INGREDIENTS
- For the mass:
- – Flour 0000 600 g.
- – Egg 3 items.
- – Yolk 9 items.
- – Water (only a few drops if crucial).
- Filler 1:
bolognese
- – Minced beef. 500g.
- – Chorizo 1 u (solely the filling, not the tripe).
- – Chopped onion ½ unit.
- – ½ u small finely grated carrot.
- -Very chopped celery ½ stem.
- – Finely chopped garlic 1 unit.
- – Laurel.
- – Contemporary oregano 1 sprig.
- – Tomato extract 1 tbsp.
- – Purple wine 1 glass.
- – Crushed tomato 1 bottle.
- – Condiments:
salt, black pepper and floor chili.
- Filling 2:
bechamel with cheese
- – Flour 0000 40 g.
- – Butter 40 g.
- – Milk 500 cc.
- – Eggs 2 items.
- – Grated cheese 100 g.
- – Mozzarella 300 g.
- – Salt, white pepper and nutmeg.
- Armed:
- – Grated reggianito cheese. c/n.
- – Butter 50 g.
- To stretch:
semolin.
LASAGNA with two fillings: bolognese, meat, chorizo and greens, and one other filling of bechamel with cheese… Do you dare to organize it? Heat for this winter!
PROCEDURE:
1. Make the dough, relaxation lined for half-hour, stretch 1 mm and minimize sheets of 15 x 25 cm or the scale of the container during which we’ll assemble the lasagna.
2. Make bolognese.
3. Make the bechamel sauce, add the cheeses and eggs off the warmth, season and put aside.
4. Blanch the dough and assemble beginning with dough, then a skinny layer of bolognese, dough, cheese béchamel, dough, bolognese, béchamel with cheese, dough, bolognese, dough and end with béchamel with cheese, put butter on prime and somewhat extra cheese.
5. Bake and serve.
