OccasionsRecipes

Lasagne with white sauce and peas

16 December 2013
Lasagna-ragu-bianco-piselli-Pasta-di-Camerino

Ingredients for 4 people:

400g lasagne
400g minced meat
200g peas
celery
carrot
onion
salt
pepper
extra virgin olive oil
1/2 glass of white wine
200g meat stock
600g béchamel sauce
1 knob of butter
50g grated Parmesan cheese

Directions:

Chop the celery, carrot and onion and fry them lightly in a pan with a little oil, add the minced meat and brown for around 5 minutes, blend in the wine, add salt and pepper, pour on a couple of ladles full of stock and cook for a further 40 minutes.
Add the peas and finish cooking. Boil the sheets of fresh egg pasta in salted boiling water a few at a time, when cooked drain and lay them out on a clean cloth. Grease a rectangular pan measuring 20 x 30cm with butter, pour a few spoonfuls of Béchamel evenly over the entire pan and lay down a first layer of pasta, add more Béchamel, the meat sauce and a sprinkling of Parmesan. Continue to add more layers in the same way until all the ingredients are used up. Cut the Lasagne into portions with a knife and cook in a hot oven at 190° for 35 minutes.

lasagne_500