Lasagna With Ham And Mushrooms

Preparation:

Preparation: Put a knob of butter in a saucepan and brown the finely chopped onion, carrot and celery. Cook over medium heat for a few minutes, stirring often with a wooden spoon, then add the minced beef, sliced mushrooms and tomato sauce. Add salt and pepper and add a few spoonfuls of hot broth to the ragout. Put the lid on and cook over low heat for about half an hour. In the meantime, boil the lasagne, a few at a time, in salted, boiling water. Drain them halfway through cooking and place them, well spaced, on a dampened cloth. Butter a pan, cover the bottom with part of the lasagne and cover them with a little meat sauce, a few slices of ham and a few knobs of butter. Repeat this operation until all the ingredients are used up, sprinkling the last layer of lasagna with grated Parmesan cheese and melted butter. Put the pan in a preheated oven (180 degrees) and cook for about 20 minutes, until the surface of the lasagne has a nice golden colour.