I recommend this recipe mainly to catering establishments, as our lasagne noodle sheet comes to you freshly shocked, frozen, in 1/1 GN size sheets, in 10 kg cartons. This makes your work much easier and allows you to prepare this dish very quickly.
Ingredients for 15 servings
For the sauce:
400 g onions
60 g garlic
1,5 kg minced meat (beef and/or pork)
400 g carrots
200 g parsley root
800 g tomatoes
600 g concentrated tomatoes
200 g olive oil
salt, pepper
fresh basil
For the Bamel:
250 g vaj
200 g flour
1500 ml milk
40 g salt
10 g white pepper
5 g ground nutmeg
For layering
4 tab lasagne noodles
1500 g grated cheese
Preparing the lasagneragu:
Cut the vegetables into small cubes or grate them. Fry the onions in olive oil, then when the onions are translucent, add the carrots. Add a little water and simmer for 10 minutes. Then add the minced meat, brown and add the diced tomatoes. Add the concentrated tomatoes, season and simmer until the ingredients are tender.
Preparation of the béchamel sauce:
Melt the butter, add the flour and fry until light brown, stirring constantly. Add the milk, stirring constantly, and mix until smooth.
Layering:
Grease a 1/1 GN and place a layer of lasagne noodles in it. Place a quarter of the béchamel on top, then a third of the ragu. Sprinkle with a quarter of the grated cheese, then the next layer of pasta.
Repeat this until the fourth layer of dough has been laid down.
The last for pastry pour over the remaining béchamel, sprinkle generously with cheese and bake in a 180 degree oven for about 35 minutes.#
