Lasagne alla ferrarese
Instructions
Place onion, carrot and celery slices in a saucepan with oil and chopped ham; FRY at a moderate flame, add the minced meat and FRY, stirring and basting occasionally with wine.
Pour the concentrate melted with a little hot broth.
Add the remaining broth, stir and let simmer for about an hour, adding more broth if necessary.
Blanched spinach for 1/2 minute in a little boiling water, strizzateli and run the blender.
Put the flour on the work surface, add the spinach and eggs.
Make a homogeneous dough and let rest for 15 minutes covered.
Then split it in half and cut with the rolling pin two disks of dough too thin that you cut to rectangles in the size of the baking dish.
Dip Lasagna for 1 minute in boiling salted water; remove, cover in cold water, drain and gently on a damp Tea towel, cover with another towel.
Grease the baking dish, place on a sheet of pasta, sprinkle with a layer of meat sauce, then another disponetene and cover with a layer of bechamel and Parmesan.
Continue until you run out of ingredients.
On the last sheet of pasta have a bit of bechamel and a sprinkling of Parmesan.
Place the baking dish in a preheated oven at 200 degrees and cook for 20-25 minutes; must form a golden crust.
Ingredients and dosing for 4 persons
- For the dough:
- 300 g of 0 white flour
- 100 g of boiled spinach
- 2 eggs
- Salt
- For ragù:
- 100 g of pulp minced beef
- 100 g of ham
- 2 tablespoons of sunflower oil
- 1 tablespoon of tomato paste
- 1/2 cup of dry white wine
- 40 cl of vegetable broth
- 1/2 onion
- 1 celery
- Salt
- Pepper
- For the filling:
- 60 g of grated parmesan cheese
- 50 cl of bechamel