Italian-style meat lasagna, very delicious with Bolognese sauce, ricotta and mozzarella cheese.
Learn more about Elda Benassini
Ingredients10 portions
Preparation
In a large pot, sauté 1/2 chopped onion, 2 cloves of minced garlic, carrot and celery. Add the halved tomato and the puree. Leave in very low heat once it boils, and after about an hour, pass through the Chinese colander and reserve the sauce.
Soak the mushrooms in a cup of boiling water.
In a large pan, sauté the rest of the onion and garlic in olive oil until colored about 20 min. Add the ground meats and let cook until they are no longer pink. Add the prepared tomato sauce, the wine and the water of the mushrooms with the minced mushrooms. Season with salt and pepper.
Stir the ricotta cheese with the eggs, 1 cup of the parmesan, parsley, salt, pepper and nutmeg.
In a large pot, boil water with salt. When it boils, add the lasagna pasta and let cook until al dente. Drain and reserve. (Alternatively you can use precooked lasagna pasta).
Grease a refractory mold with butter. Put a layer of pasta, then the ricotta cheese and spread with a spatula. Put the meat sauce and the mozzarella cheese. Continue like this until you finish with pasta, ricotta and cheese.
Cover with aluminum foil and bake 20 minutes. Remove the foil and let it lightly browned for 10 more minutes.
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