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Ingredients
100% Organic Extravirgin Olive Oil
500 g Pasta Sheets
500 g Bechamel
125 g Parmigiano Reggiano Cheese
500 g Ground Beef
400 g Peeled Tomatoes
125 ml White Wine
1 Diced Carrot
1 Diced Celery
1 Diced Onion
Salt
Black Pepper
Conversion Table Below
Directions
In a pot with extravirgin olive oil fry onion, celery and carrot until golden then add beef and fry until golden then pour white wine and let it evaporate then add tomato and season with salt and black pepper then cook half covered for at least 3 h.
In a pot with boiling salted water cook pasta sheets then drain it.
In a baking dish put first layer of pasta sheets and garnish with bechamel then add sauce and sprinkle with parmigiano then continue until completion of the ingredients.
Bake at 200 ° C / 400 ° F for 45 min.
Serve.

EU
Weight
US
Weight
10 g
1/2 oz
25 g
1 oz
50 g
2 oz
75 g
3 oz
110 g
4 oz
150 g
5 oz
200 g
7 oz
250 g
9 oz
450 g
1 lb
900 g
2 lb
EU
Liquid
US
Liquid
5 ml
1 tsp
15 ml
1 tbsp
60 ml
1/4 cup
80 ml
1/3 cup
120 ml
1/2 cup
240 ml
1 cup
500 ml
1/2 quart
1 lt
1 quart

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Italy Food Magazine di Italy 039 di Carlo Norberto Rolli P.IVA - VAT 09362290968
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