Lasagne di pasquetta
Instructions
Sift the flour on the work surface, placing it in fontana, formed a recess in the Center and add 4 eggs and salt necessary, then knead until obtaining a smooth and homogeneous paste, adding a little water if necessary.
Gather up the dough ball and let rest in a cool place.
Clean the spinach, wash and boil them in a pot without water, then drain and mince finely.
In a bowl mix the ricotta with a wooden spoon and, when it is smooth, add the spinach, 3 tablespoons Parmesan cheese, lightly beaten egg yolk and a pinch of salt and stir carefully.
Fry the chopped onion in a saucepan with oil and 20 g butter, moderate heat for 4-5 minutes.
Add the minced meat, sliced tomatoes and the tomato paste.
Cook for 10 minutes, then add the milk, a pinch of sugar and a pinch of salt and let simmer for 30 minutes, stirring constantly.
Roll the dough into a thin sheet and cut it into squares of 10 cm to the side.
Let them boil al dente, a few at a time, into a pot full of boiling salted water.
As they are ready, drain the pasta pieces gently with a slotted spoon and place in a serving dish.
Cover each layer with a pasta with ricotta and spinach and one of meat sauce; continue until exhaustion ingredients, ending with a layer of noodles.
Sprinkle the preparation with the rest of the melted butter, and Parmesan, then serve.
Ingredients and dosing for 6 persons
- 400 g of flour
- 5 eggs
- 500 g of spinach
- 150 g of ricotta
- 150 g of minced veal meat
- 2 tomatoes
- 1 tablespoon of tomato paste
- 8 tablespoons of grated parmesan cheese
- Salt
- 2 tablespoons of milk
- 1 pinch of sugar
- 2 tablespoons of olive oil
- 60 g of butter
- 1 onion