinkle the last layer with butter flakes, then cook the lasagne in the oven is already hot (200 degrees) for about 20 minutes.
Ingredients and dosing for 6 persons
- 400 g of green lasagna
- 300 g of pulp of minced beef
- 50 g of bacon
- 100 g of butter
- 150 g of grated parmesan cheese
- 50 g of flour
- 50 cl of milk
- Ladle 1/2 of broth
- 1 stalk of celery
- 1 carrot
- 1 onion
- 50 cl of tomato sauce
- Salt
- Pepper
- 1 tablespoon of olive oil
- 1/2 cup of dry white wine