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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.
PRESENTATION
Serve with Parmesan cheese.
TIPS
You can substitute the ricotta cheese sauce for a béchamel sauce (and the eggs should no longer be added).
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(16)
Caty Ugalde
20/10/2019 09:36:07
Excelente
Luis Zataray
17/11/2018 16:29:36
Excelente, yo utilicé salsa bachamel y no utilicé champiñones porque no me gustan. Pero en general excelente receta.
Gaby Picazo C
12/08/2018 09:15:51
Hoy la preparé, quedo deliciosa
CARLOS JARAMMILLO
25/08/2015 20:08:32
GRACCI ELDA
ESTA ES DELICIOSURAAAAAAAAAAAAAAAAAA!!!GRACIAS ELDA....
Karina Glez
13/01/2014 14:46:24
me encanta la lasagña
la vegetariana tambien sabe deliciosa !!!
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