Modern lasagna is quite different from the recipe found near Naples in the 14th century. Today, lasagna includes several layers of dough, which are alternated with vegetables, meat, mushrooms, sprinkled with cheese, watered with sauces and baked in the oven.
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You will need
- - 1 pack of lasagna dough
- - 80 g of brisket or ham
- - 150 g of mushrooms
- - 0.5 tbsp. red wine
- - 200 g low-fat ground beef
- - 1 onion and carrots
- - olive oil, garlic, parsley, salt, pepper
- - 150 g mozzarella (grated)
- - 100 ml cream
- - 130 g ghee
- - 100 g tomato paste
Instruction manual
1
First, in salted water, boil the layers of dough for lasagna. Melt the butter in a saucepan, put finely chopped onions, carrots and parsley in it, lightly fry.
2
Add ground beef and olive oil. Fry until almost done. Peel and chop finely the mushrooms, send them to the sauté pan to the minced meat, and after 4 minutes put the tomato paste and chopped garlic. Season with pepper and salt, and, pouring red wine and water, simmer for a quarter hour.
3
Lubricate the lasagna baking dish with ghee, lay the dough layers, transferring each with sauce and a small amount of chopped ham or smoked brisket and butter chips. Finish the lasagna with a layer of dough, pour it with melted butter and sprinkle with grated cheese.
4
Bake the dish in the oven at a temperature of 200 degrees. After baking, deliver the mold, pour the cream with lasagna, cover with foil and leave for another 10 minutes in the oven. Serve directly in the form, sprinkled with the remaining cheese and divided into portions.