12 sheets of lasagne
olive oil – 1 tbsp
1 tsp dried thyme
Garlic – 1 clove
2 tbsp grated parmesan
150 g tomatoes in their own juice
450 g boneless beef
3 tablespoons dry white wine
onions – 1 onion
1 tsp dried oregano
For the white sauce:

butter – 50 g
1/4 cup flour
nut muscat
900ml milk
Sauce Ricotta Barilla
grated Parmesan cheese – 2 tbsp


Onions and garlic peel and chop. Meat chop the stuffing. In a frying pan heat the oil and fry the onion, 2 min. Add mince and garlic and cook 10 min., Stirring occasionally. Season with salt and pepper.

Pour the wine, cook for 2 minutes. Add dried herbs and tomatoes. Stir with a spoon mashing tomatoes and remove from heat. Cover and set aside.

Prepare white sauce. Milk warm. In a saucepan melt the butter, add the flour and cook, stirring, 2 minutes. Gradually pour the hot milk, stirring constantly whisk. Bring to a boil, reduce heat and cook, stirring occasionally. Add the Parmesan, nutmeg, salt and pepper.

In a wide saucepan boil water, salt the. Next put a bowl of cold water. Lasagna Sheets lowered into the boiling water for 2-3 minutes. and immediately shift to the cold.

Preheat oven to 190 ° C. In a baking dish put a layer of lasagne sheets, then part of the minced meat and white sauce. Then put the lasagna sheets again, stuffing, gravy. Continue to be laid in such a way as not to run out of the ingredients. The top layer should be of the sheets of lasagne. Sprinkle with Parmesan. Put in the oven and bake for 35 minutes.

Ricotta sauce is heated in a skillet, not boiling. Cooked lasagna cut into pieces. Serve with sauce.

Bon Appetit!


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