The lasagna are made of a fresh pasta cut into roughly rectangular sheets, called lasagna which are arranged in a variable sequence of layers, each of which is separated by a filling that varies according to the different local traditions. In the regions of southern Italy, where the oldest recipes of this particular preparation of lasagna come from Lasagne are present in different versions, each one with its own specific flavor in most cases without tomato. In northern Italy, the "alla bolognese" version of the recipe is almost universally adopted.
INGREDIENTS
200 gr ground pork
200 gr ground beef
1 chopped onion
1 chopped stalk of celery
1 chopped carrot
1 cup tomato paste
200 gr grated parmesan cheese
10 singles cheese slices
1 package lasagna noodles
2 cup whole milk
2 cup white wine
3 tablespoons olive oil
2 tablespoons of butter
black pepper and cloves to taste
salt to taste
PREPARATION
In a large saucepan heat the oil and cook at medium heat the onion, carrot, stalk and meat stirring until brown. Add the white wine and tomato paste. Stir and heat through. Adjust sauce consistency with wine and taste with salt, black pepper and cloves. Spread a thin layer of the meat sauce on the bottom of a 13x9 inch pan and start layering with uncooked lasagna noodles, parmesan cheese and singles cheese. Continue layering until all ingredients are used, finishing with sauce, cheeses and butter flakes. Add milk and cover the pan with an aluminium foil. Bake in oven for 1 hour. Uncover from the aluminium foil and bake for an additional about 15 minutes, or until crispy brown. Remove from oven, and let stand 10 minutes before serving.
