Lasagna

Preparation

1. STEP 1 OF 11

   Lasagna can be bought in the regular or egg variety

2. STEP 2 OF 11

   While the ragù finishes cooking with the minced meat, egg, soaked bread, salt, pepper, and parsley, and a handful of pecorino, the meatballs that are part of the filling will be prepared, fried, and set aside

3. STEP 3 OF 11

   Also cook the sausages as usual by covering them with water and then letting them brown, optionally with wine: then slice them into round pieces

4. STEP 4 OF 11

   Then slice the fiordilatte and mix the ricotta with a bit of sauce and some pasta water until it reaches a creamy consistency

5. STEP 5 OF 11

   At this point, if the cheese is grated and everything is ready, you can start cooking the lasagna

6. STEP 6 OF 11

   It is advisable to use a very large but rather shallow pot in which you will pour 3 or 4 tablespoons of oil

7. STEP 7 OF 11

   Place the lasagna sheets in the water one by one, taking care to cross them transversely over each other

8. STEP 8 OF 11

   Stir very gently with a fork and drain the pasta al dente and quickly

9. STEP 9 OF 11

   Then try to spread it out as much as possible on a wet cloth

10. STEP 10 OF 11

    Now take the baking dish and sprinkle the bottom with sauce; then make a first layer of pasta by placing the lasagna sheets next to each other all in the same direction, ensuring that they cover not only the bottom of the dish but also the sides and hang over the edges

11. STEP 11 OF 11

    You will then have a sort of box in which you will spread a few spoonfuls of ricotta, then sauce

Suggestions

• Pot

• Pan

• Lasagna Dish

• Grater

General Information

Analysis

Macronutrients (100 gr)