Sweet braid with orange peel stuffed with jam
126 recipes
Lasagna sauce and zola!
ingredients
servings
4
Lasagne, egg pasta
100 grams
Ground beef
300 grams
Gorgonzola cheese
60 grams
Mozzarella cheese
1 unit
Tomato pulp
400 grams
Type 00 wheat flour
20 grams
Butter
20 grams
Semiskimmed milk
200 grams
first courses from Italy
Lasagna sauce and zola!
Lasagna sauce and zola!
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A lasagna topped with a meat sauce with a béchamel sauce to which I added sweet gorgonzola, easier than that!
preparation
step 1
First we put on the sauce, fry the onion and parsley with half a tablespoon of oil, brown the minced meat and add the tomato pulp, washing the jar with a finger of water that we add to the sauce.
step 2
Season with salt and cook over low heat for 40 minutes.
step 3
For the bechamel sauce, let's melt the butter in the saucepan, add the flour and let it go for a minute, stirring with a whisk.
step 4
Add the milk (I put it all at once, but if you are a beginner add it little by little, melting the lumps) and work with the whisk, over medium heat, until melting the lumps. We adjust salt and if you like a pinch of nutmeg.
step 5
Let's thicken, taking care to stir continuously. Turn off the heat and add the gorgonzola, incorporating it for good.
step 6
Let's assemble the lasagna! We peel the bottom of the pan with the sauce, so that the dough does not stick to the bottom, and we begin to stratify! Pasta, meat sauce, béchamel and mozzarella.
step 7
Let's go on to fill the pan, the more layers there are better, the important thing is that they are well seasoned! Complete with grated parmesan.
step 8
In a preheated oven at 190 ° 200 ° for 30 minutes in my case, if you blanch the dough or use the fresh one, it will take about twenty. Let it cool for about ten minutes before cutting and serving!
