Emilian Green lasagna
Instructions
Chop the bacon, carrot, onion and celery and fry them in a pan with a knob of butter, a moderate heat for a few minutes.
Add the ground meat and ham, let stand for 2 minutes, then wet with wine.
When this will be evaporated, add the tomatoes, add salt and pepper and cook at low heat for 1 hour.
After this time, add the chopped liver and after a few minutes the cream, then remove from heat.
Prepare a bechamel with 40 g of butter, flour, milk and salt.
Boil lasagna in a pot full of boiling salted water, to which you have added a tablespoon of olive oil.
Drain the pasta and disponetene a layer on the bottom of a buttered baking dish.
Cover with a piece of meat sauce and béchamel sauce, sprinkle with Parmesan cheese, then repeat the layers in sequence, until exhaustion ingredients: you have to finish with a layer of bechamel and Parmesan.
Cook lasagna in the oven at 200 degrees for 30 minutes and serve.
Ingredients and dosing for 6 persons
- 450 g of pasta lasagne verdi type
- 50 cl of milk
- 100 g of pork loin
- 100 G = = Beef
- 100 g of ham
- 50 g of bacon
- 100 G = = Livers
- 30 g of flour
- 1/2 cup of dry white wine
- 80 g of butter
- 1 stalk of celery
- 500 g of peeled tomatoes
- 1 onion
- 1 carrot
- Salt
- Pepper
- 1/2 cup of cream
- 50 g of grated parmesan cheese
- 1 tablespoon of olive oil