Lasagna from Romagna

Ingredients:

• For the pastry:
  • 500g of 00 flour
  • 5 eggs
  • A pinch of salt
  • (Optional) 100g of boiled and finely chopped spinach for a green pastry
• For the ragù:
  • 500g mixed minced meat (pork and beef)
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 200g of stretched bacon
  • 1 glass of dry red wine
  • 400g tomato puree
  • Vegetable broth to taste
  • Extra virgin olive oil
  • Salt and pepper to taste
• For the béchamel sauce:
  • 1 liter of milk
  • 100g butter
  • 100g of flour
  • Grated nutmeg
  • Salt
• To complete:
  • Grated Parmigiano Reggiano
  • Butter

Preparation:

1. Browse:
   • Follow the same procedure as preparing the tagliatelle to create the pastry.
   • If you want a green pastry, add chopped spinach to the dough.
   • Roll out the pastry thinly and cut into rectangular sheets.
2. Ragout:
   • Follow the same procedure as the recipe for tagliatelle with ragù.
3. Bechamel:
   • In a saucepan, melt the butter, add the flour and mix well to obtain a roux.
   • Gradually pour in the hot milk, stirring continuously with a whisk to avoid lumps.
   • Cook over low heat until the béchamel thickens, adding salt and nutmeg to taste.
4. Composition of the lasagna:
   • Butter a baking pan.
   • Alternate layers of puff pastry, ragù, béchamel and grated parmesan. Start and end with a layer of béchamel and parmesan.
5. Cooking:
   • Bake in a preheated oven at 180°C for about 40-50 minutes, or until the surface is golden and the pastry is well cooked.

Advice:

• For a richer variation, you can add ricotta or mozzarella between the layers.
• If you have time, you can prepare the ragù and béchamel the day before.
• For an extra touch, you can sprinkle the lasagna with breadcrumbs before baking.

Enjoy your meal!

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