Recipe For Meat Lasagna

Lasagne originated in Italy, traditionally ascribed to the city of Naples (Campania), where the first modern recipe was created in the Middle Ages and published in Liber de Coquina (The Book of Cookery), and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, Parmigiano-Reggiano and chopped hard boiled eggs.

Everyone loves a good lasagna, right? It’s a great way to feed a crowd and a perfect dish to bring to a potluck. It freezes well. It reheats well. Leftovers will keep you happy for days.

Ingredients:

* 1 pack of 500g egg lasagna
* 700g of chopped beefsteak
* 200g fresh mushrooms
* 1.5 kg of beautiful tomatoes
* 1 Lt. of milk
* Nutmeg
* 80g flour
* 1 large onion
* 150g Parmesan cheese
* 60g butter
* Salt pepper

Method:

* Make brown the onions in a pan and add the meat that we will roast and sliced mushrooms. Meanwhile, peel the tomatoes (just scald them).

* When the meat is entered, add the tomatoes and let reduce over low heat for 1 hour, stirring occasionally. You can add a cube of beef broth to enhance the taste of this meat coulis.

* Prepare, in part, a bechamel sauce with flour, butter, and a liter of milk.

* In an earthenware baking dish or glass or even metal, after having buttered, a layer of bechamel sauce, a layer of pasta, a layer of sauce, a layer of Parmesan cheese, a layer of bechamel, A layer of dough, etc ... until the dish is full.

* Finish with a layer of grout generously sprinkled with parmesan cheese and pass this dish in a hot oven 210ºC for 45 to 60 minutes.

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