White Lasagne

METHOD:

1. Chop the onion, celery and carrot, then brown in the butter in a casserole dish

2. Add the meat, soaked mushrooms, salt, pepper and nutmeg. Cook over a low heat for 30 minutes, then tip in the sieved tomatoes and milk and continue to cook for another hour, adding a little water if necessary

3. Meanwhile, prepare the pasta by combining the eggs, flour, the tablespoon of olive oil and a pinch of salt. Mix for approx. 10 minutes

4. Roll out the pasta and cut into strips approx. 10 cm wide

5. Make the béchamel sauce, melting the butter in a casserole dish and then adding the flour

6. Continue to stir while adding the hot milk, salt, pepper and the pinch of nutmeg; leave to cook for 10 minutes

7. In a saucepan, bring the water to the boil with a little salt and 2 tablespoons of olive oil (to prevent the pasta from sticking)

8. Cook the pasta sheets, 4 at a time, for a few minutes. Take them out of the boiling water and quickly plunge into cold water. Lay out the cooked pasta sheets on a tea towel while you cook the remaining sheets

9. Lightly oil an oven dish and spread a tablespoon of the meat sauce over the bottom, distributing it evenly (this will ensure the lasagne sheets do not burn)

10. Next, lay out the pasta sheets so that the entire base of the dish is covered

11. Cover the dough with the béchamel sauce and then add a little meat sauce (bear in mind that you will need to create at least 4 layers plus the topping: you should therefore divide the ingredients accordingly)

12. Continue with the other layers: pasta, béchamel and meat sauce, sprinkling each with a little grated Parmigiano Reggiano and repeating until the final layer, which should be covered with a more generous sprinkling of Parmigiano Reggiano

13. Bake the lasagne at 160°C for approx. 1 hour and, once you have taken the dish out of the oven, leave to rest for 5-10 minutes before serving

Recipe presented by Smeg