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We clean the carrots, wash them and cut them into cubes as small as possible.
We clean the onion, wash it and chop it as finely as possible.
Put olive oil in a pan over medium heat and sauté the onion with the carrot.
When they are almost hardened, add the meat, pour the wine, mix and let it simmer for a few minutes over medium heat.
Add the tomato juice and mix with a wooden spoon. Let it simmer for a few more minutes and then close and let it cool a little.
Grease a pan with butter (my tray is 25 30) and place a first layer of lasagna sheets.
Pour a layer of ragu (meat composition), then a layer of Parmesan.
Then place a layer of lasagna, ragout and Parmesan cheese again.
Make a last layer of lasagna sheets, grease with tomato juice. Cover with a layer of bechamel sauce and finish with parmesan.
Heat the oven to 200 degrees Celsius.
Put the tray in the oven for 20-25 minutes (until the lasagna is lightly browned on the surface).