Lasagne of obst
Instructions
Clean the vegetables, mince together the onion, carrot, celery and mortadella.
To fry the chopped with three tablespoons of oil for 15 minutes (add a bit of broth during cooking).
Then put the wine and let it evaporate.
Then add the artichokes (previously cut into slices), peas, tomato sauce.
Season with salt, cover and cook for 45 minutes.
Meanwhile you seared the dough for about 3 minutes in salted water and you stretched out on a cloth.
Grease a baking pan of suitable size and spread a layer of pasta, bechamel, one one of you have prepared sauce and Parmesan.
Continue layering in this way.
Put in oven at 180 degrees already warm for about 40 minutes.
Ingredients and dosing for 4 persons
- 300 g of dried lasagne pasta type
- 1 costa of celery
- 1 onion
- == 1 large carrot
- 3 artichokes
- 100 g of frozen peas
- 100 g of mortadella
- 1 glass red wine
- 3 tablespoons of olive oil
- Tomato sauce
- Bechamel
- Grated parmesan cheese