Stuffed lasagne
Instructions
Saute chopped onion in a pan with oil.
Add the meat and let stand for 5 minutes over medium heat, then add the red wine and keepn lively flame.
Add tomatoes, salt and pepper and cook the meat to the Pan and heat gently for about two hours.
Boil lasagna al dente, a few at a time, in boiling salted water, to which you have added a tablespoon of oil.
Drain and place one at a time on a damp cloth.
cover the bottom of a buttered baking-pan with a layer of lasagne, put over the mozzarella and sliced hard-boiled eggs, sausage, cut into small pieces and peeled, basil, parsley and 1 tablespoon Parmesan.
Serve with melted butter and stack other lasagna, cover with the sauce and crumbled ricotta and sprinkle with pepper.
Cover again with that you will add the lasagna with Parmesan cheese and melted butter.
Passed in already warm oven at 180 degrees for 40 minutes.
Ingredients and dosing for 6 persons
- 400 g of type pasta lasagne
- 500 g of sauce tomatoes
- 125 g of mozzarella
- 200 g of roman ricotta
- 150 g of sausage
- 3 hardboiled eggs
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped basil
- 4 tablespoons of grated parmesan cheese
- 200 g of pulp minced beef
- 1/4 onion
- 1/2 cup of red wine
- 80 g of butter
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper