7
03
ITALIAN DISH: LASAGNE
School: IC Leonardo da Vinci
Ingredients
Process
"RAGU" SAUCE RAGU SAUCE
Minced pork meat (250 gr) Chop carrot and onion. Heat the oil in a pan and
add the chopped vegetables stewed for about ten
minutes on low heat while stirring occasionally.
minced beef pulp (500 gr)
tomato sauce (250 g)
carrots
onions
celery
whole milk
extra virgin oil (1 spoon)
salt
black pepper
water
BECHAMEL
fresh whole milk (1 L)
Butter (100 gr)
flour (100gr)
Add minced pork and minced beef and cook for
about ten minutes. Then pour the tomato sauce
then add 1 liter of water, salt and stir and cook
for about 1 hour on medium heat.
After cooking the result should be thick (not too
dry for this type of oven preparation); season
with salt and pepper, turn off the heat and add
the milk, stir and keep aside the sauce.
BECHAMEL
Take a saucepan and heat the milk. meanwhile,
in another pan heat the butter and once melt add
flour. Then add milk and cook on medium heat
until creamy
COMPOSITION OF LASAGNA
PASTA Take a rectangular pan. Spread some bechamel
on the bottom, then start with a lay of lasagna
leaves, sauce, parmesan cheese. You should put
different layers of lasagne till the pan is filled.
Lasagne with eggs (leaves) Put in pre-heated oven for about 45 minutes.
grated parmesan cheese Enjoy it.
salt (1 tsp)
nutmeg to grate