Easter lasagna
Recipe first for 4 people based on Minced lamb with tomato - cooking method pan fried.
Preparation:
Preparation: Prepare the pasta, roll it out thinly and boil it in pieces in salted water with 1 drop of oil. Pass it in cold water and dry it. Fry the onion in oil in a pan, brown the ground well in it. Add the boquet and deglaze with the wine, once it has evaporated, add the tomato and cook for 60 minutes. In a buttered baking dish, start with a layer of pasta, then ragù, artichokes, pecorino cheese, chopped herbs, mozzarella, make 3 layers. Refrigerate for 3 hours, cut the portions and bake at 180 degrees for 30-35 minutes. Serve with black olives and chopped hard-boiled eggs.
Ingredients:
Ingredients: For the ragù: - 400 g minced lamb - 6 spoonfuls of tomato pulp - 1 clove of garlic - 1 red onion - 1 glass of white wine - olive oil - 1 bouquet of thyme and rosemary - for the filling: - 6 Artichokes Sautéed In Oil And 1 Clove Of Garlic - Grated Light Tuscan Pecorino Cheese - Diced Mozzarella - Chopped Aromatic Herbs - For The Pasta: - 8 Egg Yolks - Type 0 Flour - A Little Fine Corn Flour - Saffron
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