Lasagne

Preparation of pasta Ingredients: 300 g of plain flour 3 large eggs, preferably free-range 1 spoon of oil Generous pinch of salt 1. Pile the flour on a work surface, make a well in the centre, break in the eggs and add the salt. Using a fork, or your fingers, draw the flour gradually into the eggs. Knead to form a ball, adding a little more of flour if necessary. Clean your hands and wipe the work surface. 2. If you are using the machine knead for 5 minutes and then allow the dough to rest for about 30 minutes, wrapped in clingfilm. Divide the dough into 4 parts and work on one part at time, keeping the rest covered by a bowl or between two soup plates. Knead and roll out the dough, following the manufacturer’s instructions. 3. If you are rolling the dough out by hand, dust the work surface and your hands with flour and knead for a further 5 minutes. The dough should be compact, smooth and elastic. Rest the dough wrapped in clingfilm or a tea-towel. 4.Dust the work surface and the rolling pin with flour, stretch and roll the dough, working away from you. Rotate the circle of dough regularly and evenly so that it remains circular.

Preparation of sauce Ingredients: 50 ml of oil 50 g of butter 150 g sautéed vegetables (carrot,celeries,onions) 400 g of minced meat ½ glass of white wine 300 g of tomatoes 1. Take a saucepan, pour the oil, the sautéed vegetables and the salt. 2. Put on the flame for 10 minutes. 3. Add the minced meat and after 10 minutes, add ½ glass of white wine, let evaporate the wine and after 15 minutes add the tomatoes.

Preparation of béchamel Ingredients: 100 g of flour 100 g of butter 1 liter of milk 1 dust of nutmeg 100 g of parmigiano 1. Take the milk, put in a small pot and heat, after 5-6 minutes remove the milk from the cooker and in another pot heat the butter as long as melt, add the flour slowly and mix. 2. At this moment add the warm milk, a pinch of salt, a little of nutmeg and turn as long as become a cream.

Preparation of the dish 1. Earlier as need to put into the baking tray a trickle of oil, the lasagne, a layer of béchamel, a layer of sauce and a lot of parmigiano cheese. 2. Continue the layers as long as finish the ingredients. 3. Put the baking tray in the oven for 35-40 minutes at 180 °C and eat them hot. Buon appetito!