Lasagna in its modern form is quite different from the recipe found near Naples back in the 14th century. Today, lasagna includes several layers of dough, which alternate with vegetables, meat, mushrooms, sprinkled with cheese, poured over with sauces and baked in the oven.
It is necessary
- - 1 pack of lasagna dough
- - 80 g brisket or ham
- - 150 g of mushrooms
- - 0, 5 tbsp. red wine
- - 200 g lean ground beef
- - 1 onion and 1 carrot
- - olive oil, garlic, parsley, salt, pepper
- - 150 g mozzarella (grated)
- - 100 ml cream
- - 130 g ghee
- - 100 g tomato paste
Instructions
Step 1
Boil the lasagna dough in salted water. Melt the butter in a saucepan, put finely chopped onions, carrots and parsley in it, lightly fry.
Step 2
Add ground beef and olive oil. Fry until almost done. Peel and finely chop the mushrooms, send them to the stewpan for the minced meat, and after 4 minutes add the tomato paste and chopped garlic. Season with pepper and salt and add red wine and water and simmer for a quarter of an hour.
Step 3
Grease a lasagna baking dish with melted butter, arrange the layers of dough, shifting each layer with sauce and a little chopped ham or smoked brisket and shavings of butter. Finish the lasagna with a layer of dough, drizzle with melted butter and sprinkle with grated cheese.
Step 4
Bake the dish in the oven at 200 degrees. After baking, deliver the baking dish, pour the cream over the lasagne, cover with foil and leave in the oven for another 10 minutes. Serve straight in the pan, sprinkle with the remaining cheese and divide into portions.
