lasagne all’uovo

lasagne all’uovo

Preparation Time: ~60 Minutes
Cookery Level: Intermediate

Ingredients for 4 people

  • Strips of lasagna
  • 150g minced beef
  • 150g minced pork
  • 50g minced sausage meat
  • 15g dried Boletus mushrooms
  • 3 ladlefuls of stock
  • 1 onion
  • 1 carrot
  • 1 teaspoon of concentrated tomato paste
  • 1/2 glass of Marsala
  • 1 clove of garlic
  • béchamel sauce
  • a knob of butter
  • grated Parmigiano Reggiano cheese

Chop the onion, the carrot and the clove of garlic. Fry gently with a knob of butter and add the minced beef and pork, the sausage meat and the dry mushrooms (previously reconstituted in warm water). Brown and add a teaspoon of tomato concentrate diluted in a half glass of Marsala and half a glass of water. Allow to evaporate. Add three ladlefuls of stock to the sauce and cook on low heat. Season with salt to taste.

Butter an oven-proof dish and spread thin layers of meat sauce and béchamel sauce over the bottom; arrange two strips of lasagna on top, then cover with another layer of meat sauce and béchamel sauce and sprinkle with grated Parmigiano Reggiano cheese. Repeat the above operation up to a maximum of five layers, alternating the lasagna strips and the sauces. Cover the last layer with a generous quantity of meat sauce and béchamel sauce, and sprinkle with grated Parmigiano Reggiano cheese.

Finally, place the oven-proof dish in a pre-heated oven (220 °C) for about 20 minutes. Leave to stand for 5 to 10 minutes before serving.

  • *Béchamel sauce
  • 50g butter
  • 50g flour
  • 1/2 litre milk
  • a pinch of nutmeg
  • salt
  • pepper

Melt the butter in a saucepan on a low heat using a wooden spatula, blend in the flour a little at a time, until the mixture takes a nutty colour. Then gradually add the milk stirring constantly to prevent lumps from forming.

Continue stirring evenly until the sauce begins to thicken, leave to simmer for 10 minutes on a low heat, stirring all the time. Just before turning off the heat, add salt, some freshly ground pepper and a pinch of nutmeg.