Green Lasagne All'Emiliana
Recipe first for 6 people based on Green lasagna with tomato - cooking method oven.
Preparation:
Preparation: Chop the bacon, carrot, onion and celery and brown them in a saucepan with a knob of butter over moderate heat for a few minutes. Add the minced meat and ham, leave to infuse for 2 minutes, then add the wine. When this has evaporated, add the tomatoes, salt and pepper and cook over low heat for 1 hour. After this time add the minced chicken livers and after a few minutes the cream, then remove from the heat. Prepare a béchamel sauce with 40 g of butter, the flour, the milk and the salt. Boil the lasagne in a saucepan full of boiling salted water, to which you will have added a spoonful of olive oil. Drain the pasta and place a layer of it on the bottom of a greased baking pan. Cover with a part of the ragù and the béchamel, sprinkle with Parmesan, then repeat the layers in the sequence indicated, until all the ingredients are used up: you must finish with a layer of béchamel and Parmesan. Cook the lasagna in the oven at 200 degrees for 30 minutes and serve.
Ingredients:
Ingredients: 450 G Green Lasagne Pasta - 50 Cl Milk - 100 G Pork Loin - 100 G Beef - 100 G Raw Ham - 50 G Bacon - 100 G Chicken Livers - 30 G Flour - 1/2 Glass Dry White Wine - 80 G Butter - 1 Stick Celery - 500 G Peeled Tomatoes - 1 Onion - 1 Carrot - Salt - Pepper - 1/2 Cup Cream - 50 G Grated Parmesan Cheese - 1 Tablespoon Olive Oil
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