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All recipes » Pasta Dishes

Lasagna with meat sauce Product Of Emilia-Romagna

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  • 300 gr. lasagne
  • 400 gr. meat sauce of mixed meats *
  • Bechamel sauce for 4 people
  • 6 tablespoons grated Parmesan cheese
  • How to prepare the meat sauce
  • 250 g of ground beef
  • 250 g of minced pork
  • 1 onion
  • 1 carrot
  • 1 celery
  • 60 g of tomato paste
  • 300 g CIRIO Passata Verace
  • 1 glass of red wine
  • 1 bunch of parsley
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt and pepper


  1. Prepare meat sauce and the bechamel (or one set up)
  2. Put on the bottom of a bakingdish a ladle of bechamel sauce and two tablespoons of meat sauce.
  3. Mix themtogether with a woodenspoon and thenyoumake a first layer of lasagne.
  4. Cover with a ladle of bechamel and twoladles of meatsauce.
  5. Aftermixedtogetherdistribute so well to cover the entiresurface of the lasagne includingedges.
  6. Thenpowder with gratedParmesancheese.
  7. Repeatthisprocessuntilyourun out of lasagne available.
  8. Ends with the last layer of bechamel sauce and powder and two tablespoons of grated Parmesan cheese so that when cooked lasagna are golden.
  9. Put the bakingdish in ovenat 200 degrees and cook for 30 minutes.
  10. Whencookedextract the bakingdish from the oven.
  11. Leave to rest for about ten minutes.