Lasagna

Ingredients

Green egg lasagna sheets 250 g

Grana Padano DOP cheese 5 tbsp

Oregano to taste – (fresh)

 

FOR THE BÉCHAMEL SAUCE

Whole milk 1 l

Butter 100 g

Flour 00 100 g

Nutmeg to taste

Fine salt to taste

 

FOR THE SAUSAGE RAGU

Sausage 800 g

Tomato puree 450 g

Celery 1 stalk

Onions 1

Carrots 1

Red wine 1 glass

CINQUE FOGLIE Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Method:

To make the lasagne with sausage ragu, first peel the carrot, onion, and celery and chop them roughly. Add a couple of tablespoons of olive oil to a frying pan, then add the chopped vegetables and brown over high heat for at least 5 minutes. Meanwhile, take the sausage, make an incision in the skin and remove it carefully using your hands. Once the vegetables have turned golden brown, add the sausage to the pan, increase the heat, and break up the sausage using a wooden spoon. Let it brown for about 5 minutes. Then, pour in the red wine and simmer until it evaporates completely. Next, add the tomato puree, season with salt and pepper, and stir to combine. Cover the pan with a lid and cook for about 10 minutes. In the meantime, start making the béchamel sauce: Pour the milk into a saucepan, season with salt and add the nutmeg, then bring to a boil. Melt the butter in another small saucepan, then sprinkle in the flour, stirring quickly using a whisk. Next, add the hot milk and, stirring continuously, cook the béchamel until it has thickened. Once the ragu is ready, all you have to do is assemble the lasagne. Spread a little béchamel on the bottom of a 9×13 inch (20×30 cm) pan and arrange the lasagne sheets on top. Cover with the sausage ragu, another layer of béchamel, and a tablespoon of grated Grana Padano cheese. Repeat these steps another five times, alternating the direction of the lasagne sheets each time. Once you’ve put the final layer of pasta in place, cover it with the remaining ragu sauce, béchamel, and Grana Padano. Bake in an oven preheated to 425°F (220°C) for 20 minutes, then switch to broil mode at the highest setting and cook for another 3 minutes. When the lasagne with sausage ragu is golden brown, take it out of the oven and let it rest for 15 minutes. Buon appetito