Lasagnes "Françoise da Corato

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Lasagnes "Françoise da Corato

Lasagnes "Françoise da Corato

Number of people

3 onions

Tomato purée

Chopped steak (to be crumbled)




Béchamel (hardly less than tomato sauce)

mozzarella ball and a little bit of gruyère

1 ham

1 bologna

lasagna pasta plate

Preparation: 30 min
Cooking time: 50 min
Step 1
Prepare the sauce by browning the onions (previously cut) in a base of oil. Add the minced meat in crumbs, cook until the meat turns brown and add the tomato paste. Season with salt, pepper and basil. Cook for 30 minutes to 1 hour over medium heat.
Step 2
Meanwhile start your "basic" béchamel sauce with butter, flour and milk... the consistency must be quite liquid.
Step 3
Coarsely chop the sausages with a knife and cut the mozzarella into thin slices.
Step 4
From then on, spread in successive layers, in a gratin dish, the plates of pasta, the sausages, the mozzarella and - of course - the sauces. There is no pre-defined order in the superposition of ingredients, each one brings at that moment his "personal touch".
Step 5
The top of the dish must end with a layer of tomato sauce that can be sprinkled with Gruyère cheese to make it brown.
Step 6
Bake at 200°C for 50 minutes (if you add gruyère, stop cooking half the time and cover the dish with foil to avoid burning the gruyère).
Author's note
Can be consumed very well heated.

I add my grain of salt

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