Lasagna in mess
Instructions
Chop the carrot, onion and celery with half of ham, then place them in a pan with two tablespoons of olive oil and minced meat and FRY all together with moderate heat for 10 minutes.
Squirt the sauce with half a glass of red wine, let it evaporate, then add the tomatoes, peeled, seeds and cut into fillets, and a glass of water.
Season the meat with salt and pepper and a ground let it simmer in covered container and for 30 minutes.
In another saucepan and gently fry the peas with 20 g of butter for 10-15 minutes.
Boil the pasta in a pot of boiling salted water, cook them al dente and conditene two-thirds with the meat sauce and the rest with melted butter, and Parmesan.
Spread half the pasta sauce on the bottom of a buttered baking dish, cover it with slices of mozzarella and eggs, then put yourself above all the dough with butter.
Formed on this one layer of strips of ham, then one of peas, then cover with the remaining pasta sauce.
Passed the lasagna in the oven (180 degrees) for 20 minutes, then serve.
Ingredients and dosing for 6 persons
- 450 g of lasagnette
- 100 g of pulp of minced beef
- 150 ham
- 4 tablespoons of grated parmesan cheese
- 100 g of butter
- 1 mozzarella
- 3 hardboiled eggs
- 1 cup of shelled peas
- 4 tomatoes
- 1 carrot
- 1 stalk of celery
- 1/2 onion
- 1/2 cup of red wine
- 2 tablespoons of olive oil
- Salt
- Pepper